3237 Poulet Sauté à la Piémontaise

Method

Season the pieces of chicken and sauté them in butter together with 100 g ( oz) sliced white truffles. When cooked, arrange in the centre of a border of Risotto moulded on a dish.

Deglaze the pan with 1 dl ( fl oz or ½ U.S. cup) white wine, add 1 tbs pale Meat Glaze and pour over the chicken. Sprinkle with chopped parsley.

,