CHICKEN BREASTS W/ MUSHROOM AND CREAM

By LindaW1955

Julia Child

Ingredients

• Sauce:
• 4 boneless, skinless chicken breasts
• 1/2 tsp lemon juice
• 1/4 tsp salt
• Big pinch white pepper
• 5 TBS butter
• 1 TBS minced shallots or green onions
• 1/4 lb diced or sliced mushrooms
• 1/8 tsp salt
• 1/4 cup white or brown stock or beef bouillon
• 1/4 cup port, Madeira or dry white vermouth (I use cooking Sherry)
• 1 cup whipping cream
• salt and pepper
• 2 TBS fresh minced parsley

Details

Cooking time 30mins

Preparation

Step 1

1. Oven 400 degrees
2. Rub chicken w/ drops of lemon juice and sprinkle light w/ salt and pepper. Heat the butter in a heavy, oven-proof casserole/skillet, about 10" in diameter until it is foaming. Stir in minced shallots or green onions and saute for a moment or two without browning. Sprinkle with salt
3. Roll the chicken around in the butter mixture and lay a piece of butter waxed paper over them, cover skillet andplace in hot oven. When meet is springy to touch, it is done. Use a meat thermometer to cook to just under 160 degrees. Remove chicken to platter to keep warm and cover
4. Sauce - pour the stock and liquor in the skillet w/ the butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir int he cream and boil down again over high heat until cream has thickened slightly. Of heat, taste for seasoning, add drops of lemon juice to taste. Pour the suace over chicken, sprinkle with parsley and serve immediately.