Ingredients
-
3
-
4
-
-
-
6
-
2
-
3/4
-
1
-
1
-
2
-
2
-
-
-
-
Directions
Chicken Breasts and Mushrooms With Rosemary and Mustard Sauce, Try to use fresh rosemary The aroma and flavor are much better , 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 used portabello mushrooms because that was what I had on hand I will be making this for my next dinner party, for sure , Try to use fresh rosemary The aroma and flavor are much better
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Steps
|
1
Done
|
In a Skillet, Melt 2 Tablespoons Butter Over Medium Heat. |
|
2
Done
|
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
Done
|
Add Remaining 1 Tablespoon Butter to Skillet; Stir/Saute Onion and Mushrooms For 5 Minutes, Until Soft; Remove and Add to Chicken. |
|
4
Done
|
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
Done
|
Whisk in the Mustard and Parsley; Return Chicken and Vegetables to Pan; Simmer Over Low Heat to Reheat, 5-10 Minutes. |
|
6
Done
|
Garnish With Rosemary Sprigs and Serve. |
