This is Julia Childs “Supremes de Volaille aux Champignons [Chicken Breasts with Mushrooms and Cream].” I’ve converted. Her recipe is better than mine, hands down, especially the way she bakes the chicken; so juicy and tender. I have just one word to describe this recipe; “RAARRRR!” It’s delicious. Your palate will thank you! It’s probably one of my favorite chicken recipes. The white wine and cream pair wonderfully; flavorful yet subtle. Hope you like it!
Cost to Make: $8 to $10
Servings: 4 to 6
Ingredients:
4 boneless skinless chicken breasts
1/2 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
5 tablespoons butter (divided)
4 tablespoons minced fresh chives (frozen work too)
4 cups mushrooms, thinly sliced
1/4 cup dry white wine (Any kind; I used a regular white cooking wine)
1/4 cup chicken broth
1 cup heavy cream
What you will need: wax paper and a meat mallet
How to Make Chicken Breasts with Mushroom Cream Sauce:
Preheat the oven to 400 degrees F.
1. Butter one side of a sheet of wax paper that is cut to the size of the casserole.
2. Place the chicken breast between two sheets of wax paper and pound it with a meat mallet until it is an even thickness (about 1/2″ thick) – it will cook more evenly. Cut the chicken breast pieces in half or into thirds (if desired).
3. Rub the chicken breast with lemon juice. Season both sides with salt & pepper.
4. Heat 4 tablespoons butter in a large casserole in the oven at 400 degrees F. (this can be done on the stove with a dutch oven)
5. Once the butter is foaming and bubbly, quickly roll the chicken in the butter and lay the buttered side of the wax paper over the chicken. Cover the casserole with foil and place in the hot oven for 6 to 8 minutes.
6. Test the chicken at 6 minutes; if the meat is springy to the touch, it is done. If it’s still soft, return to the oven for another 2 minutes. Mine took about 8 minutes to bake (and I always cut into the thickest piece of chicken to make sure it’s done).
7. Take the casserole out of the oven and pour the remaining butter into a large heavy bottomed skillet over medium/high heat.
8. Add chives and heat until fragrant (1 minute). Add mushrooms and cook, stirring occasionally, until tender, about 3 to 4 minutes.
9. Over high heat, add white wine and chicken broth and boil until liquid is syrupy, stirring constantly.
10. Stir in the cream and simmer until sauce begins to thicken.
11. Reduce the heat to low
12. Taste the sauce and add more lemon juice to taste and salt if desired.
13. Place the chicken back in the pan and coat with the sauce until heated through.
14. sprinkle with parsley and serve!
Notes: If you use a dutch oven, it can be used on the stove and you don’t have to transfer the butter after the chicken is done baking. That way it’s all done in one casserole dish. I wrote out the recipe using a glass pyrex baking dish and a large skillet because not everyone has a dutch oven.
In the original recipe, the sauce can be made with Port, Madeira or dry white Vermouth. After visiting two grocery stores,I found out white vermouth is a liquor store item,so I just bought some white cooking wine. I did try the port sauce as well and found the white wine better.
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Mmm that sounds delicious…can’t go wrong w/heavy whipping cream+white wine+mushrooms:) Can’t wait to try it!
I made this off your blog, and it was really good. Thanks for the recipe. I love that the ingredients are so simple, you don’t really have to follow a recipe. I actually make a really similar recipe I found in my Glamour magazine. It doesn’t have lemon, chicken broth, or chives, but the basics are the same. It also has some wine vinegar, which actually gives it lots of flavor. It’s also easier, cause you don’t have to use the oven at all. You just fry the chicken in oil, and add the other ingredients in order of cooking time. I saute the mushrooms separately cause I like mine nice and brown.
I just updated it again; its the chicken I made for the Valentines day dinner.
What do you suggest to pair with this? for appetizer?
Any vegetable; greenbeans with almonds and butter, It’s good with mashed potatoes or plain rice. Zucchini might be nice (and easy)
Do you know any good mushroom gravy recipes? everytime i attempt to make it it turns out too thick and greasy. I go off my aunts recipe but she puts in the ingredients “na glaz” lol. so that doesnt help.
My recipe is also “na glaz” its really easy and very tasty!! I’ll try to remember to take pictures of the gravy next time I make it so I can post it.
Hi! I made this recipe and it turned out pretty good, but my chicken took waaay more then 6-8 minutes in the oven (more like 20!) Any ideas why? I did pound it pretty thin..
I ran into the same issue when I made a big batch. I think it has to do with crowding the chicken in the pan – it takes much longer when you are baking alot of chicken together.
Came out very tasty. Definitely something that I would make again. But my sauce did not seem to thicken at all. Maybe I did not let the white wine and broth boil as long as it should? Or maybe I did not simmer long enough. Even though I thought I was doing both of them for a good time and I did not notice anything thicken:/ Any ideas why?
Did you wait till your white wine mix was mostly evaporated and starting to thicken before adding the cream?
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