Bird Julien
4 servings
80 minutes
Julien from bird is a refined dish of French cuisine that combines tender chicken fillet, rich sour cream sauce, and aromatic melted cheese. The recipe's origins trace back to classic French gastronomy, where baking in small forms under creamy sauce became a symbol of sophistication. The taste of julien is delicate and creamy with a slight hint of melted butter and the piquancy of cheese. As it bakes in the oven, the ingredients enrich themselves, creating a harmony of textures—juicy meat enveloped in sauce and a golden cheese crust. It is served as an elegant appetizer on festive tables as well as a refined main course. Julien is perfect for leisurely dinners when you want to feel the atmosphere of true French cuisine.
1
Boil the chicken fillet and cut it into thin strips.
- Chicken fillet: 400 g
2
Sift the flour and dry it in a pan. Then, in the same heated pan with the flour, add butter and, stirring constantly, keep the mixture on the heat for a few minutes. When the flour turns golden, slowly pour in the hot chicken broth. Stirring constantly, bring the mixture to a boil.
- Wheat flour: 1 tablespoon
- Butter: 2 tablespoons
- Chicken broth: 1 glass
3
Pour sour cream into the same pan, mix, and bring to a boil.
- Sour cream: 1 jar
4
Place the chopped chicken meat in portion molds, pour sour cream sauce over it, and sprinkle with grated cheese. Then drizzle melted butter on top and place the molds in the oven. Bake the julienne at about 180 degrees for 20-30 minutes. The dish can be served hot or cold.
- Chicken fillet: 400 g
- Sour cream: 1 jar
- Cheese: 100 g
- Butter: 2 tablespoons
- Salt: to taste