Poulet a Liter’Antoinette

Rating: 5.00 / 5.00 (1 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Melt clarified butter, steam chicken, onion and leek on low fire.

Add marjoram leaves and rosemary sprigs, deglaze with white wine and water. Add cream if necessary. Season with a little pepper and salt and let it boil.

Fill into a greased casserole dish, sprinkle with grated cheese or almond slices.

Cook in a good medium heat (200 °C) for about fifteen minutes.

Veal can be used.

It goes well with: Dry rice.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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