Poulet au fromage Poulet au fromage Poulet au fromage () is a French dish: the English translation being ""chicken with cheese"". Pieces of chicken are coated with flour, salt and pepper, and then sautéed. Some recipes call for various types of cooking oil, some call for butter, and some call for both. Some recipes call for sauteing an onion with the chicken. After the chicken is browned, white wine is added to the cooking pan. Some recipes call for leaving the chicken in the pan while the wine is reduced, while others call for first removing the chicken, then using the wine to
Meunière sauce Meunière sauce Meunière (, ; ) refers to both a sauce and a method of preparation, primarily for fish. The word itself means "miller's wife". Thus to cook something "à la meunière" was to cook it by first dredging it in flour. A meunière sauce is a simple preparation—brown butter, chopped parsley, and lemon—and the name refers to its unelaborate rustic nature. There are two primary ways to prepare the fish (most popularly, sole or trout). One is by sautéing—first dredging the fish in seasoned flour (white flour or corn flour) and then cooking in a hot sauté pan with