3241 Poulet Sauté Saint-Mandé


Season the pieces of chicken and sauté them in butter. At the last moment add 125 g ( oz) each of peas and asparagus tips which have been quickly plain boiled and drained but not refreshed.

When cooked, arrange the chicken on a round base of Pommes Macaire set on a dish. Deglaze the pan with a little Jus lié and pour the sauce and the garnish over the chicken.