Mohamed Shili This delicious Julia Child Chicken Mushroom Cream recipe is a quick and easy meal that’s perfect for any night of the week. Creamy, savory, and packed with flavor, this dish features tender chicken and mushrooms in a rich sauce. Plus, it’s flexible—you can swap ingredients to suit what you have on hand!
Ingredients Needed
- 2 large chicken breasts
- Salt & pepper to taste
- Flour for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 12 ounces mushrooms (cremini or white), sliced
- 1/4 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
How To Make Chicken Mushroom Cream
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season with salt and pepper, then coat in flour.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side until golden. Remove the chicken from the pan and set aside.
- Cook the Mushrooms: Add butter to the pan. Once melted, add the sliced mushrooms and Italian seasoning. Cook, stirring occasionally, until the mushrooms release their moisture, then cook off the liquid and sear them.
- Combine Chicken and Mushrooms: Remove the mushrooms from the pan (place them with the chicken). Add minced garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Stir until the mustard dissolves and let the mixture reduce by half (about 3-4 minutes).
- Finish the Sauce: Add the cream to the pan, followed by the cooked chicken and mushrooms. Simmer for about 5 minutes until the chicken is cooked through and the sauce has thickened. Season with salt and pepper to taste.
Recipe Tips
- Don’t Overcook the Chicken: Make sure to cook the chicken only for 4-5 minutes per side. Overcooking can make it dry.
- Use Fresh Mushrooms: For the best flavor, use fresh mushrooms like cremini or white mushrooms.
- Let the Sauce Simmer: Allow the sauce to simmer after adding the cream. This helps thicken it and develop a rich flavor.
- Adjust Seasoning: Taste the sauce and adjust the salt and pepper to your liking before serving.
- Serve Immediately: This dish tastes best when served hot and fresh, so don’t wait too long to enjoy it.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover chicken mushroom cream in an airtight container and refrigerate for up to 3 days.
- Freeze: Leftover chicken mushroom creamcan be frozen, but it’s best to freeze it in an airtight container for up to 2 months. To reheat, thaw it overnight in the fridge, then warm it on the stovetop over low heat.
- Reheating: Reheat leftover chicken mushroom cream in a pan over low heat for about 5-7 minutes, stirring occasionally. Add a splash of cream or broth if the sauce has thickened too much.
Nutrition Fact
Serving Size: 1 serving (approximately 1 cup)
- Calories: 240
- Total Fat: 19g
- Saturated Fat: 6g
- Cholesterol: 60mg
- Sodium: 500mg
- Total Carbohydrate: 5g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 20g
More Julia Child Recipes:
Julia Child Chicken Mushroom Cream
Description
This delicious Julia Child Chicken Mushroom Cream recipe is a quick and easy meal that’s perfect for any night of the week. Creamy, savory, and packed with flavor, this dish features tender chicken and mushrooms in a rich sauce. Plus, it’s flexible—you can swap ingredients to suit what you have on hand!
Ingredients
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season with salt and pepper, then coat in flour.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side until golden. Remove the chicken from the pan and set aside.
- Cook the Mushrooms: Add butter to the pan. Once melted, add the sliced mushrooms and Italian seasoning. Cook, stirring occasionally, until the mushrooms release their moisture, then cook off the liquid and sear them.
- Combine Chicken and Mushrooms: Remove the mushrooms from the pan (place them with the chicken). Add minced garlic, chicken broth, lemon juice, and Dijon mustard to the pan. Stir until the mustard dissolves and let the mixture reduce by half (about 3-4 minutes).
- Finish the Sauce: Add the cream to the pan, followed by the cooked chicken and mushrooms. Simmer for about 5 minutes until the chicken is cooked through and the sauce has thickened. Season with salt and pepper to taste.
Notes
- Don’t Overcook the Chicken: Make sure to cook the chicken only for 4-5 minutes per side. Overcooking can make it dry.
- Use Fresh Mushrooms: For the best flavor, use fresh mushrooms like cremini or white mushrooms.
- Let the Sauce Simmer: Allow the sauce to simmer after adding the cream. This helps thicken it and develop a rich flavor.
- Adjust Seasoning: Taste the sauce and adjust the salt and pepper to your liking before serving.
- Serve Immediately: This dish tastes best when served hot and fresh, so don’t wait too long to enjoy it.
Julia Child Chicken Mushroom Cream
