Description
Try to use fresh rosemary. The aroma and flavor are much better.
Ingredients
- Butter
- Boneless Skinless Chicken Breast Halves
- Salt
- Fresh Ground Black Pepper
- Green Onions
- Sliced Mushrooms
- Dry White Wine
- Chicken Broth
- Fresh Rosemary
- Dijon Mustard
- Fresh Parsley
- Rosemary Sprig
Instructions
- 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