Top 100 Five-Ingredient Dinners

How to reheat? Can it be frozen?

This recipe is swoon worthy. It uses classic but simple techniques. You could consider it oven-poached. I wasn’t sure if supremes were like scallopine, requiring butterflying the breasts. But supremes are just boneless breasts with the skin on. That may have been necessary in Julia’s day to keep the breasts moist but with instant thermometers now regular boneless breasts will do fine. Cognizant that chicken breasts are much bigger now than back in the day, and to ensure an even cook, I pounded them slightly to even them out. I used an oven-proof skillet with a cover instead of a casserole that wouldn’t have enough room to spread the breasts out. Even at that, after 6 minutes the breasts were essentially raw. I turned them over and cooked for another 6 minutes and checked the temp. It was in the 120s so I cooked for another 3 minutes. At that point (15 minutes) the breasts were perfectly cooked at about 150+ throughout the breasts. I had increased the mushrooms because we like them, I did use Madeira, and Better than Bouillon beef for the stock. The guidance to cook down till syrupy was spot on. Adding the cream at that point made it thicken quite quickly and was absolutely velvety. Note there will be some juices accumulated around the breasts as they sit so add these to the sauce before you’ve reached your perfect consistency, or at least add them to the sauce at the end rather than just pouring the sauce over the chicken, or the sauce will have watery spots. I used the lemon juice as suggested, both on the raw breasts and in the sauce at the end. The results were extraordinary. The chicken was so tender and almost velvety like the sauce which tasted fabulous. The technique of not browning anything runs counter to what we are generally told but makes for this wonderful consistency of the chicken and also doesn’t end up overcooking the mushrooms when they’re boiled with the sauce to thicken it. The flavor of the sauce was just wonderful. I would definitely use Madeira again if I have it. Overall a huge success and definitely a company dish. P.S. I also used this technique to make stuffed chicken breasts. I had leftover steak house creamed spinach (Berns in Tampa, to be specific) and I thought about how best to go about this to keep the stuffing from falling out too much. I deleted the mushrooms here, though they would be fine. I had fairly small chicken breasts this time so they actually didn't take more time than previously. Again came our wonderfully.