Poulet Sauté Aux Huîtres

Chicken with Oysters

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 fillets cut from 8 suprêmes to a “golden” color. Prepare Suprême sauce. Enrich the sauce with 2 dozen oysters. Cook sauce until edges of