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

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

1269

Kitchen French

Calorie content 172.3 kcal

Portions 6 port.

Cooking time 50 minutes

Proteins * 9.8 g

Fats * 12.5 g

Carbohydrates* 19.4 g

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

Content

Julienne with chicken and mushrooms is a great option for a delicious dinner with a family or a hot dish for a festive table, which can be prepared literally in an hour, and if you boil the chicken fillet in advance - no more than half an hour. Julienne perfectly combines boiled chicken, fried mushrooms with onions and creamy sour cream sauce. The serving of julienne baked in cocktails under a cheese crust always looks spectacular, and the julienne itself is appetizing!

Ingredients

Cooking process

Peel and rinse the onions. Cut in half lengthwise and cut into thin half rings.

We wash the champignons in running water and put them on a kitchen towel so that they dry from the water. Then cut the mushrooms into thin slices.

We wash the chicken fillet, put it in a saucepan, fill it with water and put it on the fire. Bring to a boil, reduce heat and boil in salted water until cooked for 20-25 minutes. When ready, remove the fillet from the pan and put it on a plate, let it cool slightly, then cut it into small cubes.

Pour flour into a dry preheated frying pan and fry until golden brown. Pour cream and sour cream into a saucepan, mix and put on low heat to heat up. Then add flour, salt and pepper to the cream with sour cream, mix and bring the sauce to a homogeneous thick consistency, and then remove from heat. If the sauce is lumpy, you can strain it through a sieve.

Put the onion in a preheated pan with olive oil, fry it until golden brown, then add the mushrooms and fry until the moisture evaporates. Then put the chopped chicken fillet in a pan, mix and fry over medium heat for 2-3 minutes. Finally, add the sauce to the pan, stir and remove from heat.