Julienne with chicken and mushrooms
6 servings
120 minutes
Julienne with chicken and mushrooms is a refined dish of Russian cuisine that combines tender chicken fillet, aromatic mushrooms, and a rich creamy sauce. Its roots trace back to the 19th century when the 'julienne' cutting method emerged in France and later transformed into baked appetizers in Russia. The dish has a rich, soft flavor where cream and cheese provide a creamy texture while mushrooms add a hint of spiciness. Baked to a golden crust, julienne is served in cocottes, making it not only delicious but also aesthetically pleasing. Ideal for festive tables or cozy family dinners. It pairs best with fresh bread and light salads, and its velvety taste leaves a pleasant aftertaste that makes you savor every bite again.
1
Boil the chicken fillet until cooked, then cut it into small cubes when it cools.
- Chicken fillet: 500 g
2
Chop the mushrooms, place them in a pan, and sauté a little.
- Fresh champignons: 300 g
3
Chop the onion finely, add to the mushrooms, and fry until cooked.
- Onion: 2 pieces
4
Add the fillet, season with salt and pepper, mix, and remove from heat.
- Chicken fillet: 500 g
5
Lightly toast the flour in a dry pan. Add cream, season with salt and pepper. Bring to a boil.
- Wheat flour: 2 tablespoons
- Cream: 300 ml
6
Add chicken with mushrooms, stir, and remove from heat.
- Chicken fillet: 500 g
- Fresh champignons: 300 g
7
Place the obtained mass in cocottes, sprinkle with grated cheese on top. Bake in the oven at 180 degrees (about 30 minutes) until golden brown.
- Cheese: 200 g