Chicken Dijon

With wild rice.

Compare with this version from the October 21, 1965 edition of the (Madison) Wisconsin State Journal:

You could serve the Sunday chicken in the French manner. Chicken Dijon gets its name from the Dijon mustard in the recipe

Chicken Dijon

One 2-1/2 to 3 pound broiler chicken, quartered
Two tablespoons butter
Two cups dry white wine
One-fourth teaspoon dried tarragon
Pinch thyme
One small bay leaf
One-half teaspoon salt
One-fourth teaspoon pepper
Two egg yolks
Two tabelspoons sour cream
Two tablespoons Dijon mustard
Pinch cayenne pepper

Melt butter in frypan, add chicken, and cook until chicken is browned well on both sides. Add wine, tarragon, thyme, bay leaf, salt, and pepper; bring to a boil. Cover and simmer for 45 minutes or until meat is tender. Remove meat to heated serving dish and keep warm.

Discard bay leaf. Blend pan liquid with egg yolks. Add sour cream, mustard, and cayenne pepper. Heat, stirring briskly and constantly. Do not allow to boil.

Pour over chicken.

Serves four.

From a box sold in East Moline, Illinois.

Chicken Dijon

2 medium chicken breasts (1-1/2 lb.)
1 tsp. onion salt
1/2 tsp. lemon pepper
1 (6 oz.) package long grain and wild rice
or 2 c. hot cooked rice
3 tsp. margarine
chicken broth
1/2 c. light cream
2 Tbsp. flour
1 Tbsp. Dijon mustard

Tomato wedges and parsley optional.

Skin and bone breasts. Sprinkle with onion salt and pepper.

Prepare rice.

Medium heat skillet; cook chicken in margarine about 20 minutes (tender). Remove.

Add broth to juice to make 1 cup. Combine light cream and flour–add and cook and stir about 2 minutes. Add mustard.

Spoon sauce over warm chicken and serve over rice.

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