Julienne is a rather famous dish. It’s easy to cook, it is very satisfying and tasty. Ingredients for making julienne can be bought at any store or supermarket. For all its simplicity, this dish will delight you both at a family dinner and at a gala dinner.
Pick your recipe
To prepare 4-6 servings, we need:
- Chicken fillet 400 g.
- forest mushrooms, champignons 200-300 g are also suitable for us
- onions 300g.
- cheese, you can use any of the hard varieties of 150-200 g.
- sour cream of average fat content of 150 g.
- a tablespoon of flour
- butter 50-100 g.
- we need vegetable oil for frying
- salt
- freshly ground black pepper
Cooking
Cut the chicken into small cubes. Peel the onions and cut into small cubes. Mushrooms must first be cleaned and washed, after which forest mushrooms must be cooked for 10 minutes (be sure to cut too large mushrooms into several parts). After boiling the mushrooms, we discard them on a pre-prepared colander so that the excess water is in the glass, 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 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, 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, without forgetting to stir occasionally.
If we use oyster mushroom or champignon, then it is better to fry them after the onion or at the same time with the onion, over high heat.
Without waiting for all the butter to fry, add flour to the same place and mix again. After one minute of strong stirring, add sour cream, mix and put the pan on low heat.
Bringing to a boil, do not remove from the fire for just a couple of minutes, while not forgetting to stir so that our dish does not burn and cook evenly.
To complete the preparation of the dishes, we arrange them in cocotte makers, if you do not have such shapes, you can simply use baskets or rolls, having previously removed the crumb from the middle. Top the julienne with grated cheese.
We bake in an oven preheated to 180 degrees for 5-10 minutes, so that the cheese melts and a golden crust appears.