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Over the Thanksgiving week, I re-watched the movie Julie & Julia, which along with a few others was a major inspiration to me in teaching myself how to cook. One of the fantastically tasty-looking dishes shown in that was supremes de volaille aux champignons -- ( chicken breasts with mushrooms and cream. )
In my defense, I was looking and adapting from both an online version of this recipe at delish.com and the original Childs recipe in The Joy of French Cooking, not to mention making a few modifications of my own (namely the addition of basil and savory).
That said, I would say the final result was astoundingly delicious. I enjoyed it enormously, and would recommend it to anyone. It's relatively straightforward -- no four to five hours in the kitchen, as was my experience with beef bourguignon -- and the ingredients are all affordable and easily found.
In my defense, I was looking and adapting from both an online version of this recipe at delish.com and the original Childs recipe in The Joy of French Cooking, not to mention making a few modifications of my own (namely the addition of basil and savory).
That said, I would say the final result was astoundingly delicious. I enjoyed it enormously, and would recommend it to anyone. It's relatively straightforward -- no four to five hours in the kitchen, as was my experience with beef bourguignon -- and the ingredients are all affordable and easily found.
