Chicken Julienne with Mushrooms and Brie Cheese
by Editorial Staff
You can cook chicken julienne with mushrooms baked in cream under a cheese crust even more delicious and unique. Add some brie cheese to the julienne sauce – it gives the dish a creamy consistency and a unique and incomparable taste. Try it!
Cook: 55 mins
Servings: 6
Ingredients
- Chicken thighs (fillet) – 300 g (2 pcs.)
- Champignons – 300 g
- Brie cheese – 100 g
- Hard cheese – 100 g
- Cream (33% fat) – 100 ml
- Onions – 80 g (1 pc.)
- Butter – 20 g
- Olive oil – 1 tablespoon.
- Garlic – 1 clove
- Salt – 0.2 teaspoon.
- Pepper (or a mix of peppers) – 1 pinchFor the serving (if desired):
- Fresh thyme – 1-2 twigs (to taste)
Directions
- Finely chop the garlic. Cut the onion into small dice.
- Heat the butter and olive oil in a frying pan, place the onion and garlic into there. Stir-fry them for 2-3 minutes until transparent.
- Cut the mushrooms into small pieces. Put them in the pan with the onion and garlic and fry for 5 minutes.
- Cut the chicken meat into thin strips and add to the pan. Stir-fry it with the mushrooms for 5-6 minutes.
- Turn on the oven to preheat up to 180 degrees. Grate the hard cheese on a coarse grater. Cut the brie cheese into small dice.
- Add the brie cheese along with the cream to the pan. Heat the contents of the pan slowly until the cheese is completely melted.
- Put the mixture of mushrooms and chicken meat in the cheese and cream sauce evenly in cocotte pots filling not all the way to the tops.
- Spread the grated cheese evenly on the tops of the cocotte, press slightly, and put to the preheated 180-degree oven for 10-12 minutes until the cheese melts and gets brown.
The chicken julienne with mushrooms and brie cheese is done.
Enjoy your meal!
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