Chicken breasts with mushrooms and cream (Suprèmes de volaille aux champignons) from Mastering the Art of French Cooking, Volume One (page 269) by Julia Child and Louisette Bertholle and Simone Beck

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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

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    https://www.food.com/recipe/julia-child-supremes-de-volaille-aux-champignons-chicken-breast-415329#activity-feed

  • eazyurk on April 01, 2026

    Delicious recipe! The chicken took a bit longer to cook than the recipe called for. The sauce is delicious

  • janet_x28jp9 on February 25, 2026

    I was skeptical of the cook time but it was perfect! Super easy recipe and pretty flavorful. I also tried it with a hit of Truff hot sauce and was not disappointed. Nice weekday dish. Will definitely make it again

  • SpatulaCity on October 25, 2023

    Loved this very easy and decadent chicken prep. I was concerned that the chicken breast would dry out, but it roasted up beautifully in the butter and mushroom mixture. I used port and the sauce turned a somewhat objectionable maroonish-purple. But no arguing the flavor here. Next time I’d opt for the Madeira or vermouth due to the color issue. Used crimini mushrooms and the flavor was excellent.

  • mamacrumbcake on October 14, 2020

    Very nice! It’s delicious, especially the sauce, which I could eat on its own, like soup. Served it with rice pilaf, which went very well with the dish.

  • stockholm28 on March 14, 2015

    The sauce for this is just delicious. How could it not be? It has 5 Tbsps butter, mushrooms, shallots, vermouth, and a cup of heavy cream. I served with rice to sop up the delicious sauce.

  • Delys77 on October 29, 2012

    Pg 269 I was a bit worried about this recipe because the instructions seemed a little odd to me. She suggests that you simply roll the breasts in the melted butter and then roast in the oven. For bone off chicken breasts I was worried this would lead to tough dry meat, but also the lack of browning would likely yield a less flavourful breast. Plus she only has you sauté the mushrooms for a few minutes, which usually result in mushy mushrooms that haven't had the benefit of browning. All my worries aside this dish was great, it just goes to show that there is more than one way of doing things. The breasts themselves were simple due to the lack of browning, but the sauce was so flavourful it didn't matter. The mushrooms pick up some colour in the oven and then they brown a bit at the end as well when you are reducing the liquid over high heat. My only quibble is that she has you check the breasts for doneness after 6 minutes, mine took about 20.

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