Poulet Sauté Archiduc (Chicken with Onion, Fine Champagne and Cream Sauce, with Truffle)

Ingredients

• 1 chicken
• butter
• 2 large onions
• 1 small glass fine Champagne
• 1 decilitre cream
• 1 decilitre Velouté
• 50 grammes butter
• juice of a quarter of a lemon
• 1 spoonful Madeira
• about 10 slices of truffle

Instructions

1. Brown the chicken pieces in butter without letting them colour.
2. Add 2 large onions cooked in butter beforehand and finish cooking the chicken with them.
3. Take out the chicken pieces, dish them up, cover and keep warm.
4. Moisten the onions with a small glass of fine Champagne and reduce it.
5. Add a decilitre of cream and a decilitre of Velouté, then pass sauce and onions through the tammy.
6. Reduce the sauce fairly thick.
7. Off the fire, finish it with 50 grammes of butter, the juice of a quarter of a lemon and a spoonful of Madeira.
8. Pour the sauce over the chicken and arrange about ten slices of truffle on top.