Mustard Baked Chicken

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.

• Ready In: 55 mins
• Serves: 4-5

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.