Mustard Baked Chicken

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 1/2 lbs chicken pieces
• 1/3 cup dijon mustard
• 1 tablespoon apricot jam
• 1/2 cup 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

Recipe

• 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.