1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup dry white wine
1 tbsp Dijon-style mustard
2 chicken breasts, split, skinned and boned
1/4 tsp black pepper
1/4 tsp salt

Bistro Chicken

1. In a medium-sized bowl, combine the soup, wine, mustard and set aside.
2. Sprinkle the chicken with salt, pepper and set aside.
3. Coat a large skillet with nonstick vegetable spray, then heat over medium-high heat.
4. Place the chicken in the skillet and cook until lightly browned, turning once.
5. Pour the soup mixture over chicken. Bring to a boil, then reduce heat and simmer for 15 minutes or until the chicken is fork-tender and no pink remains.
6. Serve the chicken and sauce over hot cooked rice.
   Serves 3-4