ce repas est délicieux!

(if any of the French is wrong, I apologize. I am mexican)

Remember I bought asparagus at the farmers market this weekend? Well as soon as we got it I knew I was going to make a white cream sauce to go with it. I had never made any sauce before, and I knew Julia Childs would have just the one. So I opened the book, and found a Cream Enrichment "used for: vegetables..poultry". PERFECT! Allez Cuisine!

1) Preheat oven and season chicken

2) Boil water for the asparagus

3) The sauce

4) Voila!

This is possible the most delicious meal I have ever made. Seriously. The white sauce was so unbelievably delicious we pretty much poured it over everything. And seeing as the plate was so large, we added a dollop more on the side, just in case we didnt have enough! 

Not that the chicken needed any flavor enhacements. Also, I bought chicken thighs instead of the normal breasts (they were cheaper for a lot more) and O.M.G! I had never had the thigh. It was so sweet and tender, and...holy moly. And the basil and sauce just gave it a nice little somethin extra. 

Let me tell you, this is going in the recipe box with a huge gold star next to it. It's a definite fave!!

Cream Enrichment - Cream Sauce

[Sauce Crème - Sauce Suprême]

by Julia Childs

Part 1: Sauce Béchamel 

Ingredients

2 tbsp butter

3 tbsp flour

2 cups of milk mixed with 1/4 tsp salt, boiling

1. In a sauce pot melt the butter over a low heat. Blend in the flour, and cook slowly, stirring, until the butter and flour froth together without coloring, about 2 min. (This is called the white *roux.)
2. Remove from heat, and as soon as it stops bubbling (mine wasn't bubbling at all so I immediately continued), pour in all the milk and salt liquid in. Immediately beat vigorously with a wire whip to blend. Set the pot over moderately high heat and stir with the whip until it begins to boil. Boil for 1 min, stirring.

*Roux: French for butter and flour cooked together

Part 2: The Enrichment

Ingredients

The Béchamel 

1/2 cup whipping cream

Salt and white pepper

Lemon Juice

1. After the min, bring it down to a simmer and beat in the cream by spoonfuls at a time. Simmering until the sauce is the consistency you wish it to be. Season to taste with salt, pepper, and drops of lemon juice. 

Chicken

Preheat the oven to 350. Place chicken in foil and drizzle EVOO all over it. I then added sea salt, pepper and fresh basil. Cook for 10-20 min, depending how big your chicken is!