Mustard Pepper Chicken With Herb Sauce Recipe

Name: Mustard Pepper Chicken With Herb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 T unsalted butter; 5 shallots, coarsely chopped; 5 large mushrooms, quartered; 5 tsp cracked black pepper; 1 cup dry white wine; 5 fresh rosemary sprigs; 5 fresh thyme sprigs; 2 cubs chicken stock; 8 boneless skinless chicken breast halves; 1/4 cup Dijon mustard; 1 T whole yellow mustard seeds; 1/2 tsp minced fresh thyme

Servings: persons

2 T unsalted butter
5 shallots, coarsely chopped
5 large mushrooms, quartered
5 tsp cracked black pepper
1 cup dry white wine
5 fresh rosemary sprigs
5 fresh thyme sprigs
2 cubs chicken stock
8 boneless skinless chicken breast halves
1/4 cup Dijon mustard
1 T whole yellow mustard seeds
1/2 tsp minced fresh thyme

1
Melt 1 T butter in heavy large skillet over medium high heat. Add shallots, mushrooms and 1 tsp pepper and saute until vegetables brown, about 8 minutes. Add wine and bring to boil. Add rosemary and thyme sprigs 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. (can be made 1 day ahead. cover and refrigerate)
2
Prepare barbecue (medium high heat). Sprinkle remaining 4 tsp pepper over both sides of chicken. Grill chicken until cooked through, about 5 minutes per side. Transfer to baking sheet.
3
Prepheat broiler. Brush mustard over chicken. Sprinkle with mustard seeds. Broil until brown, about 2 minutes.
4
Meanwhile, bring sauce to simmer. Add minced thyme and remaining 1 T butter; whisk until melted.
5
Divide chicken among plates. Spoon herb sauce around chicken.

1117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 T unsalted butter, 5 shallots, coarsely chopped, 5 large mushrooms, quartered, 5 tsp cracked black pepper, and more.

Yes, Mustard Pepper Chicken With Herb Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mustard Pepper Chicken With Herb Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions