Poulet Sauté Saint-Mandé (Sautéed Chicken with Peas and Asparagus Tips)

Ingredients

• chicken
• butter
• 125 grammes green peas
• 125 grammes asparagus tips
• a dash of jus de veau (veal gravy)
• pomme de terre Macaire

Instructions

1. Sauté the chicken in butter.
2. Cook the peas and asparagus tips briskly à l'anglaise, drain them thoroughly and do not refresh them.
3. Add them to the chicken at the last moment.
4. Deglaze with a dash of jus de veau.
5. Dress the chicken on a cake of pomme de terre Macaire and cover it with its garnish.