3230 Poulet Sauté à la Mexicaine

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 oil.

When cooked, drain off the oil, deglaze the pan with a little white wine and reduce entirely, then add 1 dl ( fl oz or ½ U.S. cup) tomato-flavoured Jus lié.

Arrange the pieces of chicken in a deep dish, coat with the sauce and surround with grilled pimentoes and grilled medium-sized mushrooms filled with Tomato Fondue.