It’s easy to be on a mushroom kick (more here) when you’re cooking from Julia Child’s sumptuous recipes. The creamy, earthy sauce is decadent over tender chicken that absorbs the flavors of the mushroom and shallots. It’s like she knew what she was doing or something. Mastering the art of French cooking has never been easier or more delicious.
This dish is a real showstopper and calling it by its French name sounds so much fancier, so let’s cook Suprémes de Volaille aux Champignons. No big deal.
- 6 thin to medium Chicken Breasts
- 1/2 Lemon
- 1 tbsp Shallot
- 1/4 lb Mushrooms
- 1/4 cup Dry Vermouth or Madeira
- 5 tbsp Butter
- Salt and Pepper
- 1/4 cup Chicken Stock
- 1 cup Whipping Cream
- 2 tbsp Parlsey
I followed Julia’s recipe very closely – why mess with a good thing?
Here’s what I did:
Pre-heat the oven to 400 degrees. Heat the five tablespoons of butter over moderate heat until foaming in an oven and stove-safe casserole dish. Mince the shallots and sauté in the butter for a minute, without browning. Stir in the thinly sliced mushrooms and sauté for two minutes, also without browning. Sprinkle with salt.
Rub the chicken breasts with the juice of 1/4 lemon and sprinkle with salt and pepper. Place the chicken on top of the mushrooms in the casserole dish. Butter one side of a piece of parchment paper and use it to cover the chicken with the buttered side down. Put a lid on the casserole dish and place in the pre-heated oven.
Bake the chicken for about 10-15 minutes, until fully cooked and the top of the chicken springs back when pressed with the tops of your fingers. Remove the chicken to a platter, leaving the mushrooms in the casserole.
Return the casserole dish to the stove. Pour the chicken stock and vermouth into the dish and boil down quickly over high heat until the liquid is syrupy. It took me more than ten minutes to get the stock boiled down to the right consistency, so be patient.
Stir in the cream and boil down again over high heat. This will thicken the sauce for a final time.
Take the casserole dish off the heat and taste for seasonings. Add the juice of a 1/4 lemon. Pour the mushrooms and cream sauce over the chicken and sprinkle with chopped parsley. Serve immediately.
A few notes, FYI:
Although Julia suggests serving this with risotto, we didn’t have time to dedicate to another dish that needs a lot of attention. Instead, we let the creamy mushroom sauce seep into regular brown rice we made in our rice maker. We also served it with a side of buttered asparagus tips.