Randi requested this after seeing Julie and Julia. I won't be seeing the movie until Wednesday but I'm sure this is the right recipe. I remember when I was channeling Julia all by myself on the swap. Now that this movie is making her hugely popular, I thought the burden would be lifted, but no, here I am still typing her recipes. I really think anyone who is so inspired by the film should buy the book, but, *sigh*, I'm willing to make an exception just this once.
From Mastering the Art of French Cooking:
SUPRÊMES DE VOLAILLE À BLANC
Breast of Chicken with Cream
Serve these with buttered asparagus tips, green peas, artichoke hearts, or creamed spinach, a good risotto cooked in chicken stock, and a bottle of chilled white Burgundy or Traminer.
4 suprêmes (boned breasts from two fryers)
1/2 tsp. lemon juice
1/4 tsp. salt
Big pinch white pepper
4 Tbs. butter
For the sauce:
1/4 cup white or brown stock or canned beef bouillon
1/4 cup port, Madeira, or dry white vermouth
1 cup whipping cream
Salt and pepper
Lemon juice as needed
2 Tbs. fresh minced parsley
A heavy, covered, fireproof casserole about 10" in diameter
A round of waxed paper 10" in diameter, buttered on one side
Preheat the oven to 400°F.
Rub the suprêmes with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in the casserole until it is foaming. Quickly roll the suprêmes in the butter, lay the buttered paper over them, cover the casserole and place in the hot oven. After 6 minutes, press the top of suprêmes with your finger. If still soft, return to the oven for a moment or two. When the meat is pringy to the touch it is done. Remove the suprêmes to a warm platter and cover while making the sauce.
Pour the stock or bouillon and wine into the casserole with the cooking butter and 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 carefully for seasoning and add drops of lemon juice to taste. Pour the sauce over the suprêmes, sprinkle with parsley, and serve at once.
VARIATIONS
Suprêmes de Volaille aux Champignons
(Chicken Breasts with Mushrooms and Cream)
5 Tbs. butter
1 Tbs. minced shallot or green onion
1/4 lb. diced or sliced fresh mushrooms
1/8 tsp. salt
4 suprêmes, and the sauce ingredients in the master recipe
Heat the butter in the casserole over moderate heat until foaming. Stir in the minced shallots or green onion and sauté a moment without browning. Then stir in the mushrooms and sauté lightly for a minute or two withot browning. Sprinkle with salt.
Following the master recipe, cook the suprêmes in the mushrooms and butter. Remove when done, leaving the mushrooms in the casserole. Complete the sauce, as described in the master recipe.
(One more for good measure)
Suprêmes de Volaille Archiduc
(Chicken Breasts with Paprika, Onions, and Cream)
2/3 cup finely minced white onions
5 Tbs. butter
1 Tbs. fragrant red paprika
1/8 tsp. salt
4 suprêmes, and the sauce ingredients in the master recipe
Drop the minced onions into boiling water for 1 minute. Drain, run cold water over them, and drain again. Cook the onions with the salt, paprika and butter in the covered casserole for about 10 minutes over very low heat until the onions are tender and translucent, but not browned.
Following the master recipe, cook the suprêmes in the onions, paprika, and butter. Remove when done, leaving the onions in the casserole. Complete the sauce, as described in the master recipe.
From Mastering the Art of French Cooking:
SUPRÊMES DE VOLAILLE À BLANC
Breast of Chicken with Cream
Serve these with buttered asparagus tips, green peas, artichoke hearts, or creamed spinach, a good risotto cooked in chicken stock, and a bottle of chilled white Burgundy or Traminer.
4 suprêmes (boned breasts from two fryers)
1/2 tsp. lemon juice
1/4 tsp. salt
Big pinch white pepper
4 Tbs. butter
For the sauce:
1/4 cup white or brown stock or canned beef bouillon
1/4 cup port, Madeira, or dry white vermouth
1 cup whipping cream
Salt and pepper
Lemon juice as needed
2 Tbs. fresh minced parsley
A heavy, covered, fireproof casserole about 10" in diameter
A round of waxed paper 10" in diameter, buttered on one side
Preheat the oven to 400°F.
Rub the suprêmes with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in the casserole until it is foaming. Quickly roll the suprêmes in the butter, lay the buttered paper over them, cover the casserole and place in the hot oven. After 6 minutes, press the top of suprêmes with your finger. If still soft, return to the oven for a moment or two. When the meat is pringy to the touch it is done. Remove the suprêmes to a warm platter and cover while making the sauce.
Pour the stock or bouillon and wine into the casserole with the cooking butter and 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 carefully for seasoning and add drops of lemon juice to taste. Pour the sauce over the suprêmes, sprinkle with parsley, and serve at once.
VARIATIONS
Suprêmes de Volaille aux Champignons
(Chicken Breasts with Mushrooms and Cream)
5 Tbs. butter
1 Tbs. minced shallot or green onion
1/4 lb. diced or sliced fresh mushrooms
1/8 tsp. salt
4 suprêmes, and the sauce ingredients in the master recipe
Heat the butter in the casserole over moderate heat until foaming. Stir in the minced shallots or green onion and sauté a moment without browning. Then stir in the mushrooms and sauté lightly for a minute or two withot browning. Sprinkle with salt.
Following the master recipe, cook the suprêmes in the mushrooms and butter. Remove when done, leaving the mushrooms in the casserole. Complete the sauce, as described in the master recipe.
(One more for good measure)
Suprêmes de Volaille Archiduc
(Chicken Breasts with Paprika, Onions, and Cream)
2/3 cup finely minced white onions
5 Tbs. butter
1 Tbs. fragrant red paprika
1/8 tsp. salt
4 suprêmes, and the sauce ingredients in the master recipe
Drop the minced onions into boiling water for 1 minute. Drain, run cold water over them, and drain again. Cook the onions with the salt, paprika and butter in the covered casserole for about 10 minutes over very low heat until the onions are tender and translucent, but not browned.
Following the master recipe, cook the suprêmes in the onions, paprika, and butter. Remove when done, leaving the onions in the casserole. Complete the sauce, as described in the master recipe.