Whisk together chicken broth, lemon juice, rosemary, mustard, pepper. Add salt to taste. Set aside.
Heat a cast iron skillet over medium heat until hot, about 1-2 mins.
Sprinkle salt and pepper on chicken and place chicken in the skillet. Cook chicken for 7-9 mins.
Flip chicken and cook another 2-3 mins., being sure chicken is cooked through.
Remove chicken from skillet and place on plate.
Add wine to skillet and cook for about 1 minute or until volume is reduced by half.
Add in stock mixture and cook for 1-2 mins.- scrape bits from pan as you cook to thicken the sauce.
We serve chicken over egg noodles and spoon sauce over chicken and noodles. You can also serve without noodles or substitute a different side, such as rice, potatoes, quinoa, cous cous.
