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!
This is a perfect dish to serve for company. Make plenty, everyone will want seconds! The chicken is dipped in a butter and garlic and lemon juice mixture then rolled in bread crumbs spiced with parmesan cheese and fresh parsley. Vermouth is added and it is baked. This can be made ahead and popped in the oven about an hour before you are ready to eat!