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! Weight Watchers Smart Points: 5 per serve
Provided by Karina
Categories Dinner
Time 45m
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 86 kcal, Carbohydrate 8 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 294 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)
Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 18
Steps:
- Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
- Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
- Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
- Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
- Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
- Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
- Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.
CROUTES AUX CHAMPIGNONS (MUSHROOMS ON TOAST)
From A Taste of Switzerland. If you love wild mushrooms, try this! Good country bread, topped with sauted creamy mushrooms and melted cheese. Serve with a green salad and glass of wine for a light meal.
Provided by IngridH
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Melt the butter in a large skillet. Add the onion, and cook until softened, but not brown. Add the mushrooms, season with salt and pepper to taste. Cover and cook over medium heat until the juices start to run. Uncover, and cook until the liquid evaporates.
- Add the wine, reduce by half. Add the cream, stir, and let simmer a few minutes, until thickened.
- Toast the bread, and place on a baking sheet. Top with the mushroom mixture and grated cheese.
- Place the toasts under the broiler, just until the top starts to brown. Serve immediately.
ESCARGOTS AUX CHAMPIGNONS
This is from the menu of the Court of Two Sisters, a charming restaurant on Royal Street in the French Quarter of New Orleans. In the same location, two sisters really did run a shop from 1886 until they died within 2 months of each other in 1924. The property has been operated as a restaurant since 1963.
Provided by Chef Kate
Categories Creole
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the broiler.
- Cream the softened butter with all the rest of the ingredients, except the mushrooms and snails.
- Remove the stems from the mushrooms caps (reserve for other use).
- Stuff each mushroom cap with a snail.
- Cover each snail with a spoonful of the butter mixture.
- Broil stuffed mushrooms for six to eight minutes.
Nutrition Facts : Calories 229.8, Fat 24.2, SaturatedFat 15.2, Cholesterol 64.5, Sodium 362.3, Carbohydrate 2.8, Fiber 0.8, Sugar 1.2, Protein 2.6
CHICKEN BREASTS CHASSEUR (SUPREMES DE VOLAILLE CHASSEUR)
Steps:
- Preheat the oven to 350 F.
- Season the chicken with the salt and pepper. Warm 1 teaspoon of the oil in a large nonstick saute pan over medium heat. Carefully, lay the chicken breasts, skin side down, in the pan. Sear for 3 minutes, or until the skin has nicely browned. Transfer the chicken, skin side up, to a nonstick jelly-roll pan. Reserve the saute pan.
- Bake the chicken for 20 minutes, or until the juices run clear when the chicken is pierced with a knife.
- While the chicken is cooking, remove most of the fat from the saute pan. Add the carrots and onions to the pan. Saute over medium heat for 3 minutes, or until the vegetables begin to caramelize. Add the stock and raise the heat to high. Bring to a boil, then reduce the heat to medium. Simmer for 10 minutes, or until the liquid has reduced by half. Strain through a fine sieve into a small bowl; skim off any fat that rises to the surface.
- Warm the remaining 1 teaspoon oil in a medium saute pan over medium heat. Add the mushrooms and shallots. Saute for 5 minutes, or until the mushrooms are golden. Season with the salt. Remove the pan from the heat and add the cognac. Carefully ignite the cognac with a long match. Allow the flame to burn out, then add the wine. Return the pan to the heat.
- Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 minutes, or until the liquid has reduced by half. Add the reserved stock and simmer for 5 minutes, or until the sauce is thick enough to coat the back of a spoon. Stir in the tarragon. Taste and adjust the seasoning.
- Remove the skin from the chicken breasts. Carefully cut the breast meat from the breast bone and then cut each breast, on the diagonal, into 2 pieces. Place a divided chicken in the center of each of 4 warm dinner plates.
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST RECIPE - FOOD.COM
directly from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, 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 saute lightly for a minute or two without browning. Sprinkle with salt.
- Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
- Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
- To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over 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.
More about "julia child supremes de volaille aux champignons chicken breast food"
THE JULIA CHILD CHICKEN RECIPE THAT NEVER LETS ME DOWN ...
From thekitchn.com
CACIO E PEPE BRUSSELS SPROUTS - PUREWOW
From purewow.com
SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREASTS WITH ...
