Free Recipe Mustard-Pepper Chicken with Herb Sauce

Recipe Type: C Recipes

Recipe Preparation: boil

Cooking Ingredients for Mustard-Pepper Chicken with Herb Sauce Recipe

2 tb Butter, unsalted
5 Shallot; Coarsely chopped
5 lg Mushroom; Quartered
5 ts Black Pepper; Crushed
1 c Dry White wine
5 Fresh Rosemary Sprigs or 1/2
-tsp. dry
2 c Chicken Stock
8 Chicken breast halves;
-boneless, skinless
1/4 c Dijon mustard
1 tb Yellow mustard seed
1/2 ts Fresh Thyme; minced (or 1/4
-tsp. dried)

Mustard-Pepper Chicken with Herb Sauce Preparation

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 3/4 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@earthlink.net> 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.

Cooking Temperature:

Recipe Serves: 4

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