Chicken Julienne with Mushrooms

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.

Summary

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

Instructions

1. Prepare food. If the mushrooms are frozen, defrost them beforehand.
2. Pour the chicken fillet with water and bring to a boil. Cook the fillets until tender for about 30 minutes over low heat.
3. Wash and peel the onion, cut into half rings.
4. Heat a frying pan, pour in about 2 tbsp vegetable oil. Fry the onions and mushrooms, stirring occasionally, for 10-15 minutes.

   

5. Cool chicken fillet, chop finely.
6. Add chopped fillets to the pan to the mushrooms.
7. Fry flour in a separate dry frying pan.
8. Pour in sour cream, add salt and pepper. Heat to a boil.
9. Add sour cream sauce to mushrooms with chicken.
10. Stir well and remove from heat.
11. Turn on the oven, let it heat up to 180 degrees. Arrange the mushroom mass in cocotte makers or pots.
12. Grate hard cheese on a coarse grater.
13. 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.

    

14. Serve the chicken julienne with mushrooms immediately.

    Enjoy your meal!