Julienne with chicken and mushrooms in tartlets - a great holiday snack 🥣

Kitchen appliances and utensils: cutting board, knife, pan, stewpan, frying pan, spatula, rolling pin, cupcake tins, bowl, brush for lubrication, plate for serving dishes.

Ingredients

Step cooking

You can cook chicken julienne in toast bread tartlets according to a step-by-step recipe with a photo:

1. Boil the chicken in advance in salted water with the addition of black pepper and bay leaf. Let cool directly in the broth so that the meat is nourished. The cooled chicken fillet is parsed into fibers.
   
2. My mushrooms, if necessary, clean and cut into strips.
   
3. Onion crumbled in very small cubes.
   
4. Grate cheese on a medium grater.
   
5. Put the frying pan on the fire and add the vegetable oil. Spread the onion and fry until translucent.
   
6. Add 10 g of butter, continue to fry the onion until golden.
   
7. Add another 40 g of oil to the pan and pour mushrooms. Mix well and cover. Stir for 15 minutes, stirring occasionally. If you cook julienne not with mushrooms, but with other types of mushrooms, then a longer heat treatment (20-25 minutes) may be required. We put the stewpan on the fire, slightly heat and pour the flour. We dry it a little. It is not necessary to fry it strongly so that the flour does not darken. Stir occasionally.
   
8. Add 40 grams of butter. Constantly mix, breaking the lumps. A mixture of flour and butter should have a slight nutty smell.
   
9. Add sour cream to the stewpan, mix. Pour in the cream. We continue to interfere and break all the lumps. Add the nutmeg, a pinch of hot pepper and salt to the mixture. Add a little fire and cook the sauce until it boils, constantly stirring. The sauce should not stick to the bottom. As soon as the sauce begins to boil over the edges, reduce the heat to a minimum. Stir and wait for the sauce to slightly thicken. Then remove from the fire.
   
10. We turn on the oven to heat up in the "Convection" mode. Salt and pepper the mushrooms to taste in a pan, mix. We simmer another 3 minutes with the lid open so that the water evaporates. Add chicken to the mushrooms, mix everything thoroughly so that the mushrooms and chicken are evenly distributed. Chicken does not need to be fried, as we have it ready. Therefore, turn off the fire.
    
11. Toast bread we choose tight, without holes and cavities. We cut the crusts of bread to make it more plastic.
    
12. Roll out each toast with a rolling pin one at a time to make it thinner. We carefully roll the rolled toasts and insert them into the cupcake tins.
    
13. Melt the rest of the butter and grease the edges of our toast tartlets. This must be done so that the bread is not overly browned.
    
14. We fill the chicken with our sauce from the stewpan, mix everything well. You can simply add mushroom stuffing with chicken in tartlets and pour the sauce on top. We fill the tartlets, trying to do it more tightly. Well distributed around the edges. If a little mixture is left, you can fill the clay mold and bake separately.
    
15. Sprinkle cheese on top, spreading it over the surface. We put our tartlets in a preheated oven and bake for 10-15 minutes. Our dish will be ready when the layer of cheese is melted and browned.
    
16. We take the finished tartlets out of the oven and put them on the plates. Optionally, garnish with cherry tomatoes, lettuce, rosemary, and sprinkle with greens on top.
    

Enjoy your meal!

Video recipe

We offer you a video recipe for preparing a wonderful dish - julienne with chicken in toast bread tartlets. The author of the plot explains in detail each step by step preparation. And you can see what the finished dish looks like.