Poulet Sauté Aux Huîtres

Chicken with Oysters

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 oysters curl. Spoon over sautéed fillets of suprêmes.

Wine

Bienvenue Bâtard Montrachet

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