Dijon Chicken

(serves 6-8)

•    4 chicken breasts, halved

•    2 tablespoons salad oil

•    1 teaspoon salt

•    1/4 teaspoon each pepper, thyme

•    1/2 teaspoon tarragon

•    1/8 teaspoon cayenne

•    1 bay leaf

•    1 cup dry white wine

•    1/2 cup chicken broth

•    2 tablespoons cornstarch

•    2 tablespoons Dijon mustard

•    1/4 cup sour cream

Dry 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

Contributed by John & Kitzen Gough