Chicken Breasts and Mushrooms With Rosemary and Mustard Sauce

Submitted by ratherbeswimmin

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

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 4

ingredients

• 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 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

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.

Reviews

[Equus]

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.