Julienne is a fairly famous dish. It's easy to cook, very satisfying and delicious. You can buy ingredients for making julienne at any store or supermarket. For all its simplicity, this dish will delight you both at a family dinner and at a gala dinner.
To prepare 4-6 servings, we need:
- Chicken fillet 400 g.
- forest mushrooms, mushrooms 200-300 g are also suitable for us.
- onions 300g.
- cheese, you can use any of the hard varieties 150-200 g.
- sour cream of medium fat content 150 g.
- a tablespoon of flour
- butter 50-100 g.
- we need vegetable oil for frying
- salt
- freshly ground black pepper
Preparation
Cut the chicken fillet into small cubes. Peel and cut the onions into small cubes. The mushrooms must first be cleaned and washed, after which the forest mushrooms must be boiled for 10 minutes (be sure to cut too large mushrooms into several parts). Having boiled the mushrooms, we put them in a prepared colander so that the excess water is glass, and then we cut them into small pieces. If you use oyster mushroom or champignon, you do not need to cook them, just cut into small cubes.
We heat the pan by adding vegetable oil, put the chopped mushrooms there, not forgetting to salt, and fry until all excess liquid (mushroom juice) evaporates.
Pour the chopped onion into the pan and fry for another 3 minutes.
Next, add the chopped chicken fillet, sprinkle with salt and pepper and fry over high heat for another 4 minutes. Then add a piece of butter and fry for no more than 3 minutes, remembering to stir occasionally.
If we use oyster mushroom or champignon, then it is better to fry them after the onion or simultaneously with the onion, over high heat.
Without waiting until all the butter is fried, add flour there and mix again. After one minute of vigorous stirring, add sour cream, stir and put the pan on low heat.
Bringing to a boil, do not remove from the heat for just a couple of minutes, remembering to stir, so that our dish does not burn and cook evenly.
To complete the preparation of the dish, lay out the cocotte makers, if you do not have such forms, you can simply use baskets or buns, removing the crumb from the middle in advance. Cover the julienne with grated cheese on top.
We bake in an oven preheated to 180 degrees for 5-10 minutes, so that the cheese melts and a golden crust appears.
