Julienne with Сhicken and Mushrooms
by Editorial Staff
Delicious julienne with chicken and mushrooms, in a cocotte, under a golden cheese crust – it sounds very appetizing. This popular mushroom dish is perfect for a romantic dinner. Julienne is also suitable as a hot appetizer on the holiday menu.
Cook: 50 mins
Servings: 6
Ingredients
For 6 cocotte, 120 ml each:
- Champignons – 375 g
- Onions – 225 g
- Chicken fillet – 375 g
- Cheese – 90 g
- Sour cream – 3 tablespoon.
- Dry white wine – 3 tablespoon.
- Vegetable oil for frying – 80 ml
- Salt – 1 teaspoon.
- Pepper – 0.5 teaspoon.
How to cook a julienne with chicken and mushrooms:
Directions
- Chop the onion.
- Dice the mushrooms.
- Dice the chicken fillet. Brown the chicken over high heat stirring often in heated vegetable oil. Add salt and pepper to taste.
- Stir-fry the onion separately over high heat until transparent stirring all the time.
- Add the wine and let it evaporate.
- Add the mushrooms to the onions, brown them over high heat stirring often. Add salt and pepper to taste.
- Add the fried chicken, sour cream, and mix. Cook for 2 minutes over high heat stirring often.
- Place the mushroom mixture into the cocotte (about 95 g per cocotte).
- Place the grated cheese on top (about 15 g per 1 cocotte).
- Put the cocotte in the preheated oven of 200 degrees. Bake the julienne with chicken and mushrooms for 10 minutes until the cheese melts and gets brown.
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