14:23, 31 May 2024, author: Ermakova M.

Julienne with chicken and mushrooms

Name: Julienne with chicken and mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: European
Ingredients: (for 6 cocotte dishes, 120 ml each); Champignons - 375 g; Onions - 225 g; Chicken fillet - 375 g; Cheese - 90 g; Sour cream - 3 tbsp; Dry white wine - 3 tbsp; Vegetable oil for frying - 80 ml; Salt - 1 tsp; Ground black pepper - 0.5 tsp

Delicious julienne with chicken and mushrooms, in a cocotte, under a golden cheese crust - sounds very appetizing.

Photo source: https://ru.123rf.com/profile_irina2511

This popular mushroom dish is perfect for a romantic dinner. Julienne is good as a hot appetizer on a festive table menu.

I fried the chicken separately from the mushrooms. If you fry everything together, there will be a lot of liquid in the pan, which means everything will not fry, but stew. At the end, fry the chicken and sour cream for a little while, a couple of minutes.

Julienne with chicken and mushrooms

Кухня: European, закуска, калории: 245, время приготовления: 00:30

Ингредиенты

(for 6 cocotte dishes, 120 ml each)

Champignons - 375 g

Onions - 225 g

Chicken fillet - 375 g

Cheese - 90 g

Sour cream - 3 tbsp

Dry white wine - 3 tbsp

Vegetable oil for frying - 80 ml

Salt - 1 tsp

Ground black pepper - 0.5 tsp

Рецепт

1. Dice the onion.

2. Dice the mushrooms.

3. Dice the chicken fillet.

4. Fry the chicken fillet in heated vegetable oil until golden brown (over high heat, stirring frequently), add salt and pepper to taste. Separately fry the onion until translucent (over high heat, stirring constantly). Add wine, let it evaporate. Add mushrooms to the onion, fry until golden brown (over high heat, stirring frequently), add salt and pepper to taste. Add fried chicken, sour cream, stir. Fry for 2 minutes (over high heat, stirring frequently).

5. Place the mushroom mixture in the cocotte dishes (approximately 95 g per 1 cocotte dish). Place the finely grated cheese on top (approximately 15 g per 1 cocotte dish). Place in an oven preheated to 200 degrees. Bake the julienne with chicken and mushrooms for about 10 minutes until the cheese melts and browns.