Herb Crusted Chicken With Mustard Butter

Ingredients

65 gr butter softened
2 shallot
4 gr pepper
2 gr coarse salt
9 gr thyme
30 ml coarse-grained mustard
30 ml dijon mustard
1 gr crumbled sage
2 gr crumbled oregano
2 gr ginger
1 gr crumbled rosemary
1 gr crumbled marjoram
2 gr crumbled thyme
2 gr celery seeds
6 gr coarse salt
28 gr butter

Instructions

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 18 cm 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.

Saute 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.