Chicken Breasts And Mushrooms With Rosemary And Mustard Sauce - cooking recipe

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

Preparation

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.