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1 T oil
4 boneless chicken breast halves
1 can cream soup (chicken or mushroom)
1/4 c milk or water
1 T honey
1 T spicy brown (or dijon) mustard
4 thin slices citrus fruit
Hot cooked rice
In skillet, over med-high heat, cook chicken in oil ~10 mins or until browned on both sides. Spoon off oil. Stir in soup, milk, honey & mustard. Top each chicken with slice of fruit. Reduce heat to low. Cover & simmer 5 mins or until chicken is fork-tender.
Serve over rice.
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