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Categories:
chicken breasts salt butter white wine tarragon ground thyme bay leaf salt white pepper eggs sour cream Dijon mustard cayenne pepper
Viewed: 17 - Published at: 9 years agoIngredients
- 8 chicken breasts, deboned
- 2-3/8 tsp. salt and pepper mixture
- 2 oz. butter
- 1-5/8 pint white wine
- 1/4 tsp. crushed dried tarragon
- 1/4 tsp. ground thyme
- 1 bay leaf
- 1/3 tsp. salt
- 3/8 tsp. white pepper
- 3 whole eggs
- 3-1/4 oz. sour cream
- 2 oz. dijon mustard
- Cayenne pepper, to taste
Method
- Trim and clean chicken breasts.
- Soak chicken in salt water solution until ready to cook.
- (Water should be transparent with a little blur.)
- Season chicken with salt and pepper mixture, rubbing onto the full surface of the chicken.
- Heat butter in heavy pan, add chicken and saute on both sides until golden brown.
- Add wine, tarragon, thyme, bay leaf, salt and white pepper.
- Bring to a boil.
- Heat and simmer for 45 minutes or until chicken is tender.
- While chicken is simmering beat eggs slightly in small bowl.
- Add sour cream, mustard and cayenne pepper.
- Blend well.
- Latel 3 to 4 oz.
- of simmered wine mixture into egg mixture, stirring until smooth.
- Heat mixture while thickening with roux (half flour / half butter heated in pot until doughy).
- Season with salt and pepper to taste.
- When Chicken is tender remove and hold hot for service.
- Serve with white wine and egg mixture.
