Julienne with Chicken Breasts

This delicious chicken julienne is easy to cook and a pleasure to eat…

Cook: 1 hr 30 mins

Servings: 4

Ingredients

How to cook a chicken julienne:

Directions

Pour water (1 l) into a pot, bring it to a boil, and add salt (1 teaspoon.). Put the mushrooms and simmer them for 5-10 minutes.
Chop the onion into dice.
Heat a frying pan, put butter or olive oil (20 g). Stir-fry the onions over medium heat for 2-3 minutes.
Cut the chicken breasts into 2×2 cm dice.
Put the boiled mushrooms in a colander.
Finely chop the herbs.
Heat another frying pan, add oil (25 g). Put the prepared chicken meat in the hot oil. Stir-fry the chicken breasts slowly for about 10-15 minutes.
Add the prepared mushrooms to the fried onions and continue frying over medium heat for 10-15 minutes stirring occasionally. Add the cream to the pan stirring constantly, salt and pepper. you can add a pinch of estragon and mint. Remove from the stove after 10 minutes.
Turn on the oven. Cocotte or any convenient portion dish designed for the oven should be greased in advance with a thin layer of butter.
Put the chicken meat equally on the bottom of the pots (we have 4 pieces, so divide all the products into 4 parts), and a leaf of fresh mint on top.
Then put the mushrooms and onions.
I don’t suggest grating the cheese – it’s best to cover everything with a thin cheese slice as it will keep the cream from unnecessary evaporating.
Gratinate the chicken julienne in the oven at 200 degrees for 10-15 minutes.

The julienne with chicken breasts is done! Garnish the chicken julienne with fresh mint.
Enjoy your meal!

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