Dijon Chicken

Course : Chicken
Serves: 4
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16 pieces chicken -- boned and skinned
1 1/2 cups sour cream
1 cup dijon mustard
3 teaspoons paprika
2 teaspoons celery salt
3 teaspoons lemon juice
2 tablespoons worcestershire sauce
3 cloves garlic

Preparation / Directions:

In flat dish, combine all ingredients, except chicken, to make thick sauce. Soak chicken in salted milk at least 1 hour. Dry chicken pieces; coat heavily with sauce. Place on greased rack (I use roasting rack over large baking pan to catch drip- pings); bake at 400F for 15 minutes. Reduce heat to 325F; con- tinue baking for an additional 20 minutes.

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