Easiest Way to Make Delicious Julia Child's Chicken Breasts with Mushroom and White Wine Sauce

Julia Child's Chicken Breasts with Mushroom and White Wine Sauce. Great recipe for Julia Child's Chicken Breasts with Mushroom and White Wine Sauce. Originally “Supremes de Volaille aux Champignons”, which means Chicken Breasts with mushrooms and cream. This recipe is from Julia Child's, but I have made a few changes.

Julia Child's Chicken Breasts with Mushroom and White Wine Sauce Stir in the minced shallots or onion and saute for a minute – do not wait to brown. 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. You can have Julia Child's Chicken Breasts with Mushroom and White Wine Sauce using 13 ingredients and 3 steps. Here is how you cook that.

Ingredients of Julia Child's Chicken Breasts with Mushroom and White Wine Sauce

  1. You need 4 of boneless, skinless chicken breasts.
  2. You need 1/2 of of a lemon, juiced.
  3. It’s Pinch of salt.
  4. Prepare Pinch of pepper.
  5. It’s 5 T. of butter.
  6. Prepare 1 T. of minced shallots or green onions.
  7. It’s 1 c. of sliced mushrooms.
  8. It’s of For the sauce:.
  9. It’s 1/4 c. of chicken stock.
  10. You need 1/4 c. of white wine.
  11. It’s 1 c. of heavy whipping cream.
  12. Prepare of Salt and pepper.
  13. Prepare 2 T. of minced parsley (optional).

How to Make Julia Child's Chicken Breasts w/Mushrooms & Cream. Either pound the chicken breast to an even thickness or cut in half with a knife. this will help the meat to cook more evenly. Then pour in the mushroom mixture, tilting the casserole and basting the chicken. You need a round of waxed paper cut to fit the casserole.

Julia Child's Chicken Breasts with Mushroom and White Wine Sauce instructions

  1. 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..
  2. 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..
  3. 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..

Rub the chicken with drops of lemon juice and sprinkle lightly with salt and pepper. Heat butter in casserole until foaming. Season chicken breasts with salt and pepper. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess. In a large resealable plastic bag, combine the flour, salt, paprika and pepper.

Leave a Comment