3208 Poulet Sauté à l’Estragon

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.