Poulet Sauté à la Marengo

Chicken with Eggs

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

Make Portugaise sauce. “Brown” 2 cut-up chickens in olive oil. Put on hot platter and keep warm. Pour oil from skillet. Add 1