Julienne is one of the most famous hot snacks in Russia. The history of this dish comes from French cuisine. Julienne can be cooked with seafood, mushrooms, but the most famous ingredient in this dish is chicken.
It is necessary
-
- 200 g of chicken;
- 100 g of mushrooms;
- 1 onion;
- vegetable oil;
- 50 g of cheese;
- 1 cup heavy cream
- 1 tbsp. l. flour;
- 30 g butter;
- a pinch of nutmeg;
- salt.
Instructions
Step 1
Take chicken fillet, preferably not frozen, but chilled. Cover it with cling film and beat with a special hammer. Then cut the meat into cubes with a side of about 1 cm. Heat the olive oil or sunflower oil in a pan and fry the chicken pieces in it for 3-5 minutes, until the outside is browned and the inside is cooked.
Step 2
Finely chop fresh mushrooms - champignons or honey mushrooms. Chop the onion. Fry it all in the same pan where you cooked the chicken earlier. Then mix all the ingredients. Put them in special tins - cocotte makers or other small baking containers, pre-oiled. The filling should be no more than two-thirds of the pan's volume.
Step 3
Make a creamy stew sauce. Heat the flour in a frying pan, then add the butter to it. Cook over medium heat, stirring constantly, no more than two minutes. Heat heavy cream and add flour and butter mixture to it. Stir the resulting sauce on the stove until the flour is completely dissolved. Season the mixture with salt and pepper, add nutmeg if desired.
Step 4
Pour the sauce over the mixture of mushrooms and chicken, stir. Grate the cheese on a coarse grater. Sprinkle it over the julienne and place it in an oven preheated to 180 degrees for no more than five minutes. Serve hot in portioned cocotte makers. Fresh greens will suit him as an accompaniment.
Step 5
You can make edible julienne molds if you like. For this, ready-made or self-baked sand baskets are suitable. They can also be made from softened and baked bread crumb.
