Chicken Breasts and Mushrooms With Rosemary and Mustard Sauce

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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