3197 Poulet Sauté Champeaux

Method

Season the pieces of chicken and sauté them in butter. When cooked, arrange in a deep dish and add a garnish of button onions and Pommes Noisette both cooked separately in butter.

Deglaze the pan with a little white wine; add 1 dl ( fl oz or ½ U.S. cup) veal gravy and 1 tbs meat glace; reduce by half and finish with 50 g (2 oz) butter. Pour over the chicken and serve.

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