That Julia Child really knows what she is talking about. Yesterday I made the Supremes de Volaille a Blanc (Breast of Chicken with Cream) from Mastering the Art of French Cooking. There are several variations of the dish and I made the one "aux Champignons" - with mushrooms. The chicken was so flavorful and the cream sauce sent me over the moon. I served it with angel hair pasta and a side of fresh asparagus sauteed in butter with garlic and onions. I was oohing and ahhing and tooting my own horn all through the meal. Everyone else cleaned their plates too. (It might have helped that we told the kids they had to clean their plates before we could go swimming at the YMCA--but still, they didn't complain which speaks volumes.)Overall, this is really quite a simple dish. If you're interested in the recipe, HGTV did an article that includes it here. They include a few more veggies and a rice dish, but basically the chicken and sauce is the same. I made a few minor changes such as using basil instead of parsley on top, and cooking it a little lower for a little longer.
This more than makes up for Tuesday night's flop. It felt good to redeem myself!
No comments:
Post a Comment