This recipe is an adaptation of a Julia Child recipe. French cooking at its best. Julia Child was an American chef, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking.
I have lightened up the recipe slightly, (less butter and cream) but the taste did not suffer. I love Julia Child as much as the next person, but she can be a bit like Paula Deen when it comes to butter and cream!
Gather your ingredients. You will need boneless chicken breasts, dry white wine (I used a dry Muscadine), butter, cream, chicken broth, lemon, mushrooms and spring onions. (I still have a few left in my garden so they were freshness at it’s best!)
The dish is creamy, luxurious and satisfying and the way that the chicken breasts are prepared produces incredibly tender and moist chicken. Serve it with asparagus or another delicate vegetable and you will have guests raving for more.
We had it with Middle Eastern Couscous tonight and they paired very well together.
- 4 boneless, skinless chicken breasts
- ½ teaspoon lemon juice
- zest of ½ lemon
- ¼ teaspoon Kosher salt
- Big pinch cracked black pepper
- For the sauce:
- 2 tablespoons butter
- 1 minced green onion
- ¼ pound diced or sliced fresh mushrooms
- ¼ cup chicken stock
- ¼ cup dry Muscadine wine
- ½ cup heavy cream
- Salt and pepper to taste
- 2 tablespoons freshly minced parsley
- Preheat the oven to 400 degrees.
- Rub the chicken breasts with lemon juice and season lightly with salt and pepper. Put 2 tbsp of the butter in a heavy, oven-proof baking dish until it has melted. Place the chicken in the butter mixture, cover the baking dish, and place in the hot oven. Julia Child says to cook for about 6-8 minutes but I found that I had to give it much longer...closer to 25 minutes, depending on the thickness of the chicken.
- Towards the end of the cooking time, heat the remaining 2 tbsp of butter in a saucepan over medium heat. Stir in the lemon zest, and minced green onions and saute a moment but don't let it brown. Add the mushrooms, spray them with Pam butter spray, and saute lightly for a minute or two until they are softened.
- Pour the chicken stock and wine in the casserole with the butter and mushrooms. Boil until it has reduced to a syrup like texture. Stir in the heavy cream and boil down again over high heat until the sauce has thickened slightly. Taste for seasoning, and add drops of lemon juice and extra salt and pepper if needed. Pour the mushroom sauce over the chicken, sprinkle with parsley and serve immediately.