Supremes De Volaille A Blanc

This is my all time favourite chicken recipe...it's so easy and yet so fancy, I love Julia Child, and this is one of her best!

Ingredients: 

4 skinless chicken breasts
1 tsp. lemon juice
1/4 tsp. salt
Big pinch black pepper
4 Tb butter
1/2 cup brown stock or beef bouillon
1/2 cup dry white wine
1 cup fresh cream
salt & pepper
2 Tb. minced parsley

Directions:

1. Rub the chicken breasts with lemon juice, salt & pepper
2. Heat the butter in a casserole dish (oven proof) until it's foaming, quickly roll the chicken breasts in the butter and leave them to cook in it for upto 6 minutes until slightly browned

 3. Remove the breasts from the casserole dish and place in an oven dish covered with wax-proof paper, leave in the oven at 120*C
4. Add the beef bouillon and wine to the butter and boil into a syrupy-like sauce, then add the cream and heat sauce through

5. Remove chicken from the oven and add to the sauce on the stove top season with salt & pepper to taste
6. Either leave it on stove top to simmer at low heat for 1-2 hours or put in the oven in a covered dish for the same time period
7. Garnish with parsley just before serving, serve with mashed potatoes and leeks...Enjoy!

                                                   This is also just as good when reheated!