Chicken Breasts and Mushrooms With Rosemary and Mustard Sauce

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

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@ratherbeswimmin
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@ratherbeswimmin
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"Try to use fresh rosemary. The aroma and flavor are much better."
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  1. 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.
    Reply
  2. ratherbeswimmin
    Try to use fresh rosemary. The aroma and flavor are much better.
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