Chicken Sauté Alexandra

• 1 tender chicken (2½-3 pounds)
• salt and freshly ground black pepper
• 4 ta

Prepare chicken pieces, sauté in 2 tablespoons butter, and simmer as in basic recipe for Poulet Sauté on preceding page. Remove pieces from pan and keep warm.

Add chicken stock to pan juices; reduce. Stir in Chicken Velouté Sauce to which you have added cooked puréed onions, double cream and