Brandied chicken sauté from Margaret Fulton's Encyclopedia of Food & Cookery: The Complete Kitchen Companion from A to Z by Margaret Fulton

  • white wine
  • chicken stock
  • Show all ingredients...

  • EYB Comments

    Can use this sauté method for other poultry or tender cuts of other meats. Can substitute shallots for baby onions.

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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 use this sauté method for other poultry or tender cuts of other meats. Can substitute shallots for baby onions.

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