15
Submitted by endeavour
"directly from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)"
photo by Jonathan Melendez 
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
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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
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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.
- 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.
Questions & Replies
-
I am assuming white stock is chicken and brown is beef. Am I correct? Also, has anyone made this recipe with boneless skinless thighs? If so, how did it turn out?
mary.frances528
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am I to understand that at 400 F a boneless chicken breast is cooked after 6 minutes ? I assume they are 6oz or less
Tracie D.
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When I was cooking Julia all the time, white stock meant veal stock, and brown was beef. Both with lots of bones. I do not think Julia believed chicken stood on its own flavor. Her other main chicken recipe, coq au vin, uses tons of beef stock. If you’ve never made her beef stock from scratch—it will change everything you know about food. Her brown stock is brown because the meat and bones are first browned in a hot oven. In the white stock, they are not.
tripnesbitt
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A little confused. Before adding chicken and baking, do you heat the butter, etc. mixture in a casserole dish on stove burner
jackiemontjr
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It says to use wax paper. Can parchment paper be used instead? I was taught to never put waxed paper in the oven.
dizzy_43420
see 7 more questions
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Reviews
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My wife and I have been making this recipe for 40 years. Sadly, she passed away just a few weeks ago and I have not been able to cook without her, but seeing this recipe has made me want to cook again. I will probably make it for our daughter and her husband when they come to visit. It has always been a favorite.
donjay1947
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From Bruce Phillips (recent fan of genius kitchen) I'm a great fan of Julia Child beginning in the late 60s. At that time it was almost impossible to find "supremes" of chicken! You had to "make" your own. How times have changed. My wife and I made this dish over and over for friends whenever "high feasts and holy days" were in order but have not made it for decades. Our four grown daughters have never tasted it. It came back on our radar recently and I will likely make it for my wife tomorrow night for Valentines Day. This December we will celebrate our 46th anniversary! The recipe is as I remember it. When we first encountered it we couldn't believe you could cook chicken breasts in such a short time. We've come a long way!! I can't imagine where what looks like sesame seeds got on the photo! We'll stick with the original!
phil8182
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This recipe turns out PERFECT every time I have made it. 'endeavor' must like to eat rubber if he or she thinks 30 - 40 minutes is better.
michaelkhart_122862
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First time making this recipe and it was great! The chicken was tender, the flavor was spot on and the sauce with the mushrooms was so tasty!
Jonathan Melendez
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I use Costco's rotisserie chicken and a combination of wild and white mushrooms. I brown the mushrooms in butter with whatever onions I have on hand. Then deglaze the pan with red wine and add it to the vegetable stock. Serve over flat noodles. Sweet peas and carrots on the side.
Brian R.
see 9 more reviews
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Tweaks
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I love this recipe and have made it many times over the years. It's so simple and absolutely delicious!
Jacqueline K.
RECIPE SUBMITTED BY
endeavour
- 22 Followers
- 4 Recipes
- 4 Tweaks
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