INGREDIENTS

INSTRUCTIONS

Remove chicken neck and giblets; reserve for other uses. Pull off and
discard lumps of fat.  Rinse chicken inside and out, then pat dry.
Brush skin with butter. Place chicken, breast up, on a rack in a 12-
by 15-inch roasting pan.  Roast, uncovered, in a 375 degree oven  until
a meat thermometer inserted in thickest part of thigh (not  touching
bone) registers 185 degrees, or until meat at thighbone is  no longer
pink (cut to test), about 1 hour. Using poultry shears or a  knife, cut
chicken into quarters. Arrange pieces, skin side up and  slightly
apart, in a shallow ovenproof serving dish (use a 9-by  13-inch
rectangular or 12- to 15-inch oval dish). Sprinkle with 3/4  cup of the
cheese. Return to oven and turn off heat. Skim and discard  fat from
pan drippings. Stir in mustard and 3/4 cup of the cream;  bring to a
boil over high heat and boil, stirring, until shiny  bubbles form 3 to
4 minutes. Remove from heat, add remaining 1/2 cup  of cheese, and stir
until cheese is melted and sauce is smooth (if  necessary, thin sauce
with a little more cream). Keep sauce warm.  Broil chicken 4 to 5
inches below heat until cheese is bubbly, about  1 minute. Pour sauce
around chicken; garnish with watercress.  Recipe By     : The Best of
Sunset - Page 118  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1078
Calories From Fat: 419
Total Fat: 47.2g
Cholesterol: 493.3mg
Sodium: 521.6mg
Potassium: 1249.7mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: 152.5g