Comments on: Suprêmes de Volaille aux Champignons (Chicken Breasts with Mushrooms and Cream)

By: csoontornvat

csoontornvat — Thu, 06 May 2010 23:34:16 +0000

Adding the mushrooms soaked up all the butter, leaving none to coat the chicken. I recommend adding the chicken first and then removing to cook the mushrooms, cooking them simultaneously, or adding part of the butter for the mushrooms and the other part when you add the chicken.

By: Matt

Matt — Tue, 29 Jan 2008 16:35:56 +0000

Adele – It’s good in pretty much the way you describe. It’s not particularly fancy and it’s not something I’d want to tell my cardiologist about eating (well, if I had one), but it’s good in a simple and comforting sort of way.

pantheraleo – It doesn’t hurt my food pictures that, for me, photography was a hobby (specifically landscapes) before cooking really was. Having the right equipment also helps. I use a Canon Digital Rebel with a 50mm f/1.8 lens. None of this is helped by the fact that the light in the kitchen is awful. Someday I’ll invest in some proper lighting.

Lunes – Giving a recipe title in French does make it seem better as well as more sophisticated. I can’t claim that it really makes it taste better, though.

By: Lunes

Lunes — Sun, 27 Jan 2008 16:03:21 +0000

Doesn’t it sound far for tantalizing on the taste buds in French rather than in English? Great photos and journal as always!

By: pantheraleo

pantheraleo — Sun, 27 Jan 2008 09:31:19 +0000

I must say I am very impressed with your photographs. Taking pictures of food so it looks tasty is one difficult thing to do!

By: Adele

Adele — Sat, 26 Jan 2008 15:19:31 +0000

“Tofu of the meat eating world.” Heh. So true. (Though it’s not bad in chicken piccata.)

I have to admit, this does look pretty tasty in an “I’d like something rich, simple, and comforting” kind of way.