chicken thoroughly. Brown
chicken, a few pieces at a time in hot oil.
Return all chicken pieces to pan and sprinkle with salt, pepper,
thyme tarragon and cayenne; add
the bay leaf and pour in wine and broth.
Cover and let simmer gently for about 30 minutes or until just
tender. Remove chicken
breasts to platter and keep warm. Beat
corn starch and mustard together and add 2 or 3 tablespoons hot cooking
liquid and blend thoroughly. Add
corn starch mixture to sauce and cook over low heat just until liquid is
slightly thickened. Remove
from heat and blend in sour cream. Pour
sauce through a wire strainer over chicken.2
by John & Kitzen Gough