Roast Chicken with Tarragon Dijon Sour Cream Dressing

Makes 4 servings

• Roast chicken, seasoned and roasted
• 1 Tbsp butter
• 1 Tbsp Onion, minced
• 1 1/2 tsp garlic, minced
• 1/4 cup white wine
• 1 Tbsp fresh tarragon, chopped
• 3/4 Tbsp Dijon mustard
• 1 tsp fresh parsley, chopped
• 1/2 cup Penn Maid® Sour Cream
• 1/2 cup heavy cream
• Salt and pepper to taste

After the chicken is roasted, prepare the dressing. In a sauté pan heat the butter over a medium to high heat until fully melted. Add the onion and garlic and sauté until translucent. Add the wine and allow it to reduce by half. Add the tarragon, Dijon mustard and parsley. Remove from heat. Slowly add the butter/herb mixture to the sour cream in a stainless bowl. Mix constantly. When this is fully incorporated, adjust the thickness with the heavy cream. Season the dressing with salt and pepper. Slice roasted chicken. Serve sauce over chicken.
Serving Suggestion: This dressing works well with roast chicken or pork, veal and turkey.


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