Julia Child Supremes De Volaille Aux Champignons (Chicken Breast Recipe - Food.com
"directly from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)..."
INGREDIENTS
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4 boneless skinless chicken breasts (supremes)
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1/2 teaspoon lemon juice
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1/4 teaspoon salt
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1 pinch white pepper
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5 tablespoons butter
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1 tablespoon minced shallots or 1 tablespoon green onion
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1/4 lb sliced fresh mushrooms
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1/8 teaspoon salt
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1/4 cup white stock or 1/4 cup brown stock
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1/4 cup madeira wine or 1/4 cup 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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