Poulet sauté à la Lyonnaise (Sautéed Chicken with Onions)

Ingredients

• chicken
• butter
• 3 medium onions
• 1 decilitre veal juice
• a pinch of chopped parsley

Instructions

1. Sauté the chicken in butter.
2. When it is half cooked, add the finely sliced onions, previously sautéed in butter and lightly coloured.
3. Complete the cooking of both, then dress the pieces of chicken.
4. Deglaze the sautoir with the veal juice and reduce by a third.
5. Pour the deglazing and the onions over the chicken and sprinkle with a pinch of chopped parsley.