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Chicken Dijon

ashlyn's picture
<p><a href="http://www.flickr.com/photos/ink_mama/6238578449/">Image Credit</a></p>
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
  Butter 2 Tablespoon
  Chicken 3 Pound, quartered
  Dry white wine 2 Cup (32 tbs)
  Dried tarragon 1⁄4 Teaspoon
  Thyme 1 Pinch
  Bay leaf 1
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Egg yolks 2 , beaten
  Sour cream 2 Tablespoon
  Dijon mustard 2 Tablespoon
  Cayenne pepper 1 Pinch
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Party, Healthy
Servings: 
4

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