home
➠ Second course recipes
➠ Second courses for every day
➠ Julienne with chicken and mushrooms with cream in pots

Julienne with chicken and mushrooms with cream in pots

5554

Kitchen French

Calorie content 170.4 kcal

Portions 6 port.

Cooking time 60 minutes

Proteins * 11.1 gr.

Fats * 11.6 gr.

Carbohydrates* 23.5 g

Julienne with chicken and mushrooms with cream in pots

Content

Today we will prepare a delicious and tender julienne from chicken fillet with mushrooms and onions, baked in pots. We will use cream to make the sauce, so the julienne will have a delicate texture and creamy taste. Serving julienne in pots is a great option for a portioned hot dish that will always look spectacular and festive.

Ingredients

Chicken fillet 500 gr. Fresh champignons 300 gr. Onion 200 gr. Parmesan cheese 200 gr. Cream 26% or Cream 20% 300 - 350 gr. Wheat flour 2 tbsp Salt taste Ground black pepper 1 pinch Vegetable oil 2 - 3 tbsp

Cooking process

We wash the chicken fillet in running water, remove the films and place in a saucepan. Add water, put on high heat and bring to a boil. Then we reduce the heat and boil the fillets until cooked for 20-25 minutes.

Remove the finished fillet from the pan and put it on a cutting board, leave it for 15-20 minutes to cool the fillet. Then cut the fillet into small cubes.

Peel the onions, rinse and cut into small cubes.

We wash the champignons under running water, put them on a kitchen towel and let them dry for 5-10 minutes. Then cut the mushrooms into small cubes.

Put the chopped onion in a preheated pan with vegetable oil and fry it until golden brown, then add the chopped mushrooms to the onion, mix and fry until the liquid evaporates. Then add the chicken fillet, salt and pepper to the pan, mix and remove from heat.

Pour flour into a dry preheated frying pan and fry it over medium heat until golden brown. Then pour the cream into the pan, stir and bring to a boil. Then add the chicken fillet with onions and mushrooms. Mix and remove from heat.

We put the julienne in pots, filling them to the very top, after which we sprinkle it with cheese grated on a fine grater. We put the pots in the oven on the wire rack and bake the julienne at 180 degrees for 15-18 minutes.