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Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, julia child's chicken breasts with mushroom and white wine sauce. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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 is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Julia Child's Chicken Breasts with Mushroom and White Wine Sauce is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook julia child's chicken breasts with mushroom and white wine sauce using 13 ingredients and 3 steps. Here is how you can achieve that.
Preparation To Make of Julia Child's Chicken Breasts with Mushroom and White Wine Sauce:
- Make ready 4 boneless, skinless chicken breasts
- Prepare 1/2 of a lemon, juiced
- Get Pinch salt
- Prepare Pinch pepper
- Get 5 T. butter
- Get 1 T. minced shallots or green onions
- Make ready 1 c. sliced mushrooms
- Get For the sauce:
- Take 1/4 c. chicken stock
- Make ready 1/4 c. white wine
- Take 1 c. heavy whipping cream
- Take Salt and pepper
- Prepare 2 T. minced parsley (optional)
Rub the chicken breast with drops of lemon juice and sprinkle lightly with salt & pepper. Rub the chicken breast with drops of lemon juice and sprinkle lightly with salt & pepper. 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.
This Is To Make Julia Child's Chicken Breasts with Mushroom and White Wine Sauce:
- 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.
The upside is chicken takes on the flavors it's cooked with really well, making it great in stir-fry and creamy dishes. This easy one-pan dinner gives you moist, flavorful chicken without drowning in sauce or calories. What you will need: wax paper and a meat mallet. Butter one side of a sheet of wax paper that is cut to the size of the casserole. This Chicken with Creamy Mushroom Sauce is a simple, yet elegant dish; featuring boneless, skinless chicken breasts in a delicious, creamy, white wine and mushroom sauce.
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