Preheat oven to 425 degrees. Truss chicken and coat all over with a thick layer of mustard. Bake in a small gratin dish until mustard turns golden brown, about 40 minutes. In a small pan heat creme fraiche. Take chicken out of oven, remove any surplus mustard, and pour the creme fraiche over. Bake 10 minutes longer. Remove chicken to a hot dinner plate. Whisk the sauce, season to taste with salt and pepper and whisk in butter. Pour over chicken and serve immediately. This recipe yields 1 serving. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4745 broadcast 03-30-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 04-19-1998 Recipe by: David Rosengarten
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1050g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1555 (68%)|
|Amt Per Serving||% DV|
|Total Fat 172.8g||230 %|
|Saturated Fat 60.2g||301 %|
|Monounsaturated Fat 66.2g|
|Polyunsanturated Fat 31.1g|
|Cholesterol 780.3mg||240 %|
|Sodium 817.9mg||28 %|
|Potassium 1910.6mg||50 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 3.5g|
|Protein 173.7g||248 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2303
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!