Rosemary Chicken

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