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Julienne with chicken and mushrooms in puff pastry

0
1764
Kitchen French
Calorie content 183.1 kcal
Portions 6 port.
Cooking time 50 minutes
Proteins * 9.3 gr.
Fats * 12.5 g
Carbohydrates* 22 gr.
* per 100 gr. product
Julienne with chicken and mushrooms in puff pastry
Content

Baskets stuffed with julienne are an amazingly tasty and beautifully designed dish that will decorate your festive table. Julienne perfectly combines fried mushrooms, onions and boiled chicken breast, stewed in a cream and sour cream sauce. For the original presentation of julienne, we will use puff pastry baskets - this is very convenient if you do not have cocotte makers or other forms for julienne at hand.

Ingredients

Cooking process

step 1 out of 8
Peel the onions, rinse and cut into small cubes. Put in a preheated pan with vegetable oil and fry over medium heat until golden brown.
step 2 out of 8
We wash the champignons in cool running water, put them on a kitchen towel and let them dry from the water. Then we cut the champignons into thin strips and send them to the pan with the mushrooms. Fry over medium heat until golden brown.
step 3 out of 8
We wash the chicken breast in cool running water, put it in a saucepan, fill it with water and put it on fire. Bring to a boil and boil until tender. Then put the breast on a cutting board and let it cool. Cut the cooled breast into small cubes.
step 4 out of 8
Put the chicken in a pan with mushrooms and onions, add salt and pepper, mix and fry over medium heat for a couple of minutes.
step 5 out of 8
At the next stage of cooking, add cream and sour cream mixed in a glass to the pan. Mix the ingredients well, simmer for 2-3 minutes and add flour. Once again, mix everything well and simmer over low heat until a thick mass is formed, not forgetting to stir constantly. Then we remove the julienne from the fire.
step 6 out of 8
Roll out the dough into a thin layer, 1-2 mm thick. We cut it into small squares so that they fit well into the forms. We fill the form with dough, forming a small basket out of it, and set to bake in an oven preheated to 180 degrees for 10-15 minutes.
step 7 out of 8
Then we take the baskets out of the oven, grease them a little with sour cream and put in a couple of tablespoons of julienne.
Sprinkle julienne on top with finely grated cheese and put it back in the oven and bake at 100 degrees for 5-10 minutes so that the dough is browned and the cheese melts.
step 8 out of 8
We take out the finished julienne from the oven, let it cool for 5-10 minutes, then take out the baskets with julienne from the molds. Put on a dish, decorate with herbs and serve. Bon Appetit!

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