Julia Child Supremes De Volaille A Blanc Recipes

JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST

Steps:

• 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.
• 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.

JULIA CHILD SUPREMES DE VOLAILLE A BLANC

Steps:

• Use a heavy, covered flameproof casserole about 10 inches in diameter. You need a round of waxed paper cut to fit the casserole. Hot serving dish. Preheat oven to 400 degrees. Rub the chicken with drops of lemon juice and sprinkle lightly with salt and pepper. Heat butter in casserole until foaming. quickly roll the chicken in the butter, lay the paper over them, cover the casserole and place in hot oven. After 6 minutes, press tops of chicken with your finger; if still soft and squashy, return to oven for a minute or two more. They are done when they feel lightly springy and resilient; do not overcook them. Remove the chicken to hot serving dish; cover and keep warm while making the sauce, which will take 2 to 3 minutes. Pour the stock or bouillon and the wine into the casserole with the cooking butter and boil down rapidly over high heat until liquid is syrupy. Then pour the cream and boil rapidly until lightly thickened. Season carefully with salt, pepper, and drops of lemon juice. Pour the sauce over the chicken, sprinkle with parsley, and serve immediately.