Julia Child’s Chicken And Mushroom Recipe
Ever tried chicken and mushrooms together before? This Julia Child's mushroom and chicken recipe combines fresh mushrooms with caramelized onions, vermouth, chicken stock and lime juice to create a super unique dish that is a definite crowd pleaser.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Chef's Delight
Cuisine American
Servings 4
Calories 86 kcal
Oven-Proof Skillet
Oven
Spatula
Plate
Knife
Chopping Board
4 pieces Chicken Breast 2 teaspoons Lemon Juice ¼ cup Wine ½ cup Heavy Cream ½ cup Vegetable Stock 2 tablespoons Butter 4 oz Mushrooms ½ cup Onions 1 sprig Parsley ½ teaspoon Salt ¼ teaspoon Black Pepper (to taste)
Rub the chicken breasts with drops of lemon juice and season it with salt and pepper.
Heat the butter in an oven-proof skillet until foaming.
Stir in the minced green onion and mushrooms and saute them without browning.
Sprinkle it with salt and black pepper.
Roll the chicken in the veggies mixture.
Cover the skillet with butter paper.
Please place it in the oven and cook for a few minutes until the chicken is springy.
Take out the skillet from the range, remove the chicken, and pour wine.
Add half a cup of vegetable stock to the skillet.
Stir in the heavy cream and boil until the cream is thickened.
Let it simmer until the sauce is thickened and cooked properly.
Serve the sauce over the chicken and garnish it with chopped parsley.
Calories: 86 kcal | Carbohydrates: 8 g | Protein: 5 g | Fat: 2 g | Cholesterol: 10 mg | Sodium: 294 mg | Potassium: 387 mg | Sugar: 5 g
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