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➠ Classic julienne in a pan

Classic julienne in a pan

1349

Kitchen French

Calorie content 209 kcal

Portions 4 port.

Cooking time 45 minutes

Proteins * 14.8 g

Fats * 11.4 gr.

Carbohydrates* 24.2 g

Content

As a rule, julienne is cooked in the oven, but not every stove is equipped with an oven. Julienne in a pan with chicken and mushrooms in a creamy sauce will compete well with a dish from the oven, moreover, it is often much more convenient to cook it on the stove in a pan.

Ingredients

Cooking process

Rinse the chicken and pat dry with paper towels. Cut the fillets into large pieces and place in the pan. Pour in some of the sunflower oil, fry the meat on both sides over medium heat and cool, cut into thin cubes or small cubes. In another frying pan, fry the peeled onions, cut into small cubes, separately in vegetable oil. Add chicken to the skillet with the onion.

Sort the champignons, peel off fine litter, wash. Cut them into slices, add to the pan and fry until tender.

Separately mix cream with wheat flour, stir well to remove lumps. Pour the sauce into the pan, add salt and ground pepper, mix. Add butter. Cook, stirring occasionally, 12-15 minutes.

Grate cheese coarsely and spread over the entire surface of the dish. Cover the pan with a lid and cook the julienne for another 3-4 minutes until the cheese is melted.