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Chicken Provençal
Book Information
The Professional Chef (8th Edition)
Page: 574
Ingredients
Anchovy Fillet
Basil
Black Olives
Chicken
Clarified Butter or Oil
Dry White Wine
Garlic
Jus de Volaille Lié (p. 382), Jus de Veau Lié (p. 382), or Demi-Glace (p. 383)
Tomato
Tags
Sautéeing