Supremes De Volaille Aux Champignons Chicken Breasts With Mushrooms And Cream Recipes

JULIA CHILD'S CREAMY CHICKEN + MUSHROOM

Steps:

• Preheat oven to 400°F (200°C). Rub the chicken breasts with lemon juice and season lightly with salt and pepper.
• Heat the butter in a heavy, oven-proof casserole (I used a skillet), 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 sauté lightly for a minute or two without browning. Season with salt.
• Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them. Cover casserole (skillet) and place in hot oven. After 8-10 minutes, flip chicken and cook for another 8 minutes in the oven. Alternatively, brown chicken fillets on each side until golden; then cover and place into a preheated oven to continue cooking for a further 8 minutes until cooked through.
• Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce.
• To make sauce: Pour the stock and wine in the skillet with the mushrooms. Boil down quickly over high heat until liquid has reduced to half.
• Add in the cream cheese, breaking it down with your wooden spoon. Cook over low heat until it turns into a thick cream. Gradually add in the evaporated milk, stirring through the cream cheese until thickened.
• Take off heat and taste for seasoning. Squeeze over a little extra lemon juice to taste. Add in the broccoli (if including it) and pour the sauce over the chicken. Garnish with parsley and serve immediately.

SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREASTS WITH MUSHROOMS AND CREAM)

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. (I ran out of wax paper, so I skipped that step and simply covered the pot...worked fine for me.) 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. (Julia's recipe was originally written using small chicken cutlets. For average sized supermarket chicken breasts, I found the cook time to be 30-35 minutes.)
• 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 WITH MUSHROOM CREAM SAUCE

Steps:

• Step 1 Preheat oven to 400 degrees Farenheit (204 degrees Celsius).
• Step 2 Rub the chicken with lemon juice, and lightly sprinkle with salt and black pepper. Set aside.
• Step 3 In an oven-proof pot (like a Dutch oven/Le Creuset) heat butter on medium-high. Once it's bubbly/foaming add in the chicken breast pieces. Cook each side for 3 minutes. Then take the chicken pieces out and set aside for later. (At this point the chicken is not fully cooked. Don't worry, it will be baked later.)
• Step 4 In the same pot add in the shallots and sauté for about a minute without browning. Then add in the mushrooms and sauté lightly for about 2 minutes, just until the mushrooms are lightly browned. Sprinkle with salt. (*see pic)
• Step 5 TIP: Use a dry brush or dry paper towel to clean your mushrooms. Add the chicken pieces back in the pot. (*see pic)
• Step 6 Grease one side of your parchment paper with butter. Then place it (buttered side down) over the chicken. (*see pic) Cover the pot with its lid and then put the entire pot into the oven. Bake for 30 minutes. (This step helps concentrate the flavors of the mushrooms and further cook the chicken.)
• Step 7 Once baking is done remove the chicken pieces and set aside on a plate.
• Step 8 MAKE THE SAUCE. Add the chicken stock and wine to the same pot with butter/mushrooms/shallots. If you are using thyme and mustard add it in now too. On medium-high heat boil down until it becomes thicker.
• Step 9 Stir in 1 cup heavy cream and boil down again over medium-high heat until cream has thickened slightly. If you want a creamier sauce add in additional heavy cream.
• Step 10 Turn off heat and taste for seasoning. (Add drops of lemon juice to taste, if desired.)
• Step 11 To serve you can either add the chicken back into the pot so that the chicken absorbs a bit of the sauce before it is served, or you can place your chicken directly on serving plates and pour the sauce right over the chicken.
• Step 12 Finish with a sprinkle of freshly chopped parsley before serving.

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.

SUPRêME DE VOLAILLE FERMIèRE à LA CRèME (CHICKEN BREAST IN CREAM)

Steps:

• Set the chicken in a large, deep pot. Add the chicken stock, then add enough water to cover the chicken completely. Heat over high until the temperature of the cooking liquid reaches 160 degrees and is hot enough to steam. Cook the chicken until the inner thighs reach a temperature of 145 degrees, 30 to 40 minutes, monitoring the temperature and reducing the heat as needed throughout the cooking process to make sure the liquid stays under a simmer. Remove chicken from liquid and let rest until cool enough to handle, about 15 minutes.
• While chicken rests, start the sauce: In a medium saucepan, whisk the butter and flour over low heat until the mixture melts into a thick, pale roux, 2 to 3 minutes. Slowly add 3 cups of the hot chicken stock to the roux, whisking constantly over low heat, until roux and the liquid are emulsified. Bring to a simmer and cook, whisking occasionally, until the mixture is reduced to 2 cups, about 15 minutes. (Let the remaining stock cool, then refrigerate or freeze for future use.)
• Meanwhile, remove the legs (they will not be fully cooked) and set them aside for another use (see Note). Carefully remove the skin from the chicken breasts, then, starting with the pointed end of each breast, separate the breasts from the breastbone, with your thumb if possible (or your knife if necessary), gently moving your thumb down the center bone that separates the two breasts on each side. Using a knife, ensure that you remove the rest of the breast meat (including the filets) from the bone without tearing; remove and discard any membranes from the surface of each breast. (The meat nearest the bone might still be slightly uncooked, but it will cook through in Step 6.)
• Whisk the cream into the sauce in the saucepan, and continue to cook at a simmer until the sauce is thick enough to coat the back of a spoon and has reduced to about 2 1/2 cups, another 15 to 20 minutes.
• Whisk in the mustard, then lemon juice. Season to taste with salt and pepper, then add the port, if using.
• Add the breasts to the sauce to reheat, basting them until fully cooked through, about 5 minutes. Transfer each breast to a warmed plate and slice thickly, if desired. Gently spoon the sauce over the breast to serve.

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.