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
2 tbsp. butter
1 3-lb. chicken, quartered
"2 c. dry white wine
1/4 tsp. dried tarragon
Pinch of thyme
1 bay leaf
1/4 tsp. salt
1/4 tsp. pepper
2 egg yolks, beaten
2 tbsp. sour cream
2 tbsp. Dijon mustard
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.
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