Poulet Sauté Saint-Lambert (Sautéed Chicken with Vegetable Purée)

Ingredients

• chicken
• butter
• carrot
• Consommé
• 1 decilitre white wine
• 1 decilitre mushroom cooking liquor
• 2 small spoonfuls carrot pearls
• 2 small spoonfuls cooked peas
• 1 pinch coarsely chopped parsley

Instructions

1. Stew the brunoise of carrot, turnip, shallot, mushrooms, lean bacon, parsley stalks and celery in butter, using enough to yield a decilitre of purée.
2. Finish cooking the brunoise with a little Consommé and pass it through the tammy.
3. Sauté the chicken in butter and dress it.
4. Deglaze the sauté pan with a decilitre of white wine and a decilitre of mushroom cooking liquor; reduce by half.
5. Add the vegetable purée and let it boil for a moment; butter it lightly.
6. Pour over the chicken and scatter over it the glazed carrot pearls, the cooked peas and a pinch of coarsely chopped parsley.