*  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    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Mustard Butter:
     1/2  c             Unsalted butter -- softened
   2      tb            Shallot -- minced
     1/2  ts            White pepper
     3/4  ts            Coarse salt
   1 1/2  tb            Fresh thyme -- chopped
   2      tb            Coarse-grained mustard
   2      tb            Dijon mustard
                        Chicken:
   4                    Chicken breasts (8 oz) --
                        - boneless
   1      ts            Dried sage -- crumbled
   1      ts            Dried oregano -- crumbled
   1      ts            Ground ginger
   1      ts            Dried rosemary -- crumbled
   1      ts            Dried marjoram -- crumbled
   1      ts            Dried thyme -- crumbled
   1      ts            Celery seeds
   1      ts            White pepper
   2      ts            Coarse salt
   2      tb            Butter

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" log on waxed paper. Wrap in the waxed
paper. Chill until firm.

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.

Note:

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


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