Preparation:
In chicken fryer, heat butter. Add chicken and cook until chicken is well browned on both sides. Add wine, tarragon, thyme, bay leaf, salt, and pepper. Bring to boil. Cover and simmer for 45 minutes, or until meat is tender. Remove meat to heated serving dish and keep warm.
Discard bay leaf. Blend sauce with egg yolks. Add sour cream, mustard, and cayenne pepper. Heat, stirring briskly and constantly. Do not allow to boil. Pour over chicken. Serve hot.
Comments: Dijon is the capital of Burgundy and has made a name for itself with the famed "Dijon mustard" -- so it is no surprise to find a recipe from there using wine and mustard.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
