71 Chicken Breasts with Leek Sabayon Sauce

Preparation info
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Appears in

By Michel Guérard

Published 1978

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Blancs de volaille au sabayon de poireau ‘Chicken breasts stuffed, and perfumed with leeks’


Main ingredients

  • 4 chicken breasts
  • salt and pepper
  • 10 g ( oz


Preparing the vegetables

  1. Heat the 40 g (1½ oz) butter in the small saucepan and add the vegetables in the following order, letting them soften without browning. Add the carrots first, then after three minutes the onions; after another three minutes add the mushrooms and truffles (if used), and cook for a furt