When I first discovered Julia Child’s Chicken and Mushroom recipe, I was intrigued by its classic French charm and comforting flavors. This recipe proves that simple ingredients can create something spectacular. You’ll be amazed to know that Julia Child developed her Chicken and Mushroom recipe as part of her effort to bring French cuisine into American homes.
The rich mushroom sauce filled my kitchen with a cozy aroma, and the tender chicken paired perfectly with it. Sharing the meal with my family was special; their delight and praise were evident.
It was a reminder of Julia Child’s culinary genius and how her recipes bring a touch of French elegance to everyday life. Follow the details below and get this recipe done right in your kitchen.
Equipment Required
- Large Skillet or Sauté Pan: Essential for browning the chicken and cooking the mushroom sauce.
- Wooden Spoon or Spatula: I use this to stir and deglaze the pan.
- Measuring Cups and Spoons: These help me measure all the ingredients accurately.
- Sharp Knife and Cutting Board: I use these to slice mushrooms, chop onions, and mince garlic.
- Large Plate: I set the browned chicken on this before adding it back to the pan.
- Serving Dish: To present the finished meal beautifully, I use this.
Julia Child’s Chicken And Mushroom Ingredients And Substitutions
Note: The ingredients mentioned in this section make 6 portions of Julia Child’s Chicken and Mushroom.
- 4 Boneless, Skinless Chicken Breasts: When I’m making Julia Child’s Chicken and Mushroom recipe, I sometimes substitute boneless, skinless chicken breasts with chicken thighs for a juicier, more flavorful result.
- Lemon Juice (1 lemon): If I don’t have a lemon available, I reach for white wine vinegar, using just a small splash to add the necessary acidity. Alternatively, lime juice also works, offering a slightly different citrus note while enhancing the overall flavor.
- 1 Teaspoon Salt: I use kosher salt, which is less intense than table salt and can be adjusted to taste, for a milder salt flavor.
- 1 Teaspoon Freshly Ground Black Pepper: When I want a milder pepper flavor, I use white pepper. It’s less pungent than black pepper and works well in the recipe. If I want to add a bit of heat, I’ll add a pinch of cayenne pepper, being careful not to overpower the dish.
- 2 Tablespoons Olive Oil: For a neutral oil that handles high heat well, I use canola oil. Grapeseed oil is another option I like, offering a neutral profile that’s perfect for browning the chicken without adding extra flavor.
- 1 Tablespoon Butter: If I don’t want to use butter, I use ghee, which has a similar richness to butter but without the dairy.
- 1 Cup Sliced Button Mushrooms: When I want a richer mushroom flavor, I use cremini or shiitake mushrooms.
- 1 Medium Onion: Shallots are my go-to substitute for a sweeter, more delicate onion flavor. Leeks are another option I use for a subtler, refined taste that complements the other ingredients.
- 2 Cloves Garlic: If I don’t have fresh garlic, garlic powder is my next choice. I use about 1/4 teaspoon per clove of fresh garlic.
- 1 Cup Chicken Broth: When I want a richer taste, I opt for beef broth, although it can be stronger in flavor than chicken broth. Also, I sometimes use vegetable broth, which still adds great depth of flavor.
- 1 Cup Heavy Cream: To make the dish lighter, I use half-and-half instead of heavy cream, which still provides creaminess but with less richness. Coconut cream is my other preferred substitute, adding a unique flavor to the sauce.
- 2 Teaspoons Dried Thyme: When I have fresh thyme, I use about three times the amount of dried thyme and adjust it to taste. Herbes de Provence is another option I like to use, as it brings a blend of herbs that add extra complexity to the dish.
- 1 Cup White Wine: If white wine isn’t available, I use chicken broth with a splash of lemon juice to mimic the acidity. For a non-alcoholic alternative with a hint of sweetness, apple cider works well and adds a unique flavor to the sauce.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 20 Minutes | 40 Minutes | 1 Hour |
How To Make Julia Child’s Chicken And Mushroom At Home
Step 1
Start by seasoning the chicken breast with salt, black pepper powder, and a squeeze of lemon juice. Let it sit for a few minutes to absorb the flavors.
Step 2
Heat the butter in a frying pan over medium heat until melted and slightly bubbly.
Step 3
Add the minced garlic, chopped onions, and sliced mushrooms to the pan.
Step 4
Sauté them until they become tender and the onions are translucent, about 5-7 minutes, and add salt and pepper.
Step 5
Place the seasoned chicken breast into the pan, nestling it among the vegetables.
Step 6
Cover the ingredients in the pan with a muslin cloth.
Step 7
Cover the pan with a lid to trap steam and cook the chicken evenly. Let it cook for about 15 minutes.
Step 8
After the initial cooking time, remove the lid and chicken breast from the pan. Discard the muslin cloth and add white wine to the pan.
Step 9
Add chicken broth to the pan.
Step 10
Follow that by adding heavy cream to the pan.
Step 11
Once done, remove from the pan and season it with salt, pepper, and thyme.
Step 11
Squeeze some lemon juice on top and enjoy.
Julia Child’s Chicken And Mushroom Recipe Video
Expert Tips That I Recommend
- After I brown the chicken, I deglaze the pan with wine or broth. Scraping up all those flavorful browned bits from the bottom adds incredible depth to the sauce.
- Once I’ve browned the chicken, I let it rest on a plate. This helps it retain its juices, so when I add it back to the sauce, it’s tender and juicy.
- While browning the chicken, I tilt the pan slightly and baste it with butter to keep it moist and add flavor. This technique helps ensure even browning and a juicy texture, enhancing the dish’s overall taste.
