Tuesday, November 8, 2011

Supremes De Volaille A Blanc (Chicken With Cream)

It always surprises me that French food can be so easy.  I know there are plenty of complex dishes out there but they all have a fairly simple start.  This is one of those base dishes (think of them like mother sauces) that can be elaborated on but there really is no need!  It was quick, easy and delicious.

Supremes De Volaille A Blanc (Chicken With Cream)

4  Supremes Of Chicken,Thinly Sliced, Boneless Breast
1/2 t  Lemon Juice (more At End As Needed)
1/4 t  Salt (more At End As Needed)
Large pinch White Pepper (more At End As Needed)
4 T  Butter,Unsalted
1/4 c  Beef Stock
1/4 c  Port,Madeira Or Dry White Vermouth
1 c  Heavy Cream
2 T  Fresh Parsley,Minced
[Note: From Julia Child (she recommends buttered asparagus tips,
green peas, artichoke hearts or creamed spinach, a good risotto cooked
in chicken stock and a good white Burgundy or Traminer.]
Preheat oven to 400.  Rub the chicken with the lemon juice and season
with salt and pepper. Heat the butter until it foams (in an oven proof
casserole or pan) and roll the chicken in the hot fat.  Cover the
chicken with wax paper that has been cut to fit just inside the
casserole and buttered on one side (butter side to chicken)  Cook in
oven about six minutes or until done.  Take the chicken out of the pan
and put the pan with the cooking juices and butter over high heat.  Add
the stock and wine and reduce until syrupy.  Add the cream and cook
until the cream has thickened.  Take the sauce off the heat and adjust
the seasoning by adding drops of lemon juice, salt and pepper.  Pour
the sauce over the chicken and top with the parsley.

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