Chicken Dijon

Directions

1. 1
   In a skillet in 1 tablespoon hot margarine, cook chicken for 10 minutes or until browned.
2. 2
   Remove.
3. 3
   In an additional 1 tablespoon hot margarine, cook celery until tender.
4. 4
   Stir often. Add soup, milk, mustard and parsley.
5. 5
   Heat to boiling; return chicken to skillet.
6. 6
   Cover; cook over low heat for 5 minutes, or until chicken is no longer pink.
7. 7
   Stir often.
8. 8
   Serve with noodles or rice; garnish with parsley, if desired.
9. 9
   Serves 4.