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“Classic and not as hard as it looks. You can make the sauce peppier with more mustard. This sauce is excellent with rice.”
READY IN:
1hr 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream together 3 tsp of mustard with 2 Tbsp soft butter, tarragon, salt & pepper.
  2. Smear over chicken pieces.
  3. Place in a 9 x13 pan.
  4. Bake until tender about 40 minute.
  5. Baste with the pan juices several times.
  6. In the meantime make a thick bechamel sauce.
  7. Use the whole onion stuck with the clove to flavour the milk as you heat it, then discard.
  8. Prepare lemon peel by cutting it in 1/4" strips, blanch in boiling water 10 minutes.
  9. Drain well & chop finely.
  10. Remove Chicken to platter and keep warm.
  11. Add bechamel to pan juices, stirring well.
  12. Stir in Cream and heat to boiling point.
  13. Reduce heat and add chopped lemon peel, 1 tsp of mustard, Tobasco, & white pepper.
  14. Lastly stir in 2 tsp of soft butter before pouring over Chicken.

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