Instructions: Melt 1 tablespoon butter in heavy large skillet over medium-high 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 springs 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) 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 seeds.

Broil until brown, about 2 minutes.

Meanwhile, bring sauce to simmer. Add minced thyme and remaining 1 tablespoon butter; whisk until melted. (At this point I thicken the sauce by whiping in instant-blend flour mixed with a little water or stock.)

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

Serving Ideas : Serve with Mashed Potatoes and Green Beans

NOTES : This sauce is so good that you will probably want to double the sauce recipe so that you will have plenty for the potatoes.

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