Poulet Sauté au Vin Blanc

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Prepare as before, but without potatoes, and fry in butter. Prepare in small saucepan a spoonful of consommé, a glass of white wine, a pinch of flour, and cook for a few minutes. Add this to the chicken about a quarter of an hour before serving. Pour the gravy over the pieces of chicken.