1 tbsp. vegetable oil
2 whole chicken breasts, split, skinned and boned (1 lb. boneless)
1 (10 3/4 oz.) can Campbell's condensed cream of chicken soup
1/4 c. milk or water
1 tbsp. honey
1 tbsp. spicy brown mustard
4 thin orange or lemon slices
Hot cooked rice

In 10 inch skillet over medium high heat, in hot oil, cook chicken 10 minutes or until browned on both sides. Spoon off fat.

Stir in soup, milk, honey, and mustard. Top each chicken piece with orange slice. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork-tender. Serve over rice. Makes 4 servings.