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Ingredients
2 Tablespoons butter or margarine
4 Chicken thighs, boneless, skinless
1 Medium onion, chopped
1 Can cream of mushroom soup
1/4 Cup apple juice or milk
1 Tablespoon Dijon style mustard
1 Teaspoon parsley flakes
4 Cups hot cooked noodles
Instructions
Heat margarine in skillet until melted, add chicken and cook until browned. Remove chicken. Add onion and cook until tender. Add soup, apple juice, mustard and parsley; heat to a boil. Return chicken to skillet, cover and cook over low heat for 5 minutes or until done. Serve with noodles.