Tuesday, October 15, 2013

Breast of Chicken with Cream

Hotel in Paris, France


The Summer of 2012, we took the family on a European vacation.

My souvenirs from the trip was a cookbook from each country that we visited.

It has been so fun to make some of the foods that we enjoyed while we were away!

Last week, I used the book, Mastering the Art of French Cooking.

I love this cookbook because it not only has recipes, but it gives the technical information about the dish or the style of cooking. 

It's very interesting to read!

For example, this dish, in French, is called Supremes de Volaille a Blanc.

Doesn't that sound much more interesting?

"Supremes" is a boneless piece of chicken breast.

If the wing is left on the breast, it then becomes a "cotelette."

The breast of a cooked chicken is not a "supreme" but a "blanc de poulet."

Can you believe that I learned all of this from this amazing cookbook?

It will not surprise you that Julia Child is one of the contributing authors for this book.

Which, another piece of information:  Did you know that Julia Child was born in California? 

Seriously! The girl wasn't even French!

Whether you say "Chicken with Cream" or "Supremes de Volaille a Blanc," it won't matter, but you will be saying "YUM!"

Breast of Chicken with Cream

4 boneless, skinless chicken breasts (pounded out thin)
1/2 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
4 oz butter
2 oz chicken broth
2 oz Madeira (I substituted additional chicken broth)
8 oz heavy cream
salt/pepper
lemon juice, as needed

Rub the chicken breasts with the 1/2 tsp. lemon juice and sprinkle lightly with salt and pepper.

Heat the 2 oz of butter in a large pan until it is foaming.  Quickly turn the chicken breasts in the butter, covering both sides.  Place a lid on the pan and allow the chicken to cook, 5-6 minutes.  Check for doneness.  Do not over-cook.

When the chicken is done, remove to a plate and keep warm.

To the pan, add the chicken broth/wine and boil down quickly over high heat until it is getting thick and syrups.  Stir in the cream and boil down again, over medium high heat until the cream has thickened slightly.

Taste the sauce; add salt/pepper and any lemon juice, if needed.

Return the chicken to the pan and ladle the sauce over the chicken.

Serve immediately with a risotto or rice.

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