The history of this dish is not well documented, and various sources make controversial claims about its origin. Since the 18th century Russian chefs have adopted many techniques of French haute cuisine and combined them with the local culinary tradition. The French term de volaille means literally "of poultry" and denotes almost exclusively chicken dishes in French cookbooks. The latter name appears in the pre- and post- revolutionary Russian literature in cookbooks as well as in fiction since the beginning of the 20th century and is usually mentioned as a common restaurant dish. The recipe in the classical Russian cookery textbook The Practical Fundamentals of the Cookery Art by Pelageya Alexandrova-Ignatieva which had eleven editions between and includes a complex stuffing similar to quenelle a mixture of minced meat, in this case the rest of the meat of the chicken, and cream but with butter added.
To calibrate yourself to be a better cook, learn to use all of your senses throughout the process. For the richest sauce, use a stainless steel pan; the browned bits that stick to the bottom provide flavor. Let chicken stand at room temperature for 20 minutes. Heat a large stainless steel skillet over medium-high heat.