3212 Poulet Sauté aux Fines Herbes

Method

Season the pieces of chicken, sauté them in butter and 2 minutes before they are cooked, sprinkle with 1 tbs chopped shallot.

Arrange the chicken in a dish, cover and keep warm.

Deglaze the pan with 1 dl ( fl oz or ½ U.S. cup) white wine, reduce by half and add 3 tbs each of well flavoured veal stock and Sauce Demi-glace. Finish with 50 g (2 oz) butter and 1 tbs chopped mixed parsley, chervil and tarragon.

Pour over the chicken and serve.

,