3219 Poulet Sauté à l’Italienne

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, cover and keep warm.

Deglaze the pan with 1½ dl (5 fl oz or ⅝ U.S. cup) of Sauce Italienne and pour over the chicken.

Surround with a border of small globe artichokes à l’Italienne.