Chicken breasts with Burgundy (Suprêmes de volaille sauce Bourguignonne) from The French Revolution: 140 Classic Recipes Made Fresh & Simple (page 198) by Michel Roux Jr.

  • brown chicken stock
  • chicken breasts
  • Show all ingredients...

  • EYB Comments

    Allow to marinate for 2 hours. Can substitute veal stock for brown chicken stock.

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

Accompaniments: Potato & root vegetable cake (Gâteau de légumes)

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.

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  • Eat Your Books

    Allow to marinate for 2 hours. Can substitute veal stock for brown chicken stock.

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