Julia Child’s Creamy Chicken + Mushroom (also known as Supremes De Volaille Aux Champignons) is now 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.
If you haven’t seen the movie Julie And Julia, it’s a film about Julia Child’s life in Paris in the 40’s-50’s, and a blogger/writer Julie Powell 50 years later, taking on the challenge of cooking every Julia Child recipe from her book Mastering the Art of French Cooking.
If you have seen it, you’ll understand my dilemma. The whole movie left our stomach’s growling and mouth watering, with the picture of a creamy chicken and mushroom burned into my subconscious.
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. (Of course. Julia Child is somewhat of an icon — the original Martha Stewart — only without a police record).
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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. I do, however, like to lighten them up. Who’s with me?
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 unsweetened almond 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).
Until thick, creamy and heavenly, with the aromas of white wine and cream drifting around you. Another recipe I use cream cheese is Spinach And Artichoke Chicken Thighs. America’s favourite dip made into chicken. HELLO. 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.
Do you see how creamy this sauce is? 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 boneless and skinless medium-sized chicken breasts
- 1 teaspoon lemon juice (original recipe: 1/2 teaspoon)
- 1 ⁄4 teaspoon salt
- 1 pinch pepper
- 2 tablespoons reduced fat butter (original recipe: 5 tablespoons full fat)
- 1 tablespoon minced scallions/shallots or green onion
- 250 g | 1⁄4 lb. sliced fresh mushrooms
- 1 ⁄8 teaspoon salt
- 1 ⁄4 cup chicken stock
- 1 ⁄4 cup port wine or dry white vermouth
- 1/2 cup (125 g | 4 oz.) reduced fat cream cheese at room temperature (original recipe: 1 cup whipping cream)
- 1/2 cup unsweetened plain almond milk or skim milk (extra addition)
- salt and pepper
- 2 tablespoons freshly minced parsley
- 1-2 cups broccoli (extra addition), cut into florets and steamed (optional)
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Preheat oven to 200°C | 400°F degrees.
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Rub the chicken breasts with drops of 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 saute lightly for a minute or two without browning. Sprinkle 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 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.
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Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce.
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To make sauce: pour the stock and wine in the skillet with the mushrooms. Boil down quickly over high heat until liquid is syrupy. 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 milk, 1/4 cup first, stirring through the cream until thickened. Repeat with remaining 1/4 cup of milk until the creamy sauce thickens (add a little more milk if the sauce is too thick). Off heat, taste for seasoning, and add drops of 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.
© 2017 CAFE DELITES. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.
Kim says
Wow, looks wonderful, I will be making this tonight. Using chicken thighs instead of breast. Thank you very much for this recipe.
Elizabeth Potter says
This looks delicious! I can’t wait to try it (Probably will try it both Julia’s way, and the lite way just to see how they compare) One question though, In the directions you said “Add your shallots (green onions)”, I was confused since I know you know that shallots are not green onions or scallions. Then below in the consolidated recipe you listed ‘1 tablespoon minced scallions/shallots or green onion’ . Should I take this to mean ‘use whatever milder onion you have a fancy for/whatever is in the fridge?’
Sosie says
I dont like using reduced fat anything. I only cook with full-fat. I like adding the chicken broth with the full fat cream cheese. This is the recipe I taught my 11 year old daughter to make. It is always wonderful.
Lucy @ Globe Scoffers says
Mmmm this looks delicious!
Sherri says
First, thanks for the movie trailer! I loved that movie and found myself smiling through the trailer!
Secondly, the chicken was delicious with the substitutions of light cream cheese and almond milk. I have made this recipe before (after watching the movie) with heavy cream. Well, too many delicious, rich dinners and I am now lightening up my recipes! The broccoli was a nice addition!
Karina says
Hi Sherri! Aw you’re very welcome! I’m SO happy you liked this version! I’m actually buying the DVD now. Absolutely in love with it!
Raumali says
Damn! It’s so decadent and delicious. Your recipes never disappoint me 😀
Karina says
Thank you Raumali!
Christina Sanguinetti says
Love love LOVED this recipe, thanks for sharing! I cooked enough for 3 lunches, just wondering if you think it would be OK to reheat? Once cooled the sauce has solidified a little so not sure if reheating will help with that.. 🙂
Karina says
That’s so wonderful to hear Christina! Thank you so much for coming back to let me know 🙂 It’s fine to reheat. The sauce does solidify, but it will become a thinner consistency once reheated. If not, add a couple tablespoons of milk at a time while reheating and stirring, until reaching a desired consistency 🙂 I hope this helps!
Margaret Ann @ MAK and Her Cheese says
I love the use of reduced fat cream cheese to lighten up creamy recipes. It really goes a long way! I use in savory sauces, sauces for pancakes and French toast, and frostings. Beautiful photos, as always 🙂
Karina says
YES! Margaret I bet you have a few containers in your refrigerator, like me (for a ‘just in case’ type of situation) 😉 We are kindred spirits!
Heather says
Your photos are gorgeous! And I love this lighter version of a spectacular dish. Thanks! : )
Karina says
Thank you Heather! Hopefully you see my reply! I just received your email 🙂
heather @french press says
loved the book and the movie, and it makes me want to cook like Julia every day 🙂 only I’d have to invest n a wardrobe of stretchy pants. Your lighter version looks absolutely amazing
Karina says
Heather I couldn’t agree more! Stretchy pants be gone 😉 Lol!
Lisa says
Karina I just made this! I have to say we’ve made Julia’s recipe before, and I’m loving your recipe more I think. I never thought if say that. Thank you for a delicious dinner! Looking forward to the leftovers for lunch tomorrow 🙂
Karina says
That’s so wonderful to hear Lisa! I’m so happy you tried it and so quickly! Thank you for coming by and letting me know 🙂