I relate to her adventure. I, too, have lived in a foreign country, embraced the culture, learned how new cuisines could bring me comfort like my favorite childhood meals, and I find myself comforted in the kitchen. Each new recipe is an adventure that transports me from my Charleston kitchen to foreign soils. Where most women would wish for diamonds or perfume, I create wish lists of cooking pots, vintage cookbooks, and unique kitchen tools. Much like Julia Child, I cherish them.
Today I'm sharing my dinner plans for tonight (well, the main dish, anyway). I will serve it along with Parmesan cheese and olive oil baked asparagus. I hope you are enjoying this diversion from German/Czech recipes for a brief time. I appreciate your embracing my eclectic tastes and obsessions. At least they are healthy!!
Supremes de Volaille aux Champignons
(Chicken Breasts with Mushroom and Cream)
Source: Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)
Ingredients:
4 boneless, skinless chicken breasts
1/2 teaspoon lemon juice
1/4 teaspoon salt
Big pinch white pepper
5 tablespoons butter
1 tablespoon minced shallot or green onion
1/4 pound diced or sliced fresh mushrooms
1/8 teaspoon salt
For the sauce:
1/4 cup white or brown stock or canned beef bouillon
1/4 cup port, Madeira or dry white vermouth (I will replace with chicken stock)
1 cup whipping cream
Salt and pepper
2 tablespoons freshly minced parsley
Directions: 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. (Please Note: Although Julia suggests checking the chicken after only 6 minutes, please use a meat thermometer to ensure the correct temperature before serving!)
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. Serves 4.
