Chicken with Mushroom Cream Sauce

Another home run hit.  Thursday night I made a delicious Chicken Breasts with Mushrooms and Cream.  I served it with roasted brussel sprouts with cherry tomatoes as well as some yummy and easy zucchini chips.  I found the chicken recipe from a fellow Blogger, Celeste.  She too is a foodie fanatic and has some great recipes and I can wait to try more of them!  This particular recipe was adapted from Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961).  Of course, Julia Child called the dish Supremes de Volaille aux Champignons.  Fancy, I know... But it was oh so easy and yummy!  The zucchini chips were also very easy.  I had searched for several zucchini recipes and finally found a few that would be easy and I would be able to do them at the same time as the chicken and brussel sprouts.  One recipe that looked delicious required you to cook them at 225 for almost two hours.... wasn't going to happen. 

So to start I prepped everything up.  After learning from my last experience of roasted brussel sprouts, I decided to cut them in fourths and add in halved cherry tomatoes.  Super easy, made for great charred tasting brussel sprouts. 

Then I added the olive oil, garlic, salt, pepper, and lemon juice.  Roasted at 450 for about 30 minutes.

Then they came out looking like this deliciousness.

So for the zucchini I started by using my mandolin to slice them very thin... but then I got interrupted when I accidentally sliced my ring finger on my right hand.... It wasn't pretty, but thanks to Caleb I was able to clean it and cover it up quick. 

Then I made a yummy seasoned bread crumb mixture... Cayenne, salt, pepper, garlic powder, oh my!

The first step was to dip the zucchini in milk.

Then into the crumb mixture.

Then onto a Pam-sprayed wire rack.

After cooking at 450 for about 50 minutes, they came out steaming and yummy and a lot spicy!









Now for the main event! I started by marinating the chicken in lemon juice, salt, and pepper.  The I melted 5 tablespoons, yes 5, of butter and then added one shallot. 

Then I added some mushrooms and mixed them around for about 5 minutes, seasoned with salt and pepper.  Then I added the chicken on top after rolling in the butter and topped it with some fresh thyme.  The next step was to butter a piece of wax paper and cover the chicken with it before putting it into the oven.  I cooked it for about 6 minutes then checked it with my meat thermometer. 

After it came out, the place was smelling good. The chicken was perfectly cooked so I removed it to another plate and started on the sauce. 

I first added some chicken stock and then some white wine (equal parts).  I let that simmer up for about 10 minutes

and then I added the heavy cream... a whole entire cup full.  It made it oh so decadent!

 Then it was time to plate up the yummy dinner!  The chicken was so good and the sauce was AMAZING.

I highly recommend this recipe.  It was fairly easy and so so so worth all of the calories of the butter and the heavy cream.  Caleb and I even loved the mushrooms in them!