Share
0 0

Ingredients

Adjust Servings:
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

Share it on your social network:

Or you can just copy and share this url
Chicken and Mushroom Julienne

Chicken and Mushroom Julienne

Cuisine:
  • 40 min
  • Serves 1
  • Medium

Ingredients

Recipe

Share

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.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

chicken tortilla pie
previous
Chicken Tortilla Pie
next
French Clafoutis
chicken tortilla pie
previous
Chicken Tortilla Pie
next
French Clafoutis

24 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. |