I received a lovely surprise for my birthday, a copy of Julia Child’s quintessential Mastering the Art of French Cooking, a reference I have wanted for many years. Today was my first attempt at creating something out of the cookbook, and oh, goodness. It was so good.
The recipe for Suprêmes de Volaille À Blanc follows. I’m providing her instructions, but I did find that the chicken took longer to cook than the 6 minutes she suggests. This is so yummy!
Suprêmes de Volaille À Blanc
[Breast of Chicken with Cream]
4 suprêmes (boned breasts)
1/2 tsp lemon juice
1/4 tsp salt
Big pinch white pepper
A heavy, covered, fireproof casserole about 10 inches in diameter
A round of waxed paper 10 inches in diameter and buttered on one side
4 Tb butter
For the sauce:
1/4 cup white or brown stock
1/4 cup port, Madeira, or dry white vermouth
1 cup whipping cream
Salt and pepper
Lemon juice as needed
2 Tb fresh minced parsley
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 casserole and place in hot oven. After 6 minutes, press top of suprêmes 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 suprêmes to a warm platter and cover while making the sauce.
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.
Important: if your casserole dish isn’t stovetop safe, then use a separate pan to make the sauce.
There are lots of variations to this dish, but this is simple and amazing. We ate it with salad and asparagus. Yum!
Dirt on My Food 