Chicken Marylands With Tarragon-Mustard Sauce

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

2 whole chickens, halved

Place chicken into greased baking dish in single layer, bake, uncovered in 375 F oven 45 minutes or until golden brown and tender, drain. 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

Heat vinegar and wine in pan until boiling, reduce heat, simmer about 5 minutes or until reduced to about 2 tablespoons. Whisk in cold butter off the heat, about 2 tablespoons at a time, stirring E constantly until slightly thickened, stir in mustard and parsley, serve immediately. Serves 4