Julienne, in fact, translated from French, means a way of cutting food into strips.
In Russian cuisine, this term refers to a dish consisting mainly of chicken meat, mushrooms and cheese.
The principle of preparation is the same - chopped products are laid out in a cocotte maker and covered with a cap of cheese. Julien is served hot, in portions.
Here we look at the most popular julienne recipes with mushrooms and chicken.
Content:
- Julienne with mushrooms and chicken, a classic recipe with cream
- Julienne in tartlets with mushrooms and chicken
- Bechamel julienne recipe
- Julienne with porcini mushrooms and chicken
- Julienne with mushrooms and chicken in pots
- Julienne with mushrooms and chicken in a bun
- How to cook julienne with mushrooms and chicken at home on a baking sheet
- Julienne with potatoes, chicken and mushrooms in pots
Julienne with mushrooms and chicken, a classic recipe with cream
Delicate, refined aroma of classic julienne will win the hearts of your loved ones
Julien's main secret, as we already know, is julienned ingredients!
Ingredients:
- 1 chicken breast
- 300 gr. mushrooms
- 1 bulb
- 350 gr. heavy cream
- 300 gr. hard cheese
- 2 tbsp. l, flour
- salt, black pepper
- vegetable oil
Cooking:
Boil chicken fillet for 20 minutes after boiling water.
Cool the meat and cut into oblong pieces, put aside, wait in the wings.
Chop the onion into strips, also set aside.
Mushrooms cut into strips.
We send the onion to a frying pan with oil. We fry for 5 minutes.
Mushrooms are sent to the onion, we simmer for another 15 minutes. Now add the chicken. Remove from heat, salt and pepper.
In a dry hot pan, lightly fry the flour.
Pour in the cream, add salt and pepper and bring the mixture to a boil.
Pour meat and mushrooms with the resulting sauce.
Grate cheese on a fine grater.
Put a mixture of mushrooms, chicken and sauce in cocotte bowls.
Sprinkle with a generous hat of cheese and put in the oven for half an hour at a temperature of 180 degrees. The lid does not need to be covered!
