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  • Herb Crusted Chicken With Mustard Butter

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    Herb Crusted Chicken With Mustard Butter
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. unsalted butter, softened
    • 2 Tbsp. chopped shallot
    • 1/2 tsp white pepper
    • 3/4 tsp coarse salt
    • 1 1/2 Tbsp. minced fresh thyme
    • 2 Tbsp. coarse-grained mustard
    • 2 Tbsp. Dijon mustard
    • 4 x boneless chicken breasts, (8-oz)
    • 1 tsp crumbled dry sage
    • 1 tsp crumbled dry oregano
    • 1 tsp grnd ginger
    • 1 tsp crumbled dry rosemary
    • 1 tsp crumbled dry marjoram
    • 1 tsp crumbled dry thyme
    • 1 tsp celery seeds
    • 1 tsp white pepper
    • 2 tsp coarse salt
    • 2 Tbsp. butter

    Directions

    1. For The Mustard Butter:Combine the butter, shallot, pepper, salt, thyme and mustards in a bowl.
    2. Beat till light and fluffy.
    3. Shape the butter into a 7-inch log on waxed paper. Wrap in the waxed paper. Refrigeratetill hard.
    4. For The Chicken:Rinse the chicken and pat dry. Combine the sage, oregano, ginger, rosemary, marjoram, thyme, celery seeds, pepper and salt in a shallow bowl. Coat the chicken in the herb mix.
    5. Saute/fry the chicken in butter in a large skillet for 5 min on each side or possibly till cooked through.
    6. Arrange the chicken on serving plates. Serve with a slice of mustard butter on top.
    7. Note:The mustard butter may he made up to two weeks in advance and kept chilled.

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