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.
1
Prepare all the ingredients.
2
Grind the dried mushrooms in a mortar or coffee grinder.
- Dried porcini mushrooms: 10 g
3
Fry the chicken fillet in vegetable oil on both sides until golden brown.
- Chicken fillet: 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.
- Chicken fillet: 250 g
6
Slice the onion into thin strips. Mince the garlic.
- Onion: 200 g
- Garlic: 2 cloves
7
Heat vegetable oil in a pan and fry the onion until golden.
- Vegetable oil: 60 ml
8
Slice the mushrooms thinly and add them to the pan. Fry for about 5 minutes, stirring.
- Button mushrooms: 300 g
9
Add garlic and chopped white mushrooms. Fry for 30 seconds and remove from heat.
- Garlic: 2 cloves
- Dried porcini mushrooms: 10 g
10
Melt butter in a saucepan and mix with flour over medium heat.
- Butter: 30 g
- Wheat flour: 30 g
11
Pour in the milk and bring to thickness while stirring with a whisk.
- Milk: 400 ml
12
Grate the cheese on a fine grater.
- 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.
- Chicken fillet: 250 g
- Button mushrooms: 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.
- Hard cheese: 80 g
