Lightened-Up Julia Child’s Creamy Chicken & Mushroom (Supremes de Volaille aux Champignons) – A Guilt-Free One-Skillet Classic
Step into the world of gourmet French cooking with a modern twist! Julia Child’s iconic Creamy Chicken & Mushroom, known elegantly as Supremes De Volaille Aux Champignons, gets a delightful lightened-up makeover. Imagine a luxurious, creamy, and utterly satisfying meal on your table in under 30 minutes – prepared effortlessly in a single skillet – all without a hint of guilt. This isn’t just a recipe; it’s a testament to enjoying classic flavors while embracing healthier choices, proving that delectable dishes can indeed be both wholesome and convenient.
One of the best features of this adapted recipe is its incredible versatility. Whether you’re committed to a low-carb lifestyle or simply seeking lighter options, this dish shines brightly. Serve it over delicate Zoodles or flavorful Cauliflower Rice for a meal that’s both satisfying and keto-friendly. Alternatively, if you’re in the mood to “carb load” and indulge in comforting classics, it pairs beautifully with traditional pasta or fluffy white rice. The power to customize this exquisite meal to your dietary preferences and cravings truly lies in your hands.
The Enduring Appeal of Julia Child’s Culinary Legacy
My culinary adventure to create this dish began one morning when I found chicken breasts waiting to be transformed. A craving for something rich and creamy took hold, reminiscent of delightful dishes like Creamy Champagne Chicken or a robust Creamy French Mustard Chicken. As I began exploring creamy chicken recipes online, it quickly became clear that the universe was guiding me toward a true icon: Julia Child. Her name is synonymous with classic French cuisine, and her legendary status made finding her signature creamy chicken and mushroom recipe surprisingly easy.
Upon discovering her original Supremes De Volaille Aux Champignons, I was immediately captivated. The elegance, the simplicity, the promise of extraordinary flavor – it was all there. However, a modern sensibility also whispered in my ear: “What if we could enjoy this magnificent dish with just a fraction of the calories?” And so, my personal mission began. This recipe is my respectful homage to Julia Child’s genius, integrating her foundational ingredients and brilliant methods, but with strategic substitutions and the wholesome addition of broccoli to create a truly guilt-free indulgence.
It was paramount for me to preserve the essence of Julia’s original flavors. After all, when something is already inherently GOOD, you don’t fundamentally alter its character. My goal was to lighten the caloric load and introduce more vegetables without compromising the deep, savory, and unmistakably French taste that makes this dish a timeless classic. Every modification was carefully considered to ensure the integrity of the dish, resulting in a version that I believe Julia herself would appreciate for its smart adaptations.
Crafting Your Lightened-Up French Masterpiece: A Step-by-Step Guide
The journey to this gourmet meal starts with carefully preparing your chicken. Take your boneless, skinless chicken breasts and generously rub them with fresh lemon juice. This isn’t just for flavor; lemon juice acts as a natural tenderizer, ensuring your chicken remains incredibly moist and succulent. Follow this with a light seasoning of salt and pepper, allowing these simple ingredients to begin building the foundational flavors of your dish.
Next, it’s time to build the aromatic base in your skillet. Melt a reduced-fat butter until it’s beautifully frothy – a classic Julia Child technique. This light foaming indicates the butter is ready to infuse flavor. Add your minced shallots (or green onions, for a slightly milder note) and sauté them gently for a couple of minutes. The key here, as Julia would insist, is to soften them without allowing them to brown, preserving their delicate sweetness. Then, introduce your sliced mushrooms to the pan. Sauté them lightly for just a minute or two, again avoiding browning. This gentle cooking ensures they release their earthy flavors and maintain a tender texture, contributing perfectly to the elegance of the dish. I could almost hear Julia’s approving “Oui, ma chérie!” in the kitchen as I followed her meticulous steps.
