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Chicken Dijon

creative.chef's picture
Ingredients
  Butter 2 Ounce (50 Grams / 1/4 Cup)
  Chicken joint 4
  Dry white wine 4 Ounce (100 Milliliter Or 1/2 Cup)
  Bouquet garni 1
  White pepper To Taste
  Salt To Taste
  Egg yolks 2
  Sour cream 30 Milliliter (2 Tablespoon)
  Dijon mustard 30 Milliliter (2 Tablespoon)
  Cayenne pepper 1 Pinch
Directions

1 Melt the butter in a large pan and fry the chicken joints until browned on all sides.
Add the wine, bouquet garni and seasoning.Cover; simmerfor 25 minutes.
2 Drain the chicken pieces and place them on a heated serving dish.
Discard the bouquet garni.
Beat together the egg yolks, sour cream, mustard and cayenne.
Add to the chicken cooking liquor and heat without boiling until thickened, stirring constantly.
Pour over the chicken joints and serve.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Chicken
Servings: 
4

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