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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. 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.
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