Chicken sautéed with herbs and garlic, egg yolk and butter sauce (Poulet sauté aux herbes de Provence) from Mastering the Art of French Cooking, Volume One (page 257) by Julia Child and Louisette Bertholle and Simone Beck

  • thyme
  • basil
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute dry white vermouth for dry white wine, savory for thyme, and parsley for fennel tops for part of basil.

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

Accompaniments: Grated potato pancakes (Crêpes de pommes de terre); Potatoes sautéed in butter (Pommes de terre sautées - Pommes de terre pour garniture - Pommes de terre château)

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 dry white vermouth for dry white wine, savory for thyme, and parsley for fennel tops for part of basil.

  • twoyolks on May 07, 2020

    I liked this but it's not better than other recipes in the same book and the sauce is annoying to make.

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