Filets de Poulet Mireille (Sautéed Chicken Fillets on Potato and Artichoke Anna, with Beurre Noisette)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken fillets
- butter
- potatoes
- raw artichoke bottoms
- Beurre noisette
Instructions
- Slice potatoes and raw artichoke bottoms, range them in a small earthenware dish and cook them like a « Pomme Anna », as for the « Carré d'agneau Mireille ».
- Sauté the chicken fillets in butter.
- At the last moment, range the fillets on the garnish and baste them with Beurre noisette.