Recipe for the day: julienne with chicken and mushrooms

Recipe chicken and mushrooms

Julienne with chicken and mushrooms is especially tasty to cook in the cold season, when the whole family is looking forward to dinner a special hot dish.

The dish of julienne came to us from French cuisine. And to be precise, earlier this word denoted the way of cutting vegetables with thin straws. However, in our cooking we began to call a hot dish with chicken and mushrooms, probably because its main ingredients should be sliced ​​thinly.

Julienne with chicken and mushrooms

What we need:

500 g chicken fillet

700 g of champignons

250 grams of hard cheese

1 onion

3 tbsp. spoons of flour

300 g sour cream

vegetable oil

ground black pepper


Julienne with chicken and mushrooms: how to cook

1. Boil the chicken fillet in salted water. Ready meat to cool and cut into strips.

2. Wash the mushrooms and finely chop them. Put in a bowl and salt them.

3. Peel the onion, cut into small cubes. Heat the frying pan with vegetable oil and fry onion until transparent. Add mushrooms to it and fry them until they are ready.

4. In a separate frying pan for 2-3 minutes fry the flour on medium heat, stirring occasionally. Pour sour cream there and stirring to bring the sauce to a boil, without forgetting to salt and pepper it.

5. Add the chicken to the mushrooms and mix them and pour the sauce.

6. Then put the julien in a special heat-resistant shape, make the top layer of cheese and send it to a preheated oven to 180 degrees. Remove the julienne when the cheese is completely melted.

When visitors come, the julienne can be nicely served in the coot mills - they are ceramic or metal. To do this, the chicken with the mushrooms in the sauce should be distributed between these dishes and sprinkle each of them with cheese before sending the julien into the oven.

Source: telegraf

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