Julia Child's Creamy Chicken + Mushroom

4.91 from 10 votes

Julia Child's Creamy Chicken + Mushroom

Julia Child's Creamy Chicken + Mushroom (also known as Supremes De Volaille Aux Champignons) lightened up and cooked in one skillet! A gourmet meal ready in less than 30 minutes!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Keyword: creamy chicken, Creamy chicken and mushroom

Servings: people

Author: Karina Carrel

Ingredients

4 medium-sized chicken breasts boneless and skinless
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 green onions minced
8 oz mushrooms sliced
1/8 teaspoon salt

For the sauce:

1/4 cup chicken stock
1/4 cup port wine or dry white vermouth
4 oz reduced fat cream cheese at room temperature, original recipe: 1 cup whipping cream
1/2 cup evaporated milk
1 pinch salt
1 pinch pepper
2 tablespoons parsley minced
1-2 cups broccoli extra addition, cut into florets and steamed - optional

US - Metric

Instructions

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.

Notes

Evaporated Milk: IMPORTANT: Please double-check your can! You need Evaporated Milk (unsweetened), NOT Sweetened Condensed Milk. Using condensed milk will result in a very sweet, dessert-like sauce that cannot be fixed. I recommend using "Light" or "Skim" evaporated milk to keep calories down, but full-fat evaporated milk works perfectly too.
Cream Cheese: Ensure your cream cheese is softened to room temperature before adding it to the pan. Cold cream cheese can "shock" in the hot liquid and create small lumps that are difficult to whisk out. If you forget to take it out, microwave the block for 15-20 seconds until soft.
White Wine Substitute: If you do not consume alcohol, substitute the wine with an equal amount of low-sodium chicken broth. Chef's Tip: Since you lose the acidity of the wine, add an extra squeeze of lemon juice or 1 teaspoon of white wine vinegar at the very end to balance the richness of the sauce.
Cleaning Mushrooms: Avoid washing mushrooms under running water, as they act like sponges and absorb liquid, which makes them soggy when cooked. Instead, wipe them clean with a damp paper towel or use a soft pastry brush to remove any dirt.
Troubleshooting the Sauce:
- Too Thin? Simmer on low for an extra 2-3 minutes. Remember, the sauce will continue to thicken significantly as it cools on the plate.
- Too Thick? Whisk in a splash of chicken broth or water to reach your desired consistency.
- Separated/Grainy? This usually happens if the heat was too high. Remove from heat immediately and whisk vigorously with a splash of cold milk to bring it back together.
Gluten-Free: This recipe is naturally gluten-free as written, provided you double-check that your chicken stock and cream cheese brands are certified GF.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove-top. Freezing is not recommended as the dairy-based sauce tends to separate and become grainy upon thawing.

Original recipe by Julia Child's Mastering the Art of French Cooking, Volume 1.
Lightened up version by Karina, Cafe Delites.

Nutrition