Poulet Sauté aux Truffes (Sautéed Chicken with Truffles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken
- butter
- 200 grammes raw truffles
- Madeira
- 3 spoonfuls sauce Demi-glace
- 50 grammes butter
Instructions
- Sauté the chicken in butter.
- When it is half cooked, add the sliced raw truffles and finish the cooking covered.
- Dress the chicken with the truffle slices on top.
- Deglaze the sauté pan with a little Madeira.
- Add the sauce Demi-glace, finish with the butter and pour over the chicken.