Recipe of the [WhoKnows?]!

Oh. My. GOSH. This could be like the recipe of the YEAR. Heck, maybe even my LIFE!

Supremes de Volaille aux Champignons
(Chicken Breasts with Mushrooms and Cream)

It's from Julia Child's "Mastering the Art of French Cooking":

4 supremes (boneless, skinless chicken breasts)
1/2 teaspoon lemon juice
1/4 teaspoon salt
Big pinch white pepper
5 tablespoons butter
1 tablespoon minced shallot or green onion
1/4 pound diced or sliced fresh mushrooms
1/8 teaspoon salt

For the sauce:
1/4 cup white or brown stock or canned beef bouillon
1/4 cup port, Madeira or dry white vermouth
1 cup whipping cream
Salt and pepper, lemon juice
2 tablespoons minced parsley

Preheat oven to 400 degrees.

Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.

Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).

To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. 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 for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.
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Ok, it sounds like a lot of work, but well, with two people it was just fine! And fun! :) The recipe is supposed to serve 4, but we used only 2 chicken breasts and we had the perfect amount of sauce for both of us. Yes, we used Vermouth, but the alcohol boils out and you are left with the taste. AND WHOA. This dish is so creamy and buttery and savory and the chicken was PERFECT and our taste buds were dancing and singing! heheee! We ate it with toasted and buttered French bread. MMmm~

Travis and I love cooking together, and since we found Julia Child's book in an antique store in Wenatchee (where he's from, we went there on the way back from Forks), we now love making French food! (Oh, and the movie 'Julie and Julia' helped too~) The French Onion Soup is also to DIE for. I am so excited to try more recipes from that awesome book!!!!