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!

Summary

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)

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Instructions

1. Finely chop the garlic. Cut the onion into small dice.
2. 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.
3. Cut the mushrooms into small pieces. Put them in the pan with the onion and garlic and fry for 5 minutes.

   

4. Cut the chicken meat into thin strips and add to the pan. Stir-fry it with the mushrooms for 5-6 minutes.

   

5. 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.
6. Add the brie cheese along with the cream to the pan. Heat the contents of the pan slowly until the cheese is completely melted.

   

7. 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.

   

8. 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!