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➠ Julienne with chicken and mushrooms with cream in the oven

Julienne with chicken and mushrooms with cream in the oven

849

Kitchen French

Calorie content 189.3 kcal

Portions 8 port.

Cooking time 45 minutes

Proteins * 12.3 gr.

Fats * 12.9 gr.

Carbohydrates* 26.1 gr.

Julienne with chicken and mushrooms with cream in the oven

Content

Julienne is a traditional hot appetizer made from chicken fillet, mushrooms and onions, in a delicate creamy sauce, baked in small tins under a brown cheese crust. Thanks to the creamy sauce, the julienne is tender in consistency and has an amazing creamy taste that goes well with chicken and mushrooms.

Ingredients

Fresh champignons 300 gr. Chicken fillet 2 pcs. Onion 1 PC. Wheat flour 1 tbsp Cream 20% 300 ml. Parmesan cheese 100 g Olive oil 2 tbsp Ground black pepper 1 pinch Salt taste

Cooking process

We wash the chicken fillet in running water, put it in a saucepan, fill it with water and put it on high heat. Bring to a boil, reduce the heat and boil the fillets until tender within 20 minutes. Then we take the fillet out of the water onto a cutting board or plate and leave it for 15-20 minutes to cool. Disassemble the cooled fillet into thin fibers.

Peel the onions, rinse and chop them into small cubes.

Put the onion in a preheated pan with olive oil and fry for 2-3 minutes until soft.

We wash the mushrooms in running water, put them on a kitchen towel so that they dry for 5-7 minutes. Then put the mushrooms in a pan with onions and fry over medium heat until the liquid evaporates completely.

When the mushrooms are fried, sprinkle the vegetables with flour and mix well. Then add cream in a thin stream, mix and heat over low heat until thick.