Chicken Dijon Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Broiling chicken | 3 Pound, quartered | |
| White wine | 1 Cup (16 tbs) | |
| Tarragon leaves | 1⁄4 Teaspoon, dried | |
| Thyme | 1 Pinch | |
| Bay leaf | 1 | |
| Salt | 1⁄2 Teaspoon | |
| Ground pepper | 1⁄4 Teaspoon | |
| Egg yolks | 2 | |
| Prepared dijon mustard | 2 Tablespoon | |
| Sour cream | 2 Tablespoon | |
| Cayenne pepper | 1 Pinch |
Nutrition Facts
Serving size: Complete recipe
Calories 3643 Calories from Fat 2302
% Daily Value*
Total Fat 256 g394%
Saturated Fat 82.5 g412.7%
Trans Fat 0 g
Cholesterol 1484.8 mg494.9%
Sodium 2151.3 mg89.6%
Total Carbohydrates 17 g5.6%
Dietary Fiber 0.96 g3.8%
Sugars 9.2 g
Protein 260 g520.5%
Vitamin A 73.7% Vitamin C 41.6%
Calcium 28.2% Iron 84.1%
*Based on a 2000 Calorie diet
Directions
Add the chicken and brown it well on all sides.
Add the wine and water, tarragon, thyme, bay leaf, salt and pepper.
Bring to a boil, cover and simmer until the meat is tender, thirty to forty-five minutes.
Remove the meat to a heated serving dish and keep it warm.
Remove sauce from heat.
Discard the bay leaf.
Add a little of the sauce to the egg yolks, then stir into the sauce in the skillet and blend well.
Add the mustard, sour cream and cayenne.
Heat, stirring briskly and constantly, but do not allow to boil.
Pour the sauce over the chicken.
Chef
