- Chicken Breasts with Mushrooms and Cream Sauce (Supremes de Volaille aux Champignons- Julia Child)
- Buttered Green Beans I (Haricots Verts a l’ Anglaise- Julia Child)
- Scalloped Potatoes with Milk, Cheese, and a pinch of Garlic (Gratin Dauphinois – Julia Child)
We really liked the scalloped potatoes and buttered beans. I have had more flavorful chicken, but it was not bad. The sauce was good. The recipe is pretty involved for the chicken, but it was certainly still in the good category. Julia Child really explains her recipes well. The steps are well spelled out.
Chicken Breasts with Mushrooms and Cream Sauce
(Supremes de Volaille aux Champignons- adapted from Julia Child – Mastering the Art of French Cooking pg 269)
- 5 Tbsp butter
- 1 Tbsp minced shallots
- 1/4 lb sliced fresh mushrooms
- 1/8 tsp salt
- 6 chicken breast halves, boneless, skinless
- 1/2 tsp lemon juice
- 1/4 tsp salt
- pinch of pepper
For the sauce:
- 1/2 cup beef broth
- 1/2 cup white wine
- 1 cup whipping cream
- salt and pepper
- Lemon juice as needed
- 2 Tbsp fresh minced parsley
Preheat the oven to 400- 425 F (I had it at 425 for the potatoes)
For the Chicken: Heat the butter in a large skillet over moderate heat until it is foaming. Add the minced shallot and cook for a minute or two, without browning the shallot. Add the mushrooms and cook stirring from time to time, but not browning the mushrooms. Season with salt.
Sprinkle the chicken breast halves with lemon juice and season with salt and pepper. Quickly roll the chicken in the butter and mushrooms. Butter a piece of waxed paper on one side. Lay the paper buttered side down onto the chicken breasts. Cover the skillet with a lid and put in the preheated oven. After 6 minutes press your finger on the chicken breasts to test if they are done. (If the chicken is soft to touch it still needs time to cook, if it springs back they are ready). Remove the chicken to a warm platter and prepare the sauce.
For the sauce: Pour the beef broth and white wine into the skillet with the mushrooms and butter. Bring it to boil and reduce the liquid until it is syrupy. Add the whipping cream and reduce liquid to thicken slightly. Turn off the heat and taste adjust the seasoning with additional salt and pepper and lemon juice if desired. Pour the sauce over the chicken and sprinkle with parsley. Serve while hot.
Buttered Green Beans I
(Haricots Verts a l’ Anglaise- (adapted from Julia Child Mastering the Art of French Cooking page 444)
3 lbs hot blanched green beans
salt and pepper, to taste
4 Tbsp butter, cut into pieces
Cook the green beans in a covered saucepan with 1 inch of water, and 1 tsp of salt. Bring to a boil, reduce heat and cover. Steam the green beans for about 10 minutes, or until crisp tender. Pour off the water. Heat the beans to evaporate the excess water. Season with salt and pepper and toss. Pour into a prepared serving dish. Dot the green beans with pieces of butter. Serve while hot.
Scalloped Potatoes with Milk, Cheese, and a pinch of Garlic
Gratin Dauphinois – (adapted from Julia Child Mastering the Art of French Cooking page 523)
- 6-7 cups Russet potatoes, peeled and sliced into 1/8″ slices
- 1/2 clove garlic, cut in two
- 4 Tbsp butter
- 1 tsp salt
- 1/8 tsp pepper
- 4 oz grated Swiss cheese (optional, but if you do omit it increase the butter by 2 Tbsp)
- 1 cup boiling milk
Preheat the oven to 425 F.
Peel and slice the potatoes 1/8 inch thick. Keep them in a bowl of water until you need them to prevent browning. Drain and dry on paper towels when ready to use.
Rub the bottom and sides of the baking dish with the slices of garlic to give it a little flavor. Coat the baking dish with butter. Place 1/2 of the sliced potatoes in a neat layer along the bottom of the baking dish. Season with salt and pepper, sprinkle with 1/2 of the cheese and dot with half the butter. Repeat with a layer of potatoes, season, sprinkle with cheese and butter. Pour the boiling milk over the potatoes and bake at 425F for 20-30 minutes. If they are just underdone, cover with foil and allow them to sit for about 10 minutes while you finish other parts of your meal – or bake them another 5 minutes.