Julia Child's Chicken Breasts with Mushroom and White Wine Sauce. If you prefer to use chicken breasts, slice them into strips before you cook them. This is Julia Childs "Supremes de Volaille aux Champignons [Chicken Breasts with Mushrooms and Cream]." I've converted. Her Chicken with Mushroom White Wine Cream Sauce recipe is better than mine, hands down, especially the way she bakes the chicken; so juicy and tender.
Boil down quickly over high heat until liquid is syrupy.
Stir in the cream and boil down again over med heat until.
Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper.
You can cook Julia Child's Chicken Breasts with Mushroom and White Wine Sauce using 13 ingredients and 3 steps. Here is how you cook it.
Ingredients of Julia Child's Chicken Breasts with Mushroom and White Wine Sauce
- Prepare 4 of boneless, skinless chicken breasts.
- You need 1/2 of of a lemon, juiced.
- It's Pinch of salt.
- You need Pinch of pepper.
- You need 5 T. of butter.
- Prepare 1 T. of minced shallots or green onions.
- It's 1 c. of sliced mushrooms.
- Prepare of For the sauce:.
- Prepare 1/4 c. of chicken stock.
- You need 1/4 c. of white wine.
- It's 1 c. of heavy whipping cream.
- Prepare of Salt and pepper.
- You need 2 T. of minced parsley (optional).
To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Julia Childs Chicken Breasts with Mushrooms and White Wine Cream Sauce ~ 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! Season chicken breasts with salt and pepper.
Julia Child's Chicken Breasts with Mushroom and White Wine Sauce instructions
- Preheat oven to 400* Rub the chicken breasts with lemon juice and sprinkle with salt and pepper. Heat the butter in an oven safe pan, over medium heat, until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt..
- Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 20-30 minutes (depending on thickness of chicken) ,press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done..
- Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes). To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately..
Put a large skillet over medium-high heat for Transfer the chicken to a plate and cover loosely with foil to keep warm. Add mushrooms to the skillet Add the remaining tablespoon of butter and cook until the sauce is thickened; return the chicken breasts. Easy Chicken Breasts with Creamy Mushroom Sauce. This chicken with creamy mushroom sauce brings you back to real-time when dinner needs to be up and on the Shallots, different types of mushrooms, chicken broth and wine. Ingredients that layer with fresh thyme and a squeeze of lemon.