Herb Crusted Chicken with Mustard 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.