Supremes de Volaille aux Champignons (Chicken Breasts with Mushroom and Cream) Source: Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)
INGREDIENTS
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Ingredients:
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4 supremes (boneless, skinless chicken breasts)
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1/2 teaspoon lemon juice
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1/4 teaspoon salt
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Big pinch white pepper
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5 tablespoons butter
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1 tablespoon minced shallot or green onion
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1/4 pound diced or sliced fresh mushrooms
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1/8 teaspoon salt
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For the sauce:
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1/4 cup white or brown stock or canned beef bouillon
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1/4 cup port, Madeira or dry white vermouth
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1 cup whipping cream
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Salt and pepper
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2 tablespoons freshly minced parsley
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