Chicken Dijon

2 tbsp. butter
1 2 1/2 to 3-lb. broiler, quartered
2 c. dry white wine
1/4 tsp. dried tarragon
pinch of thyme
1 sm. bay leaf
1/4 tsp. salt
1/4 tsp. black pepper
2 egg yolks
2 tbsp. sour cream
2 tbsp. Dijon mustard
Pinch of cayenne pepper

Melt butter in fry pan;  add chicken and cook until browned well on both
sides.  Add wine, tarragon, thyme, bay leaf, salt and black 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 sauce with egg yolks;  add sour cream, mustard and cayenne pepper.
Heat, stirring briskly constantly;  do not boil.  Pour over chicken.

Yield:  4 servings