Herb Crusted Chicken with Mustard Butter
Yield
servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the mustard butter | |||
| ½ | cup |
butter, unsalted
softened |
|
| 2 | tablespoons |
shallots
minced |
|
| ½ | teaspoon |
white pepper
|
|
| ¾ | teaspoon |
kosher salt
|
|
| 1 ½ | tablespoons |
thyme
fresh, chopped |
*
|
| 2 | tablespoons |
prepared mustard
coarse-grained |
|
| 2 | tablespoons |
dijon mustard
|
|
| For the chicken | |||
| 4 | each |
chicken breasts
boneless |
|
| 1 | teaspoon |
sage
dried, crumbled |
*
|
| 1 | teaspoon |
oregano
dried, crumbled |
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
rosemary leaves
dried, crumbled |
|
| 1 | teaspoon |
marjoram
dried, crumbled |
*
|
| 1 | teaspoon |
thyme
dried, crumbled |
*
|
| 1 | teaspoon |
celery seeds
|
|
| 1 | teaspoon |
white pepper
|
|
| 2 | teaspoons |
kosher salt
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the mustard butter | |||
| 118 | ml |
butter, unsalted
softened |
|
| 3E+1 | ml |
shallots
minced |
|
| 2.5 | ml |
white pepper
|
|
| 3.8 | ml |
kosher salt
|
|
| 23 | ml |
thyme
fresh, chopped |
*
|
| 3E+1 | ml |
prepared mustard
coarse-grained |
|
| 3E+1 | ml |
dijon mustard
|
|
| For the chicken | |||
| 4 | each |
chicken breasts
boneless |
|
| 5 | ml |
sage
dried, crumbled |
*
|
| 5 | ml |
oregano
dried, crumbled |
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
rosemary leaves
dried, crumbled |
|
| 5 | ml |
marjoram
dried, crumbled |
*
|
| 5 | ml |
thyme
dried, crumbled |
*
|
| 5 | ml |
celery seeds
|
|
| 5 | ml |
white pepper
|
|
| 1E+1 | ml |
kosher salt
|
|
| 3E+1 | ml |
butter
|
|
Directions
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.
Sauté 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.
