Suprême de volaille aux champignons a la Julia Child

Today I made something so rich and delicious I feel like sharing it to the whole world! Chicken breasts with mushrooms and cream. Now I never ever will call this health food, because as you will see, it definitely is not! But what it is, is deliciously rich and flavourful. You do not need to overly season and you will not feel the need to over-eat either for that matter, the richness helps the portion control! I was planning on making braised leeks with this meal, but I had an extra potato I had laying around that I decided to bake. I had just got off work at six thirty. No need to play around in the kitchen too much when you're starving!

For the chicken you will need -
5 tbsp butter (I only used 3!)
1 tbsp minced shallot
1/4 lb sliced mushrooms (I used mini bella)
sprinkle salt
4 chicken breasts (I used 2 big ones and cut them into pieces)

The sauce -
1/4 cup chicken broth
1/4 cup white wine
1 cup whipping cream
salt and pepper

Preheat oven at 400F. Heat butter in large casserole until frothy. Add shallot and stir for a minute or two. Add mushrooms, cook one minute. Add chicken breasts. Coat both sides in butter. I cooked them on each side for about 30 seconds or so. Put in oven with cover on for 8-9 minutes. It really only takes that long. I couldn't believe it, but I guess we're used to eating over-cooked chicken! Take out chicken, and put on warm plate.

Put casserole back on heat, high heat. Add broth & wine. Boil down until syrupy. Add cream & boil down until reduced about half. Season with salt & pepper. Serve over chicken!
Simplicity at its best with this recipe, and it was SO good. We rated it 9 out of 10! I hope you guys enjoy!











I have also become a proud mommy to my first enameled cast iron dutch oven. There was a huge Kitchenaid sale happening at Canadian Tire earlier this week and I snatched it up! $30 from $70! Who can resist that deal?!