Filets de Suprêmes Sautés

Chicken Fillets

Preparation info

  • serve

    2

    or more
    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

To find these choice white-meat tidbits, completely debone the breast meat. Here is how it is done.

Remove the skin. Then, from the inside, make cuts along the breast bone. Into these cuts insert your thumbs and follow the bone to the tip, pushing the meat from the