Poulet sauté à la Jurassienne (Sautéed Chicken with Bacon Lardons and Chives)

Ingredients

• chicken
• butter
• 250 grammes breast bacon
• 1 1/2 decilitres clear sauce Demi-glace
• a strong pinch of chopped chives

Instructions

1. Sauté the chicken in butter.
2. When it is two-thirds cooked, add the bacon lardons, blanched and rissoléd in butter.
3. When the chicken is cooked, drain off three-quarters of the fat.
4. Deglaze with the clear sauce Demi-glace and dress the pieces of chicken.
5. Complete the sauce with a strong pinch of chopped chives and pour it over the chicken together with the lardons.