Julienne with chicken and mushrooms with sour cream in a pan
0
5066
Kitchen
French
Calorie content
194.7 kcal
Portions
4 port.
Cooking time
50 minutes
Proteins *
14.7 g
Fats *
10.7 g
Carbohydrates*
20.8 g
Julienne in a pan is one of the simplified options for cooking julienne. Chicken, mushrooms and onions are fried in stages in a pan with butter, after which they are stewed in a creamy sour cream sauce. The amazing taste of julienne is completed by grated cheese, with which we sprinkle the julienne and leave it on the stove for a couple of minutes so that it melts and evenly spreads over the julienne.
Ingredients
Cooking process
Peel the onions, rinse and chop them into small cubes. Then put it in a pan with the chicken and fry until golden brown. Rinse the champignons and put them on a kitchen towel so that they dry from the water, then chop them into thin slices. Add the mushrooms to the pan to the onions and chicken and fry over medium heat until the liquid has completely evaporated.
In a separate bowl, mix sour cream, flour, salt and pepper, mix until smooth and add the mixture to the pan, stir and simmer over low heat until thick sauce. Then sprinkle the julienne with cheese grated on a coarse grater and close the lid. Leave the julienne to simmer for 3-5 minutes over low heat.