3208 Poulet Sauté à l’Estragon

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season the pieces of chicken and sauté them in butter; arrange in a deep dish.

Deglaze the pan with 1 dl ( fl oz or ½ U.S. cup) white wine; reduce by half and add 1 dl ( fl oz or ½ U.S. cup) Sauce Demi-glace flavoured with tarragon.

Pour this sauce over the chicken and place a few blanched leaves of tarragon on the pieces of breast.