Recipe by Irmgard
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.
Top Review by katie_sharon
Very good! I used chicken breasts instead of bone-in chicken pieces. Next time I think I need to cut the cook time down about 5-10 min per side because it was a little dry. Also used the oven's remaining warmth to keep chicken warm while I made the sauce which dried it out a little. But other than than...very delicious!!
- 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
- black pepper
- 2 tablespoons fresh parsley, chopped
- 1 lemon, sliced
Directions See How It's Made
- In a lightly greased, flameproof 9" x 13" baking dish, arrange the chicken pieces skin side down in a single layer.
- Combine the mustard and jam; brush half of the mixture over the chicken.
- Bake at 375 degrees F for 20 minutes.
- Turn the chicken pieces over; brush with the remaining mustard mixture.
- Bake for 20 minutes longer or until golden and the juices run clear when the chicken is pierced.
- Transfer to a serving plate and keep warm.
- Pour off the excess fat from the baking dish.
- Add the wine; bring to a boil over medium-high heat, stirring to scrape up any browned bits.
- Transfer to a small saucepan; cook for 5 minutes or until reduced by half.
- Add the cream and cook, stirring, for 4 to 5 minutes or until thick enough to coat the back of a spoon.
- Season with salt and pepper to taste.
- Pour the sauce over the chicken; sprinkle with parsley.
- Garnish with the lemon slices.