Ingredients
- 2 shallot (minced)
- 65 gr butter softened (unsalted)
- 30 ml coarse-grained mustard
- 28 gr butter
- 30 ml dijon mustard
- 9 gr thyme (chopped fresh)
- 6 gr coarse salt
- 4 gr pepper (white)
- 2 gr coarse salt
- 2 gr crumbled oregano (dried)
- 2 gr ginger (ground)
- 2 gr crumbled thyme (dried)
- 2 gr celery seeds
- 1 gr crumbled sage (dried)
- 1 gr crumbled rosemary (dried)
- 1 gr crumbled marjoram (dried)
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.
