Review of last recipe (photo above) - My buttercream came out nasty looking, and this dessert really was a project, so I wouldn't make it again.  It was quite decadent and maybe abit too rich for me; one-half of a serving would have been enough, but I had a whole one (much to my dismay afterwards).

TODAY'S RECIPE - CHICKEN DIJON
This was from a series called Fast French.

Serves 4

1 - 3 1/2 lb chicken, split with backbone removed
1/2 tsp pepper
salt
2 tbsp plus 1/2 tsp dijon mustard
2 tbsp bread crumbs
Sauce:
3 tbsp dry white wine
1 tbsp sliced shallots or scallions
2/3 cup heavy cream
1/2 tsp cornstarch, mixed with 1 tsp water
1 tsp coarse-grained mustard

Heat oven to 400 degrees.  Season insides of chicken with pepper and 1/4 tsp salt.  Place chicken on an oiled baking pan, skin up and brush with 2 tbsp dijon mustard.  Bake 15 minutes.  Mix butter and crumbs and pat onto chicken.  Raise temperature to 425 degrees and bake chicken 5 minutes more, until crumbs are brown.  Put chicken on a serving platter and cover loosely with foil until sauce is ready.

Sauce:  Boil wine and shallots in a small stainless saucepan over high heat until liquid has almost completely evaporated.  Add cream and cornstarch mixture; whisk until boiling.  Strain out shallots.  Bring sauce back to a boil and whisk in coarse mustard, 1/8 tsp salt and remaining 1/2 tsp dijon mustard.  Serve sauce separately.