***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

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.

Authors Note:

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