Chicken Dijon Recipe
Chicken is wonderful as a side dish, appetizer or the main dish itself. I love this chicken dijon for the fine dining experience that it offers. This brings the flavors and tastes of my favorite restaurant to my very kitchen
Ingredients
| Butter | 2 Tablespoon | |
| Chicken | 1 3 Pound, quartered | |
| "2 c. dry white wine | ||
| Dried tarragon | 1/4 Teaspoon | |
| Pinch of thyme | ||
| Bay Leaf | 1 | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Egg yolks | 2 , beaten | |
| Sour cream | 2 Tablespoon | |
| Dijon Mustard | 2 Tablespoon | |
| Pinch of cayenne "pepper | ||
Directions
Melt butter in frypan; add chicken.
Cook until browned well on all sides.
Add wine, tarragon, thyme, bay leaf, salt and pepper.
Bring to a boil.
Cover; simmer for 45 minutes or until chicken is tender.
Remove chicken to heated serving dish; keep warm.
Discard bay leaf.
Blend sauce with egg yolks; add sour cream, mustard and cayenne pepper.
Heat through, stirring constantly; do not boil.
Pour over chicken.
Cook until browned well on all sides.
Add wine, tarragon, thyme, bay leaf, salt and pepper.
Bring to a boil.
Cover; simmer for 45 minutes or until chicken is tender.
Remove chicken to heated serving dish; keep warm.
Discard bay leaf.
Blend sauce with egg yolks; add sour cream, mustard and cayenne pepper.
Heat through, stirring constantly; do not boil.
Pour over chicken.
Chef
