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Ingredients
- chicken
- butter
- 12 small onions
- 12 small pieces of breast of pork
- 12 small mushroom caps
- 9 oz. red wine (Burgundy)
- a little crushed garlic
- a few tbsp. Semiglaze Sauce
Preparation
Step 1
Sauté in butter. When the pieces are well browned, place in the pan 12 small onions browned in butter, 12 small pieces of breast of pork (blanched and browned), and 12 small mushroom caps. Cover and cook together.
When serving, surround the chicken with these garnishes and coat the chicken with the following sauce:
Melt the glaze in the bottom of the sautéing pan with 9 oz. red wine (Burgundy), season with a little crushed garlic, and reduce; pour in a few tbsp. Semiglaze Sauce, reduce, butter, and strain.
Note: The sauce may be thickened with Flour Butter.