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Poulet Sauté Saint-Lambert
Preparation info
- Difficulty
Medium
Appears in
Published 2002
Method
Sauté the chicken in butter. Deglaze the pan with white wine and mushroom cooking liquid. Thicken the sauce with a cooked purée of
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Medium
Published 2002
Sauté the chicken in butter. Deglaze the pan with white wine and mushroom cooking liquid. Thicken the sauce with a cooked purée of