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Chicken in cream and mushroom sauce SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST)Julia Child Recipe

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This recipe for Chicken in cream and mushroom sauce SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST)Julia Child is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1T Minced Shallot
1/4lb sliced mushrooms
4 chicken breasts ( I use boneless thighs )
1/2 tsp lemon juice
1/4 tsp salt
Big pinch of white pepper
4T butter

For the sauce
1/4C brown stock
1/4C white wine
1C creme fraise
Salt and pepper
Lemon Juice
Parsley for garnish
Directions:
Directions:
Pre heat oven 400F 200C

saute shallots it the butter for 2 minutes (DO NOT BROWN) add mushrooms and saute for a few minutes again do not brown. add a little salt.

Salt and pepper the chicken on both sides and add them to the skillet rolling them in the butter. Cook for a few minutes again do not brown.

Remove the chicken and place in the over for @ 5-6 minutes until cooked through. If you over cook them they will be chewy not tender.

Add White pepper lemon juice salt stock and wine and reduce quickly over high heat to a syrupy consistency.

Add Creme fraise and continue on high heat until creme thickens slighly.

Pour the sauce over the chicken garnish and serve

 

 

 

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