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Breast of Chicken with Duxelles Stuffing and Suprême Sauce
Book Information
The Professional Chef (8th Edition)
Page: 587
Ingredients
All-Purpose Flour
Bread Crumbs
Chicken
Clarified Butter or Oil
Chicken Legs with Duxelles Stuffing (page 556)
Egg Wash
Suprême Sauce (page 383)
Tags
Sautéeing