There will be no new God, nor a new devil, and we shall never have a new Savior, nor a new atonement: Why should we then be either attracted or alarmed by the error and nonsense which everywhere plead for a hearing because they are new? What is their newness to us; we are not children, nor frequenters of playhouses? Truly, to such a new toy or a new play has immense attractions; but men care less about the age of a thing than about its intrinsic value. To suppose that theology can be new is to imagine that the Lord himself is of yesterday. A doctrine which is said to have lately become true must of necessity be a lie. Falsehood has no beard, but truth is hoary with an age immeasurable. The old gospel is the only gospel. Pity is our only feeling towards those young preachers who cry, "See my new theology," in just the same spirit as little Mary says, "See my pretty new frock."

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Chicken, Grill, Healthy and, Poultry	4	Servings

INGREDIENTS

2	tb	Butter, unsalted
5		Shallot; Coarsely chopped
5	lg	Mushroom; Quartered
5	ts	Black Pepper; Crushed
1	c	Dry White wine
5		Fresh Rosemary Sprigs or 1/2 tsp. dry
2	c	Chicken Stock
8		Chicken breast halves; boneless, skinless
1/4	c	Dijon mustard
1	tb	Yellow mustard seed
1/2	ts	Fresh Thyme; minced (or 1/4 tsp. dried)

INSTRUCTIONS

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add
shallots, mushrooms and 1 teaspoon pepper and saute until vegetables brown,
about 8 minutes.  Add wine and bring to boil.  Add rosemary and thyme
springs and simmer 5 minutes.  Add stock, increase heat to medium-high and
boil until liquid is reduced to 3/4 cup, about 20 minutes. Strain into
saucepan.  (Sauce can be made 1 day ahead.  Cover and refrigerate.)
Prepare barbecue (medium-high) or preheat broiler.  Sprinkle remaining 4
teaspoons pepper over both sides of chicken.  Grill chicken until cooked
through, about 5 minutes per side.  Transfer to baking sheet.
Preheat broiler.  Brush mustard over chicken.  Sprinkle with mustard seeds.
Broil until brown, about 2 minutes.
Meanwhile, bring sauce to simmer.  Add minced thyme and remaining 1
tablespoon butter; whisk until melted.  (At this point I thicken the sauce
by whiping in instant-blend flour mixed with a little water or stock.)
Divide chicken among plates.  Spoon herb sauce around chicken.  Serve with
mashed potatoes and green beans
Recipe By     : Bon Appetit
Posted to MC-Recipe Digest V1 #279
Date: Mon, 04 Nov 1996 21:25:25 -0800
From: Connie Halliday <connieh@earthlink.net>
Serving Ideas : Serve with Mashed Potatoes and Green Beans
NOTES : This sauce is so good that you will probably want to double the
sauce recipe so that you will have plenty for the potatoes.

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