Sautéed chicken (Poulet sauté) from Mastering the Art of French Cooking, Volume One (page 254) by Julia Child and Louisette Bertholle and Simone Beck

  • brown chicken stock
  • chicken pieces
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute green onions for shallots, and beef bouillon or chicken broth for brown chicken stock.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green onions for shallots, and beef bouillon or chicken broth for brown chicken stock.

  • twoyolks on January 31, 2012

    Omit the wine from the sauce. The chicken benefits from being salted the day before. Serve it with good bread to dip into the sauce.

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