Chicken Breasts and Mushrooms With Rosemary and Mustard Sauce

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

• Ready In: 1 hr
• 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.