Julia Child's Chicken Breasts with Mushroom and White Wine Sauce
Julia Child's Chicken Breasts with Mushroom and White Wine Sauce

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, julia child's chicken breasts with mushroom and white wine sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Julia Child's Chicken Breasts with Mushroom and White Wine Sauce is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Julia Child's Chicken Breasts with Mushroom and White Wine Sauce is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook julia child's chicken breasts with mushroom and white wine sauce using 13 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Julia Child's Chicken Breasts with Mushroom and White Wine Sauce:
  1. Get 4 boneless, skinless chicken breasts
  2. Get 1/2 of a lemon, juiced
  3. Get Pinch salt
  4. Make ready Pinch pepper
  5. Get 5 T. butter
  6. Prepare 1 T. minced shallots or green onions
  7. Take 1 c. sliced mushrooms
  8. Make ready For the sauce:
  9. Make ready 1/4 c. chicken stock
  10. Make ready 1/4 c. white wine
  11. Make ready 1 c. heavy whipping cream
  12. Get Salt and pepper
  13. Get 2 T. minced parsley (optional)
Instructions to make Julia Child's Chicken Breasts with Mushroom and White Wine Sauce:
  1. 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.
  2. 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.
  3. 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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