Julia Childs Chicken Breasts Wmushrooms Cream Recipes

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

Ingredients

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 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

Ingredients

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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