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Mustard Baked Chicken

chicken - other

2 1/2 lb chicken pieces
1/3 cup Dijon mustard
1 tablespoon apricot jam
1/2 cup white wine or chicken stock
3/4 cup whipping cream
salt
freshlyground pepper
2 tablespoon chopped fresh parsley
lemon slices

Serve this easy-to-make chicken dish with tender-crisp buttered asparagus and baby carrot chunks lightly seasoned with chopped fresh dill. Garnish with red-tipped leaf lettuce. In lightly oiled flameproof 13- x 9-inch baking dish, arrange chicken pieces skin side down in single layer. Combine mustard and jam; brush tops of chicken with half of the mixture. Bake in 375 F oven for 20 minutes. Turn chicken pieces over; brush second side with remaining mustard mixture. Bake for 20 minutes longer or until fork tender and golden. transfer to serving plate and keep warm. Pour off excess fat. from baking dish. Add wine; bring to boil over medium-high heat, stirring up any brown bits in dish. Transfer to small saucepan; cook for 5 minutes or until reduced by half. Add cream and cook, stirring, for 4 to 5 minutes or. until sauce is thick enough to coat back of spoon. Season with salt and pepper to taste. Pour over chicken pieces; sprinkle with parsley. Garnish with lemon slices.

Contributor: Canadian Living - May, 1986

Yield: 4 or 5 servings

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