Chicken Breasts Xeres
INGREDIENTS:
3 lb CHICKEN PARTS 1/3 c DIJON MUSTARD
1/3 c CAL.VERMOUTH OR FRESHLY GROUND PEPPER TO TAS
WHITE WINE SALT TO TASTE
3 lb CHICKEN PARTS 1/3 c DIJON MUSTARD
1/3 c CAL.VERMOUTH OR FRESHLY GROUND PEPPER TO TAS
WHITE WINE SALT TO TASTE
3 TO 8 HOURS PRIOR TO SERVING,PLACE PARTS IN LARGE,FLAT,OVENPROOF BAKING DISH OR PAN.COAT PARTS LIBERALLY WITH MUSTARD,COVER AND REFRIGERATE UNTIL ABOUT AN HOUR BEFORE SERVING TIME. SEASON YOUR PARTS WITH PEPPER,AND ADD VERMOUTHH TO THE BAKING DISH.PLACE IN A 350 DEG.OVEN.WHILE BASTING OCASSIONALLY,COOK YOUR PARTS UNCOVERED UNT DONE.WHICH SHOULD TAKE FROM 45 MINUTES TO AN HOUR AND 15 MINUTES.REMOVE PARTS TO SERVING PLATTER AND COVER. DEFAT RESERVED JUICES IN PAN,AND THEN ADD MILK TO PAN JUICES.BOIL OVER MEDIUM HEAT,STIRRIING ALL THE TIME,UNTIL SAUCE IS REDUCED BY 1/3.SEASON AND POUR OVER CHICKEN TO SERVE.TRY THIS DISH WITH EGG NOODLES,AND A GREEN SALAD...........