This is from an article in the Omaha W-H about Metro Community College's culinary arts program. This is evidently a classic simple recipe from Julia. It sure looks good. FYI instead of using the mundane term "Chicken Breasts" the chef instructors prefer to use call them "suprêmes". Whatever.
Ingredients
For the Chicken
4 suprêmes (chicken breasts)
1/2 teaspoon lemon juice
1/4 teaspoon salt
Big pinch white pepper
4 tablespoons butter
For the Wine / Cream Sauce
1/4 cup white or brown stock or canned beef bouillon
1/4 cup port, Madeira, or dry white vermouth
1 cup heavy cream
Salt, white pepper, and lemon juice
2 tablespoons fresh minced parsley
Instructions
1. Preheat oven to 400 F. Rub the suprêmes with drops of lemon juice and sprinkle lightly with salt and pepper. Prepare an oven / stove-top 10-inch casserole by cutting a round of waxed paper to fit.
2. Heat butter in casserole until foaming. Quickly roll the suprêmes in the butter, lay the paper over them, cover casserole and place in hot oven. After 6 minutes, press tops of suprêmes with your finger; if still soft and squashy, return to oven for a minute or two more. They are done when they feel lightly springy and resilient; do not overcook them. Remove the suprêmes to hot serving dish; cover and keep warm while making the sauce, which will take 2 to 3 minutes.
3. Make the wine / cream sauce: Pour the stock or bouillon and the wine into the casserole with the cooking butter and boil down rapidly over high heat until liquid is syrupy. Then pour in the cream and boil rapidly until lightly thickened. Season carefully with salt, pepper, and drops of lemon juice. Pour the sauce over the suprêmes, sprinkle with parsley, and serve immediately.