Julia Child's Supremes de Volaille Archiduc
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Why I Love This Recipe
Another fabulous recipe from Julia Child's amazing cookbook, Mastering the Art of French Cooking. In English, this recipe is simply called Chicken Breasts with Paprika, Onions, and Cream. This was the most amazing chicken I have ever had.
Here are a few tips I learned from the book about chicken breasts: 'The flesh of a perfectly cooked supreme is white with the faintest pinky blush, its juices run clear yellow and it is definitely juicy.'
Poke the chicken with your finger to tell if it's done. If its still soft and yields to the touch, it's not done yet. If the flesh springs back with 'gentle resilience', then it's done. If there's no resilience at all....it's over cooked.
Ingredients You'll Need
4 boneless skinless chicken breasts
1/2 teaspoon lemon juice
1/4 teaspoon salt
big pinch of white pepper
1/4 cup chicken stock
1/4 cup dry white vermouth (or port, or Madeira)
1 cup whipping cream
2 tablespoons minced parsley (I didn't have any so I used cilantro)
2/3 cup finely minced white onion
5 tablespoons butter
1 tablespoon paprika
1/8 teaspoon salt
additional salt, pepper and lemon juice if needed
Preheat the oven to 400' F
Cut a piece of wax paper, the size of the pan you will be using and butter one side of it.
Rub drops of lemon juice onto the chicken then sprinkle with salt and pepper.
Drop the minced onions in boiling water for 1 minute (this creates a more mild flavor for the onion). Drain, rinse under cold water. In a stove-top safe casserole dish (or a large oven safe pan) melt the butter and cook the onions with the 1/8 teaspoon of salt and the paprika, covered, for about 10 minutes over a very low heat. The onions should be tender and translucent. Not brown.
Place the chicken in the onion butter mixture, turning the chicken to coat. Place the buttered wax paper, butter side down, over the chicken. Cover and place in the oven until done
Julia says to check after 6 minutes. Our chickens these days must be bustier because it took mine about 20 minutes! I'd say check them after 10 or 15....do the finger test and go from there.
Once done, place the chicken on a warming platter (or in my case, a plate covered with tin foil).
Pour the stock and vermouth into the pan that the chicken just came from. Heat to a boil and quickly reduce the liquid over high heat until the liquid is syrupy. (not thick like Mrs. Buttersworth).
Stir in the cream and once again boil down over high heat until the cream has thickened
Julia doesn't say to stir...but it made me nervous not to, so I did.
Remove from heat. Taste and adjust flavors by adding more lemon juice, salt and pepper if needed
Pour the sauce over the chicken. Garnish with parsley and serve