Friday, July 31, 2009

Supremes de Volaille a Brun, or, I Love Butter.

With Julia Child's birthday coming up, and now a movie with Meryl Streep, of all people, playing the grande dame, all my friends have been cooking up delicious dishes from Mastering the Art of French Cooking.
When Helene of La Cuisine de Helene invited me to cook along I immediately zeroed in on this chicken sauteed in butter. Mmmm, butter and chicken and more butter. What could be better than that?
I served my buttery goodness on a bed of whole wheat egg noodles, in a pretense of healthiness, and added in some steamed baby carrots tossed in - you guessed it - more butter. I was on a roll.
For more delicious dishes from Mastering the Art of French Cooking, check out my friend Shari at Whisk: a food blog. She has created a wonderful web companion to the book.

Supremes de Volaille a Brun
Chicken Breasts Sauteed in Butter
Mastering the Art of French Cooking, Vol 1
Julia Child

4 chicken supremes (boneless, skinless breasts)
1/4 tsp salt
Big pinch of pepper
1 cup flour spread on an 8 inch plate

An 8 to 9-inch skillet
6-8 Tbsp clarified butter*
(plus 1 cup for the sauce)
A hot platter

Just before sauteing, sprinkle the supremes with salt and pepper, roll them in the flour, and shake off excess flour.

Pour clarified butter into skillet to a depth of about 1/16 inch. Set over moderately high heat. When the butter begins to deepen in colour very lightly, put in the supremes. Regulate heat so butter is always hot but does not turn more than a deep yellow. After 3 minutes, turn the supremes and saute on the other side. In two minutes, press tops of supremes with your finger. As soon as they are springy to the touch, they are done. Remove to a hot platter, leaving the butter in the skillet.

Beurre Noisette
Brown Butter Sauce

4 Tbsp clarified butter*
3 Tbsp minced parsley
1 Tbsp lemon juice

Add additional clarified butter to skillet and set over moderately high heat until the butter has turned a very light golden brown (a minute or two). Immediately remove from heat, stir in parsley and lemon juice, and taste for seasoning. Pour over the supremes and serve.

*To clarify butter, cut it into pieces and place it in a saucepan over moderate heat. When the butter has melted, skim off the foam, and strain the clear yellow liquid into a bowl, leaving the milky residue in the bottom of the pan. The residue may be stirred into soups and sauces or served as an enrichment.