I love Julia Child. She had such high enthusiasm with food and loved using fresh ingredients. I was beyond excited to receive my first Julia Child cookbooks at my bridal shower a few years ago from one of my friends. (Thank you Maureen!!)
This particular recipe is in Mastering the Art of French Cooking, Volume 1.
However, a bit of a WARNING before making this dish… You may be tempted to lick all the remaining sauce off of your plate. I may or may not have grabbed a bread roll to enjoy every last drop.
I’ve made chicken recipes in the past with mushrooms, but it does not even come close to how this dish turned out. The sauce is the star!
Your guests will think you spent hours in the kitchen!
If you haven’t seen the movie Julie & Julia – I highly recommend. The film is based on 2 true stories between the life of chef Julia Child in the early years of her culinary career and the life of a New York blogger Julie Powell, who aspired to cook all 524 recipes in Child’s cookbook in 365 days and featured it on her blog.
I could only hope to one day try all of her recipes from her cookbook.
Here is the movie preview teaser:
- 2 chicken breasts (boneless/skinless)
- 1 teaspoon fresh lemon juice
- pinch of white pepper
- 5 Tablespoons butter
- ¼ lb button white mushrooms, sliced
- 2 Tablespoons shallots or onions, diced
- ⅛ teaspoon salt
- ¼ cup chicken of beef stock
- ¼ cup dry vermouth
- 1 cup of whipping cream
- salt/pepper to taste
- 2 tablespoons fresh parsley, chopped
- Rub the chicken breasts with drops of lemon juice and season with salt and white pepper.
- Heat the butter in a heavy, oven-proof casserole (I used my Le Creuset dutch oven pot), until it is foaming.
- Stir in the minced shallots or onion and saute for a minute - do not wait to brown.
- Stir in the mushrooms and saute lightly for 1-2 minutes - do not wait to brown.
- Sprinkle with salt.
- Quickly flip the chicken breasts in the butter mixture. Cover and cook over medium high heat for 8-10 minutes.
- After that time, flip chicken breasts and cook on opposite side for another 8-10 minutes until chicken temperature reaches at least 165 degrees.
- Remove the chicken to a warm plate (leave mushrooms/onions in the pot) and cover while making the sauce.
- To make sauce, pour the chicken/beef stock and vermouth in with the cooking butter and mushrooms/onions.
- Over medium high heat, boil down quickly until liquid is syrupy.
- Stir in cream and boil down again over medium high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste.
- Pour the sauce over the chicken, sprinkle with parsley and serve immediately.