| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chicken, Grill, Healthy and, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Butter, unsalted |
| 5 |
|
Shallot, Coarsely chopped |
| 5 |
|
Mushroom, Quartered |
| 5 |
t |
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 |
T |
Yellow mustard seed |
| 1/2 |
t |
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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