Poulet Sauté Stanley (Sautéed Chicken with Curried Soubise)

Ingredients

• chicken
• butter
• 250 grammes onions
• cooked mushrooms
• 2 decilitres cream
• 30 grammes butter
• a touch of Cayenne
• a touch of Curry
• 10 fine slices of truffle

Instructions

1. Stiffen the chicken in butter.
2. Finish cooking it by stewing with the finely sliced onions.
3. As soon as it is cooked, dress the chicken in a shallow terrine with a bouquet of cooked mushrooms on each side.
4. Add the cream to the onions, simmer for 10 minutes and pass through the tammy.
5. Reduce this Soubise by a quarter and finish it with the butter, a touch of Cayenne and a touch of Curry.
6. Sauce the chicken and arrange the 10 fine slices of truffle on it.