So I donned my pearl necklace and raided my butter stores.
And made Chicken Archduke, with carrots and mashed potatoes on the side. For dessert, I made Chocolate Cream Pie (not Julia's recipe, though--didn't find it).
After a flurry of preparations (because my pie recipe did not include cooking times so I had no idea how long it would take, causing me to make dessert and dinner at the same time), we sat down to eat.
Woah.
That was the best chicken I have ever eaten.
I licked every bit of sauce off of my plate. It was so tasty that I have dubbed it The Peacemaker.
If you have someone in your life who you just can't seem to get along with, or who is unwilling to forgive you a wrong, make this meal for them. I guarantee that they'll fall in love with you and completely forget what they were mad at you about.
Conversely, if you have someone you'd like to see dead, but are concerned that the presence of arsenic or other poisonous substances found in their bloodstream would cast unwelcome suspicion on you, make this meal for them. Every day. For a week. It's that rich. (And if you're lucky, on about day 2 or 3 of your plan, your target will be so enamored with you that they will rewrite their will to give you EVERYTHING and will tell the whole world how AMAZING you are, thus giving authorities no reason to suspect you whatsoever in the untimely death.)
BTW, any chocolate cream pie recipe will do. I had never had chocolate cream pie before, and I loved it so much that I ate the last piece for breakfast the next morning. I didn't mean to. I meant to just have one bite. Until there were no bites left. I love it so much I'm making it for Thanksgiving.
Without further ado, may I present The Peacemaker (it's not as difficult to make as you may think):
CHICKEN BREASTS ARCHDUKE
4 T butter
1 medium onion, finely chopped
1 T paprika
4 - 6 skinless, boneless chicken breast halves
1/4 cup chicken stock (broth)
1/4 cup dry vermouth or white wine
1 cup 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. Sauté 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 400° F. 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 or wine 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.
From Mastering the Art of French Cooking (Volume 1), by Julia Child et al, Random House, 1989
