Ingredients
-
4
-
1/2
-
1/4
-
1
-
5
-
1
-
1/4
-
1/8
-
-
1/4
-
1/4
-
1
-
-
2
-
Directions
Julia Child Supremes De Volaille Aux Champignons (Chicken Breast, directly from Mastering the Art of French Cooking, Vol I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961), While I really appreciate this recipe but where is the paprika? It almost really messed me up by not having it I had a put it in after the chicken was already in the oven I doubled the sauce too and instead of heavy cream used low-fat condensed milk , From Bruce Phillips (recent fan of genius kitchen) I’m a great fan of Julia Child beginning in the late 60s At that time it was almost impossible to find supremes of chicken! You had to make your own How times have changed My wife and I made this dish over and over for friends whenever high feasts and holy days were in order but have not made it for decades Our four grown daughters have never tasted it It came back on our radar recently and I will likely make it for my wife tomorrow night for Valentines Day This December we will celebrate our 46th anniversary! The recipe is as I remember it When we first encountered it we couldn’t believe you could cook chicken breasts in such a short time We’ve come a long way!! I can’t imagine where what looks like sesame seeds got on the photo! We’ll stick with the original!
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Remove the Chicken to a Warm Platter (leave Mushrooms in the Pot) and Cover While Making the Sauce (2 to 3 Minutes). |
|
5
Done
|
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. |
