**Julia Child's Chicken Breasts with Mushrooms in Cream Sauce: A Timeless Classic**
A culinary masterpiece created by the legendary Julia Child, Chicken Breasts with Mushrooms in Cream Sauce is a delectable dish that captivates taste buds with its rich flavors and creamy texture. This timeless classic features tender chicken breasts sautéed to perfection and nestled in a luscious cream sauce brimming with savory mushrooms. The aromatic combination of garlic, shallots, and herbs further elevates the dish, while a touch of white wine deglazes the pan, infusing the sauce with an extra layer of depth and complexity. Accompanied by a medley of recipes, including a foolproof hollandaise sauce, classic mashed potatoes, and a vibrant green bean amandine, this comprehensive guide provides everything you need to create a memorable and satisfying meal that pays homage to the culinary legacy of Julia Child.
JULIA CHILD'S CREAMY CHICKEN + MUSHROOM
Julia Child's Creamy Chicken + Mushroom (also known as Supremes De Volaille Aux Champignons) lightened up and cooked in one skillet! A gourmet meal ready in less than 30 minutes! Weight Watchers Smart Points: 5 per serve
Provided by Karina
Categories Dinner
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F (200°C). Rub the chicken breasts with lemon juice and season lightly with salt and pepper.
- Heat the butter in a heavy, oven-proof casserole (I used a skillet), about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and sauté lightly for a minute or two without browning. Season with salt.
- Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them. Cover casserole (skillet) and place in hot oven. After 8-10 minutes, flip chicken and cook for another 8 minutes in the oven. Alternatively, brown chicken fillets on each side until golden; then cover and place into a preheated oven to continue cooking for a further 8 minutes until cooked through.
- Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce.
- To make sauce: Pour the stock and wine in the skillet with the mushrooms. Boil down quickly over high heat until liquid has reduced to half.
- Add in the cream cheese, breaking it down with your wooden spoon. Cook over low heat until it turns into a thick cream. Gradually add in the evaporated milk, stirring through the cream cheese until thickened.
- Take off heat and taste for seasoning. Squeeze over a little extra lemon juice to taste. Add in the broccoli (if including it) and pour the sauce over the chicken. Garnish with parsley and serve immediately.
Nutrition Facts : Calories 86 kcal, Carbohydrate 8 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 294 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
JULIA CHILD'S CHICKEN BREASTS W/MUSHROOMS & CREAM
This is a recipe worth keeping and making over and over again. Although it sounds difficult and lengthy it really is not. The chicken breast turns out very moist and delicious. You can find me elsewhere too. My Blog-Ma's Aprong Strings: http://masapronstrings.blogspot.com/ Pinterest:...
Provided by Rainie Piccione
Categories Chicken
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400 degrees. 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. Rub the chicken breast with drops of lemon juice and sprinkle lightly with salt & pepper.
- 2. Heat the butter in a heavy, fry pan , about 10 inches in diameter until it is foaming.Stir in the minced shallots a sauté a moment without browning.Stir in the mushrooms and sauté lightly for a minute or two without browning. Sprinkle with salt.
- 3. Quickly roll the chicken in the butter mixture cooking for only a few minutes on each side, just enough to brown the chicken. Remove chicken to casserole dish, leaving the mushrooms in the pan. Lay a piece of buttered wax paper over the chicken pieces, once all of the chicken pieces have been put into the casserole dish place in hot oven, leaving the wax paper on. After 6 minutes, 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.
- 4. To make sauce, pour the stock and wine in the fry pan with the remaining butter and mushrooms.Boil down quickly over high heat until liquid is syrupy.Stir in the cream and boil down again over med heat until cream is thickened slightly.
- 5. Remove from the heat, taste for seasoning and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.
JULIA CHILD'S CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE
Steps:
- Rub the chicken breasts with drops of lemon juice and season with salt and white pepper.
- Heat the butter in a heavy, oven-proof casserole (I used my Le Creuset dutch oven pot), until it is foaming.
- Stir in the minced shallots or onion and saute for a minute - do not wait to brown.
- Stir in the mushrooms and saute lightly for 1-2 minutes - do not wait to brown.
- Sprinkle with salt.
- Quickly flip the chicken breasts in the butter mixture. Cover and cook over medium high heat for 8-10 minutes.
- After that time, flip chicken breasts and cook on opposite side for another 8-10 minutes until chicken temperature reaches at least 165 degrees.
- Remove the chicken to a warm plate (leave mushrooms/onions in the pot) and cover while making the sauce.
- To make sauce, pour the chicken/beef stock and vermouth in with the cooking butter and mushrooms/onions.
- Over medium high heat, boil down quickly until liquid is syrupy.
- Stir in cream and boil down again over medium 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.
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST
directly from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)
Provided by endeavour
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter 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 6 minutes, 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.
Nutrition Facts : Calories 499.6, Fat 39.6, SaturatedFat 23.5, Cholesterol 195.2, Sodium 508.4, Carbohydrate 5.2, Fiber 0.4, Sugar 1.8, Protein 27.4
Tips:
- Use high-quality, fresh ingredients for the best flavor.
- To ensure the chicken breasts cook evenly, use a meat mallet to pound them to an even thickness.
- Dredge the chicken breasts in flour before browning them in butter. This will help create a crispy coating.
- Cook the chicken breasts over medium heat until they are cooked through. Do not overcrowd the pan, or the chicken will not brown properly.
- Use a variety of mushrooms for added flavor and texture. Cremini, shiitake, and oyster mushrooms are all good choices.
- Sauté the mushrooms in butter until they are softened and browned.
- Add white wine to the pan and cook until it has reduced by half. This will add a delicious flavor to the sauce.
- Stir in heavy cream and Parmesan cheese until the sauce is smooth and creamy.
- Season the sauce with salt and pepper to taste.
- Serve the chicken breasts with the mushroom sauce over mashed potatoes, rice, or pasta.
Conclusion:
Julia Child's Chicken Breasts with Mushrooms and Cream is a classic dish that is sure to impress your guests. The chicken is tender and juicy, the mushrooms are flavorful and earthy, and the cream sauce is rich and decadent. This dish is perfect for a special occasion or a weeknight meal. With a few simple tips, you can easily make this dish at home and enjoy the delicious flavors of Julia Child's cooking.
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