No you’re not hallucinating, yes it is Wednesday and no, this is not a Pioneer Woman recipe. Before you get out your pitchfork, allow me to explain! I had a recipe all ready to cook last night but in the afternoon my two children transformed themselves into demon spawn. Seriously, it was like the exorcist around here minus the head spinning (though they did come close!).
So after that whole debacle, the last thing I felt like doing was cooking so my awesome husband ordered Chinese take out and I’ve postponed P-Dub day this week to Thursday. I promise. You might not even miss it considering this recipe has cream in it.
Now you’re probably wondering what exactly is Suprêmes De Volaille À Blanc? The translation is Breast of Chicken With Cream and in this case it’s a delicious port cream sauce that you’re going to just love. This is originally a Julia Child recipe that I’ve adapted somewhat to streamline the process.
INGREDIENTS
4 skinless chicken breasts
Chicken Seasoning
1/4 cup chicken stock
1/4 cup port
1 cup cream
Salt
Pepper
Fresh parsley (optional)
DIRECTIONS
Preheat oven to 350 degrees.
Apply cooking spray liberally over a baking sheet and place the chicken breasts on top, then sprinkle the chicken seasoning over top of them. Pop them in the oven to bake for 20-25 minutes.
Pour the chicken stock and port into a pan and bring to a boil. Allow the mixture to boil down until the liquid is syrupy.
Stir in the cream and boil down again over high heat until the cream has thickened slightly.
Taste the sauce and season it as needed with the salt and pepper.
If you haven’t yet, remove the chicken breasts from the oven and serve with the sauce poured over top.
I know they don’t look appetizing, but they’re really moist and once you put the sauce over top you’ll forget how they look underneath!
If you’re anything like us and love sauces, you might end up doubling the sauce recipe. If you do that, just plan accordingly because it will take longer for the syrup to form so you might want to delay putting the chicken in the oven a little. You could also not do that and just let the breasts sit on the plates for a few minutes. They might not be as hot when serving time comes, but letting the meat settle helps maintain the moisture when you cut into them.
Enjoy!
♥
