Chicken julienne with mushrooms

2 servings

15 minutes

Chicken julienne with mushrooms is a delicate and aromatic dish of French cuisine that has captivated gourmets worldwide. Its origin is linked to the tradition of baking ingredients in sauce, creating a harmony of flavors and textures. The combination of juicy chicken, fragrant mushrooms, and rich béchamel sauce makes it true gastronomic poetry. The spicy notes of garlic and nutmeg highlight the depth of flavor, while melted mozzarella adds creamy tenderness. Baked in cocottes, julienne transforms into an elegant hot appetizer that pairs perfectly with a glass of white wine or fresh crispy baguette. This dish, filled with coziness and sophistication, will adorn any dinner table, awakening gastronomic admiration from the very first bite.

Energy value per serving

• Calories: 357.6
• Proteins: 17.1g
• Fats: 28.7g
• Carbohydrates: 11g

Ingredients

• Mozzarella cheese: 50 g
• Chicken: 90 g
• Champignons: 60 g
• Milk: 200 ml
• Wheat flour: 12 g
• Nutmeg: 0 g
• Butter: 30 g
• Thyme: 2 g
• Garlic: 1 clove

Cooking steps

1. Cut the chicken into thin strips, chop the mushrooms finely, and grate the cheese on a coarse grater.

   Required ingredients:

   • Chicken: 90 g
   • Champignons: 60 g
   • Mozzarella cheese: 50 g

2. Crush, clean, and finely chop the garlic, separating the thyme leaves from the stems.

   Required ingredients:

   • Garlic: 1 clove
   • Thyme: 2 g

3. Heat 2 tablespoons of vegetable oil in a pan and fry the chicken for 1 minute on high heat, then reduce the heat, add mushrooms and garlic, and fry for another 2 minutes.

   Required ingredients:

   • Chicken: 90 g
   • Champignons: 60 g
   • Garlic: 1 clove

4. Add half the thyme leaves, season with salt and pepper, mix, and remove from heat.

   Required ingredients:

   • Thyme: 2 g
   • Thyme: 2 g

5. For béchamel sauce, roast flour in a dry pan over low heat until golden, add butter, mix and pour in cold milk, bring to a boil while whisking to avoid lumps, add nutmeg, lightly salt and pepper, remove from heat.

   Required ingredients:

   • Wheat flour: 12 g
   • Butter: 30 g
   • Milk: 200 ml
   • Nutmeg: 0 g

6. Place the chicken with mushrooms and garlic in a cocotte, pour with béchamel sauce, sprinkle with cheese, and bake in a preheated oven at 200 degrees for 5 minutes.

   Required ingredients:

   • Chicken: 90 g
   • Champignons: 60 g
   • Garlic: 1 clove
   • Wheat flour: 12 g
   • Butter: 30 g
   • Milk: 200 ml
   • Nutmeg: 0 g
   • Mozzarella cheese: 50 g

7. Serve, sprinkled with the remaining thyme leaves.

   Required ingredients:

   • Thyme: 2 g