| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Taste2 | 1 | servings | |
INGREDIENTS
| 1 | sm | Chicken |
| 2 | tb | Dijon mustard -; (to 3 tbspns) |
| 1/2 | c | Creme fraiche |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | tb | 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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