Ken's Kitchen Home Recipes About Family Supremes de Volaille aux Champignons Ingredients Serves 4 4 - supremes (boneless, skinless chicken breasts) 1/2 teaspoon - lemon juice 1/4 teaspoon - salt Big pinch white pepper 5 tablespoons - butter 1 tablespoon - minced shallot or green onion 1/4 pound - diced or sliced fresh mushrooms For the sauce: 1/4 cup - white or brown stock or canned beef bouillon 1/4 cup - port, Madeira or dry white vermouth 1 cup - whipping cream Salt and pepper 2 tablespoons - freshly minced parsley   Directions Preheat oven to 400° Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and sauté a moment without browning. Then stir in the mushrooms and sauté lightly for a minute or two without browning. Sprinkle with salt. Quickly roll the chicken in the butter mixture, place in casserole, cover with a heavy lid and place in hot oven. I cooked it for closer to 30-40 minutes. Please use a meat thermometer to ensure the correct temperature before serving. Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes). To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately. Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)   Bon Appétit!!