Easiest Way to Prepare Super Quick Homemade Julia Child's Chicken Breasts with Mushroom and White Wine Sauce
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Any-night-of-the-week Julia Child's Chicken Breasts with Mushroom and White Wine Sauce. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Julia Child's Chicken Breasts with Mushroom and White Wine Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Julia Child's Chicken Breasts with Mushroom and White Wine Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Julia Child's Chicken Breasts with Mushroom and White Wine Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Julia Child's Chicken Breasts with Mushroom and White Wine Sauce estimated approx 30 mins.
To begin with this recipe, we have to prepare a few ingredients. 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 it.
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.
Ingredients and spices that need to be Make ready to make Julia Child's Chicken Breasts with Mushroom and White Wine Sauce:
- 4 boneless, skinless chicken breasts
- 1/2 of a lemon, juiced
- Pinch salt
- Pinch pepper
- 5 T. butter
- 1 T. minced shallots or green onions
- 1 c. sliced mushrooms
- For the sauce:
- 1/4 c. chicken stock
- 1/4 c. white wine
- 1 c. heavy whipping cream
- Salt and pepper
- 2 T. minced parsley (optional)
Instructions to make 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.
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