supremes de volaille a blanc

I was flipping through Mastering The Art of French Cooking (I was planning on making gnocchi from the book) and saw this recipe for chicken. It sounded relatively simple and great for a week night.

I did make a few changes but I think I got the spirit of the recipe. I had boneless and skinless chicken instead of bone-in chicken. I also didn’t have cream so I used half and half. The recipe called for the chicken to be baked for 6 minutes but my chicken needed much longer.

supremes de volaille a blanc
1 large chicken breast cut in 2 pieces
1/2 tsp lemon juice
salt and pepper to taste
1 tbsp butter

Preheat oven to 400F. Drip chicken with lemon juice and sprinkle with salt and pepper. Heat butter in oven proof dish on stove top until it’s foaming.

chicken rolling in butter

Roll the chicken in the butter. Cover the dish and place in the oven until chicken is no longer pink in the center-15 minutes. Remove chicken from dish and cover. Serve with sauce.

Sauce
2 tbsp chicken stock
2 tbsp dry vermouth
1/2 cup half and half
basil

Pour stock, and vermouth into dish and boil down quickly until it becomes syrupy.

sauce becoming syrupy

Add half and half and boil down until the sauce thickens. Sprinkle basil into the sauce.

supremes de volaille a blanc

A quick, delicious recipe from Julia Child. I don’t think of French food for easy weeknight cooking, but it definitely can be.

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