Like most food bloggers, this past week I saw the movie Julie & Julia…and LOVED it!!! The foodie in me loved it…the blogger in me adored it…and let’s just say that I have been known to panic and possibly melt down in the kitchen, so I couldn’t stop laughing!
Since the movie I have been dreaming about French food. Before my Celiac diagnosis, I enjoyed a DECADENT meal at Chez Nous in Austin, Texas. I have often joked that I would fly back just to eat their again. My dear friend Jessica dined with me that night, and between the two of us we consumed probably 10 pounds of butter…and cheeses that taste like butter.
Living a gluten free lifestyle, I really don’t dine out often. And although I’m 100% positive that I could dine at a French restaurant and find food that wouldn’t hate me…let’s get real. The bread alone would make me grumpy, not to mention the sauces thickened with flour. (The duh-licious sauces)
One of the scenes from the movie that really stuck with me, was when Amy Adam’s was cooking mushrooms. This past weekend I bought a container of mushrooms with the plan of cooking Julia Child’s Creamy Mushroom Chicken dish.
…then I tried on wedding dresses on Monday. Now I am not going to be one of those brides who bores you with her woes of weight and blah, blah, blah…at least not on this blog! I’m an active gal and I love my body. However, I like my weight where it is, and a few of Julia Child’s recipes would quickly get me off course! :) So I decided to switch the recipe up a bit, lighten it, and rely on Paula Deen to get me there. (I know, I know Paula and lighten aren’t often in the same sentence, but I adapted it!!)
Chicken Child a la’ Deen or Chicken Chapel Hill
This recipe is adapted from Paula Deen’s recipe for Chicken Georgia. You can find her version at Food Network.com. My sister has made Paula’s precise recipe before and it was awesome!
I melted 3 tbsp.of ‘I Can’t Believe It’s Not Butter Light’. Once warm, I added two hand fulls of sliced mushrooms, one garlic clove minced, and around 2 tbsp. of onion minced. Sprinkle with salt and pepper. I cooked the mushroom mixture for around 10 minutes. Using Julia’s tip: Give the mushrooms room. Don’t crowd.
***About 25 minutes before I started cooking I was driving home from work. I called Parrish and asked him to take two frozen boneless chicken breasts from the freezer and pop them in the oven. They baked at 375 for about…20 minutes*** Then I added the prebaked chicken breasts and let them soak in the mushroom mixture and cook for about 10 minutes. I continually stirred the mushroom mixture while the chicken cooked and frothed the not-butter underneath the breasts. Pull the chicken from the mushroom mixture and top with the cheese of your choice. Paula Deen calls for mozzarella; I used Colby Jack. Spoon the mushroom mixture on top and serve!
We enjoyed ours with sautéed baby bok choy. It was SO good!! Not-Buttery mushrooms…mmmmmmm
Parrish and I were BOTH big fans!!! Clean Plate Club for sure!
New Season of TOP CHEF!!!! Are you guys watching right now too? Who are you pulling for?