Julia Child's Chicken Breasts with Mushroom and White Wine Sauce. She had such high enthusiasm with food and loved using fresh ingredients. Rub the chicken breasts with drops of lemon juice and season with salt and white pepper. I made this last night for dinner and it was delicious!
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.
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 that.
Ingredients of Julia Child's Chicken Breasts with Mushroom and White Wine Sauce
- Prepare 4 of boneless, skinless chicken breasts.
- It's 1/2 of of a lemon, juiced.
- It's Pinch of salt.
- Prepare Pinch of pepper.
- You need 5 T. of butter.
- Prepare 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.
- It's 1/4 c. of white wine.
- It's 1 c. of heavy whipping cream.
- It's of Salt and pepper.
- Prepare 2 T. of minced parsley (optional).
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. If you prefer to use chicken breasts, slice them into strips before you cook them. For the sauce - white wine, chicken stock and double/heavy cream. How to make this chicken with white wine sauce.
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..
Full recipe with detailed steps Season the chicken breasts with salt and pepper and brown them on both sides in a pan with a little oil. First, I kept the breasts whole, and eliminated the pasta, so I could serve it as a chicken breast with wine sauce. This chicken mushroom white wine sauce for pasta would also taste great with rice. A delicious, creamy white wine sauce loaded with mushrooms and tender chicken. Hi, could you recommend what weight you are using with the chicken breasts?