Lebanese Mustard Chicken
 Add to Favorite

Mustard Chicken

Share this on
Share on Facebook Facebook
Share on Digg Digg
Share on Netscape Netscape
Share on Google Bookmarks Google Bookmarks
Share on Reddit Reddit
Share on Windows Live Windows Live
Share on Yahoo! My Web Yahoo! My Web

- 1 to 1.2 kg chicken into pieces
- 50 g butter
- 15 cl dry white wine
- 1 branch of thyme
- 1 C. tablespoons chopped tarragon
- 2 C. tablespoons mustard strong
- 4 C. tablespoons fresh cream
- Salt
- Pepper

In a frying pan, heat butter over medium heat. Brown chicken 5 minutes on the back. Add wine, thyme, tarragon, salt and pepper.

Cover and cook 30 minutes. Remove chicken from the pan, make them on the serving platter and keep them warm. Degrease the cooking juices, add the mustard in the pan and turning a bind.

Pour the cream and mix again taking care to remove the pan from heat until boiling. Pour sauce over chicken and serve.