Bonjour! Supremes De Volaille A Blanc.......

....was on the menu tonight. So delicious. Simply put, we had chicken breasts with cream. Supreme means the boneless breast. I was supposed to dismember the chicken myself and discover the two little beautiful breasts on my own but I do have a life and Julia, when she did make this, did not have kids with soccer games and tennis matches! If I had pulled the breasts myself and left the little wings attached, my dinner would have been called cotelette. So, after a trip to the store to purchase my red Fontignac cast iron covered pot, I read the recipe like 5 times. When the time came, I wanted to be ready and actually look like I knew what I was doing. Turns out, I still had to keep peeking at the book for every step, which I could tell made my family a little skeptical. Austin wants to know why I feel the need to cook French food, other than fries, and hopes I am going through a phase. Anyways, the dinner was perfect and Megan and Reed loved it, even Austin liked it, I think. Though he would never admit it and when asked, said he didn't. lol The best part of the dish was the sauce that used port, broth and whipping cream! My new pot cooked the 3 huge breasts in 9 minutes! Crazy. I thought for sure they would be under done but I followed what Julia said exactly and they were perfect. Wow! No wonder the pot was so expensive, it's amazingly fast. Love the French. This, like the Bifteck Haches, was a keeper and I thought I would keep plugging away at these recipes on Mondays. Sorry Austin. I'm already laughing at the thought of next Monday, when he walks through the door from school and moans when I greet him again with, Bon Appetit!