1. In a lightly greased, flameproof 9" x 13" baking dish, arrange the chicken pieces skin side down in a single layer. 2. Combine the mustard and jam; brush half of the mixture over the chicken. 3. Bake at 375 degrees F for 20 minutes. 4. Turn the chicken pieces over; brush with the remaining mustard mixture. 5. Bake for 20 minutes longer or until golden and the juices run clear when the chicken is pierced. 6. Transfer to a serving plate and keep warm. 7. Pour off the excess fat from the baking dish. 8. Add the wine; bring to a boil over medium-high heat, stirring to scrape up any browned bits. 9. Transfer to a small saucepan; cook for 5 minutes or until reduced by half. 10. Add the cream and cook, stirring, for 4 to 5 minutes or until thick enough to coat the back of a spoon. 11. Season with salt and pepper to taste. 12. Pour the sauce over the chicken; sprinkle with parsley. 13. Garnish with the lemon slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
