Or better known as Chicken Breasts Poached in Butter with wine and cream sauce
I picked out this recipe from The French Chef Cookbook – it seemed easy and I’m a sucker for easy this week. I seriously need easy.
I thought I had all of the ingredients together – I mean really? Nothing major here that I don’t normally have on hand. Easy, right?
But WTH are “supremes of the chicken breast????”
Well, I think I figured it’s the fillet portion – in other words, minus the tenderloin and then flattened somewhat. If anyone knows any differently, please comment!
Um, the port, Madeira, or dry white vermouth??? I was nothing less than comical throwing open cabinets and drawers looking for this alcohol. Found plenty of Marsala, ugh, not what I needed! Pinto Grigio I have – probably would’ve worked?
Finally found a bottle of dry vermouth in the cabinet above my husband’s desk – no, not for him lol, it was just a good place to stash hardly used alcohol.
And when I added the vermouth to the butter liquid you will see at the end of the recipe? Heaven. What an amazing aroma. Not quite like wine; something different and more incredible.
Going to keep that bottle handy. ;)
Supremes de Volaille a Blanc
From The French Chef by Julia Child, pg. 4
- 4 supremes (see above) basically boneless skinless chicken breast fillets (minus the tenderloin and flattened)
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- Big pinch white pepper (I used black pepper)
- 4 tablespoons unsalted butter
- ¼ cup white or brown stock or canned beef bouillon
- ¼ cup port, Madeira, or dry white vermouth
- 1 cup heavy cream
- salt, pepper, and lemon juice
- 2 tablespoons fresh chopped parsley
- Preheat the over to 400°F. Rinse and dry the chicken fillets and season with several squeezes of fresh lemon juice, salt, and pepper.
- Heat the butter in a casserole roaster that has a cover. When hot and bubbling, remove from oven.
- Roll the chicken breasts in the hot butter, lay a piece of waxed paper over the casserole dish, cover, and place in the oven. Set the timer for 8-9 minutes.
- Check the chicken after 8 minutes. Should be no pink visible.
- Make the sauce: Pour the bouillon or stock and the wine or vermouth into the casserole dish with the cooking butter and boil down rapidly over high heat until liquid is syrupy. Pour in the cream and boil rapidly until lightly thickened. Season with salt and pepper, and add the juice of half a lemon. Sprinkle with parsley and serve.