How To Make Julia Child’s Chicken and Mushroom
Recreate Julia Child’s chicken and mushroom dish complete with a creamy sauce that has a distinctly minty and milky flavor for 45 minutes.
Serves:
Ingredients
For Sauce:
Instructions
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- Preheat oven to 400 degrees F.
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- Rub the chicken breasts with lemon juice and season lightly with salt and pepper.
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- Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming.
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- Stir in the minced shallots or green onion and saute a moment without browning.
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- Then stir in the mushrooms and sauté lightly for a minute or two without browning. Season with salt.
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- Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them. Cover the casserole and place in the hot oven.
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- After 8 to 10 minutes, flip the chicken and cook for another 8 minutes in the oven.
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- 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.
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- Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce.
To make sauce:
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- Pour the stock and wine in the skillet with the mushrooms. Boil down quickly over high heat until liquid has reduced to half.
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- Add in the cream cheese, breaking it down with your wooden spoon.
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- Cook over low heat until it turns into a thick cream. Gradually add in the evaporated milk, stirring through the cream cheese until thickened.
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- Take off heat and taste for seasoning. Squeeze over a little extra lemon juice to taste. Add in the broccoli and pour the sauce over the chicken. Garnish with parsley and serve immediately.
Nutrition
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- Calories:Â 535.50kcal
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- Fat:Â 34.51g
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- Saturated Fat:Â 15.31g
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- Trans Fat:Â 0.42g
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- Monounsaturated Fat:Â 11.43g
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- Polyunsaturated Fat:Â 4.28g
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- Carbohydrates:Â 11.52g
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- Fiber:Â 2.05g
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- Sugar:Â 7.13g
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- Protein:Â 43.41g
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- Cholesterol:Â 167.39mg
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- Sodium:Â 877.51mg
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- Calcium:Â 156.30mg
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- Potassium:Â 875.59mg
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- Iron:Â 2.31mg
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- Vitamin A: 236.05µg
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- Vitamin C:Â 49.03mg
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