Chef Juliette
Poulet Sauté Beaulieu
Butter-sautéed chicken, hazelnut-sized potatoes, artichoke bottoms, and black olives meet in earthenware, while white wine, lemon, veal stock, and the copper fond become the only sauce the dish needs.
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Main Dishes
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
3203 recipes
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Recipes
Chef Juliette
Poulet Sauté Bordelaise
Bordeaux’s name belongs to the garnish here: butter-sautéed chicken ringed with artichokes, potatoes, fried onion and parsley, finished with only enough pan gravy to make it gleam.
Chef Juliette
Poulet Sauté Boivin
Poulet Sauté Boivin brings chicken, small onions, tender artichokes, and hazelnut potatoes from one covered pan, then turns its fond into a pale, lemon-bright butter glaze that must never boil.
Chef Juliette
Poulet Sauté Bretonne
Poulet Sauté Bretonne proves that pale cooking can carry depth: chicken gently set in butter, leeks and onion softened without colour, mushrooms added late, and cream reduced with Sauce Suprême to a satin coat.
Chef Juliette
Poulet Sauté aux Cèpes
Poulet Sauté aux Cèpes teaches the rhythm of the sauté pan: bronze the bird in oil, keep the porcini dry enough to colour, then mount the shallot and wine reduction with real butter.
Chef Juliette
Poulet Sauté Champeaux
Butter-sautéed chicken, pearl onions, and pommes noisette meet a white-wine reduction enriched with veal gravy, meat glaze, and cold butter: a Paris plate whose lesson is reduction before emulsion.
Chef Juliette
Poulet Sauté Chasseur
Butter-bronzed chicken, a sharply reduced white-wine swill, and glossy Chasseur Sauce: this is the sauté that proves a finished sauce still depends on what happens beneath the bird.
Chef Juliette
Poulet Sauté Cynthia
Butter-browned chicken meets a dry Champagne reduction mounted with cold butter, lemon, and curaçao, while peeled grapes and raw orange sections bring the bright freshness that keeps this classical sauce alive.
Chef Juliette
Poulet Sauté Demidoff
Poulet Sauté Demidoff turns exact knife work into flavor: butter-browned chicken, tender carrot and turnip crescents, and truffle joined by a spoonful of veal stock.
Chef Juliette
Poulet Sauté à la Doria
A quick classical sauté of bronzed chicken and tender cucumber finished with lemon, veal gravy, and beurre noisette, where timing the cucumber makes the difference between a glossy garnish and a watery pan.
Chef Juliette
Poulet Sauté à la Durand
Poulet Sauté à la Durand makes flour earn its keep: crisp oil-sautéed chicken circling fried onion rondelles, with a ham cornet of buttery tomato concassée at the center and no sauce to conceal careless browning.
Chef Juliette
Poulet Sauté à l’Égyptienne
Poulet Sauté à l’Égyptienne layers bronze chicken with onion, mushrooms, raw ham, and tomato in a covered cocotte. Drain the garnish properly, and the pieces roast in their own savor instead of swimming.
Chef Juliette
Poulet Sauté à l’Espagnole
Poulet Sauté à l’Espagnole turns one strict gesture into a generous supper: drain the sautéing oil, then let pilaff, capsicum, peas, and sausage finish beneath the bronzed bird, with grilled tomatoes ringing the platter.
Chef Juliette
Poulet Sauté à l’Estragon
Tarragon works twice in this poulet sauté: first infused into a clear, wine-bright gravy, then parboiled into green sprays for the wings, while butter and fond do the deeper work.
Chef Juliette
Poulet Sauté Fedora
Pale butter-sautéed chicken, black truffle, and asparagus meet a coral-ivory sauce of cream, Béchamel, and crayfish butter, a precise lesson in gentle heat and finishing off the fire.
Chef Juliette
Poulet Sauté au Fenouil
A pale, butter-soft sauté of chicken and parboiled fennel, gathered under chicken-rich Mornay and glazed to a bubbling gold, proves that managing tenderness before browning is sometimes the finer discipline.
Chef Juliette
Poulet Sauté à la Fermière
Butter-bronzed chicken meets the fermière garnish of carrot, turnip, celery, onion, and diced ham, all finished in one cocotte with just enough veal jus to gather the fond.
Chef Juliette
Poulet Sauté aux Fines Herbes
Golden chicken and a taut white-wine pan sauce teach the grammar of sauté: build the fond in butter, give it body with veal gravy and half-glaze, then finish the fines herbes off the fire.
Chef Juliette
Poulet Sauté Forestière
Butter-browned chicken, earthy morels, crisp bacon, and golden potato dice meet in one reduced white-wine sauce, a lesson in sautéing where every drop of mushroom liquor and every trace of fond belongs.
Chef Juliette
Poulet Sauté Gabrielle
Poulet Sauté Gabrielle keeps its nerve and its colour pale: tender chicken under glossy mushroom Béchamel and cream, black truffle in fine strips, and crisp puff-pastry leaves around the platter.
Chef Juliette
Poulet Sauté Georgina
Poulet Sauté Georgina turns butter-browned chicken, twelve new onions, mushrooms, Rhine wine, and cream into a generous supper, with chervil and tarragon added only after the reduction.
Chef Juliette
Poulet Sauté Hongroise
A pale, tender sauté where sweet paprika must bloom gently, never scorch: chicken, onion, tomato, and cream gathered inside a buttery tomato pilaff border for one generous weeknight table.
Chef Juliette
Poulet Sauté à l’Indienne ou Currie de Poulet
Poulet Sauté à l’Indienne wakes curry powder in hot oil, then lets coconut milk and velouté reduce around browned chicken into a close, golden sauce, with rice à l’Indienne alongside.
Chef Juliette
Poulet Sauté Japonaise
Butter-bronzed chicken and pearly crosnes finish together in one pan, then the veal-stock fond becomes a shining sauce mounted with cold butter: a quiet classical sauté built for four and served without fuss.
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