Poulet sauté aux Huîtres (Sautéed Chicken with Oysters)

Ingredients

• chicken
• oil
• half an onion
• 2 medium raw mushrooms
• the white of 1 stick of celery
• a few parsley stalks
• 12 fine oysters
• 1 decilitre Velouté
• 2 spoonfuls blond glace de viande

Instructions

1. Sauté the chicken in oil with the half onion, the raw mushrooms, the celery white and the parsley stalks, all cut into a large brunoise.
2. Complete the cooking of the chicken and the vegetables in the oven.
3. Poach and beard the oysters, keeping their cooking liquor; dress them with the pieces of chicken.
4. Deglaze the sautoir with the oyster liquor and reduce it to half a decilitre.
5. Add the Velouté and the blond glace de viande, and reduce again by a third.
6. Pass the sauce and the vegetables through the tammy and pour over the chicken.