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➠ Julienne with chicken and mushrooms with cream in a pan

Julienne with chicken and mushrooms with cream in a pan

1826

Kitchen French

Calorie content 172.7 kcal

Portions 4 port.

Cooking time 60 minutes

Proteins * 9.8 g

Fats * 11.5 g

Carbohydrates* 25.1 g

Julienne with chicken and mushrooms with cream in a pan

Content

Fragrant julienne under a cheese crust is a great option for a family or holiday dinner. Hearty, moderately salty, with pleasant creamy notes, julienne, by the way, will act as a hot snack. This time we offer a quick cooking option - in a frying pan. This will not affect the taste of julienne, only the form of presentation will change.

Ingredients

Chicken fillet 2 pcs. Onion 3 pcs. Vegetable oil 2 - 3 tbsp Fresh champignons 600 gr. Salt taste Ground black pepper 1 pinch Cream 33% or Cream 30% 300 ml. Wheat flour 4 tablespoons Butter 60 gr.

Cooking process

We wash the chicken fillet in running water, dry it with a paper towel and cut into thin strips. Put in a preheated pan with vegetable oil and fry over medium heat until tender. Then add onion chopped into small cubes to the chicken in the pan and fry until golden brown.

We wash the champignons under running water, put them on a kitchen towel and leave them for 5-10 minutes to dry from the water. Then cut the mushrooms into thin slices and put them in a pan with the onions and chicken, fry until the liquid evaporates.

Then add flour, butter, salt and pepper to the julienne, mix and pour the cream. Heat over low heat until the sauce thickens.

Rub the cheese on a coarse grater. Put the julienne in a small skillet, sprinkle with cheese, cover and leave on low heat for 7-10 minutes to melt the cheese.