Categories: Chicken- main dish

Ingredients

• 1 Tbsp. canola oil
• 4 (5-6 oz.) boneless, skinless chicken breasts
• 1 (103/4 oz.) can cream of celery soup
• 2/3 cup water 1 Tbsp. Dijon mustard
• 1/8 tsp. pepper
• 4 cups cooked rice of your choice

Directions

1. Heat 1 Tbsp. canola oil in a large skillet on medium and cook chicken breasts 3 minutes per side or until browned. Mix together celery soup, water, Dijon mustard and pepper; spoon over chicken. heat to a boil. Cover and cook over low heat 5 minutes or until chicken registers 165 degrees. Serve over rice.

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