Poussin A La Moutarde – (small Chicken With Mustard)

We stand at the crossroads between fear of others and fear of God. The road leading to the fear of man may be expressed in terms of favoritism, wanting others to think well of you, fearing exposure by them, or being overwhelmed by their perceived physical power. When these fears are not combated with the fear of the Lord, the consequences can be devastating. But when God is given his rightful place in our lives, old bonds can be shattered.

Edward Welch

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