Honey Mustard Chicken from Campbell’s

1 tablespoon butter 
4 skinless boneless chicken breast halves about 1 pound 
1 can Campbell's condensed cream of chicken soup 
1/4 cup mayonnaise 
4 tablespoons honey 
2 tablespoon spicy brown mustard coarsely chop brown toasted pecans

Salt and pepper the chicken.  In medium  skillet, over medium high heat put in margarine and cook chicken for 10 minutes on each side.  

Spoon off fat.

In the same skillet, combine soup, mayonnaise, honey, and mustard.  Heat to boiling and return chicken to skillet.  Reduce heat to low, cover; cook five minutes or until chicken is done, stirring occasionally.

Add chopped pecans in top and serve hot.  

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