By Auguste Escoffier
Season the pieces of chicken and sauté them in oil. Remove and arrange in a deep dish.
Drain off the oil from the pan, add 1 tbs of chopped shallot and just heat. Deglaze with 1 dl (3½ fl oz or ½ U.S. cup) white wine and reduce by half.
Finish this sauce with 50 g (2 oz) of butter, pour over the chicken and surround with 250 g (9 oz) flap mushrooms à la Bordelaise; sprinkle with chopped parsley.
© 1903 All rights reserved. Published by Taylor and Francis.