Chicken Breasts and Mushrooms With Rosemary and Mustard Sauce

Total Time
1hr
Prep 20 mins
Cook 40 mins

Try to use fresh rosemary. The aroma and flavor are much better.

Directions

  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.
Most Helpful

I am always looking for new chicken recipes because we eat a lot of chicken. This one was a wonderful keeper. My husband is not particularly fond of rosemary but we have a big bush of it in the garden. He said that the flavor of the sauce was great and he was not put off at all by the rosemary - which, of course, was fresh picked. I used portabello mushrooms because that was what I had on hand. I will be making this for my next dinner party, for sure.

Equus May 10, 2010