Kitchen Utensil User Manual

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Chicken with Herb Crust

1/2–1 cup Dijon mustard

2 tablespoons fresh parsley,

stemmed

1 tablespoons fresh rosemary,

stemmed

3 shallots

2 teaspoons freshly cracked

black pepper

1/2 cup balsamic vinegar,

may substitute red wine

or red wine vinegar

Cover chicken generously with mustard. Place parsley, sage,

rosemary, thyme, shallots, salt and pepper in the 3-Cup Chopper.

Process until herbs are chopped and fragrant and shallots are

minced. Press herb mixture into the mustard slathered chicken.

Preheat large heavy skillet on medium heat. Heat 2 tablespoons oil

and sauté chicken, skin side down and cook meat on both sides,

turning once, until chicken is cooked through. Adjust heat

if necessary to avoid burning.

Remove chicken and deglaze pan with vinegar. Scrape up bits on

bottom of pan and cook until liquid is reduced by half. Pour over

chicken.

Serves 4.

Persillade

This is a great topping for chicken, lamb, pork or sh.

1 bunch at leaf parsley, stemmed

1 lemon, peel removed

with vegetable peeler and reserved

Place all ingredients in 3-Cup Chopper. Press on High until

ingredients are nely minced and incorporated.

4 garlic cloves or

shallots, peeled

1 large chicken, cut up in

parts (skin may be removed

if desired)

2 tablespoons fresh sage,

stemmed

3 tablespoons fresh thyme,

stemmed

2 teaspoons kosher salt

2 tablespoons extra virgin

olive oil

NOTES