*** WARNING: If you make this dish, you may be tempted to lick the remaining sauce from the pan! The mushroom and cream sauce that smothers the chicken breasts in this recipe is so divine. I found this in Julia Child's Mastering the Art of French Cooking, Vol. I . She never fails to impress me (as you can probably tell from the numerous Julia recipes I've been blogging about lately!) Just think...cream, mushrooms and butter...Mmm....sauces don't get much better than that, folks! It's creamy, luxurious and satisfying...all at the same time. Furthermore, the way that the chicken breasts are prepared produces incredibly tender and moist chicken. Because I used my Le Creuset dutch oven, I did not follow Julia's suggestion of covering the chicken with a piece of buttered wax paper (gasp!). I simply covered the dutch oven with the heavy lid and popped it into the oven. The results were fantastic! I served this chicken with asparagus...perfection! Brad and I both are ...