From kitchenjoyblog.com
Servings 4Total Time 1 hrEstimated Reading Time 2 mins
- Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, 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 saute lightly for a minute or two without browning. Sprinkle with salt.
- Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. (I ran out of wax paper, so I skipped that step and simply covered the pot...worked fine for me.) After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. (Julia's recipe was originally written using small chicken cutlets. For average sized supermarket chicken breasts, I found the cook time to be 30-35 minutes.)
- Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN ...
From mealplannerpro.com
Cuisine FrenchCategory Dinner, Main CourseServings 1Total Time 40 mins
JULIA CHILD'S SUPREMES DE VOLAILLE AUX CHAMPIGNONS RECIPE
From winemonthclub.com
Author Kristina ManningEstimated Reading Time 2 mins
CHICKEN WITH MUSHROOM WHITE WINE CREAM SAUCE
From natashaskitchen.com
5/5 (5)Total Time 1 hrCategory EasyCalories 417 per serving
SUPREMES DE VOLAILLE AUX CHAMPIGNONS | BY CHLOE BUCKLEY ...
From medium.com
Author Chloe Buckley
JULIA CHILDS' SUPREME DE VOLAILLE AUX CHAMPIGNONS RECIPE ...
From recipes.sparkpeople.com
Servings 7Calories 516 per serving
SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREASTS WITH ...
From kitchenjoyblog.wordpress.com
MEALS INSPIRED BY JULIA CHILD – WSU INSIDER
From news.wsu.edu
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN ...
From copymethat.com
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN ...
From copymethat.com
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN ...
From in.pinterest.com
DEBRA HAAS AKA EARRING MAVEN ON INSTAGRAM: “JULIA CHILD’S ...
From instagram.com
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS CHICKEN ...
From webetutorial.com
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN ...
From pinterest.co.uk
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN ...
From in.pinterest.com
750 CHICKEN SPECIALS IDEAS IN 2022 | CHICKEN RECIPES ...
From pinterest.ca
SUPREMES DE VOLAILLE AUX CHAMPIGNONS · ISSUE #28 ...
From github.com
CHICKEN BREASTS WITH MUSHROOMS AND CREAM (SUPRèMES DE ...
From eatyourbooks.com
SUPREMES DE VOLAILLE A BLANC (BREAST OF CHICKEN WITH CREAM ...
From maltygeo.wordpress.com
1,566 BEST POULTRY HAPPINESS STORIES | FOOD & DINING ...
From flipboard.com
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN ...
From pinterest.co.uk
JULIA CHILD'S SUPREMES DE VOLAILLE AUX CHAMPIGNONS RECIPE ...
From pinterest.ca
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN ...
From mastercook.com
170 CHICKEN VIANDES IDEAS IN 2022 | RECIPES, COOKING ...
From pinterest.it
ARLYN OSBORNE (@ARLYNOSBORNE) POSTED ON INSTAGRAM: “JULIA ...
From instagram.com
10 BEST JULIA CHILD POTATOES RECIPES | YUMMLY
From yummly.com
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN ...
From pinterest.com
SUPRêMES DE VOLAILLE AUX CHAMPIGNONS | DOROTHY COOKS
From dorothycooks.wordpress.com
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN ...
From pinterest.com
900+ I'M HUNGRY!!! IDEAS IN 2022 | RECIPES, COOKING ...
From pinterest.com.au
FOOD THE MANY MOODS OF CHICKEN; SUPREMES DE VOLAILLE ...
From nytimes.com
170 CHICKEN IDEAS IN 2022 | COOKING RECIPES, RECIPES ...
From pinterest.com.au
MAKING JULIA CHILD'S SUPREMES DE VOLAILLE AUX CHAMPIGNONS ...
From youtube.com
SUPRêMES DE VOLAILLE AUX CHAMPIGNONS « HAPA HELPINGS
From hapahelpings.wordpress.com
MASTERING THE ART OF FRENCH COOKING, VOLUME ONE | EAT YOUR ...
From eatyourbooks.com
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN ...
From mastercook.com
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN ...
From mealplannerpro.com
JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN ...
From pinterest.fr
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love