1 1/2 lbs. boneless chicken breast
1 1/2 tbsp. olive oil
1 1/2 tbsp. butter
1 can cream of celery soup
1/2 c. milk
3 tbsp. honey
2 tbsp. Dijon mustard (coarser the better), cayenne pepper, lemon pepper
White Worcestershire
Rice (white or brown)

In large skillet brown chicken in oil and butter, spread mustard directly on chicken. Add soup, milk, honey, stir well. Add about 3-4 dashes of lemon pepper, 2-3 dashes of cayenne pepper and four good shakes of the white Worcestershire sauce. Cover and simmer until loved one comes home or until done. Serve over rice.