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Herb Crusted Chicken With Mustard Butter

Recipe name:
Herb Crusted Chicken With Mustard Butter

Recipe category:
Main Dish

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Recipe detials: Herb Crusted Chicken with Mustard Butter

***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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Herb Crusted Chicken With Mustard Butter

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