Poulet sauté à la Japonaise (Sautéed Chicken with Crosnes)

Ingredients

• chicken
• butter
• 500 grammes crosnes
• 1 decilitre fonds de veau
• 50 grammes butter

Instructions

1. Colour the chicken in butter.
2. Add the crosnes, lightly blanched, drained and dried.
3. Complete the cooking of the chicken and the crosnes in the oven.
4. Dress the chicken with the crosnes on top.
5. Deglaze the sautoir with the lightly thickened fonds de veau.
6. Off the fire, bring the sauce to point with the 50 grammes of butter and pour it over the chicken.