Chicken Julienne with Mushrooms
by Editorial Staff
sDelicious hot appetizer – chicken julienne with mushrooms. This is a recipe for chicken fillet and champignons julienne in sour cream sauce. You can cook this dish not only in cocotte makers, but also in ceramic pots.
Cook: 1 hour
Servings: 4
Ingredients
- Chicken fillet – 500 g
- Champignons – 300 g
- Bulb onions – 1-2 pcs.
- Cheese – 200 g
- Sour cream – 300-350 g
- Flour – 1-2 tbsp
- Ground black pepper – to taste
- Salt to taste
- Vegetable oil – for frying
Directions
- Prepare food. If the mushrooms are frozen, defrost them beforehand.
- Pour the chicken fillet with water and bring to a boil. Cook the fillets until tender for about 30 minutes over low heat.
- Wash and peel the onion, cut into half rings.
- Heat a frying pan, pour in about 2 tbsp vegetable oil. Fry the onions and mushrooms, stirring occasionally, for 10-15 minutes.
- Cool chicken fillet, chop finely.
- Add chopped fillets to the pan to the mushrooms.
- Fry flour in a separate dry frying pan.
- Pour in sour cream, add salt and pepper. Heat to a boil.
- Add sour cream sauce to mushrooms with chicken.
- Stir well and remove from heat.
- Turn on the oven, let it heat up to 180 degrees. Arrange the mushroom mass in cocotte makers or pots.
- Grate hard cheese on a coarse grater.
- Sprinkle mushrooms with chicken with grated cheese, cover with lids and place in a heated oven. Cook julienne with chicken and mushrooms for about 25-30 minutes, until the cheese is golden.
- Serve the chicken julienne with mushrooms immediately.
Enjoy your meal!
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