Chicken Dijon

16 chicken pieces, boned
Salted milk
1 1/2 cups sour cream
1 cup Dijon-type mustard
3 teaspoons paprika
2 teaspoons celery salt
2 tablespoons Worcestershire sauce
3 teaspoons lemon juice
3 cloves garlic, pressed
1 cup fine cracker crumbs

Soak chicken pieces in salted milk 1 hour. In separate bowl, mix sour cream, mustard, paprika, celery, salt, Worcestershire, lemon juice, and garlic. Let stand one hour. Dry chicken and sprinkle with pepper. Heavily coat chicken pieces with sour cream mixture, sprinkle with crumbs, and place on a greased rack in a shallow baking pan. Bake in 400 degree oven for 15 minutes, then lower oven temperature to 325 degrees and continue baking for 20 minutes.

Note: For each 1/4 cup milk add 1/4 teaspoon salt.

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