Sauteed Chicken with Mushrooms and Cream

Julia Child once said, “The only time to eat diet food is while you’re waiting for the steak to cook.” I reminded myself of that when I cooked her dish of Sautéed Chicken with Mushrooms and Cream. Definitely not a diet dish. But what the heck, it’s Julia Week (Day 6, in fact) and we’re here to celebrate some of her delicious creations! What’s a little cream gonna hurt?

I’ve included a link to the recipe below, but one of the things I love about Julia is how she instructs us to follow our culinary instincts. There’s really no need to measure out each and every ingredient (unless of course you’re baking), but instead follow your senses.  In fact, in her cookbook The Way to Cook her recipe basically goes like this, “While the chicken is cooking, sauté the mushrooms in butter, season with salt and pepper….deglaze the pan with wine….add the cream (never does she say how much)….add the mushrooms….put the chicken back in….baste, simmer and serve.”

I’m sure she would have had a few sips of wine in there too. Love her.

So that is precisely what I did. I sautéed the chicken in a bit of butter and olive oil in one pan, and the mushrooms in another. Then, I removed the chicken from the pan, dumped nearly all the fat, and deglazed the pan with some dry white wine. (I actually just dumped the contents of my wine glass in, then gave myself a refill. It’s what Julia would have done, right?) Back in went the mushrooms along with a good splash of cream – swirl, swirl, swirl – then the chicken was tossed in.

The result: creamy, rich, mushroomy goodness. No need to even open a cookbook. But it’s nice to see Julia’s face on the pages right there next to you.

For the complete recipe:

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