Chicken Pieces - Dijon Mustard Breaded Chicken

By á-47

Ingredients

• 3 1/2 lb. chicken, cut into serving parts
• 2/3 cup Dijon mustard
• 3 cups coarse fresh bread crumbs (made in a blender)
• 1 Tbsp. paprika
• 1/2 tea. tarragon, crumbled
• 1/2 tea. salt
• 1/2 tea. pepper
• 2 eggs
• 3 Tbsp. butter
• 3 Tbsp. fresh lemon juice

Preparation

Step 1

Remove skin from all the chicken parts. Spoon the mustard into a large bowl and add the chicken pieces, turning to coat. Let marinate at room temperature for 30 minutes.

Preheat oven to 375 degrees. Coat a 9x13 pan with oil.

In a large bowl combine the fresh bread crumbs with the paprika, tarragon, salt and pepper. Whisk the eggs in a shallow medium bowl with 12 tea. water. Melt the butter in a small saucepan over low heat; remove from heat and stir in the lemon juice.

Pick up a chicken piece, evenly coating with the mustard mixture. Dip it first into the egg to coat and then plop it flatter side down into the crumbs. Tap so they adhere and turn once to coat the other side. Place best side up (the first side you coated) in the pan. Repeat to coat all pieces. Spoon the lemon butter evenly over them and bake 50-60 minutes, until the tops are golden brown and the meat is cooked to the bone,. Let stand at least 10 minut3es before serving. Scrape out with a spatula so the crumb coating on the bottom is not left behind in the pan.

Serve hot, warm or cold.