Steps to Make Perfect Julia Child's Chicken Breasts with Mushroom and White Wine Sauce

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

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, julia child's chicken breasts with mushroom and white wine sauce. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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 of boneless, skinless chicken breasts.
2. {Prepare of of a lemon, juiced.
3. {Take of salt.
4. {Take of pepper.
5. {Make ready of butter.
6. {Take of minced shallots or green onions.
7. {Prepare of sliced mushrooms.
8. {Make ready of For the sauce:.
9. {Prepare of chicken stock.
10. {Prepare of white wine.
11. {Take of heavy whipping cream.
12. {Take of Salt and pepper.
13. {Make ready of minced parsley (optional).

Steps 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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