1 T butter
1 can cream of mushroom soup
4 boneless, skinless chicken breast halves
2 T honey
1/4 cup mayo
1 T spicy brown mustard
4 cup hot cooked rice
Heat butter in skillet.
Add chicken and cook until browned.
Add soup, mayo, honey, and mustard.
Heat to a boil.
Cover and cook on low heat 5 minutes or until done.
Sprinkle with pecans (optional) and serve with rice.
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