Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 small | Chicken |
| 2 tablespoons | Dijon mustard -; (to 3 tbspns) |
| ½ cup | Creme fraiche |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| 1 tablespoon | Butter |
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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-19-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.