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Poulet Saute a la Crème Recipe
|Chicken||1 Large, jointed and skinned|
|Salt free butter||2 1⁄2 Ounce (65 Gram)|
|Button mushrooms||4 Ounce, sliced (100 Gram)|
|Dry white wine||45 Milliliter (3 Tablespoon)|
|Double cream||5 Ounce (142 Milliliter)|
|Fresh parsley||1 Tablespoon, finely chopped (10 Gram)|
|Cooking oil||30 Milliliter (2 Tablespoon)|
Calories 716 Calories from Fat 486
% Daily Value*
Total Fat 54 g83.5%
Saturated Fat 14.7 g73.5%
Trans Fat 0 g
Cholesterol 192.9 mg
Sodium 232.6 mg9.7%
Total Carbohydrates 1 g0.5%
Dietary Fiber 0.28 g1.1%
Sugars 0.4 g
Protein 52 g103.6%
Vitamin A 15.1% Vitamin C 6.2%
Calcium 3.5% Iron 12.5%
*Based on a 2000 Calorie diet
When the joints are golden brown all over, pour off all but a thin film of fat, season the chicken, cover the pan and cook over a high heat until the fat splutters.
Immediately reduce the heat and cook the chicken slowly, basting it with the pan juices several times.
After 30 minutes or when the chicken is tender, remove it from the pan and arrange it on a heated serving plate to keep warm.
Add the mushrooms to the pan, toss them over a high heat then pour in the wine and boil it rapidly until it almost cooks away, stir in the cream and cook briskly for three to-four minutes until it thickens slightly, taste and correct seasoning. Remove from the heat, add the last little piece of butter and the parsley, swirl the pan to blend the sauce and pour it over the chicken.
Serve at once.