Supremes de Volaille A Blanc aux Champignons: Julia Child's Chicken with Cream and Mushrooms

Cookbook Recipe #10
Mastering the Art of French Cooking

Many of you who are into cooking know that today would have been Julia Child's 100th birthday. So I figured it was only fit to cook a recipe from her ever so famous cookbook: Mastering the Art of French Cooking in honor of her greatness. I got this book after the movie Julie and Julia came out. I still had never cooked anything from it because the layout of the recipes intimidated me. Julie and Julia is now one of my favorite movies...you know one that you can watch over and over again. Chicken with Mushrooms and Cream was one of the recipes that they showed Julie make in the movie during her Julie/Julie Project. I love chicken, I love cream and I love mushrooms so I knew this would be a good one.

I changed up the cooking method that Julia used for the chicken. She cooked hers in the oven for only about 10 minutes. The chicken breasts I used were thicker and I did not want to pound them out so I knew there was no way they would be cooked in 10 minutes in the oven. I cooked mine in a skillet. I really like the flavor of the chicken when it is cooked in a skillet. I also think I will use Julia's tip of putting a drop of lemon juice on chicken before you cook it. The lemon flavor was perfect and not too overpowering in the dish. Get out the Tums for this one!

Supremes de Volaille a Blanc aux Champignons
(Chicken Breasts with Cream and Mushrooms)
Adapted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck

4 boneless skinless chicken breasts
1/2 tsp lemon juice
1/4 teaspoon salt
1/4 tsp pepper
4 tablespoons butter

1 container sliced fresh mushrooms
5 tablespoons butter





For the Sauce:

1/4 cup chicken broth
1/4 cup port
1 cup whipping cream
Salt
Pepper

Rub chicken breasts with lemon juice. Season with salt and pepper.

Heat 4 tablespoons butter in a skillet and dip chicken on both sides with butter. Cook chicken on medium heat in skillet for about 10 minutes per side (depending on thickness), or until no longer pink.

Meanwhile melt 5 tablespoons butter in skillet and cook mushrooms on medium low for about 5 minutes.

Once chicken is cooked remove from heat to rest.

While chicken is resting make the sauce.

In the skillet with the mushrooms pour chicken broth and port and cook on high heat until liquid is reduced and thickened. Stir in the cream and cook until thickened about 3 minutes. Add salt and pepper to taste.
Serve over chicken.

Print Recipe