Chicken Sauté Alexandra

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 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