Chicken Dijon

• 1 (5 lb.) or 2 small chickens, cut in serving size pieces
• salt
• pepper
• 1 c. flour
• 8 Tbsp. butter, divided
• 1/4 c. chicken broth
• 1 c. chopped green onion
• 1/2 c. chopped parsley
• 1 lb. fresh mushrooms, sliced
• 1 Tbsp. Dijon mustard
• 1/2 pt. sour half and half
• parsley for garnish

1. Sprinkle chicken pieces with salt and pepper; roll in flour. Melt 4 tablespoons butter in large skillet; brown chicken pieces and place in roaster.
2. Add broth to pan juices.
3. Scrape browned bits from bottom and sides of skillet; pour over chicken.
4. Saute onion, parsley and mushrooms in remaining butter.
5. Pour vegetable mixture over chicken.
6. Cover and bake at 350u0b0 for 1 hour.
7. Remove chicken to warm platter; stir mustard and half and half into liquid in roaster and heat.
8. Pour sauce over chicken on platter. (Mustard and half and half may also be stirred into onion, parsley, mushroom and liquid and baked as directed.)
9. Makes 8 to 10 servings.

chickens, salt, pepper, flour, butter, chicken broth, green onion, parsley, fresh mushrooms, mustard, sour half and half, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947883 (may not work)