1 tbsp. vegetable oil
2 whole chicken breasts, split skinned and boned
1 can of cream of chicken soup
1/4 c. milk
1 tbsp. honey
1 tbsp. spicy brown mustard
4 thin orange or lemon slices
Cooked rice

In 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.