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Julienne of mushrooms and chicken


Ingredients for Mushroom and Chicken Julienne

  1. Chicken fillet 500 grams
  2. Champignon mushrooms 300 grams
  3. Onion 200 grams
  4. Cheese (hard) 200 grams
  5. Cream 350 grams
  6. Wheat flour 2 tablespoons
  • Main ingredients: Chicken, Mushrooms, Cheese, Cream
  • Serving 6 servings
  • World CuisineFrench Cuisine

Inventory:

Kokotnitsy, pan, cutting board, kitchen knife, frying pan, grater

Cooking julienne from mushrooms and chicken:

Step 1: Prepare the Chicken Fillet.


Pre-wash the chicken fillet under a stream of cold water. Then we put it in a pan and, pouring water, put it on gas. Bring to a boil over high heat, then reduce the gas and cook the chicken until cooked, it will take 20 minutes.
Put the cooked chicken fillet out of the pan and let it cool, then cut it into small pieces.
It is not necessary to use fillets, you can take breast or chicken legs. But in this case, after cooking, it will be necessary to separate the meat from the bones and skin.

Step 2: Prepare the onion.


Peel the onion, and then cut it into small cubes. Everyone knows that when cooking onions, watery eyes, to avoid this there is one little trick: soak a knife for cutting onions with cold water.

Fry chopped onion in vegetable oil until it gains a golden color.

Step 3: Prepare the mushrooms.


Mushrooms must be peeled before cooking. Wipe them with a soft sponge to remove adhering dirt and earth. Check the appearance of the mushrooms and remove with a knife all sluggish and dry places. Rinse the mushrooms under a thin stream of cold water.
Cut the peeled mushrooms into small pieces of any shape convenient for you.

Pour mushrooms in a pan with previously fried onions and mix. Fry the mixture over low heat until all the water has boiled away for about 15 minutes. Then add the boiled and chopped chicken fillet there, salt, pepper to taste. Stir again and remove from heat.

Step 4: Cook the sauce.

Pour the flour into a dry frying pan and lightly fry. When the flour turns yellow, add the cream.

Bring the resulting mixture to a boil, stirring constantly. This should take no more than a minute. If your sauce is accidentally too thick, dilute it with a small amount of milk.

Step 5: Prepare the Cheese.

Cut the cheese into several pieces, so that they fit comfortably in your hand, so it will be easier for you to grate the cheese, respectively, it will take less time. Grate the cheese on a coarse grater.

Step 6: Cooking Julien.

We spread the mass of mushrooms, chicken and onions in a cocotte bowl (a small mold for serving julienne, it can be metal or ceramic). Pour sauce on top of everything.

Sprinkle julienne with grated cheese and send it to the oven preheated to 180 degrees for 30 minutes. Bake the dish until a delicious golden crust appears.

Step 7: Serve the mushroom and chicken julienne.

Serve the mushrooms and chicken julienne hot, without removing it from the cocotte. Place it on a small saucer covered with a napkin. Done! Enjoy the taste of the fragrant dish and catch the admiring glances of the guests.
Enjoy your meal!

Recipe Tips:

- In no case do not pour the broth out from under the chicken fillet, use it as a basis for soup or cook pasta in it to give them a more rich taste.

- You can decorate the dish with herbs or a slice of tomato.

- You can also serve croutons with Julien.