CatchUp!!

I am way behind on postings from this week!!  It has been a busy week for us, so tonight hopefully I can play catch up and start next week on a good note :) 

I love cooking from Julia Child's, Mastering the Art of French Cooking.  The recipes always come out great!  Not only does she have great recipes but she teaches a different method of cooking with almost every recipe.  Tonight's dinner used a very interesting way to cook chicken breast and it was delightful!  On the side I served her risotto.  It had great flavor but this recipe was a lot of extra work and I did not feel that it was better than the stove top cooking method that I normally use.  This was a first for me, normally I find her methods far superior than what I am used to!

I would recommend buying her cookbook, but with that make sure you have a few stove and oven proof casserole dishes.....she uses them in soo many recipes!

Chicken Breast with Cream

4 Boneless chicken breasts
1/2 tsp. lemon juice
1/4 tsp. salt
Pepper
Butter
Wax Paper

Heavy Fire Proof Covered Casserole Dish

Sauce
1/4 cup chicken stock

1/4 cup port

1 cup whipping cream
1/2 tsp. lemon juice
Salt and pepper
Parsley

Heat oven to 400 degrees.  Cut wax paper into a circle that will fit inside of the casserole dish and butter one side.

Rub chicken breasts with lemon juice and sprinkle with salt and pepper.  Over medium heat melt the butter in casserole dish until foaming.  Quickly roll the chicken breasts in the butter and lay in casserole dish.  Place was paper circle over chicken with buttered side down.  Cover dish and place in hot oven.

After 6 minutes press chicken with finger and if it springs back it is finished.  If it is still soft return to oven for 2-3 minutes.  When done remove from casserole and place on platter, cover with foil.  Keep cooking liquids in casserole.

Return the casserole to the stove top-careful it will be hot from the oven!!!  I have been burned too many times!!  Pour chicken stock and wine into casserole with remaining cooking liquids.  Boil on high until liquid is thick and syrupy.  Stir in cream, bring to boil again over high heat until  thickened slightly.  Remove from heat and add lemon juice to taste.

Pour over chicken and sprinkle with parsley.