Poulet Sauté Bercy (Chicken with Shallot and White Wine, Chipolatas and Mushrooms)

Ingredients

• 1 chicken
• butter
• 1 spoonful chopped shallots
• 1 decilitre white wine
• half a decilitre meat glaze
• juice of half a lemon
• 50 grammes butter
• 5 chipolata sausages
• 100 grammes raw mushrooms
• a pinch of coarsely chopped parsley

Instructions

1. Sauté the chicken pieces in butter and dish them up.
2. Pass a spoonful of chopped shallots in the cooking butter.
3. Deglaze with a decilitre of white wine and reduce by half.
4. Add half a decilitre of meat glaze, the juice of half a lemon, 50 grammes of butter, 5 poached and sliced chipolata sausages, and 100 grammes of raw mushrooms sliced and sautéed in butter.
5. Pour the whole over the chicken and scatter a pinch of coarsely chopped parsley over the surface.