Chicken Saute Provencal
Premium chicken curry cut seasoned, dredged with flours and sauteed till golden and cooked through. Served with sauce using deglaze with wine, add tomato concasse, olives, anchovies and basil chiffonade.



- 1Chicken
900 Grams - 2Salt
- 3Black Pepper
- 4Flour
- 5Oil
30 Milliliters - 6Butter
15 Grams - 7Garlic, chopped
10 Grams - 8White Wine
50 Milliliters - 9Tomato Concasse
200 Grams - 10Black Olives
20 Grams - 11Anchovy Fillets
15 Grams - 12Basil Leaves
1 Sprig