Poulet Sautù à la Crème

Chicken in Cream 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 2 cut-up chickens in ¼ pound butter until “golden” in color. Add 1 minced onion and