Chicken julienne with mushrooms and hard cheese
4 servings
60 minutes
Chicken julienne with mushrooms and hard cheese is a classic dish of European cuisine, distinguished by its tender texture and rich flavor. Its origin is linked to French gastronomic traditions, where julienne originally referred to finely sliced ingredients. In this recipe, juicy chicken fillet is combined with aromatic champignons and creamy sauce, creating a harmonious and soft taste. Baked under a golden crust of hard cheese, the julienne acquires an appetizing appearance and rich aroma. It is the perfect treat for a festive table or a cozy family dinner. Served in individual cocottes, it makes for convenient serving and adds a touch of sophistication. The dish pairs well with crispy baguette or fresh salads, highlighting its tenderness and creamy consistency.
1
Boil the chicken fillet until cooked and chop it finely. Clean and slice the mushrooms, and finely chop the onion.
- Chicken fillet: 200 g
- Champignons: 300 g
- Onion: 2 pieces
2
Fry the onion in vegetable oil, then add the mushrooms and fry until the water evaporates. Add the chicken fillet, season with salt and pepper, and remove from heat.
- Onion: 2 pieces
- Vegetable oil: 2 tablespoons
- Champignons: 300 g
- Chicken fillet: 200 g
- Salt: to taste
- Ground black pepper: to taste
3
In a dry pan, toast the flour until golden, add cream, season with salt and pepper, and bring to a boil. Combine with mushrooms and fillet, then remove from heat.
- Wheat flour: 2 tablespoons
- Cream 10%: 200 ml
- Salt: to taste
- Ground black pepper: to taste
4
Place the mixture in cocottes, sprinkle with grated cheese on top. Bake the julienne in the oven at 180 degrees for about 30 minutes.
- Hard cheese: 100 g