The other day when I was on the phone talking to Cindy Pickard, she told me that she had just watched the movie Julie & Julia and she absolutely loved it. So later, I watched it again, because it was 2009 since I last watched it. And I loved watching it again and that's why the next day I went straight to Wolfmueller's Books, in Kerrville and bought the Anniversary Edition of The Art of Mastering French Cooking by Julie Child.
The next time that I spoke to Cindy we talked about the movie and how delicious all of the food looked and especially how tasty the Chicken Breasts with Mushroom and Cream recipe looked when Julie cooked it in the movie.
So later that evening Cindy e-mailed me Julia Child's Supremes de Volaille aux Champignons (Chicken Breasts with Mushroom and Cream, which of course I can't pronounce. And Cindy also suggested that I try making it. (This recipe is on page 269 in Julia's cookbook.)