Poulet Sauté à l'Armagnac (Chicken with Truffles, Cream and Beurre d'Écrevisse)

Ingredients

• 1 chicken
• butter
• 100 grammes raw truffles
• 1 small glass old fine Champagne
• a dash of lemon juice
• 1 decilitre cream
• 50 grammes Beurre d'écrevisse

Instructions

1. Cook the chicken pieces in butter without letting them colour, adding 100 grammes of raw truffles in slices.
2. Dish up the pieces and the truffles in a terrine.
3. Deglaze the pan with a small glass of old fine Champagne.
4. Add a dash of lemon juice and a decilitre of cream and heat.
5. Off the fire, complete the sauce with 50 grammes of Beurre d'écrevisse.
6. Sauce the chicken pieces and serve in the terrine.