| 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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