supremes de volaillle archiduc

Heather and I had a true Julia Child cooking experience together, at long last. We both own "Mastering the art of French cooking" and have talked about busting out some French cuisine for quite a while now, so I'm pretty glad that we made it happen. We served our chicken with simply roasted fingerling potatoes, cut lengthwise and tossed with olive oil, salt, pepper, rosemary, and garlic. The asparagus was sauteed with lemon juice, butter, salt, and lemon zest. Lemon + asparagus may not be the flavor combination for everyone, but I quite enjoy it.

The recipe was pretty easy to execute, and turned out amazingly well. The sauce is to die for--but then, it has port and cream in it, so it had to be good.

Ingredients:
4 boned breasts from two fryers
1/2 tsp lemon juice
salt
pepper
fireproof casserole
waxed paper
butter!

1/4 cup stock
1/4 cup port (the recipe says you can also use madeira or vermouth, but I think port is best)
1 cup whipping cream
minced parsley
2/3 cup white onion minced
red paprika 1 tablespoon

basic instruction:
drop onion in boiling water for 1 minute, then rinse and drain
cook onions and paprika and 1/8 ts and salt and 5 tb butter in
casserole over low heat 10 minutes

preheat oven to 400
rub chicken with drops of lemon juice, dust salt and pepper
put chicken in casserole, lay buttered wax paper on top, cover
casserole and place in hot oven, cook for 20-30 minutes.

remove chicken, put stock and wine in casserole, boil down, stir in
cream
off heat, add a couple drops of lemon
boil down pour sauce over chicken, sprinkle with parsley, serve & enjoy!