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
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.
From a box sold in East Moline, Illinois.
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
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.
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.