Chez Julianna Gray

Posted by on Apr 28, 2012 in Chicken and Turkey | 1 comment

On our drive home from school, I told Julianna I was cooking a dinner which included some of her favorite foods.  This girl loves to eat.  Cooking for her and listening closely to her “ yums” and “Mmmmmm, mmmmmms” is  a pure amusement.

Julianna is a connoisseur of all things salad.

Homemade vinaigrette is her forte in the kitchen…a rite of passage.

 This is for you Jules.


Crimini or Baby Bellas is more fun to say!



Poulet Julianna

Chopped Salad

Photos  by Madelynne

Poulet Julianna


  • 4 skinless, boneless, chicken breasts (about 1 ½ pounds)
  • Kosher salt and pepper to taste
  • 2 teaspoons Herbs De Provence (to taste)
  • Zest and juice of a lemon
  • Olive oil
  • 1 large shallot, halved and sliced
  • 1 pound crimini or button mushrooms, halved
  • ½ cup white wine or chicken stock
  • ½ cup Kalamata olives, roughly chopped
  • Fresh parsley


  1. Place the chicken in a dish or zip type bag. Combine salt and pepper, Herbs, zest, lemon juice, and 1 tablespoon of oil and pour over chicken. Let chicken marinate an hour.
  2. Heat 1 Tablespoon of oil in a large skillet over medium high heat until just smoking. Sauté chicken until golden brown, about 4 minutes per side. Transfer to a plate.
  3. Add a bit more oil if necessary. Sauté mushrooms and shallot in the same skillet with salt and pepper to taste and cook over medium heat until softened, about 3-5 minutes. Add wine or broth and simmer, scraping up any browned bits with a wooden spoon, until slightly thickened, about 3 minutes.
  4. Add chicken with accumulated juices from plate, and simmer, covered, until chicken is cooked through, 4-5 minutes; transfer to a serving platter.
  5. Garnish with olives and fresh chopped parsley and serve with oven roasted potatoes.
  6. Serves 4
  7. © Copyright 2012 Peggy Barrett Lunde
  8. All Rights Reserved

One Comment

  1. 4-28-2012

    Looks absolutely devine!!!

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