Herb Crusted Chicken With Mustard Butter

Ingredients

1/2 cup butter softened
2 shallot
1 1/2 teaspoon pepper
3/4 teaspoon coarse salt
1 1/2 tablespoons thyme
2 tablespoons coarse-grained mustard
2 tablespoons dijon mustard
1 teaspoon crumbled sage
1 teaspoon crumbled oregano
1 teaspoon ginger
1 teaspoon crumbled rosemary
1 teaspoon crumbled marjoram
1 teaspoon crumbled thyme
1 teaspoon celery seeds
2 teaspoons coarse salt
2 tablespoons 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 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.

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.