Chicken Breasts with Mushrooms and Cream

This is a delicious Julia Child recipe I first made

 many years ago when her cookbook 

Mastering The Art of French Cooking, Vol. 1 

was all the rage. It's called 

Supremes De Vilaille A Blanc

when made without the mushrooms and 

Supremes de Volaille aux Champignons 

with the mushrooms. Devine!

A few simple ingredients. Once you've mastered 

this technique it's really quite easy 

and quick to make. I'll go thru each step.

Flatten chicken slightly to a uniform thickness.

 Rub the chicken with drops of lemon juice.

 Sprinkle each side with salt and pepper.

 Heat the butter in a 10" skillet until foaming.

Stir in the minced shallots. 

Saute a minute without browning

(Can also use green onions).

Then stir in the mushrooms and saute lightly 

a minute or two without browning. 

Sprinkle with salt and pepper.

Add the chicken and turn to coat both sides

in the butter. Cover with foil.

Place in a hot 400 oven

 for about 12-15 minutes. Do not over-bake.

When the meat is springy to the touch it 

is done. If there is no springiness, 

it is overcooked.

 Remove the chicken to a platter and keep warm 

under the foil while you make the sauce.

 I return the platter to my turned off oven 

along with the dinner plates.

Leave the oven door ajar if it is still too hot.

 Make the sauce: Pour the broth and wine into 

the skillet and quickly bring to a boil.

 Boil on high heat until the liquid is condensed 

and syrupy .

Stir in the cream.

Boil down again

until it is thickened.

Remove from heat and taste for seasoning.

Add a few drops of lemon juice.

Pour the sauce over the chicken breasts.

 Sprinkle with 2T chopped fresh parsley.

Serve at once.

Serve with risotto or rice cooked in chicken broth, 

and buttered green beans, asparagus, 

artichoke hearts or creamed spinach. 

Enjoy!

Chicken Breasts with Mushrooms and Cream

Supremes de Volaille aux Champignons

4 boneless, skinless chicken breasts

1/2t lemon juice

5T butter

1T minced shallot

1/4 lb fresh mushrooms, sliced

salt & pepper as needed

1/4C chicken broth

1/4C white wine or vermouth

1C whipping cream

lemon juice as needed

2T minced fresh parsley

Rub the chicken with drops of lemon juice.

Season both sides with salt & pepper.

Heat the butter in a 10" skillet until

foaming. Add the minced shallots and 

saute one minute without browning. 

Then stir in the mushrooms and saute 

lightly for a minute or two without browning

Add the chicken and turn to coat both sides 

with the butter and cover with foil and place in

a 400 oven for about 12-15 minutes. Check

after about 10 minutes. Meat should spring

back when lightly pressed with your fingers.

Remove pan from the oven and place the

 chicken on a platter and tent with the foil 

to keep warm while you make the sauce.

Sauce

Pour the broth and wine into the skillet

and boil down quickly over high heat

until condensed and syrupy. Stir in the cream

 and boil down again until thickened slightly.

Off heat taste carefully for seasoning

Add a few drops of lemon juice.

Pour the sauce over the chicken and

sprinkle with parsley, and serve at once.

Viola!

Bon Appetit!

Links: Savvy Southern Style,
Stone Gable, No Minimalist Here,
Between Naps On The Porch,
Designs B y Gollum , The Charm Of Home