Herb Crusted Chicken with Mustard Butter

* Exported from MasterCook *

Herb Crusted Chicken with Mustard Butter

Recipe By : The Dove's Nest Restaurant by Cindy Burch
Serving Size : 4 Preparation Time :0:00
Categories : Entree's & Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***For The Mustard Butter***
1/2 cup unsalted butter -- softened
2 tablespoons minced shallot
1/2 teaspoon white pepper
3/4 teaspoon coarse salt
1 1/2 tablespoons chopped fresh thyme
2 tablespoons coarse-grained mustard
2 tablespoons Dijon mustard
***For The Chicken***
4 boneless chicken breasts -- (8-ounce)
1 teaspoon crumbled dried sage
1 teaspoon crumbled dried oregano
1 teaspoon ground ginger
1 teaspoon crumbled dried rosemary
1 teaspoon crumbled dried marjoram
1 teaspoon crumbled dried thyme
1 teaspoon celery seeds
1 teaspoon white pepper
2 teaspoons coarse salt
2 tablespoons butter

For The Mustard Butter:

Combine the butter, shallot, pepper, salt, thyme and mustards in a bowl. Beat
until light and fluffy.

Shape the butter into a 7-inch log on waxed paper. Wrap in the waxed paper.
Chill until firm.

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 mixture.

Saute the chicken in butter in a large skillet for 5 minutes on each side or
until cooked through.

Arrange the chicken on serving plates. Serve with a slice of mustard butter on
top.

Authors Note:

The mustard butter may he made up to two weeks in advance and kept chilled.

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