Julienne with champignons and tender chicken fillet
5 servings
40 minutes
Julienne with mushrooms and tender chicken fillet is a classic of European cuisine, an exquisite combination of creamy sauce, mushrooms, and tender meat. The dish gets its name from the French culinary term 'julienne,' meaning thinly sliced. However, in Russian cuisine, julienne has transformed into a hot appetizer baked under a golden cheese crust. Its delicate, rich flavor captivates from the first spoonful: mushrooms add a light earthy note to the dish, cream creates a velvety texture, and nutmeg adds a subtle spicy hint. Julienne is perfect for festive tables and is served in individual cocottes, making it elegant and convenient for serving. This dish is a gastronomic delight that can enhance any meal.
1
Cut the chicken fillet into small pieces.
- Chicken fillet: 500 g
2
Slightly brown on both sides in butter.
- Butter: to taste
3
Cut the mushrooms into cubes and finely chop the onion.
- Champignons: 500 g
- Onion: 2 heads
4
Sauté the onion and mushrooms in butter (or vegetable oil, but butter is tastier) until they are soft and the onion is translucent.
- Butter: to taste
5
Heat the cream in a saucepan, add salt, pepper, and nutmeg.
- Cream 33%: 200 ml
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: 1 teaspoon
6
Add mushrooms and onion to the pot with sauce, mix well, and keep on the heat for another 2-3 minutes.
- Champignons: 500 g
- Onion: 2 heads
7
Place the chicken fillet in cocottes for julienne or in the dish you will use to cook, then pour over with creamy sauce with mushrooms and onions.
- Chicken fillet: 500 g
8
Sprinkle grated cheese on a medium grater to cover the entire surface of the dish.
- Cheese: 120 g
9
Place in a preheated oven at 200 degrees and bake for 15-20 minutes.