Breast of chicken with cream (Suprèmes de volaille à blanc) from Mastering the Art of French Cooking, Volume One (page 268) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Madeira wine or dry white vermouth for Port wine, and brown stock or beef bouillon for white stock.

  • kbrooks on May 06, 2026

    Excellent recipe for chicken breasts.

  • hlange on December 20, 2024

    Quick and easy chicken breast recipe, as usual made a little special with Julia's flourishes. The cream sauce imparts so much flavor to chicken otherwise simply braised in butter and with salt and pepper. I love her cooking method here. My chicken was still raw at 6 minutes and needed much longer.

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