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Julia Child's Chicken Breasts with Mushroom and White Wine Sauce
Julia Child's Chicken Breasts with Mushroom and White Wine Sauce

Before you jump to Julia Child's Chicken Breasts with Mushroom and White Wine Sauce recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Go up the stairs. Rather than riding an elevator, walk up the stairs to the floor you live or work on. This isn’t as effortless to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a excellent way to get some extra exercise. If you do work on a super high floor, why not get off the elevator a few floors earlier and walk the rest of the way? So many people choose the elevator over hiking even a single flight of stairs. Even if you only have one flight to climb, climbing down and up it during the day is a great way to get extra exercise.

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We hope you got insight from reading it, now let’s go back to julia child's chicken breasts with mushroom and white wine sauce recipe. To cook julia child's chicken breasts with mushroom and white wine sauce you only need 13 ingredients and 3 steps. Here is how you do that.

The ingredients needed to cook Julia Child's Chicken Breasts with Mushroom and White Wine Sauce:
  1. Prepare 4 boneless, skinless chicken breasts
  2. Get 1/2 of a lemon, juiced
  3. Take Pinch salt
  4. Prepare Pinch pepper
  5. Provide 5 T. butter
  6. Prepare 1 T. minced shallots or green onions
  7. Take 1 c. sliced mushrooms
  8. Get For the sauce:
  9. Get 1/4 c. chicken stock
  10. Provide 1/4 c. white wine
  11. Provide 1 c. heavy whipping cream
  12. Get Salt and pepper
  13. You need 2 T. minced parsley (optional)
Instructions to make Julia Child's Chicken Breasts with Mushroom and White Wine Sauce:
  1. Preheat oven to 400* - Rub the chicken breasts with lemon juice and sprinkle with salt and pepper. Heat the butter in an oven safe pan, over medium heat, 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.
  2. 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 20-30 minutes (depending on thickness of chicken) ,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.
  3. 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.

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