Subject: Chicken Breasts Archduke
From: Unicorn (unicorn@indenial.com)
Date: Thu Jun 07 2001 - 07:30:19 EDT
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F O O D F U N N Y
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Here's a good one from reader Fran in Indianapolis:
A grasshopper was bouncing down the sidewalk when he jumped into a
bar, hopped across the floor, and leapt up on top of a barstool. The
bartender leaned over toward him and said, "Hey! We have a drink
named after you!"
The grasshopper replied, "Really? You have a drink named Steve?"
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T O D A Y ' S R E C I P E
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Elegant French cooking doesn't have to be time-consuming and
laborious, as Julia Child demonstrates with this recipe. Be sure not
to overcook the chicken in order to retain its juices and flavor.
All recipes this week are adapted from "Mastering the Art of French
Cooking (Volume 1)," by Julia Child et al, Random House, 1989.
http://www.amazon.com/exec/obidos/ASIN/0394721780/worldwiderecipes
Chicken Breasts Archduke
4 Tbs (60 ml) butter
1 medium onion, finely chopped
1 Tbs (15 ml) paprika
4 - 6 skinless, boneless chicken breast halves
1/4 cup (60 ml) chicken stock
1/4 cup (60 ml) dry vermouth
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish
Heat the butter in a skillet large enough to hold the chicken in a
single layer. Saute the onions until tender but not brown, about 10
minutes. Stir in the paprika. Lightly brown the chicken in the
butter mixture, about 2 minutes per side. Place the skillet in a
preheated 400F (200C) oven until the chicken is firm to the touch,
about 6 to 8 minutes. Remove the chicken and keep warm. Add the
chicken broth and vermouth to the skillet and reduce over high heat
until the liquid is almost evaporated. Add the cream and reduce until
the sauce has thickened slightly. Season with salt and pepper. Spoon
the sauce over the chicken and garnish with chopped parsley. Serves 4
to 6.
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