We made this Julia Child recipe last night. Our thermometer was broken so it gave us the wrong reading on our chicken, and it was way overcooked. We thought smoking the chicken would taste delicious with the flavors of the sauce. Also the sauce was so amazing, we thought it should be doubled (or even tripled, who knows! It was amazing). So here is our adjusted version.
Ingredients:
Chicken tenderloins
Salt
Pepper
10 TBS butter
2 TBS minced shallots
1/2 lb sliced mushrooms
1/4 tsp salt
Fresh, minced parsley
Lemon Juice (maybe)
For the sauce:
1 cup pinot noir
1 cup beef stock
2 cups whipping cream
Directions:
Preheat oven to 400º. Season chicken with salt and pepper and put on the smoker. Heat the butter in an oven proof pan until it is foaming. Don't brown. Stir in the shallots and sauté, without browning. Then stir in the mushrooms and sauté lightly for a minute or two, without browning. Cover and place in oven for 15 minutes. (I'm sure you could skip this, this is where the chicken was cooked, but I am keeping this step in because it made the mushrooms this amazing texture).
Remove pot/pan and add the stock and wine. 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 the sauce and add salt, pepper, and lemon drops to taste. Pour the sauce over the chicken and sprinkle with parsley and serve. Serve with steamed green beans and possibly rice. (Although we were glad we didn't make rice as planned because the sauce was that amazing)
Source: Julia Child
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