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

  • shallots
  • chicken breasts
  • whipping cream
  • parsley
  • Port wine
  • mushrooms
  • stock

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

  • 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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