Poulet Sauté à la Bretonne

Preparation info

    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

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Sauté the chicken a blanc. Gently sweat chopped leeks in butter and sauté sliced mushrooms in butter while the chicken is cooking. Pour heavy cream over the combined cooked vegetables, reduce this mixture to the consistency you like, and pour it over the chicken.