Chicken and Mushroom Julienne in Bechamel Sauce (No Butter)

Try a delicious hot appetizer in French! Everyone can make julienne with chicken and mushrooms without butter! The cooking technology combines frying and stewing in bechamel sauce. This allows you to prepare the main ingredients ahead of time, and just bake the dish before serving.
cook time: 50 min
Chloe Benton
Chicken and Mushroom Julienne in Bechamel Sauce (No Butter)

Nutrition Facts (per serving)

178
Calories
12g
Fat
4g
Carbs
8g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Wheat flour 1 tbsp
Hard cheese 30 g
Bulb onions 1 pc
Mushrooms 250 g
Chicken fillet 250 g
Cream 250 ml
Sunflower oil 50 g

Recipe instructions

Step 1

Step 1
How to make julienne with chicken and mushrooms without butter? Take the products from the list. If you have frozen mushrooms like I do, defrost them slightly. Donʼt try too hard because weʼll be frying them anyway. Clean the chicken, wash and dry.

Step 2

Step 2
Cut the chicken fillet into small cubes.

Step 3

Step 3
Peel the onion and also cut into small cubes.

Step 4

Step 4
Thaw the mushrooms (ideally white, but often champignons or honey mushrooms are used), if you use frozen ones, and chop them just as finely.

Step 5

Step 5
Heat a frying pan with vegetable oil on the stove. Now fry the onion in oil, add the mushrooms and fry until all the liquid has evaporated.

Step 6

Step 6
Add the chicken pieces and quickly fry everything together.

Step 7

Step 7
Sprinkle the roast with a layer of flour. Remove the pan from the heat and stir to distribute the flour evenly.

Step 8

Step 8
Pour in the cream, stir without putting it on the stove to prevent lumps from forming.

Step 9

Step 9
Return the pan to the stove and bring its contents to a boil. Cook the mushrooms and chicken in the resulting bechamel sauce. This preparation can be left in the refrigerator “until required” even for a day!

Step 10

Step 10
Grate the cheese on a fine or medium grater.

Step 11

Step 11
Preheat the oven to 180C. Before baking in the oven, place the sauce mixture into cocotte makers or portioned baking dishes.

Step 12

Step 12
Sprinkle generously with cheese on top and place in a preheated oven for 15-20 minutes.

Step 13

Step 13
Classic chicken julienne is ready!

Step 14

Step 14
Serve straight from the oven! Have fun!

Additional rubrics

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