"Buffalo" chicken is typically chicken wings, deep-fried without any breading, and tossed in a sauce made of Frank's Hot Sauce (brand-name) and melted whole butter. Served with bleu cheese dressing for dipping and celery sticks.
You can do the same thing with boneless, skinless, chicken breasts. I would recommend breading it before frying. I seriously doubt you'll be able to find Frank's Hot Sauce in France.
I think the "soups" that someone else mentioned are Campbell's Cream of Mushroom or Cambell's Cream of Chicken. You can make a similar product by infusing bechamel sauce with mushrooms, or a rich chicken stock with a little bit of finely minced chicken. These products are a convience product over here, and I'm not sure if they are available in France.
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