Julienne with chicken, mushrooms and sour cream
4 servings
45 minutes
Julienne with chicken, mushrooms, and sour cream is a refined dish of French cuisine that combines the tenderness of chicken fillet, the aroma of fried mushrooms, and the richness of creamy-sour sauce. The origins of julienne trace back to classic French gastronomy, where it often served as an appetizer that impresses with its rich flavor and appetizing cheese crust. The thick and rich sauce soaking the meat and mushrooms creates a unique combination of softness and creamy texture. Julienne is traditionally served in individual cocottes, making it not only delicious but also an elegant dish for festive tables. This culinary delight pairs perfectly with a glass of white wine and a crispy baguette, highlighting its sophistication and rich taste.
1
Chop boiled chicken meat, onion, and mushrooms. Fry the mushrooms and onion in vegetable oil, then add the meat. Season with salt and pepper.
- Chicken fillet: 250 g
- Onion: 1 head
- Fresh mushrooms: 300 g
- Vegetable oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Melt the butter, add flour. Fry, dilute with milk. Add sour cream, salt, pepper, and bring to a boil. Add grated cheese to the boiling sauce.
- Butter: 25 g
- Wheat flour: 2 tablespoons
- Milk: 100 ml
- Sour cream: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Hard cheese: 200 g
3
Place the mixture of meat, onion, and mushrooms in molds, pour with sauce, and put in a preheated oven at 180 degrees for 30 minutes.
- Chicken fillet: 250 g
- Onion: 1 head
- Fresh mushrooms: 300 g
- Sour cream: 300 g
- Hard cheese: 200 g