Poulet Sauté à la Périgord (Sautéed Chicken with Truffles, Périgord Style)

Ingredients

• chicken
• butter
• 200 grammes raw truffles
• Madeira
• 3 or 4 spoonfuls sauce Demi-glace
• 40 grammes butter

Instructions

1. Fry the chicken in butter.
2. Add the raw truffles, turned olive-shaped, and finish cooking the chicken by stewing with them.
3. Dress the chicken with the truffles on top.
4. Deglaze the sauté pan with Madeira and reduce.
5. Add 3 or 4 spoonfuls of sauce Demi-glace, finish with 40 grammes of butter and pour over the chicken.