Poulet A La Moutarde(Mustard Chicken)

• 2 (1 1/2 lb.) frying chickens, cut into quarters
• 2 Tbsp. butter, melted
• 1 Tbsp. olive oil (vegetable oil)
• 1 tsp. salt
• 1 tsp. black pepper
• 2 Tbsp. scallions, finely chopped
• 2 Tbsp. Dijon mustard
• 1 1/2 Tbsp. flour
• 1 c. chicken broth
• 1 tsp. tomato paste
• 1 Tbsp. lemon juice
• 1/4 tsp. thyme

1. Brush chickens with combined butter and oil.
2. Season with salt and pepper.
3. Place 5 inches from the broiler and broil chicken 20 minutes on each side.
4. Spoon 2 tablespoons of butter from broiling pan into a saucepan and saute scallions 4 minutes until tender. Stir in mustard and flour.
5. Add chicken broth, tomato paste, lemon juice and thyme.
6. Spoon sauce over chicken and serve hot.

frying chickens, butter, olive oil, salt, black pepper, scallions, mustard, flour, chicken broth, tomato paste, lemon juice, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855757 (may not work)