Chicken sauté a la crème

Chicken sauté a la crème

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Prepare as above recipe but, in making sauce, use 2/3 cup stock or stock and wine, as well as 1/3 cup cream.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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