Mustard-Pepper Chicken With Herb Sauce - cooking recipe

Ingredients

2 Tbsp. unsalted butter
5 shallots, coarsely chopped
5 large mushrooms, quartered
5 tsp. cracked black pepper
1 c. dry white wine
5 fresh rosemary sprigs or 1/2 tsp. dried
5 fresh thyme sprigs or 1/2 tsp. dried
2 c. chicken stock or canned low-salt chicken broth
8 boneless skinless chicken breast halves
1/4 c. Dijon mustard
1 Tbsp. whole yellow mustard seed
1/2 tsp. minced fresh thyme or 1/4 tsp. dried
mashed potatoes
steamed green beans

Preparation

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.