Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, 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 unique. This is gonna smell and look delicious.
Julia Child's Chicken Breasts with Mushroom and White Wine Sauce is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Julia Child's Chicken Breasts with Mushroom and White Wine Sauce is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have julia child's chicken breasts with mushroom and white wine sauce using 13 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Julia Child's Chicken Breasts with Mushroom and White Wine Sauce:
- Make ready boneless, skinless chicken breasts
- Prepare of a lemon, juiced
- Make ready salt
- Make ready pepper
- Make ready butter
- Get minced shallots or green onions
- Take sliced mushrooms
- Make ready For the sauce:
- Get chicken stock
- Get white wine
- Get heavy whipping cream
- Make ready Salt and pepper
- Make ready minced parsley (optional)
Step by Step 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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