Julienne with mushrooms and chicken
4 servings
90 minutes
The recipe is taken from the magazine "1000 tips for the cook.
1
First, you need to prepare the creamy sauce.
2
For this, heat the flour in a dry pan for a minute, stirring constantly.
- Wheat flour: 1 tablespoon
3
Add butter to the flour and sauté, stirring for another minute.
- Butter: 20 g
4
Remove from heat. Heat the cream separately (do not boil!). Add flour, mix, and bring to a boil.
- Cream 20%: 200 ml
5
Add nutmeg, mix well — the sauce is ready.
- Nutmeg: 0.3 teaspoon
6
Prepare the mushrooms: fully defrost, wash well.
- White mushrooms: 350 g
7
Rinse the chicken fillet, dry it with a paper towel, and cut it into thin pieces.
- Chicken fillet: 250 g
8
Finely chop the onion and sauté until translucent in vegetable oil.
- Onion: 1 head
- Vegetable oil: 2 tablespoons
9
Add chicken and mushrooms to the onion, season with salt and pepper, mix, and fry until all the moisture evaporates from the mushrooms.
- Salt: to taste
- Ground black pepper: to taste
10
Place the meat and mushroom mixture in baking dishes (can bake in one or portioned), lightly greased with oil.
11
Pour the prepared sauce over the forms so that it just barely covers the chicken.
- Cream 20%: 200 ml
12
Grate hard cheese on a coarse grater and generously sprinkle it over the chicken with mushrooms.
- Hard cheese: 100 g
13
Place pieces of mushrooms on top and bake in the oven for 10 minutes at 200 degrees (if using glass or ceramic dishes, preheating the oven is not necessary to prevent the dishes from cracking).
- White mushrooms: 350 g
14
Garnish with fresh basil leaves or other greens to taste when serving.
- Basil: to taste