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.

Comments

Charleston's Style Potato Soup

Love Charleston's! Love everything I ever eat at Charleston's. Love the blackened fish sandwich, which isn't listed on the menu but you can still order it, with glazed carrots. Love the carrots! Love the chicken fingers; the best there are! I rarely order them -- because it's not a healthy choice, but oh boy! They're delish! Love the honey glazed croissant. L.O.V.E! Love the pork chops with smashed potatoes and glazed carrots. Love the potato soup! Seriously adore it! It's thick. It's simple. It's delicious! We don't have a Charleston's where we live. Boo hoo! Here's a close replica of Charleston's baked potato soup. I found it at www.tastebook.com I made some adjustments to the recipe. Not because I think I "know," but because I didn't have everything on hand nor can my sweet girl cherub have some of the ingredients. I made it and didn't tell my family what it was su...

Neiman Marcus' Chicken Tortilla Soup

I've been to eat at Neiman Marcus one time. It was really good! "Everyone" talks about the Neiman Marcus cafe and the things they love from there. Because I've only been once, my variety of selection is limited! However, I have had lunch with friends that serve this Neiman Marcus soup recipe. It is so delicious that I wanted to pass it along to you! If your weather is like our weather, one day you're making soup and the next your grilling out! But because these are simple ingredients, you'll be able to throw it together in a moments notice! Neiman Marcus' Chicken Tortilla Soup 3-4 chicken breasts; cooked and shredded (or whole chicken; cooked & shredded) olive oil 1 c onion, chopped 1 c bell pepper, chopped 1 c celery, chopped 1 c carrots, chopped 1/2 T minced garlic 2 t cumin 2 t coriander 1 t paprika 1 t red chili powder 1 T oregano 1/2 t cayenne (adjust to your taste) 1 28-oz can diced to...

Chicken and Artichoke Casserole

Picture from Cooking with Paula Deen ( . . .and aren't those cute dishes!) We first had this delicious casserole on Mother's Day while feasting at "Dining on Persimmon Hill," which is a restaurant at the National Cowboy and Western Heritage Museum in Oklahoma City, OK. Side note --- if you have the chance to visit the Museum, please take advantage of the opportunity. It is a wonderful experience! And don't forget to eat at the museum restaurant. It's delish! So back to the casserole. After eating it we knew we had to find out the recipe! The owner of the restaurant graciously shared her secret! It's a Paula Deen; which means it's full of fat AND yummy flavor! This casserole is a hit with my cherubs and the Mr. Also, whenever I make it for friends, they always want the recipe . . . maybe they're just being nice, I'm not sure! When you look at the recipe, you might think it's a pain, but really, it is so easy! ...

A Proverbs 31 Kind of Day

Search This Blog