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Julia Child's Creamy Chicken + Mushroom
Julia Child's Creamy Chicken + Mushroom (also known as Supremes De Volaille Aux Champignons) lightened up and cooked in one skillet! A gourmet meal ready in less than 30 minutes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 people
Calories: 432 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 4 medium-sized chicken breasts boneless and skinless
- 1 teaspoon lemon juice original recipe: ½ teaspoon
- ¼ teaspoon salt
- 1 pinch pepper
- 2 tablespoons reduced fat butter original recipe: 5 tablespoons full fat
- 1 tablespoon green onions minced
- 8 oz mushrooms sliced
- ⅛ teaspoon salt
For the sauce:
- ¼ cup chicken stock
- ¼ cup port wine or dry white vermouth
- 4 oz reduced fat cream cheese at room temperature, original recipe: 1 cup whipping cream
- ½ cup evaporated milk
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons parsley minced
- 1-2 cups broccoli extra addition, cut into florets and steamed - optional
Instructions
- Preheat oven to 400°F (200°C). Rub the chicken breasts with lemon juice and season lightly with salt and pepper.
- Heat the butter in a heavy, oven-proof casserole (I used a skillet), 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 sauté lightly for a minute or two without browning. Season with salt.
- Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them. Cover casserole (skillet) and place in hot oven. After 8-10 minutes, flip chicken and cook for another 8 minutes in the oven. Alternatively, brown chicken fillets on each side until golden; then cover and place into a preheated oven to continue cooking for a further 8 minutes until cooked through.
- 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 skillet with the mushrooms. Boil down quickly over high heat until liquid has reduced to half.
- Add in the cream cheese, breaking it down with your wooden spoon. Cook over low heat until it turns into a thick cream. Gradually add in the evaporated milk, stirring through the cream cheese until thickened.
- Take off heat and taste for seasoning. Squeeze over a little extra lemon juice to taste. Add in the broccoli (if including it) and pour the sauce over the chicken. Garnish with parsley and serve immediately.
Cup of Yum
Notes
- Original recipe by Julia Child's Mastering the Art of French Cooking, Volume 1. Lightened up version by Karina, Cafe Delites.
Nutrition Information
Calories
432kcal
(22%)
Carbohydrates
12g
(4%)
Protein
55g
(110%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
170mg
(57%)
Sodium
700mg
(29%)
Potassium
1301mg
(37%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
982IU
(20%)
Vitamin C
28mg
(31%)
Calcium
154mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 432
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 12g | 4% |
| Protein | 55g | 110% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 170mg | 57% |
| Sodium | 700mg | 29% |
| Potassium | 1301mg | 28% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 982IU | 20% |
| Vitamin C | 28mg | 31% |
| Calcium | 154mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.