 |
Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 5 |
|
Another winner from the folks at Canadian Living. Easy to prepare and very elegant. I made this with boneless chicken breasts and it came out perfect but it would be really good with chicken legs also. Ingredients:
2 1/2 lbs chicken pieces |
1/3 cup dijon mustard |
1 tablespoon apricot jam |
1/2 cup white wine (you can substitute chicken broth or use half wine, half broth) |
3/4 cup whipping cream |
salt |
black pepper |
2 tablespoons fresh parsley, chopped |
1 lemon, sliced |
Directions:
1. In a lightly greased, flameproof 9 x 13 baking dish, arrange the chicken pieces skin side down in a single layer.
2. Combine the mustard and jam; brush half of the mixture over the chicken.
3. Bake at 375 degrees F for 20 minutes.
4. Turn the chicken pieces over; brush with the remaining mustard mixture.
5. Bake for 20 minutes longer or until golden and the juices run clear when the chicken is pierced.
6. Transfer to a serving plate and keep warm.
7. Pour off the excess fat from the baking dish.
8. Add the wine; bring to a boil over medium-high heat, stirring to scrape up any browned bits.
9. Transfer to a small saucepan; cook for 5 minutes or until reduced by half.
10. Add the cream and cook, stirring, for 4 to 5 minutes or until thick enough to coat the back of a spoon.
11. Season with salt and pepper to taste.
12. Pour the sauce over the chicken; sprinkle with parsley.
13. Garnish with the lemon slices.
|
|