Thursday, April 11, 2013

Chicken with Mushroom Cream Sauce

Recipe adapted from Julia Child's supremes de volaille aux champignons!
Like many of you, I am a pinterest-aholic!  Yes, I did just type that...  I have been dying to try a Julia Child's recipe, and when this recipe popped on my screen I knew it was fate!  Side note, does anyone else think Julia Stiles when saying Julia Childs??  Anyway, this recipe was absolutely AMAZING, I mean lick the plate delicious.  I only strayed away from the original recipe because this food blogger does not own a dutch oven!! 

  • 2 chicken breast, lightly pounded flat
  • 1 package sliced mushrooms
  • 1 lemon, juiced
  • 1/2 cup heavy cream
  • 1 tablespoon flour
  • 1/2 teaspoon dry parsley
  • 1/4 cup beef bouillon broth
  • 2 tablespoons sherry
  • 1/4 teaspoon paprika
  • pepper, to taste

Directions:  Preheat oven to 350 degrees.  Place chicken in a lightly greased casserole dish and top with mushrooms.  Pour in lemon juice and beef bouillon broth, cover and bake for 35-40 minutes, basting at the half way mark.  In a skillet add the liquid and mushrooms from chicken dish with sherry.  Bring to a simmer and slowly add in heavy cream, flour, parsley, paprika, and pepper.  Bring broth back to a simmer, stirring constantly and add chicken for a minutes, coating completely. 

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