Recipe for Herb Crusted Chicken with Mustard Butter 
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Yield:
4
Ingredients:
Amount Ingredient
FOR THE MUSTARD BUTTER ----------------
1/2 cup unsalted butter, softened
2 tbl minced shallot
1/2 tsp white pepper
3/4 tsp coarse salt
1/2 tbl chopped fresh thyme
2 tbl coarse-grained mustard
2 tbl Dijon mustard
----------------- FOR THE CHICKEN ----------------
4 x boneless chicken breasts, (8-ounce)
1 tsp crumbled dried sage
1 tsp crumbled dried oregano
1 tsp ground ginger
1 tsp crumbled dried rosemary
1 tsp crumbled dried marjoram
1 tsp crumbled dried thyme
1 tsp celery seeds
1 tsp white pepper
2 tsp coarse salt
Instructions:
Instructions: For The Mustard Butter:
Combine the butter, shallot, pepper, salt, thyme and mustards in a bowl.

Beat until light and fluffy.

Shape the butter into a 7-inch log on waxed paper. Wrap in the waxed paper. Chill until firm.

For The Chicken:
Rinse the chicken and pat dry. Combine the sage, oregano, ginger, rosemary, marjoram, thyme, celery seeds, pepper and salt in a shallow bowl. Coat the chicken in the herb mixture.

Saute the chicken in butter in a large skillet for 5 minutes on each side or until cooked through.

Arrange the chicken on serving plates. Serve with a slice of mustard butter on top.

Note:
The mustard butter may he made up to two weeks in advance and kept chilled.

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