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Mushroom and chicken julienne


Ingredients for Mushroom and Chicken Julienne

  • Main ingredients: Chicken, Mushrooms, Cheese
  • Serving 5 servings

Inventory:

Cutting board, kitchen knife, plate - 3 pieces, a small bowl, a kitchen stove, a large deep frying pan, a wooden spatula - 2 pieces, a medium frying pan, clay pots or cocotte makers, a coarse grater, tablespoon, cling film, oven, tray or flat dish for serving, kitchen potholders, kitchen paper towels

Cooking julienne from mushrooms and chicken:

Step 1: .


Thoroughly wash the chicken fillet under running warm water, wipe it well with kitchen paper towels and put it on a cutting board. Using a knife, we clean the meat from veins, fat and films. Now cut the component into small pieces about 4-5 centimeters long and up to 2-2.5 centimeters wide. We chop the chopped chicken fillet in a clean plate and leave it aside for a while.

Step 2:.


Using a knife, peel the onion from the husk and rinse thoroughly under running water. Now we lay out the component on a cutting board and finely chop into cubes. Pour the chopped onions into a free plate.

Step 3:.


Thoroughly rinse the mushrooms under running warm water and put them on a cutting board. If necessary, clean the knife with mushrooms from spoiled places on hats and legs. Now chop the components in large pieces and move into a small bowl.

Step 4:.


Using a coarse grater, grind hard cheese directly on a cutting board. Then pour the cheese shavings into a clean plate and wrap it with cling film so that it does not wind off while we make the billet for julienne.

Step 5:.


In a large deep frying pan, pour vegetable oil and put on medium heat. When the contents in the container are well warmed up, put the chicken fillet and finely chopped onions here. From time to time, stirring everything with a wooden spatula, fry the mixture until the last ingredient is golden brown.

Immediately after that, slightly reduce the heat and add the chopped champignons into the pan. Again, mix everything with improvised inventory and continue to extinguish everything until excess water is gone. Then turn off the burner, and set the capacity aside.

In parallel with this, put a smaller pan on a small fire and pour flour into it. Constantly stirring with another wooden spatula, fry the component until a soft golden color.

Then pour sour cream here. We continue to interfere with all the stock we have until we get a thick homogeneous mass. Attention: flour should swell and bind sour cream. Immediately after that, turn off the burner and continue to cook the billet for julienne.

In a pan with mushrooms and meat, pour the sour cream sauce and mix everything well with a wooden spatula until smooth.

Now, using a tablespoon, we spread the mass in special clay pots or coconuts. Top the dish with grated hard cheese, to taste salt and black pepper and immediately turn on the oven. Heat it to temperature 150 ° C.
We put the pots in the oven to the middle level and simmer the julienne for 30 minutes. During this time, the dish should be covered with a golden cheese crust and begin to fragrant the whole house. Now you can turn off the oven, and take out the containers with the help of kitchen tacks and set aside. Everything, julienne is ready, so you can call everyone to the dinner table!

Step 6:.


Ready julienne is served at the dining table directly in clay pots or cocotnies. To do this, you can use a tray or a large flat plate. And since the dish is quite substantial, I recommend to offer guests bread or toast.
Bon appetit to all!

Recipe Tips:

- for the preparation of julienne it is best to use broiler chicken fillet, since after frying it turns out much softer, juicier and does not absorb a large amount of vegetable oil;

- if you don’t have any coconut houses or special clay pots at your fingertips, do not be discouraged, as julienne can also be prepared in a special deep baking dish, and then put in portions on ordinary flat plates;

- before serving, the dish can be decorated with finely chopped parsley.