Poulet sauté aux Fines herbes (Sautéed Chicken with Fines Herbes)

Ingredients

• chicken
• butter
• 1 spoonful shallots
• 1 decilitre white wine
• 3 spoonfuls strong fonds de veau
• 3 spoonfuls sauce Demi-glace
• 50 grammes butter
• 1 teaspoonful chopped parsley

Instructions

1. Sauté the chicken in butter.
2. Two minutes before dressing it, sprinkle it with the chopped shallots, then dress it.
3. Deglaze the sautoir with the white wine and reduce by half.
4. Add the strong fonds de veau and as much sauce Demi-glace.
5. Off the fire, finish the sauce with the 50 grammes of butter and the teaspoonful of chopped parsley, chervil and tarragon.
6. Pour the sauce over the chicken.