Made famous by: Heather McMullin
**Julia Child in the deep dish covered baker? Is this possible? Why sure it is! I adapted Julia's recipe so that it is more simplistic and works with the Deep Dish Covered Baker. The sauce it makes is just amazing and creamy. Also since I am the self proclaimed "Sauce Queen" I used more of each ingredient so I could have more sauce! My kids and husband loved it! If you are not a mushroom lover just leave them out!**
4 Chicken Breasts
2 lbs Fresh Mushrooms sliced
1/2 cup water
Bring 1/2 cup water to boil in the saucepan with the butter, lemon, and salt. Toss in the mushrooms, cover, and boil slowly for 8 minutes. Pour out the cooking liquid and reserve.
In a small dish mix 1 TB of butter with 1 TB Cream. Pour the cream and the cornstarch mixture into the mushrooms. Simmer for 2 minutes. Correct seasoning, and set aside.
In a pan stir the shallots or onions and cook slowly for 1 minute. Add the chicken stock and the mushroom juice, and boil down rapidly, until liquid has slightly reduced. Add the mushrooms and the 2 cups of whipping cream and simmer for 2 to 3 minutes, allowing the liquid to thicken slightly. Correct seasoning and add lemon juice to taste.
Smear the inside of the deep dish covered baker with butter. Place the chicken into the deep dish covered baker and sprinkle lightly with salt and pepper