One of the recipes that we watched Julie Powell prepare in the movie, Julie & Julia, was Chicken Supremes in Mushroom Cream Sauce. Butter, and mushrooms and heavy cream – oh my! It looked wonderful in the movie; I could almost smell the aroma wafting off of the screen. This recipe was definitely one that I wanted to make from “Mastering the Art of French Cooking”, by Julia Child. I served it for dinner Thursday night – and let’s just say I was quite tempted to lick the remaining sauce directly from the pan!
I have adjusted the original recipe, omitting the cream and 1 tablespoon of the butter. This is definitely a “keeper”!
Ingredients:
4 Tbls. Butter
2 Tbls. White onion, finely chopped
¼ lb. fresh mushrooms, sliced (I used 3 large caps and didn’t bother measuring)
4 chicken breasts, boneless/skinless (Julia refers to these as “Supremes”)
Lemon juice
Salt & White Pepper
Butter for one side of wax paper circle
¼ cup chicken broth
¼ dry white vermouth (you could also use white wine)
½ cup milk
2 Tbls. Flour
2 Tbls. Fresh parsley, chopped
Dash lemon juice
Directions:
Heat oven to 400 degrees. Cut a wax paper circle that will fit inside the casserole you choose; butter one side of it.
On top of stove; melt butter in a covered casserole/pot that has a lid and can be placed in the oven. Add onions; cook for about 1 minute. Add sliced mushroom; cook for about 1 or 2 minutes, but don’t brown.
Rub the chicken breasts with lemon juice and season both sides with salt and white pepper. Place chicken breasts in the casserole and turn in the butter, coating both sides. Place wax paper circle (butter side down) on top of chicken. Cover the pan and place in oven.
Julia Child says to cook the chicken for 6 – 8 minutes. I removed the pan from the oven after 6 ½ minutes. The breasts were not quite done. I did end up placing them back in for another 1 ½ minutes. Remove the pan from the oven. Remove the wax paper circle and place the chicken on a serving plate.
Place pan on stove and turn heat on medium. Bring the mushrooms and butter to a “sizzle”. Add the flour and stir for a minute to “cook” the flour.
Add the chicken broth and vermouth; whisking until well combined. Add the milk and whisk. ½ cup was plenty for my sauce… you can always add a little more if necessary.
Finish off with a few drops of lemon juice and the fresh chopped parsley.
Serve the chicken with a serving of the mushroom cream sauce on top. Sit back and wait for the accolades. This one is out of this world!
I have adjusted the original recipe, omitting the cream and 1 tablespoon of the butter. This is definitely a “keeper”!
Ingredients:
4 Tbls. Butter
2 Tbls. White onion, finely chopped
¼ lb. fresh mushrooms, sliced (I used 3 large caps and didn’t bother measuring)
4 chicken breasts, boneless/skinless (Julia refers to these as “Supremes”)
Lemon juice
Salt & White Pepper
Butter for one side of wax paper circle
¼ cup chicken broth
¼ dry white vermouth (you could also use white wine)
½ cup milk
2 Tbls. Flour
2 Tbls. Fresh parsley, chopped
Dash lemon juice
Directions:
Heat oven to 400 degrees. Cut a wax paper circle that will fit inside the casserole you choose; butter one side of it.
On top of stove; melt butter in a covered casserole/pot that has a lid and can be placed in the oven. Add onions; cook for about 1 minute. Add sliced mushroom; cook for about 1 or 2 minutes, but don’t brown.
Rub the chicken breasts with lemon juice and season both sides with salt and white pepper. Place chicken breasts in the casserole and turn in the butter, coating both sides. Place wax paper circle (butter side down) on top of chicken. Cover the pan and place in oven.
Julia Child says to cook the chicken for 6 – 8 minutes. I removed the pan from the oven after 6 ½ minutes. The breasts were not quite done. I did end up placing them back in for another 1 ½ minutes. Remove the pan from the oven. Remove the wax paper circle and place the chicken on a serving plate.
Place pan on stove and turn heat on medium. Bring the mushrooms and butter to a “sizzle”. Add the flour and stir for a minute to “cook” the flour.
Add the chicken broth and vermouth; whisking until well combined. Add the milk and whisk. ½ cup was plenty for my sauce… you can always add a little more if necessary.
Finish off with a few drops of lemon juice and the fresh chopped parsley.
Serve the chicken with a serving of the mushroom cream sauce on top. Sit back and wait for the accolades. This one is out of this world!
5 comments:
I will have to try this, it sounds fantastic and I love everything in it.
Let me tell you, AWESOME!!!!!!
Try it and you will be amazed.
AWESOME!!
Am I missing something?? Only cook the chicken for 6-8 minutes??
Regarding the cooking time - that's correct. At 400 degrees they were done in 8 minutes cooked in this manner.
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