Julia Child Supremes De Volaille Aux Champignons (C

Name: Julia Child Supremes De Volaille Aux Champignons (Chicken Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts (supremes); 1/2 teaspoon lemon juice; 1/4 teaspoon salt; 1 pinch white pepper; 5 tablespoons butter; 1 tablespoon minced shallots or 1 tablespoon green onion; 1/4 lb sliced fresh mushrooms; 1/8 teaspoon salt; For the sauce; 1/4 cup white stock or 1/4 cup brown stock; 1/4 1/4 cup madeira wine or 1/4 cup dry white vermouth; 1 cup whipping cream; salt and pepper; 2 tablespoons freshly minced parsley

Servings: persons

4 boneless skinless chicken breasts (supremes)
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 pinch white pepper
5 tablespoons butter
1 tablespoon minced shallots or 1 tablespoon green onion
1/4 lb sliced fresh mushrooms
1/8 teaspoon salt
For the sauce
1/4 cup white stock or 1/4 cup brown stock
1/4 1/4 cup madeira wine or 1/4 cup dry white vermouth
1 cup whipping cream
salt and pepper
2 tablespoons freshly minced parsley

1
Preheat oven to 400 degrees.
2
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.
3
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.
4
Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
5
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.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 boneless skinless chicken breasts (supremes), 1/2 teaspoon lemon juice, 1/4 teaspoon salt, 1 pinch white pepper, and more.

Yes, Julia Child Supremes De Volaille Aux Champignons (Chicken Breast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Julia Child Supremes De Volaille Aux Champignons (Chicken Breast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions