Chicken in Mustard Wine Sauce

2 fryer chickens (about 2 1/2 lb each), cut up
Sprinkle with salt & pepper to taste
1 tsp paprika
4 tbsp Dijon style mustard
1/4 cup dry white wine
1 clove garlic, put through a press
1/4 cup butter, melted
1/2 cup bread crumbs

Combine mustard, wine and garlic; baste chicken with this mixture.  Place chicken in roasting
pan and drizzle it with melted butter.  (Lay chicken in one layer in a 12x16 inch roasting pan.)
Sprinkle with bread crumbs.  Bake chicken in a 350* oven for 1 hour and 15 minutes, basting now
and again with juices formed in the pan.  Serve chicken "natural" with strained pan juices on
the side.

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