Mustard-pepper chicken with herb sauce

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter, unsalted
5 Shallot; Coarsely chopped
5 larges Mushroom; Quartered
5 teaspoons Black Pepper; Crushed
1 cup Dry White wine
5 Fresh Rosemary Sprigs or 1/2 tsp. dry
2 cups Chicken Stock
8 Chicken breast halves; boneless, skinless
¼ cup Dijon mustard
1 tablespoon Yellow mustard seed
½ teaspoon Fresh Thyme; minced (or 1/4 tsp. dried)

Directions

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add shallots, mushrooms and 1 teaspoon pepper and saute until vegetables brown, about 8 minutes. Add wine and bring to boil. Add rosemary and thyme springs and simmer 5 minutes. Add stock, increase heat to medium-high and boil until liquid is reduced to ¾ cup, about 20 minutes. Strain into saucepan. (Sauce can be made 1 day ahead. Cover and refrigerate.) Prepare barbecue (medium-high) or preheat broiler. Sprinkle remaining 4 teaspoons pepper over both sides of chicken. Grill chicken until cooked through, about 5 minutes per side. Transfer to baking sheet.

Preheat broiler. Brush mustard over chicken. Sprinkle with mustard seeds.

Broil until brown, about 2 minutes.

Meanwhile, bring sauce to simmer. Add minced thyme and remaining 1 tablespoon butter; whisk until melted. (At this point I thicken the sauce by whiping in instant-blend flour mixed with a little water or stock.) Divide chicken among plates. Spoon herb sauce around chicken. Serve with mashed potatoes and green beans Recipe By : Bon Appetit

Posted to MC-Recipe Digest V1 #279 Date: Mon, 04 Nov 1996 21:25:25 -0800 From: Connie Halliday <connieh@...> Serving Ideas : Serve with Mashed Potatoes and Green Beans NOTES : This sauce is so good that you will probably want to double the sauce recipe so that you will have plenty for the potatoes.

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