Julia Childs Chicken Breasts Wmushrooms Cream Recipes

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JULIA CHILD'S CREAMY CHICKEN + MUSHROOM



Julia Child's Creamy Chicken + Mushroom image

Julia Child's Creamy Chicken + Mushroom (also known as Supremes De Volaille Aux Champignons) lightened up and cooked in one skillet! A gourmet meal ready in less than 30 minutes! Weight Watchers Smart Points: 5 per serve

Provided by Karina

Categories     Dinner

Time 45m

Number Of Ingredients 15

4 medium-sized chicken breasts, (boneless and skinless)
1 teaspoon lemon juice ((original recipe: 1/2 teaspoon))
1/4 teaspoon salt
1 pinch pepper
2 tablespoons reduced fat butter ((original recipe: 5 tablespoons full fat))
1 tablespoon minced green onions
8 oz (250 g) sliced fresh mushrooms
1/8 teaspoon salt
1/4 cup chicken stock
1/4 cup port wine or dry white vermouth
4 oz (125 g) reduced fat cream cheese at room temperature ((original recipe: 1 cup whipping cream))
1/2 cup evaporated milk
salt and pepper
2 tablespoons freshly minced parsley
1-2 cups broccoli ((extra addition), cut into florets and steamed (optional))

Steps:

  • Preheat oven to 400°F (200°C). Rub the chicken breasts with lemon juice and season lightly with salt and pepper.
  • Heat the butter in a heavy, oven-proof casserole (I used a skillet), about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and sauté lightly for a minute or two without browning. Season with salt.
  • Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them. Cover casserole (skillet) and place in hot oven. After 8-10 minutes, flip chicken and cook for another 8 minutes in the oven. Alternatively, brown chicken fillets on each side until golden; then cover and place into a preheated oven to continue cooking for a further 8 minutes until cooked through.
  • Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce.
  • To make sauce: Pour the stock and wine in the skillet with the mushrooms. Boil down quickly over high heat until liquid has reduced to half.
  • Add in the cream cheese, breaking it down with your wooden spoon. Cook over low heat until it turns into a thick cream. Gradually add in the evaporated milk, stirring through the cream cheese until thickened.
  • Take off heat and taste for seasoning. Squeeze over a little extra lemon juice to taste. Add in the broccoli (if including it) and pour the sauce over the chicken. Garnish with parsley and serve immediately.

Nutrition Facts : Calories 86 kcal, Carbohydrate 8 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 294 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

JULIA CHILD'S CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE



Julia Child's Chicken Breasts with Mushroom Cream Sauce image

Provided by Sweet Dash of Sass

Categories     Dinner

Time 40m

Yield 2-3

Number Of Ingredients 13

2 chicken breasts (boneless/skinless)
1 teaspoon fresh lemon juice
pinch of white pepper
5 Tablespoons butter
¼ lb button white mushrooms, sliced
2 Tablespoons shallots or onions, diced
⅛ teaspoon salt
Sauce:
¼ cup chicken of beef stock
¼ cup dry vermouth
1 cup of whipping cream
salt/pepper to taste
2 tablespoons fresh parsley, chopped

Steps:

  • Rub the chicken breasts with drops of lemon juice and season with salt and white pepper.
  • Heat the butter in a heavy, oven-proof casserole (I used my Le Creuset dutch oven pot), until it is foaming.
  • Stir in the minced shallots or onion and saute for a minute - do not wait to brown.
  • Stir in the mushrooms and saute lightly for 1-2 minutes - do not wait to brown.
  • Sprinkle with salt.
  • Quickly flip the chicken breasts in the butter mixture. Cover and cook over medium high heat for 8-10 minutes.
  • After that time, flip chicken breasts and cook on opposite side for another 8-10 minutes until chicken temperature reaches at least 165 degrees.
  • Remove the chicken to a warm plate (leave mushrooms/onions in the pot) and cover while making the sauce.
  • To make sauce, pour the chicken/beef stock and vermouth in with the cooking butter and mushrooms/onions.
  • Over medium high heat, boil down quickly until liquid is syrupy.
  • Stir in cream and boil down again over medium 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.

JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST



Julia Child Supremes De Volaille Aux Champignons (Chicken Breast image

directly from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)

Provided by endeavour

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts (supremes)
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 pinch white pepper
5 tablespoons butter
1 tablespoon minced shallots or 1 tablespoon green onion
1/4 lb sliced fresh mushrooms
1/8 teaspoon salt
1/4 cup white stock or 1/4 cup brown stock
1/4 cup madeira wine or 1/4 cup dry white vermouth
1 cup whipping cream
salt and pepper
2 tablespoons freshly minced parsley

Steps:

  • Preheat oven to 400 degrees.
  • Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter 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 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 (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.

Nutrition Facts : Calories 499.6, Fat 39.6, SaturatedFat 23.5, Cholesterol 195.2, Sodium 508.4, Carbohydrate 5.2, Fiber 0.4, Sugar 1.8, Protein 27.4

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