Chicken Marylands With Tarragon-Mustard Sauce

Sauce must be made just before serving; it is unsuitable for reheating.

2 whole chickens, halved

1. Place chicken into greased baking dish in single layer
2. Bake, uncovered in 375 F oven 45 minutes or until golden brown and tender
3. Drain
4. Serve hot with sauce.

Tarragon-Mustard Sauce

• 1/4 cup tarragon vinegar
• 2 tbsp. dry white wine
• 1 cup butter
• 1 tbsp. Dijon-style mustard
• 1 tbsp. chopped parsley

1. Heat vinegar and wine in pan until boiling
2. Reduce heat, simmer about 5 minutes or until reduced to about 2 tablespoons.
3. Whisk in cold butter off the heat, about 2 tablespoons at a time, stirring constantly until slightly thickened
4. Stir in mustard and parsley
5. Serve immediately
6. Serves 4.