Ingredients
2 T unsalted butter
5 shallots, coarsely chopped
5 large mushrooms, quartered
5 tsp cracked black pepper
1 cup dry white wine
5 fresh rosemary sprigs
5 fresh thyme sprigs
2 cubs chicken stock
8 boneless skinless chicken breast halves
1/4 cup Dijon mustard
1 T whole yellow mustard seeds
1/2 tsp minced fresh thyme
Preparation
Melt 1 T butter in heavy large skillet over medium high heat. Add shallots, mushrooms and 1 tsp 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. (can be made 1 day ahead. cover and refrigerate)
Prepare barbecue (medium high heat). Sprinkle remaining 4 tsp pepper over both sides of chicken. Grill chicken until cooked through, about 5 minutes per side. Transfer to baking sheet.
Prepheat 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 T butter; whisk until melted.
Divide chicken among plates. Spoon herb sauce around chicken.
