Supremes De Volaille A Blanc by Julia

As you may remember, I have been reading the letters between Julia and her friend Avis. It took her and her friend Simeone Beck two years to write the section on poultry. I read today about the chicken breast part and so that was tonight’s dinner, still trying to delete the freezer.
We had leftovers and had some things in the pantry to use up. So I sliced some really good tomatoes, had the leftover coleslaw and baked 2 great potatoes. With this, I served Chicken breast and cut this recipe to 3 and did not do the sauce. Serves 4, as presented, from Julia’s, Mastering the Art of French Cooking.
Ingredient:
4 boned breasts from two fryers
½ t lemon juice
¼ t salt
Pinch of pepper
A heavy, covered, fireproof casserole, about 10” in dia.
A round of waxed paper 10” in diameter and buttered on one side
4T butter
Directions:
1. Rub the breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in the casserole until it is foaming. Quickly roll the breasts in the butter and lay the buttered paper over the breasts.
2. Place in the oven for 6 minutes.
3. Mine was not done and instead of doing 2 minutes, I went for more and over cooked.
I did not make the cream sauce and should have cooked only 2 minutes longer as per Julia. Good grief, the lady spent 2 years on this chapter and I had the nerve to dought her. All and all it was very good and tomorrow we will celebrate Fat Tuesday.