Julienne with chicken and mushrooms

8 servings

60 minutes

Julienne with chicken and mushrooms is a refined dish of Russian cuisine that comes from French gastronomy. Its delicate taste and aroma make it an ideal option for a festive table. Slices of chicken fillet, champignons, and porcini mushrooms sautéed with onions and garlic are combined with a velvety milk sauce and sour cream, adding depth to the flavor. Topped with grated cheese, the julienne acquires an appetizing golden crust in the oven. This combination of tender chicken, rich mushroom flavor, and light creamy texture makes it a beloved delicacy served in small cocottes. Julienne pairs wonderfully with crispy baguette or light salads, enhancing its rich taste.

Energy value per serving

• Calories: 276.8
• Proteins: 14.8g
• Fats: 19.9g
• Carbohydrates: 10.3g

Ingredients

• Dried porcini mushrooms: 10 g
• Chicken fillet ""Petelinka"": 250 g
• Onion: 200 g
• Garlic: 2 clove
• Vegetable oil: 60 ml
• Champignons: 300 g
• Milk: 400 ml
• Butter: 30 g
• Wheat flour: 30 g
• Sour cream: 200 g
• Hard cheese: 80 g
• Salt: to taste
• Ground black pepper: to taste
• Nutmeg: to taste

Cooking steps

1. Prepare all the ingredients.

2. Grind the dried mushrooms in a mortar or coffee grinder.

   Required ingredients:

   • Dried porcini mushrooms: 10 g

3. Fry the chicken fillet in vegetable oil on both sides until golden brown.

   Required ingredients:

   • Chicken fillet ""Petelinka"": 250 g
   • Vegetable oil: 60 ml

4. Transfer to a baking sheet and cook in an oven preheated to 180 degrees for 8 minutes.

5. Cut the prepared fillet into strips.

   Required ingredients:

   • Chicken fillet ""Petelinka"": 250 g

6. Slice the onion into thin strips. Mince the garlic.

   Required ingredients:

   • Onion: 200 g
   • Garlic: 2 cloves

7. Heat vegetable oil in a pan and fry the onion until golden.

   Required ingredients:

   • Vegetable oil: 60 ml

8. Slice the mushrooms thinly and add them to the pan. Fry for about 5 minutes, stirring.

   Required ingredients:

   • Champignons: 300 g

9. Add garlic and chopped white mushrooms. Fry for 30 seconds and remove from heat.

   Required ingredients:

   • Garlic: 2 cloves
   • Dried porcini mushrooms: 10 g

10. Melt butter in a saucepan and mix with flour over medium heat.

    Required ingredients:

    • Butter: 30 g
    • Wheat flour: 30 g

11. Pour in the milk and bring to thickness while stirring with a whisk.

    Required ingredients:

    • Milk: 400 ml

12. Grate the cheese on a fine grater.

    Required ingredients:

    • Hard cheese: 80 g

13. Mix the milk sauce with chicken and mushrooms, add sour cream and some cheese, season with salt and pepper to taste, and add nutmeg.

    Required ingredients:

    • Chicken fillet ""Petelinka"": 250 g
    • Champignons: 300 g
    • Sour cream: 200 g
    • Hard cheese: 80 g
    • Salt:  to taste
    • Ground black pepper:  to taste
    • Nutmeg:  to taste

14. Divide the julienne into cocottes, sprinkle with cheese, and place in an oven preheated to 200 degrees for 8-10 minutes or until the cheese turns into a pleasant golden crust.

    Required ingredients:

    • Hard cheese: 80 g