| 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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