Poulet Sauté aux Cèpes (Chicken with Shallot, White Wine and Cèpes à la Bordelaise)

Ingredients

• 1 chicken
• oil
• 1 spoonful chopped shallots
• 1 decilitre white wine
• 50 grammes butter
• 250 grammes cèpes à la Bordelaise
• a pinch of chopped parsley

Instructions

1. Sauté the chicken pieces in oil and dish them up.
2. Drain off the oil and simply heat a spoonful of chopped shallots in the sauté pan.
3. Deglaze with a decilitre of white wine and reduce by half.
4. Complete with 50 grammes of butter and pour over the chicken.
5. Surround the chicken with 250 grammes of cèpes à la Bordelaise and finish with a pinch of chopped parsley.