Julien is a delicious and delicious dish originally from France. The harmonious combination of chicken, mushrooms and a delicate creamy taste make julienne one of the most popular dishes in cafes and restaurants.
Ingredients for making julienne:
- 0, 4-0, 5 kg chicken fillet;
- 0.3 kg of fresh mushrooms;
- 0.2 kg of white onions;
- 0.2 kg of grated Gouda cheese;
- 0.3 liters of heavy cream (sour cream can be used);
- 2 tbsp white flour;
- pepper and salt;
- sunflower oil.
Cooking julienne with chicken and mushrooms
1. Fry peeled and finely chopped onions in oil until golden brown.
2. Then add finely chopped mushrooms to the onion, stir and fry until the liquid evaporates.
3. Optionally, but not too coarsely chop the chicken fillet and pour into the pan with onions and mushrooms. Add pepper and salt, stir and fry until half cooked.
4. In a dry frying pan, fry the flour, then pour the cream and boil this mixture a little. You can add salt if necessary.
5. Mix the thickened creamy mass with chicken and mushrooms, put in pots with a volume of 0.5-0.6 liters (two should be enough).
6. Pour 100 grams of grated cheese into each pot on top and put in the oven for about half an hour. Julienne can be served in pots, or it can be divided into smaller portions.
