For dinner tonight, I decided to try Julia Child’s Suprêmes de Volaille aux Champignons (Chicken Breasts with Mushrooms and Cream) from Pages 268-270 of Volume 1, Mastering the Art of French Cooking. Suprêmes de Volaille
I had previously made the incredible mushroom cream sauce for Turquie Haché aux Champignons, and had all of the ingredients to make this recipe.
The ingredients included skinned and boned chicken breasts, whipping cream, shallots, mushrooms, chicken broth, Madeira, lemon juice, butter, salt and pepper. Since it is just the two of us, I only used two chicken breasts, but used the whole recipe for the mushroom cream sauce. Based on past experience, the leftover sauce is great!
I deviated a bit from the technique called for in Julia’s recipe, by sautéing the chicken breasts (a.k.a. suprêmes) in about a Tablespoon of butter and a Tablespoon of olive oil. Her recipe called for baking the chicken, covered with buttered waxed paper in the oven. I suspect that the chicken is not at all browned using her technique.
Before sautéing the chicken, I rubbed it with drops of lemon juice and sprinkled it lightly with salt and freshly ground pepper. I then sautéed the chicken in the butter/olive oil over medium heat for about 6 minutes per side. When the chicken was done, I removed it from the pan and covered it with aluminum foil to keep it warm.
In the same pan, I added the minced shallots and sautéed them for several minutes. Then I stirred in the chopped mushrooms and continued sautéing for several minutes more. Per Julia’s recipe, the shallots and mushrooms shouldn’t be browned. I’m afraid, though, that I ended up browning them a bit.
I added the chicken broth and Madeira to the shallots and mushrooms, and boiled the liquid down quickly over high heat until it was syrupy. This took several minutes.
I tasted the sauce, and didn’t think that it needed any salt or pepper. I spooned the sauce over the suprêmes, sprinkled them with shopped chives, and served them with steamed vegetables and a nice Chardonnay. Yum!
- 4 suprêmes skinned and boned chicken breasts
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- Big pinch freshly ground black pepper
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 1 Tablespoon minced shallot or green onion
- 4 ounces diced or sliced fresh mushrooms
- 1/4 cup chicken broth (See Tip 1)
- 1/4 cup Madeira (See Tip 1)
- 1 cup whipping cream
- Salt and freshly ground pepper to taste
- Lemon juice as needed
- Minced parsley or chives for garnish optional
- Trim all fat from the chicken breasts; pat dry. Rub chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper.
- Place the butter and olive oil in a large skillet and set over medium heat. When the butter foam begins to subside, add the chicken and cook for about 6 minutes. Turn chicken and cook for 6 minutes more (a total of 12 minutes), or until chicken is done. remove to a warm platter and cover with aluminum foil making the sauce.
In the same pan used to cook the chicken, add the shallots; sauté for about a minute without browning. Stir in the mushrooms and sauté lightly for a minute or two without browning. Pour in the chicken broth and Madeira and boil down quickly over high heat until the liquid is syrupy. Stir in the cream and boil down again over high heat until the cream has thickened slightly. Remove from the heat; taste carefully for seasoning.
- Pour the sauce over the chicken, sprinkle with parsley and serve at once. Yield: 4 servings.
May use any combination of chicken stock, beef stock, beef bouillon, port, Madeira, white wine or dry white vermouth to equal a total of 1/2 cup.