Poulet Sauté à la Crème

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

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 cream to pan juices and reduce to half of the original quantity. Stir in remaining 2