Chicken with a Mustardy Sauce

Chicken with a Mustardy Sauce

Dear Annie: I'm not Dave in Oz, but here's a mustardy sauce that I pour over chicken breasts and bake 'em in. All amounts are approximate:

For 4 chicken breasts, mix together
2 to 3 tbsp. Dijon mustard
2 tbsp dried tarragon leaf
1/2 cup lemon juice

I usually don't plan ahead enough to have the chick thawed, so put the frozen chick in dish, pour on the mix, cover and cook low (250° F or so) for 1/2 hour to thaw the chick a bit, then up to 350° F til done.

sandy cronequeenenabler
(11/17/03)

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