3243 Poulet Sauté Stanley


Season the pieces of chicken and stiffen them in butter, without colour. Add 250 g (9 oz) finely sliced onion, cover with the lid and finish cooking together gently in the oven.

When cooked, arrange the chicken in a shallow dish and place a bouquet of cooked mushrooms at each side. Cover and keep warm.

Add 2 dl (7 fl oz or U.S. cup) cream to the onions in the pan and allow to simmer for 10 minutes; pass through a sieve and reduce this Soubise by a quarter; finish with 30 g (1 oz) butter and a touch each of Cayenne and curry powder.

Coat the chicken with this sauce and decorate with 10 slices of truffle.