Chicken Breasts and Mushrooms With Rosemary and Mustard Sauce |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Try to use fresh rosemary. The aroma and flavor are much better. 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.
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