1 tbsp. vegetable oil
2 whole chicken breasts, split, skinned & boned
1 can cream of chicken soup
1/4 c. milk
1 tbsp. honey
1 tbsp. spicy brown mustard
Hot cooked rice

Cook chicken in hot vegetable oil until brown on both sides. Spoon off fat. Stir in soup, honey and mustard. Reduce heat to low. Cover and simmer for 5 minutes. Serve over hot rice.