2 1/2 - 3 lbs. chicken parts
2 tbsp. butter
1/4 tsp. salt
1/4 tsp. pepper
1/3 c. Grey Poupon Dijon mustard
1 can cream of mushroom soup
2 tbsp. minced parsley
1/3 c. dry white wine
1 (3 oz.) can fresh mushrooms, sliced

In large skillet brown chicken well on all sides in butter. Sprinkle with salt and pepper. Combine remaining ingredients. Pour over chicken turning chicken in sauce. Simmer covered, 45 minutes or until chicken is tender. Serve over rice if desired and cover with sauce. This is so good and so easy!