Supremes de Volaille a l'Ecossaise

Julia, oh,  how I love thee. Let me count the ways.
It could be the many flavorful ways you gussy up chicken breasts...
Mrs. Child provides one master recipe for "supremes," or deboned chicken breasts, cooked - and three variations on the theme. Back in her day, this might have been a complicated dish- boneless, skinless, perfectly trimmed pieces of meat weren't at the ready in the meat department. But, that step already completed by the butcher, these supremes are supreme, no matter which way you prepare them.

Last night, I whipped up Chicken Breasts with Diced Aromatic Vegetables and Cream. Divine!
(And don't forget my earlier post- Chicken Breasts with Mushrooms and Cream)
Chicken Breasts with Paprika, Onions, and Cream is also delish, with a Hungarian twist. I'll make that one later!

Event: I Heart Julia! 
Menu:
Supremes de Volaille a l'Ecossaise- Chicken Breasts with Diced Aromatic Vegetables and Cream
Mashed Russets
Steamed Green Beans


For the chicken:
The following vegetables cut into neat 1/16th inch cubes:
1 medium carrot
1-2 tender celery stalks
1 medium onion
(Ya know, they sell pre-pack diced veggies in the produce section- another short cut!)
1/8 tsp salt
5 tbsp butter
4 "supremes" and the sauce ingredients in the master recipe


Master Recipe Ingredients:
1/2 tsp lemon juice
1/4 tsp salt
big pinch white pepper
round of wax paper, cut into a 10 inch circle and buttered on one side
4 tbsp butter
1/4 cup dry vermouth, sherry, madeira or port
1/4 cup chicken stock
1 cup whipping cream
salt and pepper, lemon juice to taste




Cook the diced veggies slowly with the salt and butter for about 10mins in a covered casserole or deep 12" saute pan. 
Meanwhile, sprinkle the chicken breasts with lemon juice, salt, and pepper. Add the chicken breasts to the pan with vegetables, and roll in butter quickly. Lay the buttered paper over them, cover casserole, and place in hot oven. After 6 minutes, press top of supremes with your finger. If still soft, return to oven for a moment or two (Mine needed 5 more. I think our chicken breasts are more "plump" than they used to be!) When meat is springy to the touch, it is done. Remove the supremes to a warm platter and cover while making the sauce. Pour the stock into the casserole with butter (and vegetables) and boil down quickly over high heat, until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste carefully for seasoning and add drops of lemon juice to taste. Pour the sauce over the supremes and serve at once, sprinkled with parsley.


Serve with mashed potatoes and steamed green beans. 


You may have to switch to sweatpants after this meal...

Lindsey & Julia (Doesn't Have Quite the Same Ring)

But that's alright with me... I can still make a mean Supremes de Volaille aux Champignons. (Chicken Breasts with Mushrooms and Cream)

Here's Julia's guide to a very delicious dish.

Event: Lindsey & Julia, Together at Last
Menu:Supremes de Volaille aux Champignons, Steamed Asparagus Stalks, Buttered New Potatoes with Parsley


For the Chicken and Mushrooms:
5 tbsp butter
1 tbsp minced shallot
1/4 lb diced mushrooms
1/8 tsp salt
4 supremes (boneless skinless ckn breasts)
1/2 tsp lemon juice
1/4 tsp salt
big pinch white pepper  (I don't really like white pepper. In fact, I think it smells like feet. So I excused it from this recipe and used black pepper.)
4 MORE tbsp butter
1 piece of parchment or wax paper cut to the size of a large skillet or oven-proof casserole pan, buttered on one side


For the sauce:
1/4 c chicken stock (I did not make my own- YET!)
1/4 cup vermouth, you can also use Madeira or port
1 c whipping cream
salt and pepper
lemon juice, as needed
2 tbs fresh parsley, minced


Preheat oven to 400 degrees.
Heat the butter in a large casserole (oven-safe) or skillet over moderate heat, until foaming. Stir in the minced shallots and saute a moment without browning. Stir in mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt. Meanwhile, sprinkle the chicken breasts with lemon juice, salt, and pepper. Add the chicken breasts to the pan with mushrooms, and roll in butter quickly. Lay the buttered paper over them, cover casserole, and place in hot oven. After 6 minutes, press top of supremes with your finger. If still soft, return to oven for a moment or two (Mine needed 5 more.) When meat is springy to the touch, it is done. Remove the supremes to a warm platter and cover while making the sauce. Pour the stock into the casserole with butter (and mushrooms) and boil down quickly over high heat, until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste carefully for seasoning and add drops of lemon juice to taste. Pour the sauce over the supremes and serve at once, sprinkled with parsley.


For Asparagus:
1 lb asparagus tips
lemon juice
kosher salt


Steam asparagus until tender. Remove from heat and sprinkle with lemon juice and kosher salt.


For Buttered White New Potatoes with Parsley:
1 lb white new potatoes, quartered
1 tbsp salted butter, cut into pieces
1/2 tbsp parsley, minced


In a large saucepan, cover potatoes with water and bring to a boil. Cook until fork-tender, 15-20 minutes. Drain in colander and return to pan. Add butter and toss. Sprinkle with parsley.