Chicken Breast and Mushrooms with Rosemary and Mustard Sauce

3 Tbsp. butter
6 boned and skinned chicken breast halves (can cut into smaller pieces)
salt and pepper to taste
6 green onions, sliced
2 cups sliced mushrooms
1 3/4 cups chicken broth
1/4 tsp. salt
1 Tbsp. snipped rosemary, or 3/4 tsp. dried rosemary, crumbled
2 Tbsp. Dijon mustard
2 Tbsp. chopped parsley

In a skillet melt 2 Tbsp. butter over medium heat.  Season chicken with salt and pepper.  Cook chicken in skillet until well browned and no longer pink in center, about 20 minutes, turning several times  Remove to plate.

Add remaining 1 Tbsp. butter to skillet and saute onion and mushrooms until soft, about 5 minutes.  Remove and add to chicken.  Add broth, salt, and rosemarey to pan; increase heat to medium-high and boil unti liquid is reduced by about one-half, about 5 minutes.  Whisk in mustard and parsley.

Return chicken and mushrooms to pan and simmer over low heat to reheat, 5 to 10 minutes.  Serve immediately.