1 lg. onion, chopped
1 tbsp. vegetable oil
1 tbsp. prepared mustard
1 (8 oz.) can tomato
1 (4 oz.) jar mushrooms
3 whole chicken breasts
1/2 c. sour cream
2 tbsp. minced parsley

Cook onion in oil until transparent (7 minutes on high). Stir in mustard, tomato sauce and mushrooms. Set aside. Place chicken in 1 1/2 quart casserole dish, spoon tomato sauce over chicken and cook on high 17-19 minutes, or until chicken is done.

Remove chicken to a serving platter. Stir sour cream into tomato sauce and cook 2 to 3 minutes or until hot. Pour over chicken, sprinkle with parsley. Serve on noodles or rice.