Mustard-Pepper Chicken with Herb Sauce
Mustard-Pepper Chicken With Herb Sauce is an impressive dinner. Made with 2 tbsp. unsalted butter, 5 shallots, coarsely chopped, 5 large mushrooms, quartered, 5 tsp. cracked black pepper and 1 c. dry white wine, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Melt 1 tablespoon butter in heavy large skillet over medium 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 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. (Sauce can be made 1 day ahead.
Cover and refrigerate.)
Prepare barbecue (medium-high heat) 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 seed.
Broil until brown, about 2 minutes.
π· Perfect Pairings
Complete your meal with these
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