Chicken Breasts with Mushroom and Onion Dijon Sauce
"If you have large 12-ounce chicken breasts as we did for this recipe, butterfly them, then cut in half to get two portions, and repeat for the second large breast...."
INGREDIENTS
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4 boneless skinless chicken breasts about 6 ounces each (1 ½ pounds)
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¼ cup flour
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½ teaspoon salt
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¼ teaspoon freshly ground black pepper
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4 tablespoons extra virgin olive oil
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4 cups sliced button mushrooms
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1 cup sliced red onion
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2 tablespoons fresh chopped rosemary
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1 tablespoons whole grain mustard
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2 tablespoons Dijon mustard
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½ cup white wine
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2 tablespoons fresh parsley chopped
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¼ cup chicken stock
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¼ cup heavy cream
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2 tablespoons butter
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