Supremes De Volaille Aux Champignons, the Weekly Menu and A Book Review

Tender, boneless, skinless chicken breasts in a savory mushroom sauce.  Easy to make and elegant to serve.

I was inspired to make this iconic recipe from Julia Child after reading A Murder Most French.....

This is the second book in the series by Colleen Cambridge that follows an American expat, Tabitha, who lives in Paris with her wealthy, eccentric grandfather and his partner who just happen to live across the street from Julia Child.

I was introduced to the American in Paris Mysteries last Spring when Mastering the Art of French Murder was chosen for our Cook the Books Club.  It was a fun, easy read and I ordered A Murder Most French right after finishing the first novel.  

It sat in my Kindle Library for nearly a year until recently when I was on vacation and pulled it up on my phone to read during our vacation last month.  I enjoyed this book as much as the first and I plan to order the third book when it goes on sale in April.

The novels are set in the mid-century, shortly after the end of WWII. Paris is still reeling and recovering from the occupation that destroyed much of the city and most of their beloved wines.  Tabitha and Julia are at a cooking class led by a Master Chef when he opens a rare bottle of wine that survived the war, takes a sip, pronounces it marvelous, and promptly dies.  It seems the wine was poisoned and Tabitha was the only person who had contact and had seen the delivery boy.

Tabitha has no intention of getting involved in this investigation, having nearly lost her life in the last murder investigation that she stumbled into but being Tabitha and encouraged by Julia Child she just can't help herself.

In between murders, yes there is more than one, Julia is teaching Tabitha a recipe for Supremes De olaille Aux Champignons aka Chicken Breasts in Mushroom Sauce.  The recipe I'm sharing today comes from Mastering the Art of French Cooking by Julia Child.

I adapted this recipe to feed 6 but am sharing the recipe as written, for 4 servings.  Feel free to add or subtract for the amount of people you are serving. 

I am linking to Foodies Read.  Stop by and see what the other foodies are sharing this month.

Frank is completely off any restrictions now.  He is healing very nicely after a full hip replacement less than 3 weeks ago.  Now I am anxious for the weather to get nicer so we can start going for our walks and building up his stamina.  We bought a travel trailer and look forward to hiking in the National Parks.

This Thursday evening we are going to Broadway in Detroit for Parade and will go out for dinner after the show.  Other than that we have no big plans.  Here is what's on the menu this week, followed by the recipe for Supremes De Volaille Aux Champignons.  

Soup Saturday

Clean the Refrigerator Soup

Sunday Supper

Roast Chicken with Stuffing

Mashed Potatoes

Steamed Broccoli

Meatless Monday

Farro Bowl

Taco Tuesday

Costita de Porc

Wok Wednesday

Poke Bowl

Thursday

Out for dinner before the Theater

Fish Friday

Perch Fry

Mac and Cheese

Coleslaw

Entrees, Chicken, Mushrooms, Sauce

Entrees, Chicken

French

Yield: 4 servings

Author: Wendy Klik

Supremes De Volaille Aux Champignons (Chicken with Mushroom Sauce)

Tender, boneless, skinless chicken breasts in a savory mushroom sauce. Easy to make and elegant to serve.

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

• 4 (6 oz) boneless, skinless chicken breasts
• juice of 1/4 lemon
• salt and pepper, to taste
• 5 T. butter
• 4 scallions, white and light green portions, minced
• 1/4 lb. Cremini mushrooms, stemmed, halved or quartered
• 1/4 c. chicken stock
• 1/4 c. dry white vermouth
• 1 c. heavy cream

Instructions

1. Squeeze the lemon juice over the chicken. Season with salt and pepper.
2. Heat the butter in an oven-safe, large skillet, until foamy. Stir in the scallions and mushrooms, and season with salt and pepper. Saute lightly until starting to soften but not brown.
3. Roll the chicken in the butter then place a piece of buttered parchment paper over them, cover, and place in a preheated 400* oven for 6-10 minutes, until an internal temperature of 165* is reached.
4. Remove the chicken to a platter and tent with foil. Place the hot pan over medium-high heat, add the stock and vermouth. Bring to a boil, and cook until reduced to a syrup-like consistency.
5. Stir in the cream and boil down again until slightly thickened. Off heat, taste, and season with salt and pepper, if needed. Spoon over chicken and serve.

Notes

Adapted from a recipe by Julia Child.

Nutrition Facts

Calories

490

Fat (grams)

39 g

Sat. Fat (grams)

24 g

Carbs (grams)

5 g

Fiber (grams)

0 g

Net carbs

4 g

Sugar (grams)

3 g

Protein (grams)

27 g

Sodium (milligrams)

335 mg

Cholesterol (grams)

178 mg

Similar Recipes

Chicken with Mushrooms

Chicken Marsala

Rustic Chicken Stew

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