Chicken with Mushrooms & Cream Sauce (Julia Child)

 After not sleeping much this week my body gave out on Friday and I was feeling pretty miserable.  I slept most of the afternoon on Friday, all Friday night and parts of the day on Saturday…I guess my body needed it!  Unfortunately I had to miss a good friend’s air & water show party, but on the other hand, I got in some quality movie time on the couch (during the few hours I was awake).  Funny enough, Julie & Julia was on which is where I found my inspiration this week….the great Julia Child!  This is a super easy and very tasty and comforting dish…I made enough to have for left overs tomorrow night (and maybe the next).  I also had some brussel sprouts in the fridge and roasted them in the oven (similar recipe to the roasted broccoli recipe I have posted).    Bon Appetite (in my best Julia Child high pitched voice)!

Ingredients:

4 boneless, skinless chicken breasts

1/2 teaspoon lemon juice

1/4 teaspoon salt

Big pinch white pepper

5 tablespoons butter

1 tablespoon minced shallot or green onion

1/4 pound diced or sliced fresh mushrooms

1/8 teaspoon salt

For the sauce:

1/4 cup white or brown stock or canned beef bouillon

1/4 cup dry white wine

1 cup whipping cream

Salt and pepper

2 tablespoons freshly minced parsley

Directions:

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 cover casserole and place in hot oven. After 15 minutes check the chicken temp (chicken should be 160 degrees when done). 

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 casserole with the cooking butter and mushrooms. Boil down quickly over high heat (2-3 min). Stir in the cream and boil down again over high heat until cream has thickened slightly.  Take 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.

Picture Source: Lindsay Klindt

Recipe Source: Julia Child