Poulet Sauté Bretonne

Suprêmes with Mushroom Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

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