Yesterday my daughter and I watched the movie “Julie and Julia”. I was watching it for the second time but as she wanted to watch it with me, I decided to watch it again.
As anyone who has seen that movie would have guessed by now what’s to happen next…Did you guess?
Well, inspired by the movie, D really wanted to try some of Julia Child’s recipes. She wanted us, (me and her) to plan a project – 30 recipes in 30 days… Now, French cuisine being so alien to us due to the use of wine in most of the recipes that we had to hunt for “non-alcoholic” wine and other gourmet ingredients.
Shopping was done in a jiffy, recipes decided and today was the first day of “PROJECT – Julia Child”
We are starting out with her “Suprêmes de Volaille aux Champignons”. It’s Chicken in mushroom sauce for the uninitiated. Pardon me but I’ll be dropping some French here and there 😉
Wish us luck guys!
I’ll take you along for the ride too. I’ll be writing an elaborate post with recipe and our ratings on my blog, so do check it out!
Here’s the first one for you!
Suprêmes de Volaille aux Champignons
(a.k.a Chicken breasts in mushroom sauce)
Recipe (serves 4):
4 boneless chicken breasts
5 tbsp butter
one small onion minced
1/4 kg mushrooms
1/4 cup chicken stock
1/4 cup red wine (we used non-alcoholic wine)
3/4 cup whipping cream
2 tbsps parsley or basil
1 tsp white pepper
salt to taste
Marinate chicken with juice of one lemon and salt and pepper for 1 hr
Preheat the oven to 200 Celsius
Saute onions in butter on low flame.
Add mushrooms and saute them making sure not to brown.
Place the marinated chicken in the pan after moving the mushrooms to one side.
Cook chicken on either side til the chicken turns opaque. Again, don’t over cook or brown them.
Take the chicken and place it in an oven safe tray and bake it for about 10 min. Make sure to place a butter paper over the chicken while baking.
Now, in the same pan that has mushrooms cooking, pour chicken stock and let it reduce.
Add the red wine and keep stirring till it reaches a syrupy consistency.
At this point add cream and allow it to come to a boil and let the sauce thicken.
Add salt, pepper and parsley/basil.
Pour this sauce over the baked chicken breasts and serve immediately.
We all loved it, and the sauce was decadent.
It’s a rich and heavy meal for sure because of the generous amount of butter and cream that goes into this.
Our average rating came to 7.7/10
Can’t wait to try our next adventure!
Stay tuned for more…