Julienne
8 servings
60 minutes
If you cut the meat into strips, you will already have julienne, because in fact julienne is not a dish, but a way of cutting products into strips. But you can go further: mix chicken meat with mushrooms and sauce, and then bake in cocotte makers. Actually , this is the usual look and taste of julienne as an appetizer.
1
Prepare the necessary ingredients.
2
Fry the onion in vegetable oil until transparent.
- Onion: 200 g
- Vegetable oil: 50 ml
3
Add mushrooms to it and fry until all the water from the mushrooms evaporates.
- Champignons: 300 g
4
Fry the chicken fillet in vegetable oil until lightly golden, then place it in an oven preheated to 180 degrees for 8 minutes.
- Chicken fillet: 500 g
- Vegetable oil: 50 ml
5
Fry the flour with 30 grams of butter in a saucepan.
- Wheat flour: 20 g
- Butter: 30 g
6
When the mixture starts to darken, add milk and mix thoroughly with a whisk. If the sauce is too thick, add a little milk. When the sauce thickens, add sour cream, stir, and remove from heat.
- Milk: 375 ml
- Sour cream: 250 g
- Salt: to taste
- Ground black pepper: to taste
7
Cut the chicken into julienne, that is, into strips.
8
Mix the mushrooms with chicken and sauce and keep on the heat for a couple more minutes. Transfer the contents of the pan to cocottes.
- Champignons: 300 g
- Chicken fillet: 500 g
9
Sprinkle the cocottes with cheese grated on a coarse grater.
- Hard cheese: 200 g
10
Place in an oven preheated to 180 degrees and bake for 20-30 minutes until the cheese is golden brown.
- Hard cheese: 200 g