home
➠ Second course recipes
➠ Second courses for every day
➠ Julienne in the oven

Julienne in the oven

966

Kitchen French

Calorie content 176.4 kcal

Portions 4 port.

Cooking time 75 minutes

Proteins * 9.2 g

Fats * 9.1 gr.

Carbohydrates* 17.9 gr.

Content

By tradition, any julienne is baked in the oven immediately in portioned containers so that the integrity of the brown cheese crust, under which the mushrooms or meat in the béchamel sauce are hidden, is not disturbed. But in France, julienne is not called such a fragrant casserole at all, but the method of cutting young vegetables - into thin strips or thin rings, thanks to which any vegetable dish is brought to readiness very quickly. And today we will cook a very tender and mouth-watering julienne with heavy cream, chicken and mushrooms.

Ingredients

Fresh champignons 400 gr. Chicken breast 2 pcs. Onion 1 PC. Cream 20% 150 ml. Ground black pepper taste Salt taste Cheese 100 g Wheat flour 1 tbsp

Cooking process

Boil the chicken breast in the broth until tender, adding salt and spices, as well as aromatic roots for taste. This will take you no more than 25 minutes after the breast has boiled.

Cut the peeled onion into small cubes or strips, then fry it in vegetable oil until transparent.

Cut the mushrooms into small slices or cubes, add them to the onion and fry all together for a couple of minutes, then salt to taste.

Add flour to the pan, stir so that there are no lumps. Fry everything together for a couple more minutes, stirring occasionally, until the flour takes on a caramel color.

Add heavy cream to the skillet, you can buy special cream for the sauce. Simmer the mushrooms in cream over low heat for about 5 minutes to thicken the sauce. Season the mushroom sauce with salt and spices to taste.

Disassemble the chicken fillet with your hands into fibers or cut into cubes (you can not boil the fillet, but fry it raw, chop it very finely, and then stew it along with the mushrooms in the sauce).

Combine the meat with mushroom sauce in a frying pan. Arrange the julienne over the cocotte makers.

Sprinkle each cocotte on top with a thick layer of grated cheese. Bake the julienne in an oven heated to 180-200 degrees for 15 minutes or under the grill until the cheese turns into a beautiful, golden brown crust. For the same purpose, you can use a microwave oven with the "Grill" function. Rosy julienne is served hot.

Bon Appetit!