Recipe - Mustard-Pepper Chicken With Herb Sauce

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

Melt 1 tablespoon butter in heavy large skillet over mediumhigh 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 mediumhigh and
boil until liquid is reduced to Three fourths cup, about 20 minutes. Strain into
saucepan. (Sauce can be made 1 day ahead. Cover and refrigerate.)

Prepare barbecue (mediumhigh) 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 instantblend 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 MCRecipe 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.