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.
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.
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 cook Julia Child's Chicken Breasts with Mushroom and White Wine Sauce using 13 ingredients and 3 steps. Here is how you achieve 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.
- Prepare Pinch of pepper.
- It's 5 T. of butter.
- You need 1 T. of minced shallots or green onions.
- It's 1 c. of sliced mushrooms.
- Prepare of For the sauce:.
- It's 1/4 c. of chicken stock.
- You need 1/4 c. of white wine.
- You need 1 c. of heavy whipping cream.
- You need of Salt and pepper.
- You need 2 T. of minced parsley (optional).
However, you can use full fat ingredients OR follow Julia Child's recipe (in the recipe box below). This Chicken with Creamy White Wine Mushroom Sauce is a simple yet very elegant dish featuring boneless skinless chicken breasts in a delicious creamy mushroom sauce made with white wine and cream. I have a lot of chicken breast recipes on this blog but this recipe is something that's a staple at our house. I learned to make this from my mom, except her version doesn.
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..
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. Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Stir in the minced shallots or green onion and saute a moment without browning.