Stinque Recipe Challenge

Because when SFL demands food pron, I get busy:

Suprêmes de Volaille aux Champignons

2 medium boneless skinless chicken breasts (a.k.a. suprêmes)
5 tbsp. butter
1 shallot, minced
1/4 lb. fresh mushrooms, sliced
1/8 tsp. salt
1/4 c. beef bouillon
1/4 c. dry white vermouth
1 c. whipping cream
1 tbsp. fresh parsley, minced
big pinch white pepper
salt to taste
pepper to taste
lemon juice to taste

I’m doing 3 chicken breasts w/ 4 breasts worth of sauce, but wev:

Preheat the oven to 400F. Rub the suprêmes with a squeeze of lemon juice, salt & pepper. Heat 2 tbsp. of the butter in an oven proof casserole until it foams. Quickly roll the suprêmes in the butter & cover. Cook for 15 – 20 minutes.* Check for done-ness by pressing the top of the suprêmes. If still soft return for a minute or two. When the meat is springy to the touch it is done. Remove the suprêmes & set aside.

Pour the bouillon & vermouth into the warm casserole with the remining cooking butter & boil down over high heat until the mixture becomes syrupy. Stir in the cream & boil down again over high heat until the cream thickens slightly. Taste & season as needed with lemon juice.

In a small sauce pan, add the remining butter & heat until foaming. Stir in the shallots & sauté a moment without browning. Then stir in the mushrooms & sauté lightly for a minute or two. Toss into the Volaille À Blanc sauce & pour over the chicken breasts & sprinkle with freshly minced parsley.

Not as complex as some of the other dishes I’ve attempted, but we’ll see how it turns out.

And baked?  Yes – I took your advice, went to Zabar’s, and got me a newfangled cookbook stand for the heavily-discounted price of $17.98. Behold the photographic proof:

Mastering the Art of French Cooking [Stinque@Amazon]

Look at how much more counter space you have now that you took baked’s advice!

I’m doing this chicken recipe tonight with some variations (probably adding more spices or dry rub). Much lower degree of difficulty than what you’re doing.

ADD: Serving it with a salad of spinach and arugula that I’m about to go pick from the garden. Our lettuce is going nuts already – we’ve been having giant salads every night. Nothing better than freshly-picked, still warm from the sun, lettuce.

@SanFranLefty: cooked down beef broth to get the stock – my tweak was a porcini mushroom soup cube dropped in while I cooked it down. Champignon = mushroom = porcini. Bien sur.

I made, liked the Chili recipe and actually bookmarked it but not really crazy about your other dishes.


I hate, no, REALLY HATE mushrooms. I’m slightly allergic to Shitake mushrooms (nose starts to run and my throat itches, but not as bad as the time my throat constricted and face bloated the first time I ever had Shitake mushrooms) and not allergic to the non Asian ones but refuse to eat’em anyway.

@ManchuCandidate: Lots of recipes in MAFC that don’t include ‘shrooms … get out your pots, and call me when you’ve done something awesome.

TJ SPORT/ How cool is the nickname “Knuckle princess”?

/please return to previously delectable food pron/

@Nabisco: I once got called a Fist Fairy. But…er…it’s a long story.

I just threw some brats, peppers and onions on the grill after working outside all day. Served with corn on the cob and beer. Got a martini in the freezer. Fishing tomorrow with Son of RML and his school bud. I got a new lightweight flyrod from Mrs RML for my birthday to check out on the stream. Gotta get my gear together, maybe tie some flies. The dawn patrol rolls out at 7 am.


what you put down for ” occupation” on your driver’s licence doesn’t count.

@redmanlaw: Damn – I should get my ass out there and get you to teach me to fly fish ….

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