4 skinless, boneless chicken breast halves
1 medium onion, chopped
1 can cream of mushroom soup
1/4 c. milk
1 tbsp. Dijon-style mustard
1 tbsp. dried parsley flakes

In a skillet, cook chicken in 1 tablespoon of hot butter for 10 minutes or until browned. Remove from skillet. In an additional 1 tablespoon hot butter, cook onion until tender, stirring often. Add soup, milk, mustard and parsley. Heat to boiling. Return chicken to skillet. Cover and cook over low heat for 5 minutes or until chicken is no longer pink, stirring often. Serve with noodles. Garnish with parsley, if desired.

Serves 4.