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.

Summary

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:

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Instructions

1. Chop the onion.
2. Dice the mushrooms.

   

3. Dice the chicken fillet. Brown the chicken over high heat stirring often in heated vegetable oil. Add salt and pepper to taste.

   

4. Stir-fry the onion separately over high heat until transparent stirring all the time.
5. Add the wine and let it evaporate.
6. Add the mushrooms to the onions, brown them over high heat stirring often. Add salt and pepper to taste.
7. Add the fried chicken, sour cream, and mix. Cook for 2 minutes over high heat stirring often.

   

8. Place the mushroom mixture into the cocotte (about 95 g per cocotte).
9. Place the grated cheese on top (about 15 g per 1 cocotte).
10. 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.