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This could be it: Mustard-Pepper Chicken with Herb Sauce >>

Veteran Member
8089 posts
Joined: Dec 14, 2005


Posted to Thread #739 at 1:43 am on Feb 9, 2006

It's really good, even if it's not the one you're looking for. In fact, I'm making it for a catering gig on Friday:


from Bon Appetit, 9/93

2 tbs. butter
5 shallots, coarsly chopped
5 large mushrooms, quartered
5 tsp. cracked black pepper
1 cup dry white wine
5 fresh rosemary sprigs or 1/2 tsp. dried
5 fresh thyme sprigs or 1/2 tsp. dried
2 cups chicken stock or canned broth

8 boneless skinless chicken breast halves
1/4 cup Dijon mustard
1 Tbs. whole yellow mustard seeds

1/2 tsp. minced fresh thume or 1/4 tsp. dried

Mashed Potatoes
Steamed Green Beans

Melt 1 tbs. pf the butter om large skillet over medium-high heat. Saute shallots and mushrooms with 1 tsp. of the peper until browned, about 8 minutes. Add wine and bring to boil. Add rosemary and thyme and simmer 5 minutes. Add stock, increase heat and boil until liquid is reduced to 3/4 cup, about 20 minutes. Strain into saucepan. (Sauce can be made up to 1 day ahead. Cover and refrigerate.)

Prepare barbecue or preheat broiler. Sprinkle remaing 4 tsp. pepper over both sides of chicken. Grill or broil until cooked through, about 5 minutes per side.

Preheat broiler. Brush mustard over chicken. Sprinkle with mustard seeds Broil until brown, about 2 minutes.

Meanwhile, bring sauce to simmer. Add thyme and remaining 1 tbs. butter. Whisk until melted.

Divide chicken among plates. Spoon sauce around chicken. Serve with potatoes and green beans.

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