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➠ Julienne with chicken and mushrooms with sour cream in tartlets

Julienne with chicken and mushrooms with sour cream in tartlets

1634

Kitchen French

Calorie content 161.5 kcal

Portions 18 port.

Cooking time 50 minutes

Proteins * 11 gr.

Fats * 8.5 gr.

Carbohydrates* 21.7 g

Julienne with chicken and mushrooms with sour cream in tartlets

Content

The classic serving of julienne is carried out in cocotte makers or in pots. Today we offer you a recipe for making julienne with chicken, mushrooms and sour cream served in tartlets. Boiled chicken fillet is ideally combined with fried mushrooms, and sour cream sauce successfully emphasizes the juiciness and taste of the main ingredients.

Ingredients

Cooking process

We wash the mushrooms under running water and put them on a kitchen towel so that they dry from the water, then cut them into thin slices and put them in a preheated pan with vegetable oil. Fry until the liquid evaporates.

We wash the chicken fillet under running water, put in a saucepan and boil until tender. Then we take it out of the pan and put it on a plate so that it cools down a little. Then we disassemble it into thin fibers. We send the chicken fillet to the pan with the mushrooms and fry for 3-5 minutes.

Put the butter in a saucepan, put it on medium heat and dissolve it. Then pour flour into the butter, stirring the ingredients vigorously with a whisk so that there are no lumps.

Then add warm milk in a thin stream into the butter-flour mixture, stirring without stopping, cook until thickened and remove from heat. Add sour cream, salt and pepper to the cooled sauce, mix the ingredients well again.

Put the filling into the tartlets, pour generously with the sauce and sprinkle with finely grated cheese. We put to bake in the oven at 180 degrees for 10-15 minutes.