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CATEGORY CUISINE TAG YIELD
Meats Taste2 1 Servings

INGREDIENTS

1 Chicken
2 T Dijon mustard -, to 3
tbspns
1/2 c Creme fraiche
Salt, to taste
Freshly-ground black pepper
to taste
1 T Butter

INSTRUCTIONS

Preheat oven to 425 degrees. Truss chicken and coat all over with a
thick layer of mustard. Bake in a small gratin dish until mustard
turns golden brown, about 40 minutes. In a small pan heat creme
fraiche. Take chicken out of oven, remove any surplus mustard, and
pour the creme fraiche over. Bake 10 minutes longer. Remove chicken  to
a hot dinner plate. Whisk the sauce, season to taste with salt and
pepper and whisk in butter. Pour over chicken and serve immediately.
This recipe yields 1 serving.  Recipe Source: TASTE with David
Rosengarten From the TV FOOD NETWORK -  (Show # TS-4745 broadcast
03-30-1998) Downloaded from their Web-Site -  http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  04-19-1998  Recipe by:
David Rosengarten  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 455
Calories From Fat: 413
Total Fat: 46.9g
Cholesterol: 137.5mg
Sodium: 721mg
Potassium: 180.6mg
Carbohydrates: 6.5g
Fiber: 1g
Sugar: <1g
Protein: 4.7g


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