Tuesday, April 2, 2013

Chicken Breasts with Mushrooms and Cream

This is a delicious Julia Child recipe I first made
 many years ago when her cookbook 
Mastering The Art of French Cooking, Vol. 1 
was all the rage. It's called 
Supremes De Vilaille A Blanc
when made without the mushrooms and 
Supremes de Volaille aux Champignons 
with the mushrooms. Devine!
A few simple ingredients. Once you've mastered 
this technique it's really quite easy 
and quick to make. I'll go thru each step.
Flatten chicken slightly to a uniform thickness.
 Rub the chicken with drops of lemon juice.
 Sprinkle each side with salt and pepper.
 Heat the butter in a 10" skillet until foaming.
Stir in the minced shallots. 
Saute a minute without browning
(Can also use green onions).
Then stir in the mushrooms and saute lightly 
a minute or two without browning. 
Sprinkle with salt and pepper.
Add the chicken and turn to coat both sides
in the butter. Cover with foil.
Place in a hot 400 oven
 for about 12-15 minutes. Do not over-bake.
When the meat is springy to the touch it 
is done. If there is no springiness, 
it is overcooked.
 Remove the chicken to a platter and keep warm 
under the foil while you make the sauce.
 I return the platter to my turned off oven 
along with the dinner plates.
Leave the oven door ajar if it is still too hot.
 Make the sauce: Pour the broth and wine into 
the skillet and quickly bring to a boil.
 Boil on high heat until the liquid is condensed 
and syrupy .
Stir in the cream.
Boil down again
until it is thickened.
Remove from heat and taste for seasoning.
Add a few drops of lemon juice.
Pour the sauce over the chicken breasts.
 Sprinkle with 2T chopped fresh parsley.
Serve at once.
Serve with risotto or rice cooked in chicken broth, 
and buttered green beans, asparagus, 
artichoke hearts or creamed spinach. 
Chicken Breasts with Mushrooms and Cream
Supremes de Volaille aux Champignons
4 boneless, skinless chicken breasts
1/2t lemon juice
5T butter
1T minced shallot
1/4 lb fresh mushrooms, sliced
salt & pepper as needed
1/4C chicken broth
1/4C white wine or vermouth
1C whipping cream
lemon juice as needed
2T minced fresh parsley
Rub the chicken with drops of lemon juice.
Season both sides with salt & pepper.
Heat the butter in a 10" skillet until
foaming. Add the minced shallots and 
saute one minute without browning. 
Then stir in the mushrooms and saute 
lightly for a minute or two without browning
Add the chicken and turn to coat both sides 
with the butter and cover with foil and place in
a 400 oven for about 12-15 minutes. Check
after about 10 minutes. Meat should spring
back when lightly pressed with your fingers.
Remove pan from the oven and place the
 chicken on a platter and tent with the foil 
to keep warm while you make the sauce.
Pour the broth and wine into the skillet
and boil down quickly over high heat
until condensed and syrupy. Stir in the cream
 and boil down again until thickened slightly.
Off heat taste carefully for seasoning
Add a few drops of lemon juice.
Pour the sauce over the chicken and
sprinkle with parsley, and serve at once.
Bon Appetit!


  1. Rita, this post could not have come at a more perfect time. We are having another couple over for dinner Friday night and I decided I wanted a simple chicken dish that was full of flavor. I had settled on chicken cordon bleu however now I know it will be your (Julia's) chicken breasts with mushrooms and cream!
    It looks so elegant and delicious.
    I found you via StoneGable and so happy I did.

  2. This recipe is close to a favorite - but lost - recipe I used to make that was similar to yours but with added artichokes and you finished it off in the broiler with a little parmesan cheese. Rich!

  3. I love your step-by-step--it's just wonderful. Your chicken and mushrooms looks so rich and delicious, the kind of recipe that makes everyone leave the table with full bellies and smiles on their faces. Delicious!

  4. I pulled a recipe out the other day for a very similar chicken dish, and I want to make this very soon. Thanks for the step by step.

  5. Thank you so much Rita..I'm loving this recipe!! Enjoy your weekend.

  6. our style in cooking is so easy and quick to understand. The method or process are discuss properly in order to make us interested. Thank you for sharing this. Lots of love!

  7. Mouth watering, great instructions with pictures. Thanks for this. I will try it soon after I'm done with this recipe called Chicken and Spinach Tortellini Soup.