Poulet Sauté Cynthia (Chicken with Champagne and Curaçao, Grapes and Orange)

Ingredients

• 1 chicken
• butter
• 1 glass dry Champagne
• 1 spoonful light chicken glaze
• 50 grammes butter
• juice of half a lemon
• 1 spoonful dry curaçao
• 20 grapes
• 10 quarters of orange

Instructions

1. Sauté the chicken pieces in butter and dish them up.
2. Deglaze the sauté pan with a glass of dry Champagne and reduce by half.
3. Add a spoonful of light chicken glaze.
4. Complete with 50 grammes of butter, the juice of half a lemon and a spoonful of dry curaçao, then pour over the chicken.
5. Surround the chicken with 20 peeled and seeded grapes and 10 quarters of orange pared to the flesh.