Instructions: In a medium bowl, combine the soup, wine, and mustard; set aside.

Season the chicken with the salt and pepper. Coat a large skillet with nonstick cooking spray, then heat over medium-high heat. Place the chicken in the skillet and cook until lightly browned on both sides.

Add the soup mixture to the chicken and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, or until no pink remains in the chicken. Serve the chicken topped with the sauce.

This recipe yields 4 servings.

Comments: I like to serve the chicken over hot cooked rice or curly noodles to soak up all that creamy sauce. And for a little extra flavor and texture, its nice to add an 8-ounce package of sliced mushrooms to the skillet at the same time as the soup mixture.

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