Now, for the chicken itself. Julia’s original method involved rolling the chicken in the butter mixture, covering the pan, and cooking it entirely in the oven. This yields incredibly tender, moist chicken. For those who crave an extra layer of flavor, I confess to a slight “cheat”: I lightly pan-fried my chicken on each side until golden before transferring it to the oven. This creates a delicious crispy exterior and locks in additional savory notes. Both methods are excellent, and you can choose whichever best suits your preference – the pure elegance of Julia’s original or my slightly bolder approach. Simply ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
Once your chicken is perfectly cooked, remove it to a warm platter and cover it loosely to keep it juicy while you create the magnificent sauce. This is where my “lightened-up” magic truly shines. Julia Child’s original recipe calls for a full cup of rich whipping cream. While my love for cream runs deep, my desire for a healthier profile led me to a brilliant substitution: half a cup of reduced-fat cream cheese combined with half a cup of evaporated milk. This ingenious duo delivers all the decadent creaminess and mouthfeel you’d expect from the original, but with a significantly lower calorie and fat count. The cream cheese provides body and tang, while evaporated milk offers a silky texture without the heaviness of full-fat cream. Of course, if you prefer to honor Julia’s classic vision entirely, or simply want to indulge, feel free to use full-fat ingredients as outlined in the recipe box below.
To elevate this dish further and ensure my children (and I!) get a dose of greens, I incorporated beautifully steamed broccoli florets directly into the skillet with the sauce. Not only does it add vibrant color and texture, but it also boosts the nutritional value, making this a truly complete and balanced meal. And just like that, a gourmet, healthy, and family-friendly dinner was served!
One of my favorite lines from the movie “Julie & Julia” perfectly encapsulates the spirit of this dish and my own philosophy: when Julia’s husband, Paul, asks, “Well, what do you really like to do?” and Julia emphatically responds, “Eat!” Paul’s loving reply, “And you do it so well,” always resonates deeply with me. Ahhh, Julia – I feel you on every level. The joy of eating, the passion for good food, and the art of preparing it are universal languages, and this recipe is a delicious conversation starter.
Despite being lightened up, this recipe absolutely does not compromise on texture or flavor. The sauce is wonderfully thick, velvety, and intensely creamy, showcasing that healthy eating can still be incredibly indulgent. Among all the convenient one-pot recipes I’ve shared, this lightened-up Julia Child’s Creamy Chicken & Mushroom stands out as a true favorite. It’s a testament to smart cooking and a celebration of timeless culinary artistry.
In the timeless words of Julia herself: Bon Appétit!
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Julia Child’s Creamy Chicken + Mushroom
Ingredients
- 4 medium-sized chicken breasts boneless and skinless
- 1 teaspoon lemon juice original recipe: 1/2 teaspoon
- 1/4 teaspoon salt
- 1 pinch pepper
- 2 tablespoons reduced fat butter original recipe: 5 tablespoons full fat
- 1 tablespoon green onions minced
- 8 oz mushrooms sliced
- 1/8 teaspoon salt
For the sauce:
- 1/4 cup chicken stock
- 1/4 cup port wine or dry white vermouth
- 4 oz reduced fat cream cheese at room temperature, original recipe: 1 cup whipping cream
- 1/2 cup evaporated milk
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons parsley minced
- 1-2 cups broccoli extra addition, cut into florets and steamed – optional
Instructions
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Preheat oven to 400°F (200°C). Rub the chicken breasts with lemon juice and season lightly with salt and pepper.
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Heat the butter in a heavy, oven-proof casserole (I used a skillet), about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and sauté lightly for a minute or two without browning. Season with salt.
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Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them. Cover casserole (skillet) and place in hot oven. After 8-10 minutes, flip chicken and cook for another 8 minutes in the oven. Alternatively, brown chicken fillets on each side until golden; then cover and place into a preheated oven to continue cooking for a further 8 minutes until cooked through.
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Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce.
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To make sauce: Pour the stock and wine in the skillet with the mushrooms. Boil down quickly over high heat until liquid has reduced to half.
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Add in the cream cheese, breaking it down with your wooden spoon. Cook over low heat until it turns into a thick cream. Gradually add in the evaporated milk, stirring through the cream cheese until thickened.
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Take off heat and taste for seasoning. Squeeze over a little extra lemon juice to taste. Add in the broccoli (if including it) and pour the sauce over the chicken. Garnish with parsley and serve immediately.
Notes
Lightened up version by Karina, Cafe Delites.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
