Name: Chicken and Mushroom Julienne
Total time: 40 min
Yield: 1 Servings
Cuisine: Russian
Ingredients: Chicken Fillet: 7 oz (200 g); Yellow Onions: 1; Cream: ½ cup; Sunflower Oil: 2 tbsp; Paprika: 1 pinch; Mushrooms: 5 oz (140 g); Suluguni: 9 oz (255 g); Wheat Flour: 1 tbsp; Ground Black Pepper: ½ tsp; Salt: 1 tsp

Ingredients

Chicken Fillet – 7 oz (200 g)

Yellow Onions – 1

Cream – ½ cup

Sunflower Oil – 2 tbsp

Paprika – 1 pinch

Mushrooms – 5 oz (140 g)

Suluguni – 9 oz (255 g)

Wheat Flour – 1 tbsp

Ground Black Pepper – ½ tsp

Salt – 1 tsp

Recipe

People who are well-versed in traditional French cuisine are aware of the confusion associated with the term julienne. The problem is that in France, julienne is a way of cutting products for soups and salads. In Russia and Eastern Europe, however, it is a hot appetizer made from meat, fish, seafood, or chicken and mushrooms. The last option is one of the most popular and common.

The French have a different name for this appetizer — cocotte. It is also the name of the small metal cooking vessel for making julienne. Cook It has prepared a recipe for a delicious julienne with slices of juicy chicken and mushrooms in a delicate creamy sauce. This appetizer is easy to make, and most importantly, it tastes divine!

Steps

1 Done	Boil the chicken fillet for 15–20 minutes in salted water, then cool and chop finely. Grate sulguni on a coarse grater (you can replace it with mozzarella).
2 Done	Wash and dry the mushrooms, and cut them into slices. Chop onions into half rings. In a heated frying pan greased with vegetable oil, first fry the onions until translucent, then add the mushrooms and chicken, and fry for another 5–7 minutes. Add salt and black pepper.
3 Done	Brown the flour on a dry frying pan. Then add a piece of butter and melt it, constantly stirring.
4 Done	Add cream at room temperature to the pan, stirring the mixture with a whisk until the sauce thickens. If the sauce turns out too thick (this might happen if the flour contains a lot of gluten), add a little milk.
5 Done	Distribute the mushroom mass between cocottes and top them with the sauce. Sprinkle julienne with cheese and paprika, put in an oven preheated to 340 °F for approximately 15 minutes, until the cheese crust becomes golden.

Chicken and mushroom julienne is a dish that every cook must learn to make. It is excellent for dinner and looks beautiful on the festive table. If you want to make julienne more herby, add a mixture of dry basil, rosemary, and oregano, or some curry powder.

6 Comments Hide Comments

whoah this blog is excellent i really like studying your posts. Keep up the great work! You understand, lots of people are looking round for this information, you could help them greatly. |