Poulet sauté Marigny (Sautéed Chicken with Peas, French Beans and Potatoes)

Ingredients

• chicken
• butter
• 125 grammes very fresh peas
• 125 grammes green beans
• a few spoonfuls veal juice
• small pommes de terre fondantes

Instructions

1. Colour the chicken in butter.
2. Add the very fresh peas and the green beans cut into small lozenges.
3. Cover and complete the cooking of the chicken, stewing the vegetables at the same time.
4. At the last moment deglaze with a few spoonfuls of veal juice.
5. Dress the chicken with its garnish on top.
6. Surround it with a border of small pommes de terre fondantes.