Prep 20 mins
Cook 40 mins
Try to use fresh rosemary. The aroma and flavor are much better.
- 3 tablespoons butter
- 4 boneless skinless chicken breast halves
- fresh ground black pepper
- 6 green onions, sliced
- 2 cups sliced mushrooms
- 3⁄4 cup dry white 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
- In a skillet, melt 2 tablespoons butter over medium heat.
- 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.
- Add remaining 1 tablespoon butter to skillet; stir/saute onion and mushrooms for 5 minutes, until soft; remove and add to chicken.
- 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.
- Whisk in the mustard and parsley; return chicken and vegetables to pan; simmer over low heat to reheat, 5-10 minutes.
- Garnish with rosemary sprigs and serve.
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.