Time
prep 0:30
total 1:00
Ingredients
| 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 |
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Instructions
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.
Author's Comments
When simmering chicken be sure to keep chicken tender and not over cook it. Over cook it and it will be dry. Cook chicken to 165°F for maximum taste and texture.
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