Chicken Breasts and Mushrooms With Rosemary and Mustard Sauce

(from saymyname’s recipe box)

Serves 4 people

Categories: Chicken, Main Dish

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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