Poulet Sauté Aux Fines Herbes

Chicken with Herbs

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 chicken suprêmes to a “brown” color. Put on plate. Remove flat bones. Sprinkle with chopped parsley and chives. With paper towels, wipe out the