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Chicken Dijon

Posted by Solitary Dancer on April 2, 2008

Chicken Dijon
by: SteamyBowl


2-3 lbs broiler, quartered
2 tablespoons butter
2 cups dry white wine
1/4 teaspoon tarragon leaves
1 pinch thyme
1 small bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
2  egg yolks
2 tablespoons Dijon mustard
1 tablespoon sour cream
1 pinch cayenne pepper


   1. Heat butter in large frying pan.
   2. Add chicken and cook until well browned on both sides.
   3. Add wine, tarragon, thyme, bay leaf, salt and pepper.
   4. Bring to a boil.
   5. Cover and simmer for 45 minutes or until the meat is tender.
   6. Remove meat to a heated dish and keep warm.
   7. Discard bay leaf.
   8. Blend sauce with egg yolks.
   9. Add sour cream, mustard, and cayenne pepper.
  10. Heat stirring constantly, do not allow to boil.
  11. Pour over chicken.


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