Kitchen appliances and utensils:
- plate;
- oven with temperature control \ 4
- cutting board;
- knife;
- two pans;
- scapula;
- kitchen scales;
- beaker;
- ceramic cocotte or pots (4 pcs.);
- spoon;
- coarse grater;
- a baking sheet.
Ingredients
| Product | amount |
| Fresh champignons | 450 g |
| Onion | 2 middle heads |
| Boiled chicken | 400 g |
| Fat cream | 400 ml |
| Flour | 30 g |
| Hard cheese | 200 g |
| Salt and pepper | taste |
| Refined Sunflower Oil | for frying |
Step cooking
Prepare the main ingredients
- Finely chop 400 g of boiled chicken.
- Clean and wash the 2 medium onions. Finely chop and put into a preheated pan with a small amount of vegetable oil.
- Rinse thoroughly and finely chop 150 g of fresh mushrooms.
- Add mushrooms to the onion in a pan, mix and fry until excess moisture evaporates.
- Put chopped chicken fillet in a pan with mushrooms, add salt and pepper to taste, mix well and simmer for about 1-2 minutes. Then remove from heat.
Make the sauce
- Pour 30 g of flour into a dry frying pan and fry it a little for 1-2 minutes.
- Add 400 ml of fat cream to flour, a little salt and pepper, mix well.
- Bring the sauce to a boil. The main thing is that it remains homogeneous, so that the cream does not curl.
- Put the prepared mushrooms with chicken and onions in a boiling sauce, mix and remove from heat.
Cook the julienne
- Spread the still hot julienne mass evenly over the 4 cocoa moths (or pots).
- Grate 200 g of hard cheese on a coarse grater. Spread the grated cheese over the cocotte makers. The cheese cap should be wide enough, so lay out all the cheese.
- Without covering the coconut bowl, place them on a dry baking sheet in the oven, heated to 180 ° C, for 20-30 minutes. The cheese should melt well and cover with a beautiful golden crust.
Julienne with cheese and mushrooms is ready. It can be served to the table in the cocotte makers by placing them on hot flat plates. If desired, you can supplement the dish with chopped fresh herbs or fresh branches of curly parsley. Enjoy your meal!
Video recipe
This video demonstrates all the stages of preparing a delicious, juicy julienne with chicken and mushrooms. It is shown how to prepare the main ingredients, how to fry the flour in a pan and make the sauce. You can clearly see how the dish turns out - beautiful and juicy.
The julienne prepared according to this recipe turns out to be very juicy, tender and tasty. The secret of juiciness in a dense cheese cap - about 50 g of grated cheese is consumed per serving. A creamy sauce makes the dish so tender. By the way, instead of fat cream during cooking, it is quite possible to use sour cream, it will come out no worse. Did you like the recipe described? You got the same juicy and tender julienne? Have you used heavy cream or sour cream? If you have ideas on how to supplement the above cooking method, or your interesting recipe for julienne with chicken and mushrooms - share your thoughts in the comments!
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