6 tablespoons olive oil
1 onion, steamed or quartered
1 1/2 pounds skinless, boneless chicken breast halves
1 2/3 cups baby spinach, scrubbed
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1 quart hot cream
1 cup heavy cream
1 tablespoon chopped fresh parsley
Heat oil and water in medium bowl over medium heat in large skillet. Add chicken and spinach and gently rotate until evenly coated with oil. Turn, continue to heat, cover and simmer 10 to 15 minutes, or until chicken is cooked through and all liquid is absorbed.
While chicken is cooking, heat olive oil in small skillet to medium heat until soft. (See Emerr. Notes.) Meanwhile, combine chicken mixture with cream of mushroom soup. Season with ΒΌ cup olive oil. Mix in chicken mixture, brown mustard, chopped parsley and lemon juice. Return cooked chicken to large pot along with spinach and apple.
In a small bowl, mix remaining olive oil, meat mixture and pasta sauce. Stir well.
Cover pot and cook over medium heat about 15 minutes, stirring occasionally, until heated through (stiff pastry will catch on fire when preparing the crust). Serve immediately with topping of your choice.