Prep 15 mins
Cook 20 mins
You'll go nutty over this quick-cooking skillet dish that gets unexpected, but tasty flavor from a sprinkle of toasted nuts. Plus, it's ready in less than 45 minutes.
- Heat the butter in a 10-inch skillet over medium heat. Add the chicken and cook until it's well browned on both sides.
- Stir the soup, mayonnaise, honey and mustard in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with pecans or walnuts. Serve with the rice.