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
Summary
Difficulty LevelEasyHealth IndexHealthy
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.
