The name “julienne” in relation to a dish of chicken and mushrooms, baked under cheese, is nothing more than a pleasant illusion that we treat ourselves to an exquisite dish of high French cuisine. In an unknown way, this word got into the name of a completely non-French and even completely non-traditional dish, but I must say there is a certain amount of French chic in it: mushrooms, delicate creamy taste, roasting in the oven (remembering creme brulee, right?) not the characteristic features of the culinary traditions of France? Even restaurants of different levels do not disdain Julienne, and given the simplicity of its preparation, he, and even more so should be on the list of "crown" dishes of a self-respecting hostess.
- chicken meat (fillet) - 400 g;
- 200 g of champignons;
- hard cheese - 200 g;
- 1 onion;
- sour cream;
- salt and spices.
1. Prepare the ingredients for the preparation of Julien. Mushrooms are washed in water, and the chicken fillet is boiled beforehand.
2. Clean and chop the onion.
3. Mushrooms also cut into cubes.
4. Put mushrooms on a heated pan (with one drop of oil) and wait until moisture is evaporated from them. After adding chopped onions and a little more oil. If you do the opposite, onion slices can eventually burn.
5. Chicken fillet cut into not too large cubes.
6. Pour chopped boiled meat into the pan to the other products.
7. Add a few tablespoons of sour cream. Stir, salt and season to taste.
8. Fold the resulting mass into molds for julienne.
9. Liberally sprinkle with grated cheese. Sent to the oven, preheating it to 200 degrees, for 10 minutes.
10. Chicken and mushroom julienne can now be served on the table. You can decorate the finished dish with a sprig of greenery.