HEAT 1 Tbsp. of the oil in large skillet on medium-high heat. Add chicken; cook until browned on both sides. Remove chicken from skillet; cover to keep warm.
ADD remaining 1 Tbsp. oil to skillet; cook and stir until tender. Add soup and mustard; stir with wire whisk until well blended.
RETURN chicken to skillet; cover. Reduce heat to low; simmer 10 minutes or until chicken is cooked through. Place chicken on serving plate. Stir sauce; spoon over chicken. Sprinkle with parsley.