Julia Child’s Chicken with Mushrooms & Cream

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Julia Child’s Sautéed Chicken with Mushrooms & Cream

Serves 4-6

Ingredients:

4-6 boneless/skinless chicken breasts
3 Tbsp olive oil
Salt and freshly ground pepper
1 Tbsp fresh thyme
2 Tbs minced shallots
½ cup chicken stock
½ cup dry white wine
2 cups mushrooms (I use shiitakes, but you can use any you like), stems removed, quartered
1 cup heavy cream
1-2 tsp lemon juice
2 Tbsp butter for finishing sauce
2 Tbs minced fresh parsley, chives, or tarragon

A few notes on making this:

This dish requires a little effort to saute the mushrooms separately and make a pan sauce, but is well worth it.
You can use other cuts of chicken if you like, and other herbs as well, but tarragon and chives will give a classically French flavor.

Directions:

Pat chicken breasts dry with paper towels and season with salt and pepper.
Wipe mushrooms of dirt, remove stems and quarter or slice.
Place a 12-inch skillet over medium heat and add the oil.
When it is very hot but not smoking, lay in the chicken pieces.
Cook for 2-3 minutes on one side without moving. When browned, flip chicken and cook on other side.
After 2-3 minutes, remove chicken to plate and cover to rest.
Into skillet, add shallots and saute for about a minute, until fragrant.
Pour in chicken stock and wine to deglaze pan, scraping up bits with a wooden spoon.
Continue to boil sauce until its reduced by about half and becoming syrupy.
In a separate skillet, add butter butter and sauté your mushrooms.
Season with salt and pepper and cook until browned.
Add the browned mushrooms and cream to the sauce in skillet.
Boil down rapidly for a minute or two, until the sauce thickens lightly, then add the chicken back in and baste with the sauce and mushrooms.
Cover and simmer 2 to 3 minutes to warm the chicken through, basting several times.
Taste carefully and correct seasoning, adding a little freshly squeezed lemon juice if desired.
Garnish with herbs and serve.

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