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➠ Julienne with chicken, mushrooms, cream and sour cream in the oven

Julienne with chicken, mushrooms, cream and sour cream in the oven

738

Kitchen French

Calorie content 165.5 kcal

Portions 4 port.

Cooking time 50 minutes

Proteins * 13.1 gr.

Fats * 9.8 g

Carbohydrates* 22.3 gr.

Julienne with chicken, mushrooms, cream and sour cream in the oven

Content

Do you love julienne the way we love him? Creamy, with the addition of chicken fillet and fried mushrooms, it will become a great hot dish on the festive table. Cooked in small cocotte makers, it can be garnished with herbs and served individually for each guest.

Ingredients

Chicken fillet 300 gr. Fresh champignons 300 - 400 gr. Sour cream 15% 150-200 ml. Parmesan cheese 100 g Wheat flour 1 tbsp Salt taste Ground black pepper 1 pinch Vegetable oil 2 - 3 tbsp

Cooking process

Peel and rinse the onions, cut them in half lengthwise and cut into small cubes. We wash the champignons, put them on a kitchen towel and let them dry from the water for 5-10 minutes.

We wash the chicken fillet under running water, remove the films. Cut the fillet as small as possible, or pass it through a meat grinder.

Pour a little vegetable oil into a preheated pan and spread the chicken fillet, add salt and pepper and fry and simmer it over low heat until tender.

Add vegetable oil to another preheated pan and spread the mushrooms, fry them over medium heat until the liquid evaporates, then add onions to them. Stir and fry for 3-4 minutes. Salt and pepper before turning off. Combine fried fillet and onion with mushrooms in one pan.

Let's start making the sauce: pour flour into a dry frying pan and fry it over medium heat for 1-2 minutes. After the flour acquires a golden hue, add sour cream, salt and stir, bring the sauce to a homogeneous thick consistency. If lumps have formed in the sauce, you can strain it through a sieve.

Add the sauce to the chicken with mushrooms, add half of the finely grated cheese and mix.

Lay the julienne into cocotte makers or molds, sprinkle with the remaining cheese on top. We put the julienne to bake in an oven preheated to 180 degrees for 15-20 minutes.

When ready, remove the form with julienne from the oven, put it on a wire rack or stand and leave it for 5-10 minutes to cool down a little. Then decorate the julienne with a sprig of greens and serve, bon appetit!