Rosemary Chicken
By emeals
By emeals
3/4 lb boneless, skinless chicken breasts
3 Tbsp all-purpose flour
2 Tbsp olive oil, divided
8 oz sliced mushroom
1/3 cup chicken broth
1 tsp chopped fresh rosemary
1/4 tsp Dijon mustard
2 tsp butter
Sprinkle chicken lightly with salt and pepper. Dredge chicken in flour, shaking off excess
Cook chicken in 1 Tbsp hot oil in a large nonstick skillet over medium - high heat 3 -4 minutes per side. Remove from skillet
Cook mushrooms in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat until browned. Stir in broth, rosemary, and desired amount of salt and pepper. Return chicken to skillet
Bring to a boil, reduce heat, and simmer until liquid is slightly thickened and chicken is done. Whisk in mustard and butter until melted
1/2 cup chicken broth, 1/4 cup white wine
1 1/2 tsp Dijon mustard
1 1/2 tsp fresh rosemary