2 tbsp. all-purpose flour
1/4 tsp. dried parsley leaves, crushed
1/4 tsp. garlic powder
2 whole chicken breasts, split, skinned & boned (about 1 lb. boneless)
2 tbsp. butter
1 sm. onion, chopped
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/3 c. water
1/4 c. grated Parmesan cheese
1 tbsp. lemon juice
1 tsp. Dijon mustard
1/8 tsp. pepper
Hot cooked rice

On waxed paper, mix flour, parsley and garlic powder. Coat chicken lightly with flour mixture. In a 10 inch skillet over medium-high heat, in hot butter, cook chicken 10 minutes or until browned on both sides. Set aside.

In drippings in skillet, cook onion until tender. Add soup, water, Parmesan cheese, lemon juice, mustard and pepper.

Return chicken to skillet. Heat to boiling. Reduce heat to low. Cover and simmer 5 minutes or until chicken is fork tender. Serve with hot cooked rice and garnish with additional parsley, if desired.