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.
Ingredients:
For The Mustard Butter
1/2 cup unsalted butter (softened)
2 tablespoons minced shallot
1/2 teaspoon white pepper
3/4 teaspoon coarse salt
1 1/2 tablespoons chopped fresh thyme
2 tablespoons coarse-grained mustard
2 tablespoons Dijon mustard
For The Chicken
4 boneless chicken breasts (8-ounce)
1 teaspoon crumbled dried sage
1 teaspoon crumbled dried oregano
1 teaspoon ground ginger
1 teaspoon crumbled dried rosemary
1 teaspoon crumbled dried marjoram
1 teaspoon crumbled dried thyme
1 teaspoon celery seeds
1 teaspoon white pepper
2 teaspoons coarse salt
2 tablespoons butter