|Butter||4 Tablespoon, softened|
|Dijon mustard||3 Tablespoon|
|Frying chicken||3 Pound, quartered (1 Bird)|
|Scotch||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
Mix butter and mustard together to form a paste; spread over chicken.
Over moderate heat saute chicken on bothsides until lightly browned.
Cover and simmer about 30 minutes.
Add Scotch and allow to warm slightly.
Ignite and burn off alcohol.
Add cream and continue to simmer, uncovered, 10 to 12 minutes or until sauce has reduced slightly.
Do not allow to boil.