Poulet Sauté à la Bretonne (Chicken with Leek, Mushrooms, Cream and Sauce Suprême)

Ingredients

• 1 chicken
• butter
• 100 grammes white of leek
• half an onion
• 100 grammes raw mushrooms
• 1 decilitre cream
• 1 decilitre sauce Suprême

Instructions

1. Stew 100 grammes of sliced white of leek and half a sliced onion in butter beforehand.
2. Brown the chicken pieces in butter without letting them colour and add the leek and onion.
3. Cover and finish the cooking in the oven.
4. About 5 minutes before the chicken is quite done, add 100 grammes of raw mushrooms, sliced and sautéed in butter.
5. Dish up the chicken.
6. Add a decilitre of cream and a decilitre of sauce Suprême to the vegetables, reduce by half, and pour sauce and vegetables over the chicken.