Categories
Blanks for the winter
  1. home
  2. ➠ Second course recipes
  3. ➠ Second courses for every day
  4. ➠ Julienne with cream

Julienne with cream

0
1129
Kitchen French
Calorie content 169.6 kcal
Portions 6 port.
Cooking time 70 minutes
Proteins * 11.1 gr.
Fats * 8.7 g
Carbohydrates* 22.6 gr.
* per 100 gr. product
Julienne with cream
Content

Julienne is a portioned hot dish that is baked in the oven. This dish is served in cocotte dishes - forms in which julienne is baked. The creamy snack is juicy with an appetizing cheese crust.

Ingredients

Cooking process

step 1 out of 15
Prepare the necessary foods for the cream julienne.
step 2 out of 15
Wash the chicken fillet thoroughly, place in a saucepan, cover with cold water, bring to a boil, remove the resulting foam. Simmer over low heat for about 20 minutes.
step 3 out of 15
Cool the finished chicken and cut into medium-sized pieces.
step 4 out of 15
Peel the onions and chop finely.
step 5 out of 15
Peel the champignons and chop finely.
step 6 out of 15
Heat the pan well, pour in a small amount of vegetable oil, put finely chopped onions and fry until soft.
step 7 out of 15
Add chopped champignons and fry until the resulting mushroom juice has evaporated.
step 8 out of 15
Add chopped chicken, season with salt and pepper, stir and remove from heat.
step 9 out of 15
Take the second frying pan. Heat well, add wheat flour and fry in a dry skillet.
step 10 out of 15
Add the cream, stirring constantly with a whisk, and bring to a boil. Season with salt and pepper. Mix well.
step 11 out of 15
Transfer the cooked meat with mushrooms to the creamy sauce, stir well and remove from heat.
step 12 out of 15
Grate hard cheese on a coarse grater.
step 13 out of 15
Place prepared mixture in metal or ceramic cocotte makers, or use ceramic portioned baking dishes.
step 14 out of 15
Sprinkle with grated cheese on top and place in an oven preheated to 180 degrees for 10-15 minutes.
step 15 out of 15
Serve the finished julienne with cream. The dish turns out to be very tasty and tender with a baked cheese crust.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *