Title: Chicken Dijonnaise
Categories: Poultry
Yield: 4 Servings

4		Chicken breasts without skin, halved
1/3	c	Mustard; half dijon and
		; half coarse
1/3	c	Vermouth or dry white wine
1/2	c	Heavy cream
		Black pepper; (up to taste)
		Salt; (up to taste)

Coat the chicken breasts with the mustard and set in bowl, covered, to marinate at room temperature.

Preheat oven to 350F. Arrange chicken in flame proof baking dish. Scrape any remaining mustard out of bowl and spread evenly over chicken. Season lightly with pepper and pour vermouth or wine around chicken. Bake, basting often, 30-40 minutes or until chicken is done.

Scrape mustard off the chicken and back into baking dish. Transfer chicken to serving platter, cover and keep warm.

Skim fat off cooking juices and set the baking dish over medium heat. Bring to a boil and whisk in heavy cream,and lower heat. Simmer sauce for 5-10 minutes or until reduced by about one third. Season lightly and serve hot.

NOTES : Serves 4-6 depending on appetites. Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Silver Palate Cookbook

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