Poulet Sauté Bretonne

Name: Poulet Sauté Bretonne (Suprêmes with Mushroom Sauce)
Cuisine: France
Ingredients: parsley; butter; paper; hot sauce; chicken; onion; leek; mushrooms; whipping cream; crème fraîche

Suprêmes with Mushroom Sauce

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Method

Sauté 8 suprêmes to a “golden” color. Put on hot platter. Remove flat bones. Wipe out skillet with paper towels. Add chunk of butter to skillet. Sauté 1 small minced leek, 1 minced