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Julienne in a frying pan

2224

Kitchen French

Calorie content 258.9 kcal

Portions 4 port.

Cooking time 50 minutes

Proteins * 13.9 gr.

Fats * 17.6 gr.

Carbohydrates* 18.1 gr.

Content

Everyone is familiar and recognizable julienne, cooked in individual forms in the oven. This is a classic version of the dish, in stages, with separate preparation of the sauce and baking. But it can be simplified a little without sacrificing taste and made in a skillet on the stove. The sequence and ingredients are detailed in the step-by-step recipe.

Ingredients

Cooking process

We wash the chicken fillet, dry it with paper towels, cut off the veins and cartilages. Cut the fillet into small pieces.

We wipe the champignons with a damp cloth and cut them into longitudinal slices. If the mushrooms are large, it is better to cut the mushrooms in half before cutting into slices.

Peel, wash and dry onions. Cut into small cubes.

Rub the cheese on a fine grater.

Put the pan on the stove, pour a little olive oil and heat until hot. Put the pieces of chicken fillet and fry on medium-high temperature with constant stirring for five minutes.

Pour chopped onion into a frying pan, mix it with chicken pieces and continue to fry for another five minutes.

Finally, add the chopped champignons, mix and cook for five to seven minutes. At the end of frying, add salt, grated nutmeg and black pepper to taste.

After the specified time has elapsed, pour the fried ingredients with cream, mix and cover with grated cheese. After adding the cheese, you no longer need to stir. We close the pan with a lid and cook at low temperature for two to three minutes. We remove from the stove to stop the temperature effect.