Tuesday, October 23, 2012

Chicken with Mushrooms & Cream Sauce

This might be one of the best things I've ever made.  It's a Julie Child recipe, so no wonder, right?!  This was the first Julia Child recipe I ever tried and I'm definitely going to be investing in her cookbooks.  My hubs was skeptic (because he doesn't like baked chicken), but even he was wanting me to make it again.  It has butter and cream, so what could be better?  If you want to change up your ordinary chicken, definitely give this a try.  It makes me happy just thinking about how delicious it is.  Does good food do that to anyone else too?  Or am I the only weirdo?  Anyways, here's the recipe.

Chicken Breasts with Mushrooms & White Wine Cream Sauce
adapted from Sugar & Spice

Ingredients for Chicken
-2 boneless, skinless chicken breasts, fat trimmed
-Juice of 1/2 lemon
-1/4 tsp salt
-1/4 tsp black pepper
-Big pinch of white pepper
-5 tbsp butter
-1 tbsp chopped green onion or minced shallot
-1/4 lb diced fresh mushrooms

Directions for Chicken
1.  Preheat the oven to 400°.  After trimming chicken breasts, squeeze lemon juice over them and sprinkle salt and pepper on both sides.  Set aside.
2.  In a dutch oven, melt the butter over med/high heat until it foams.  Stir in the chopped green onions or minced shallot and stir for about 1 minute.
3.  Next, stir in the mushrooms and saute for about 30 seconds.  You don't want the onions or mushrooms to brown.  Add your pinch of white pepper.
4.  Quickly roll the chicken in the dutch oven to coat well with butter mixture.  I left mine on each side for about 30 seconds to 1 minute.
5.  Cover with a tight lid and place in the oven for 30-40 minutes.  Check to be sure chicken is cooked all the way through.

Ingredients for White Wine Sauce
-1/4 cup beef bouillon
-1/4 cup white cooking wine
-1 cup heavy whipping cream
-1 tbsp butter
-salt and pepper to taste
-lemon juice
-freshly minced parsley

Directions for Sauce
1.  As soon as the chicken is done baking, remove from the oven, place chicken on warming platter and return the dutch oven to the stovetop.
2.  Place 1 tbsp of butter in the pot and stir to loosen up any mushrooms or onions that may have gotten stuck.
3.  Pour bouillon and wine in with the cooking butter and mushrooms.  Boil down quickly over high heat until it gets thick.  
4.  Add the whipping cream, continuing to stir until it gets thick.  Taste for seasoning, and add more salt and pepper if needed.  I squeezed a little bit of lemon juice in mine, but you don't have to.
5.  Pour the sauce over the chicken and top with parsley.  Enjoy!

I served this with steamed asparagus and it was a great combination of flavors.  Seriously, you'll lick the plate.  I'm not kidding.  Let me know what you think! XO

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