- To enhance the cream’s flavor, I infuse it with herbs and garlic by gently heating them together. This allows the cream to absorb the aromatic flavors. After straining out the herbs and garlic, I add the infused cream to the sauce for a richer, more flavorful result.
FAQs About Julia Child’s Chicken And Mushroom
Nutritional Information Per Serving
Julia Child’s Chicken and Mushroom recipe is rich in flavor but high in calories and saturated fat due to the use of butter and cream. It provides good protein but isn’t the healthiest option. So eating it in moderation is advised.
| Calories | 400 kcal |
| Proteins | 30 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugars | 3 g |
| Total Fat | 26 g |
| Saturated Fat | 12 g |
| Sodium | 700 mg |
| Cholesterol | 110 mg |
Julia Child’s Chicken and Mushroom recipe is a great choice for high-protein, low-carb, and gluten-free diets. However, due to the heavy cream, it’s less suitable for low-fat diets.
The recipe is also not ideal for those on dairy-free diets and may not be suitable for sodium-restricted diets. Lastly, as the recipe features chicken, it’s unsuitable for vegetarians or vegans, but with some modifications, it can be enjoyed by everyone in moderation.
Recipe Variations For Different Diets
- Low-Fat Variation: To reduce fat, I substitute the heavy cream with half-and-half, evaporated milk or a mix of milk and Greek yogurt. This keeps the dish creamy without all the fat.
- Low-Sodium Variation: To reduce sodium, I use low-sodium chicken broth and cut back on added salt. This makes the recipe more suitable for anyone watching their sodium intake.
- Whole30 Variation: To make it Whole30-compliant, I use coconut milk or another Whole30-approved cream alternative. I avoid non-compliant ingredients like wine and use extra broth and fresh herbs to enhance the flavor.
Storing And Reheating This Recipe
Storing
- In the Fridge: I let the dish cool completely before putting it in an airtight container and refrigerating it for up to 3 days.
- In the Freezer: If I need to store it longer, I place it in a freezer-safe container and freeze it for up to 3 months. I always label it with the date.
Reheating
- On the Stovetop: I reheat the dish in a saucepan over low heat, adding a splash of chicken broth or cream if the sauce thickens.
- In the Microwave: For a quick option, I put the portion in a microwave-safe dish, cover it, and heat it in 30-second intervals, stirring in between to ensure it is evenly heated.
- In the Oven: When I have more time, I preheat the oven to 350°F, cover the dish with foil, and bake it for about 15-20 minutes until it’s warmed through.
What To Serve With This Recipe
Julia Child’s Chicken and Mushroom can be paired with a variety of side dishes, including Salad, Fries, Green Beans, Mashed Potatoes, and Garlic Bread. You can also pair it with refreshing drinks like Kiwi Fruit Refresher and Iced Tea.
Printable Version
Julia Child’s Chicken And Mushroom Recipe
Ingredients
- 4 Boneless Skinless Chicken Breasts
- Lemon
- Salt
- Freshly ground Black Pepper
- 2 Tablespoons olive oil
- Butter
- 1 cup sliced Mushrooms
- 1 medium Onion
- 2 Cloves Garlic
- 1 Cup Chicken Broth
- 1 Cup Heavy Cream
- Dried Thyme
- 1 Cup white Wine
Equipment
- Large Skillet or Sauté Pan
- Wooden Spoon or Spatula
- Measuring Cups And Spoons
- Sharp Knife And Cutting Board
- Large Plate
- Serving Dish
Instructions
- Start by seasoning the chicken breast with salt, black pepper powder, and a squeeze of lemon juice. Let it sit for a few minutes to absorb the flavors.
- Heat the butter in a frying pan over medium heat until melted and slightly bubbly.
- Add the minced garlic, chopped onions, and sliced mushrooms to the pan.
- Sauté them until they become tender and the onions are translucent, about 5-7 minutes, and add salt and pepper.
- Place the seasoned chicken breast into the pan, nestling it among the vegetables.
- Cover the ingredients in the pan with a muslin cloth.
- Cover the pan with a lid to trap steam and cook the chicken evenly. Let it cook for about 15 minutes.
- After the initial cooking time, remove the lid and chicken breast from the pan. Discard the muslin cloth and add white wine to the pan.
- Add chicken broth to the pan.
- Follow that by adding heavy cream to the pan.
- Once done, remove from the pan and season it with salt, pepper, and thyme.
- Squeeze some lemon juice on top and enjoy.
Video
Notes
- After I brown the chicken, I deglaze the pan with wine or broth. Scraping up all those flavorful browned bits from the bottom adds incredible depth to the sauce.
- Once I’ve browned the chicken, I let it rest on a plate. This helps it retain its juices, so when I add it back to the sauce, it’s tender and juicy.
- While browning the chicken, I tilt the pan slightly and baste it with butter to keep it moist and add flavor. This technique helps ensure even browning and a juicy texture, enhancing the dish’s overall taste.
- To enhance the cream’s flavor, I infuse it with herbs and garlic by gently heating them together. This allows the cream to absorb the aromatic flavors. After straining out the herbs and garlic, I add the infused cream to the sauce for a richer, more flavorful result.
Nutrition
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Conclusion
As I wrap up my experience with Julia Child’s Chicken and Mushroom recipe, I’m reminded of its timeless comfort.
Each bite celebrates classic French flavors with tender chicken and a rich mushroom sauce. It’s a joy to cook and share, adding elegance to any meal. Whether served over rice, mashed potatoes, or a crisp salad, it will impress and satisfy.
If you’re ready to bring a touch of French elegance to your table, try Julia Child’s Chicken and Mushroom recipe! With its rich, creamy sauce and tender chicken, it’s a dish that’s sure to impress your family and friends.
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