Julia Child’s Creamy Chicken & Mushroom (Supremes De Volaille Aux Champignons) lightened up!
It takes less than 30 minutes to have this gourmet meal at your table — in one skillet — without any guilt. Keep it low carb and serve this over Zoodles or Cauliflower Rice OR carb load it with pasta and normal rice! The choice is yours.
Beyond excited that I’d left out chicken breast early in the morning, I began exploring said recipe all over Google. Turns out, it’s easier to find than I thought since Julia Child is somewhat of an icon.
Immediately browsing her recipe, I knew you would want this chicken just as much as I did, with half of the calories. In comes my version. The recipe does include Julia’s original ingredients and method, plus my substitutions and the addition of broccoli!
It was important to me to keep all of Julia’s flavours. I never mess with a good thing when it’s already GOOD.
Start off by rubbing your chicken breasts with lemon juice and seasoning.
Melt butter until frothy. Add your shallots (green onions), sautéing for a couple of minutes before browning. Yes, Julia. (I swear, it was like she was watching me, arms crossed and head held high.) Then add mushrooms and sauté lightly for a minute or two without browning.
Roll the chicken in the butter mixture…cover pan and cook in your oven until done. (I cheated a little and fried my chicken on each side before placing in the oven to get the fried flavours in there, but you can follow Julia in the recipe below.)
Remove chicken once they’re cooked and continue with your sauce… Julia Child’s recipe calls for 1 cup of whipping cream. As much as I love cream, I decided to sub that out and replace it with 1/2 cup cream cheese (reduced fat) and 1/2 cup evaporated milk to keep the calorie count low. However, you can use full fat ingredients OR follow Julia Child’s recipe (in the recipe box below).
I added steamed broccoli florets into the skillet to get some vegetables onto my children’s plates. And dinner was served.
My favourite quote from the movie? “Well, what do you really like to do?” asks her husband, Paul. Julia responds, “Eat!” “And you do it so well.” Ahhhh Julia. I feel you.
It may be lightened up BUT it’s still thick and creamy! With all of the one pot recipes I have on here, THIS is one of my favourites!
In the words of Julia: Bon Apetit!
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Weight Watchers Smart Points: 5 per serve
- 4 medium-sized chicken breasts, boneless and skinless
- 1 teaspoon lemon juice (original recipe: 1/2 teaspoon)
- 1/4 teaspoon salt
- pinch pepper
- 2 tablespoons reduced fat butter (original recipe: 5 tablespoons full fat)
- 1 tablespoon minced green onions
- 8 oz (250 g) sliced fresh mushrooms
- 1/8 teaspoon salt
- 1/4 cup chicken stock
- 1/4 cup port wine or dry white vermouth
- 1/2 cup evaporated milk
- salt and pepper
- 2 tablespoons freshly minced parsley
- 1-2 cups broccoli (extra addition), cut into florets and steamed (optional)
Preheat oven to 400°F (200°C). Rub the chicken breasts with lemon juice and season lightly with salt and pepper.
Heat the butter in a heavy, oven-proof casserole (I used a skillet), about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and sauté lightly for a minute or two without browning. Season with salt.
Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them. Cover casserole (skillet) and place in hot oven. After 8-10 minutes, flip chicken and cook for another 8 minutes in the oven. 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.
Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce.
To make sauce: Pour the stock and wine in the skillet with the mushrooms. Boil down quickly over high heat until liquid has reduced to half.
Add in the cream cheese, breaking it down with your wooden spoon. Cook over low heat until it turns into a thick cream. Gradually add in the evaporated milk, stirring through the cream cheese until thickened.
Take off heat and taste for seasoning. Squeeze over a little extra lemon juice to taste. Add in the broccoli (if including it) and pour the sauce over the chicken. Garnish with parsley and serve immediately.
Original recipe by Julia Child's Mastering the Art of French Cooking, Volume 1.
Lightened up version by Karina, Cafe Delites.
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