Chicken breasts, pieces of chicken sautéed or fricasseed, sautéed chickens (Côtelettes de volaille, volailles sautées ou fricassées, poulets sautés) from Paul Bocuse's French Cooking (page 245) by Paul Bocuse

  • wine
  • frying chicken

  • EYB Comments

    Can substitute spirits of your choice, mushroom cooking liquid, chicken stock, or veal stock for wine.

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 spirits of your choice, mushroom cooking liquid, chicken stock, or veal stock for wine.

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