Poulet sauté à l'Italienne (Sautéed Chicken with Sauce Italienne and Artichokes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken
- butter
- white wine
- 1 1/2 decilitres sauce Italienne
- small artichoke quarters à l'Italienne (see Vegetables)
Instructions
- Sauté the chicken in butter and dress it.
- Deglaze the sautoir with white wine.
- Add the sauce Italienne and pour over the chicken.
- Surround the chicken with a border of small artichoke quarters à l'Italienne.