“Julie & Julia” was a comfort movie I watched on repeat growing up. I would curl up with my friend, who was equally as passionate about food, and dream about one day re-creating Julia Child’s most iconic dishes myself. The beef bourguignon and bruschetta from the movie, in particular, will stick with me forever.
What Makes Julia Child’s Suprêmes de Volaille aux Champignons So Amazing
I eat a lot of chicken since it’s an easy, affordable protein. But I’ve recently found myself in a bit of an anti-chicken phase due to some serious flavor fatigue. This recipe, though, made me excited to eat it again. Victory!
Mushrooms, in my opinion, make everything taste decadent. Here, they definitely do the trick of dressing up boneless, skinless chicken breasts, making them taste like an expensive dish you might order at a restaurant. The chicken soaks up the buttery, creamy, and umami flavors of the sauce so well. I seriously couldn’t help myself but drag every bite through the thick, savory sauce.
Of course, the best part is how simple this dish was to prepare. Its French name and elegant appearance might seem intimidating, but I’m here to remind you never to judge a book by its cover. The dish comes together quickly, and because some of the cooking happens in the oven, you’ve got more stovetop space for whatever you’re going to serve with it.
