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➠ Julienne with chicken and mushrooms with sour cream in a pan

Julienne with chicken and mushrooms with sour cream in a pan

5066

Kitchen French

Calorie content 194.7 kcal

Portions 4 port.

Cooking time 50 minutes

Proteins * 14.7 g

Fats * 10.7 g

Carbohydrates* 20.8 g

Julienne with chicken and mushrooms with sour cream in a pan

Content

Julienne in a pan is one of the simplified options for cooking julienne. Chicken, mushrooms and onions are fried in stages in a pan with butter, after which they are stewed in a creamy sour cream sauce. The amazing taste of julienne is completed by grated cheese, with which we sprinkle the julienne and leave it on the stove for a couple of minutes so that it melts and evenly spreads over the julienne.

Ingredients

Chicken fillet 600 gr. Onion 100 g Fresh champignons 400 gr. Parmesan cheese 200 gr. Sour cream 15% 250 g Butter 30 gr. Wheat flour 2 - 3 tbsp Salt taste Ground black pepper 1 pinch

Cooking process

We wash the chicken fillet in cool running water, put it on a paper towel and dry the fillet a little. Then we put it on a cutting board and cut into small cubes. Put butter in a preheated pan and fry the fillets over medium heat until tender.

Peel the onions, rinse and chop them into small cubes. Then put it in a pan with the chicken and fry until golden brown. Rinse the champignons and put them on a kitchen towel so that they dry from the water, then chop them into thin slices. Add the mushrooms to the pan to the onions and chicken and fry over medium heat until the liquid has completely evaporated.

In a separate bowl, mix sour cream, flour, salt and pepper, mix until smooth and add the mixture to the pan, stir and simmer over low heat until thick sauce. Then sprinkle the julienne with cheese grated on a coarse grater and close the lid. Leave the julienne to simmer for 3-5 minutes over low heat.