Herb-Crusted Chicken with Mustard Butter

  • Yield: 4 servings
  • Prep: 10 minutes
  • Cook: 10 minutes


Mustard Butter
1/2cup unsalted butter, softened (one stick)
2tablespoons minced shallot
1/2teaspoon white pepper
3/4teaspoon coarse salt
1 1/2tablespoons chopped fresh thyme
2tablespoons coarse-grained mustard
2tablespoons dijon mustard
Herb-Crusted Chicken
4 boneless chicken breasts
1teaspoon crumbled dried sage
1teaspoon crumbled dried oregano
1teaspoon ground ginger
1teaspoon crumbled dried rosemary
1teaspoon crumbled dried marjoram
1teaspoon crumbled dried thyme
1teaspoon celery seeds
1teaspoon white pepper
2teaspoons coarse salt
2tablespoons butter


For the Mustard Butter:

  1. Combine the butter, shallot, pepper, salt, thyme and mustards in a bowl. Beat until light and fluffy.
  2. Shape the butter into a 7-inch log on waxed paper. Wrap in the waxed paper and chill until firm.

For the Chicken:

  1. 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.
  2. Saute the chicken in butter in a large skillet for 5 minutes on each side or until cooked through.
  3. Arrange the chicken on serving plates. Serve with a slice of mustard butter on top.

Note: The mustard butter may he made up to two weeks in advance and kept chilled.