This is a Dijon mustard sauce found on the website Recipe30. Here is a link to his very professional video of the same dish, but I really do think mine turned out just as well 🙂
“Moutarde” is French for Mustard.
Preheated oven at 350 F.
1 Whole Chicken, cut into pieces
2 Tablespoons butter
1/4 cup flour
salt and pepper to taste
1 cup dry white wine (I used Chardonnay)
1/2 cup of Creme Fraiche (or heavy cream)
1 Tablespoon Sweet Paprika
2 Tablespoons Dijon Mustard
1 cup grated Parmesan Cheese, with some reserved