Chicken Breasts And Mushrooms With Rosemary And Mustard Sauce

• 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

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.

butter, chicken, salt, fresh ground black pepper, green onions, mushrooms, dry white wine, chicken broth, rosemary, mustard, parsley, rosemary sprig

Taken from www.food.com/recipe/chicken-breasts-and-mushrooms-with-rosemary-and-mustard-sauce-238273 (may not work)