|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.
Serving size: Complete recipe
Calories 3800 Calories from Fat 2582
% Daily Value*
Total Fat 288 g443.5%
Saturated Fat 108.2 g541%
Trans Fat 0 g
Cholesterol 1259.1 mg419.7%
Sodium 990.5 mg41.3%
Total Carbohydrates 6 g2%
Dietary Fiber 1.6 g6.5%
Sugars 0.2 g
Protein 259 g517.6%
Vitamin A 91.6% Vitamin C 37.1%
Calcium 21.6% Iron 68.3%
*Based on a 2000 Calorie diet