herb crusted chicken with mustard butter
prep time
cook time
method
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yield
Ingredients
- 4 - chicken breasts, boned
- 1 teaspoon sage, dried
- 1 teaspoon oregano, dried
- 1 teaspoon ginger, ground
- 1 teaspoon rosemary, dried
- 1 teaspoon marjoram, dried
- 1 teaspoon thyme, dried
- 1 teaspoon celery seed
- 1 teaspoon white pepper
- 2 teaspoons salt, coarse
- 2 tablespoons butter
- BUTTER INGREDIENTS
- 1/2 cup butter, unsalted and softened
- 2 tablespoons shallots, minced
- 1/2 teaspoon white pepper
- 3/4 teaspoon salt, coarse
- 1 1/2 tablespoons thyme, fresh chopped
- 2 tablespoons mustard, grainy
- 2 tablespoons dijon mustard
How To Make herb crusted chicken with mustard butter
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Step 1For The Mustard Butter: Combine the butter, shallot, pepper, salt, thyme and both types of mustard in a bowl; beat until light and fluffy.
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Step 2Shape the butter into a 7-inch log on waxed paper; wrap in the waxed paper and chill until firm.
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Step 3The 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.
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Step 4Saute the chicken in butter in a large skillet for 5 minutes on each side or until cooked through.
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Step 5Arrange the chicken on serving plates; serve with a slice of mustard butter on top.
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Step 6NOTE: The mustard butter may he made up to two weeks in advance and kept chilled.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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