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Ingredients
- • 2 suprêmes de poulet floured
- • butter/olive
- • white wine
- • chicken bouillon
- • savory
- • salt and pepper
- • Cream 35%
Details
Preparation
Step 1
Brown the chicken pieces in butter and oil.
Add white wine and reduce.
Add chicken bouillon about half of the chicken.
Add Sale and pepper.
Partially cover and simmer for about 30 minutes.
Add cream and reduce for a few minutes.
Add savory and turn the chicken in the sauce.
Serve with fresh boiled vegetables.
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