Chicken Dijon and Potato Pancakes

One of April's favorite meals, she says that you must make the two together in order to put the chicken dijon over the potato pancakes.

This sounds like the perfect dish as fall is quickly approaching, perhaps I'll cook this on October 24....it seems like just about the right time :)

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

Potato Pancakes

2 lge. potatoes, peeled and grated
1 med. onion, grated
2 tbsp. flour
1/4 tsp salt
Pepper
Nutmeg
1/2 tsp. chopped parsley
2 egg yolks, slightly beaten
2 egg whites, stiffly beaten
Butter

Put potatoes and onion in a bowl; add flour and seasonings and mix all
together well. add egg yolks and when they are well combined, fold in the
egg whites. Put a little butter in a skillet and when hot add 2
tablespoons of this mixture for each cake. Fry over a medium-hot fire
until golden brown on both sides.

Yield: 4-5 servings

Submitted by A. Tumey