Juliachildsupremesdevolailleauxchampignonschickenbreast 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.

CHICKEN SUPREME (SUPREMES DE VOLAILLE)

Steps:

• Open each whole breast so it lies flat. Pound breasts between sheets of waxed paper with a mallet until thin, leaving each whole breast intact.
• Arrange opened breasts on a tray, smooth side down. Cut a piece of ham and a piece of cheese the same size as half the breast and arrange on top of it.
• Fold breast in half to cover ham and cheese. Seal edges by pounding with mallet. Repeat with remaining breast.
• Roll breasts in 2 tablespoons of flour to coat, shake off excess.
• Heat 2 tablespoons of butter and the oil in a 10-inch skillet.
• Add chicken breasts; cook until underside is golden brown.
• Turn and cook other side 6 to 8 minutes or until golden brown.
• Place breasts on a platter and keep warm in a low oven.
• Add mushrooms, shallots to skillet in which chicken cooked; cook until tender and lightly browned.
• Add tomatoes and wine; simmer until most of the liquid has evaporated.
• Stir in heavy cream; cook until reduced by half. Remove from heat.
• In a 1 quart saucepan melt remaining butter over low heat.
• Stir in the remaining flour with a wire whisk; blend well.
• Add light cream; cook, stirring constantly, until thickened and smooth.
• Add salt and pepper.
• Gradually add sauce to tomato mixture in the skillet and cook over low heat until heated through.
• Pour sauce over chicken and sprinkle with chopped parsley.

LAMINGTONS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
• Sift together the flour, baking powder, and salt. Set aside.
• Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
• Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
• To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
• Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.