Herb Crusted Chicken with Mustard Butter
Submitted by evinrude
Herb crusted chicken breasts with a 7-herb spice crust, pan-sautéed in butter and topped with a make-ahead Dijon and coarse-grain mustard compound butter. Ready in 30 minutes.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minThe mustard butter is the move here.
A compound of unsalted butter, minced shallots, fresh thyme, and two mustards (Dijon plus coarse-grain for texture) gets whipped until fluffy, rolled into a log, and chilled. It keeps for two weeks in the fridge and turns a simple pan sauté into something that looks deliberately composed.
The chicken breasts get coated in a seven-herb blend - sage, oregano, ginger, rosemary, marjoram, thyme, and celery seeds - then sautéed five minutes per side. The warm chicken hits the plate, a slice of mustard butter goes on top, and it melts into a glossy sauce as you bring it to the table.
Make the butter on Sunday. Dinner on Wednesday takes 10 minutes.
Chef Tips
- Beat the mustard butter until genuinely light and fluffy - a few minutes of mixing is what makes it spreadable
- The compound butter freezes well for up to 2 months; slice off what you need straight from frozen
- Don’t crowd the skillet; cook in batches if needed to get a proper sear
Ingredients
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.
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