chicken breasts, boneless and skinless
cream of chicken soup
Florentine rice is easily made, with cooked rice, butter, spinach, garlic, and seasonings, along with fresh Parmesan cheese.
Sprinkle chicken with pepper, set aside.
Heat large skillet coated with cooking spray over medium-high heat until hot.
Cook chicken in skillet until lightly browned, turning once.
Combine soup, wine, and mustard; pour over chicken.
Bring to a boil; reduce heat, and simmer 15 minutes.
Serve chicken and sauce over hot rice.