Julienne with chicken, mushrooms and cheese
4 servings
60 minutes
Julienne with chicken, mushrooms, and cheese is a refined dish of French cuisine that embodies the harmony of flavors and textures. Its history traces back to classic French gastronomy, where julienne refers to the method of cutting ingredients. Tender chicken fillet, juicy champignons, and aromatic onion come together in a unified ensemble to create a rich taste. The sauce made from sour cream and flour adds creaminess to the dish, while the baked cheese on top forms an appetizing golden crust. Julienne is served in cocottes—small portioned dishes—making it perfect for festive tables. It is enjoyed as an appetizer or a light hot dish, savoring the softness of chicken, mushroom aroma, and exquisite texture of melted cheese.
1
Boil the chicken for 20-25 minutes and cut it into small pieces.
- Chicken breast fillet: 500 g
2
We also cut mushrooms, but only raw.
- Button mushrooms: 500 g
3
Finely chop the onion and sauté in vegetable oil (preferably olive) until golden, then add the mushrooms. Fry until all the liquid evaporates.
- Onion: 1 piece
- Button mushrooms: 500 g
4
Add the chicken and mix.
5
In a dry pan, fry the flour until golden, add sour cream (you can also add a little milk or mayonnaise), mix to avoid lumps. Season with salt and pepper.
- Wheat flour: 2 tablespoons
- Sour cream: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
6
Add the sauce to the previously prepared chicken-mushroom-onion mixture. Mix, then distribute into cocottes. If you don't have them, you can use clay pots or a regular ovenproof skillet.
- Chicken breast fillet: 500 g
- Button mushrooms: 500 g
- Onion: 1 piece
7
Grate the cheese on a large grater and sprinkle on top. Bake in the oven at 180 degrees until golden brown.
- Cheese: 100 g
