Chicken breast and mushroom julienne in creamy sauce
6 servings
60 minutes
Julienne made from chicken breast and mushrooms in creamy sauce is an exquisite dish of French cuisine, embodying sophistication and harmony of flavors. The history of julienne is rooted in the French tradition of preparing finely sliced ingredients. Juicy pieces of chicken, tender mushrooms, and aromatic onions sautéed to a golden crust create a rich texture. The velvety sauce made from butter, flour, and milk adds softness and creamy richness to the dish. The finishing touch is a layer of melted cheese that forms an appetizing golden crust. Julienne is perfect for festive dinners and cozy home meals.
1
Fry the chicken breast, onion, and mushrooms separately, adding salt and pepper to taste.
- Chicken breast: 600 g
- Onion: 2 heads
- Mushrooms: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
Strain all the fried ingredients through a sieve to drain the oil.
3
Make the sauce: fry the flour, melt the butter, and mix.
- Wheat flour: 2 tablespoons
- Butter: 50 g
4
Bring the milk to a boil, remove from heat, and gradually pour into a cup with roasted flour and butter.
- Milk: 1.5 glass
5
Lay all the ingredients on a baking sheet, pour with sauce, and sprinkle with grated cheese.
- Chicken breast: 600 g
- Mushrooms: 500 g
- Onion: 2 heads
- Milk: 1.5 glass
- Butter: 50 g
- Wheat flour: 2 tablespoons
- Cheese: 200 g
6
Place in an oven preheated to 180 degrees for 15 minutes.
