Channeling Julia Child: Supremes de Volaille a blanc

Bonjour mes amis!

So this summer, I have decided to take a stab at Julia Child’s The French Chef Cookbook, and I am excited to go on this journey and share it with you!!  This cookbook contains recipes from her t.v. episodes and acts as a preliminary of her other book, Mastering the Technique of French Cooking.

DSC_1063

So the first recipe starts with Episode 14: Supremes de Volaille a blanc. . . a.k.a Chicken Breasts poached in butter; with Wine and cream sauce; sounds much fancier in French. The chicken breasts are also served with risotto and aromatic vegetables (recipes take from the same episode).

DSC_1059

In all honesty, I am surprised that this was pretty easy to make! & I am glad I found it easy because the difficulty of the recipes begin to grow with each episode..eek! Although I tried to stay true to what the recipe calls, I did not.

I was not able to get the wine, fresh thyme, and bay leaves for the risotto. I used dry bay leaves instead, and the risotto still tasted awesome. I can’t believe I cooked a chicken breast by poaching in butter..that sounds so cool yet so bad for the heart.

DSC_1061

DSC_1058

Until next time mes amis! Au revoir!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s