Chicken julienne in a creamy sauce with a golden Parmesan crust
4 servings
25 minutes
Chicken julienne in creamy sauce with a golden crust of parmesan is an exquisite dish of French cuisine that combines the tenderness of chicken fillet and the rich flavor of creamy sauce. This recipe originates from the traditions of classic French gastronomy, where julienne is a method of cutting ingredients and baking them in aromatic sauce. The cream gives the dish a velvety texture, while parmesan creates an appetizing crispy crust. A light acidity from lemon juice enhances the chicken's flavor, and a pinch of paprika adds spiciness. The dish is perfect for a cozy family dinner or a festive feast, and its rich taste harmonizes well with a glass of white wine. Served hot straight from the oven, it impresses with its tenderness and aroma.
1
Preheat the oven to 200 degrees. Lightly grease the individual cocotte dishes or one baking dish.
- Butter: 120 g
2
Place flour and softened butter in different plates. Cut the chicken into small strips.
- Wheat flour: 0.5 glass
- Butter: 120 g
- Chicken fillet: 500 g
3
Dip the chicken pieces first in flour, then in butter. Place them in cocottes.
- Chicken fillet: 500 g
- Wheat flour: 0.5 glass
- Butter: 120 g
4
Sprinkle the chicken with lemon juice, salt, and pepper.
- Lemon juice: 2 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
5
Fill the cocottes with cream, sprinkle with parmesan on top, then add paprika.
- Cream 40%: 1 glass
- Grated Parmesan cheese: 60 g
- Paprika: to taste
6
Bake until done and golden brown for about 20 minutes.
7
Serve hot.