Suprêmes de Volaille Archiduc
Chicken Breasts with Paprika, Onions and Cream
Chicken breast is one of my least favorite dishes simply because it is always tough and chewy. People always say ‘Oh my, this is so juicy, oh my god’ while I feel like a cow chewing its cud. Julia addresses this at the beginning of the Supremes (Chicken Breast) section, saying that cooking them just one minute too long and they will be RUINED! (Ruined I tell you, ruined!)
So, I made it my mission to make a good chicken breast. I looked endlessly for days and days, night after night (swooping arm over forehead), and then I found thee one; Supremes de Volaille Archiduc. I immediately knew it was what I wanted to make. The recipe didn’t sound too hard, and it seemed rather quick to make. So I invited a few friends over and made it a dinner party!
The recipe does say to use boneless skinless breasts, but we wanted to try it with the skins still on so we could get all the fatty flavor from the skins. Honestly, I think it was better with the skins still on, and so did my friends! The best part though… The sauce.
A creamy, spicy sauce of paprika and onions is made from the fat drippings and juices coming from the chicken. It’s like magic watching the sauce come together as you stir in the heavy cream, sprinkle in some salt and pepper and add a few drops of lemon juice. Then finally, you get to taste the splendid creation.
I admit it, I moaned! SO GOOD!
With the chicken I also made roasted Brussels sprouts with goat cheese, and Marshall made a nice green salad with vinaigrette. It was superb!
Try this dish for your family since you probably already have the ingredients in your pantry! Chicken, onions, paprika and heavy cream. That’s it!
The House Husband 