Chicken Breasts And Mushrooms With Rosemary And Mustard Sauce

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 tablespoons butter
• 4 boneless skinless chicken breast halves
• salt
• fresh ground black pepper
• 6 green onions, sliced
• 2 cups sliced mushrooms
• 3/4 cup dry wine
• 1 cup chicken broth
• 1 tablespoon snipped fresh rosemary (or 3/4 t. dried crumbled rosemary)
• 2 tablespoons dijon mustard
• 2 tablespoons chopped fresh parsley
• rosemary sprig

Recipe

• 1 in a skillet, melt 2 tablespoons butter over medium heat.
• 2 season chicken with salt and pepper; cook chicken in skillet until well browned and no longer pink in the center, about 20 minutes, turning several times; remove to a plate.
• 3 add remaining 1 tablespoon butter to skillet; stir/saute onion and mushrooms for 5 minutes, until soft; remove and add to chicken.
• 4 add wine, broth, salt to taste, and rosemary to skillet; increase heat to medium-high and boil until liquid is reduced by half, about 5 minutes.
• 5 whisk in the mustard and parsley; return chicken and vegetables to pan; simmer over low heat to reheat, 5-10 minutes.
• 6 garnish with rosemary sprigs and serve.