| 1. |
Pre-heat oven to 425 °F (210 °C). |
| 2. |
In sauce pan, melt butter on medium-high heat. If using mustard seeds; add now and cook until they start to crack. |
| 3. |
Stir in onion, garlic, anchovies dry mustard (if not using seeds) and one teaspoon of paprika. Cook until the anchovies break apart and become a slurry. Remove from heat. |
| 4. |
Arrange chicken in oven proof pan and brush chicken with anchovy mixture. |
| 5. |
Cover pan with foil and bake 20 minutes. Remove foil, baste chicken with drippings and bake uncovered for 25 minutes or until chicken is browned and tender. |
| 6. |
Remove chicken to platter and keep warm. |
| 7. |
Skim all but 2 tablespoons of fat from drippings in pan. Into drippings, stir water, cream cheese and 1/2 teaspoon of paprika. |
| 8. |
Cook over medium heat , stirring until sauce is smooth. Pour sauce over chicken and serve. |
