2 Tablespoon unsalted butter
5 Shallots-coarsely chopped,
5 Large mushrooms, quartered
5 Teaspoon cracked, black pepper
1 Cup dry white wine
5 Fresh rosemary sprigs or 1/2 Teaspoon dried
5 Fresh Thyme sprigs or 1/2 dried
2 Cups chicken canned low salt broth
8 Cups boneless, skinless chicken halves
1/4 Cup Dijon mustard
1 Tablespoon whole yellow mustard seeds
1/2 Teaspoon fresh thyme or 1/4 Teaspoon dried
Mashed potatoes and beans
Melt 1 Tablespoon butter in large saucepan skillet over med-high heat. Add shallots, mushrooms and 1 teaspoon pepper and sauté until vegetables brown, about 8 minutes. Add wine and bring to boil. Add rosemary and thyme sprigs, simmer 5 minutes. Add stock and increase heat to med-high and boil until liquid is reduced to 3/4 cup, about 20 minutes. Strain into saucepan. The sauce can be made 1 day ahead (Cover and refrigerate) Prepare barbecue (Med-high heat) or pre heat broiler. Sprinkle remaining 4 teaspoon of 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 2 minutes. Meanwhile, bring sauce to simmer. Add minced thyme and remaining 1 tbsp. butter whisk until melted. Divide chicken among plates. Spoon herb sauce around chicken. Serve with mashed potatoes and green beans. This is hot, use less pepper for dinner parties!
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