Julia Child's Creamy Chicken & Mushroom: Difference between revisions
From McGough's Recipes
(Created page with " === 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 === For the sauce: === * 1/4 cup chicken stock * 1/4 cup port wine or dry white vermouth * 4 oz (125 g) reduced fat cream cheese...") |
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=== Ingredients === | === '''Ingredients''' === | ||
* 4 medium-sized chicken breasts, boneless and skinless | * 4 medium-sized chicken breasts, boneless and skinless | ||
* 1 teaspoon lemon juice (original recipe: 1/2 teaspoon) | * 1 teaspoon lemon juice (original recipe: 1/2 teaspoon) | ||
| Line 10: | Line 10: | ||
* 8 oz (250 g) sliced fresh mushrooms | * 8 oz (250 g) sliced fresh mushrooms | ||
* 1/8 teaspoon salt | * 1/8 teaspoon salt | ||
'''For the sauce:''' | |||
* 1/4 cup chicken stock | * 1/4 cup chicken stock | ||
* 1/4 cup port wine or dry white vermouth | * 1/4 cup port wine or dry white vermouth | ||
| Line 21: | Line 19: | ||
* 1-2 cups broccoli (extra addition), cut into florets and steamed (optional) | * 1-2 cups broccoli (extra addition), cut into florets and steamed (optional) | ||
=== Instructions === | === '''Instructions''' === | ||
# Preheat oven to 400°F (200°C). Rub the chicken breasts with lemon juice and season lightly with salt and pepper. | # 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. | # 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. | ||
| Line 31: | Line 28: | ||
# 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. | # 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. | ||
=== Notes === | === '''Notes''' === | ||
Original recipe by Julia Child's ''Mastering the Art of French Cooking, Volume 1.'' Lightened up version by Karina, Cafe Delites. | |||
* Original recipe by Julia Child's ''Mastering the Art of French Cooking, Volume 1.'' Lightened up version by Karina, Cafe Delites. | |||
[https://cafedelites.com/julia-childs-creamy-chicken-mushroom-recipe/ Link to recipe] | |||
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[[Category:Cafe Delites]] | |||
Latest revision as of 00:04, 13 August 2022
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
For the sauce:
- 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)
Instructions
- 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.
Notes
- Original recipe by Julia Child's Mastering the Art of French Cooking, Volume 1. Lightened up version by Karina, Cafe Delites.
