Poularde à la Crème

Chicken in Cream Sauce

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 (3-4 pound) chickens, cut up
  • Salt and pepper to season
  • Butter


  1. Use only the meaty pieces of the chickens. (Cook the bony pieces to make broth and then remove the meat from the bones and make some chicken salad, or combine with some crab or shrimp in a cream sauce and serve on rice for another meal.)
  2. Sprinkle chicken pieces with salt and pepper to season. Heat