***WARNING: If you make this dish, you may be tempted to lick the remaining sauce from the pan! The mushroom and cream sauce that smothers the chicken breasts in this recipe is so divine. I found this in Julia Child's Mastering the Art of French Cooking, Vol. I. She never fails to impress me (as you can probably tell from the numerous Julia recipes I've been blogging about lately!)
Just think...cream, mushrooms and butter...Mmm....sauces don't get much better than that, folks! It's creamy, luxurious and satisfying...all at the same time.
Furthermore, the way that the chicken breasts are prepared produces incredibly tender and moist chicken. Because I used my Le Creuset dutch oven, I did not follow Julia's suggestion of covering the chicken with a piece of buttered wax paper (gasp!). I simply covered the dutch oven with the heavy lid and popped it into the oven. The results were fantastic!
I served this chicken with asparagus...perfection! Brad and I both are looking forward to having this dish again!***d
Supremes de Volaille aux Champignons
(Chicken Breasts with Mushroom and Cream)Source: Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)
Ingredients:4 supremes (boneless, skinless chicken breasts)1/2 teaspoon lemon juice1/4 teaspoon saltBig pinch white pepper5 tablespoons butter1 tablespoon minced shallot or green onion1/4 pound diced or sliced fresh mushrooms1/8 teaspoon salt
For the sauce:1/4 cup white or brown stock or canned beef bouillon1/4 cup port, Madeira or dry white vermouth1 cup whipping creamSalt and pepper2 tablespoons freshly minced parsley
Directions:Preheat oven to 400 degrees.
Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. (Please Note: Although Julia suggests to check the chicken after only 6 minutes, I (as well as several of my readers!) feel that this amount of time is inadequate to thoroughly cook the chicken. I cooked it for closer to 30-40 minutes. Please use a meat thermometer to ensure the correct temperature before serving!)
Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.
Source: “Mastering the Art of French Cooking, Vol. I” by Julia Child (Knopf, 1961)
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