|Butter||2 Ounce (50 Grams / 1/4 Cup)|
|Dry white wine||4 Ounce (100 Milliliter Or 1/2 Cup)|
|White pepper||To Taste|
|Sour cream||30 Milliliter (2 Tablespoon)|
|Dijon mustard||30 Milliliter (2 Tablespoon)|
|Cayenne pepper||1 Pinch|
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.