| 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.
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”