Julia Child’s Chicken Breasts w/Mushrooms & Cream

1
Rainie Piccione

By
@RainiePiccione

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: masapronstrings.blogspot.com

Pinterest: pinterest.com/rainiepiccione/boards

Facebook: facebook.com/?ref=tn_tnmn#!/BookOfKeepers

Rating:

★★★★★ 3 votes

Comments:
Serves:
4

Ingredients

  • 4
    chicken breasts, boneless and skinless
  • 1/2 tsp
    lemon juice, fresh
  • 1/4 tsp
    salt
  • pinch
    white pepper
  • 5 Tbsp
    butter
  • 1 Tbsp
    shallots, minced
  • 1/4 lb
    button mushrooms, sliced
  • 1/8 tsp
    salt
  • SAUCE

  • 1/4 c
    chicken or beef stock
  • 1/4 c
    port, madeira or dry white vermouth
  • 1 c
    whipping cream
  • Salt
    to taste
  • Pepper
    to taste
  • 2 Tbsp
    italian parsley, chopped

How to Make Julia Child’s Chicken Breasts w/Mushrooms & Cream

Step-by-Step

  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.

Printable Recipe Card

About Julia Child’s Chicken Breasts w/Mushrooms & Cream

Course/Dish: Chicken



Show 12 Comments & Reviews

How to Make Lasagna

How to Make Lasagna


Lasagna is popular around the world. There are varying opinions of its origin. Many think its infancy is in Greece stemming from the Greek word “laganon” which refers to dough cut in strips. Proud Italians believe it has its roots in Naples, Italy. Others claim the oldest written recipe was found in a British cookbook. […]

Terrific Dishes That Are Made With American Cheese

Terrific Dishes That Are Made With American Cheese


American cheese on a burger is classic. Grilled cheese achieves its optimal gooeyness when American cheese is added. It may not be the fanciest of cheeses (technically it’s pasteurized process American cheese), but many many terrific dishes are made with American cheese. Next time you’re at the deli counter, pick up a pound of sliced […]

18 Recipes To Use up That Bag of Pretzels

18 Recipes To Use up That Bag of Pretzels


Wondering what to do with that bag of pretzels you impulsively purchased? We have the answer! From yummy homemade snack mixes to no-bake desserts to pretzel crusted chicken, you’re going to love these tasty recipes. Pretzels are a crunchy, slightly salty, and delicious addition to a variety of recipes, so let’s get cooking.