Sauteed Chicken Recipe

Young chickens should be used for this purpose. Feel the breast bone; if

it bends beneath pressure the bird is right.



Empty, singe and clean, and disjoint the bird. This is done by cutting

the skin at the joints and loosening the bones with a knife.



The wings are cut off in such manner that each holds half of the breast;

the pinions are entirely cut off; the different pieces are seasoned with

salt and pepper; now heat some clarified butter in a saute-pan; when it

is very hot insert the pieces of chicken and let them color quickly;

turn them over, from time to time, so as to get a uniform color; cover

the utensil and put it in a fairly hot oven. The legs are cooked for

about ten minutes more than the breast and wings. The latter are kept

hot separately.



When all pieces are done, they are dished on a platter and kept hot in

the oven; the pan is now moistened with mushroom-liquor, or chicken

stock, and again put on the fire; only a very little moistening is put

in the pan. As soon as it boils swing it around the pan and then add to

it, gradually, the sauce that is to be served. This swinging in the pan

dissolves the flavor, which solidifies in the bottom of the pan; it

greatly improves the sauce.



A simple sauce for sauteed chicken is nut butter, that is, butter

browned in the pan. This may be varied by flavoring it with a crushed

garlic-clove. An addition of fine herbs will further improve it. A dark

tomato sauce may also be served.



A good garnish for sauteed chicken is large dice of boletus mushrooms,

sauteed in garlic butter; also dice of raw potatoes sauteed in clarified

butter, and again fresh tomatoes cut up and sauteed in butter.

Egg-plants are also excellent for a garnish.



Sauteed chicken may be baked and served in the cocotte.

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