Chicken and Mushroom Julienne Dinner Pots

The most delicious, appetizing, juicy, for the holiday table! Julienne with mushrooms and chicken is easy to prepare. Convenient serving in pots turns this dish from a holiday snack into a completely complete dinner. Serve it for two, with good wine. This is delicious!
cook time: 1h 40 min
Noah Merrick
Chicken and Mushroom Julienne Dinner Pots

Nutrition Facts (per serving)

200
Calories
13g
Fat
2g
Carbs
13g
Protein

Ingredients (4 portions)

Basic:

Chicken fillet 800 g
Champignon 500 g
Hard cheese 300 g
Onion 1 pc
Vegetable oil 2 tbsp
Ground black pepper to taste
Salt to taste

Sauce:

Cream 500 ml
Butter 80 g
Wheat flour 1.5 tbsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make julienne with mushrooms and chicken in pots? There is nothing complicated about this recipe. To begin, prepare the necessary ingredients according to the list.

Step 2

Step 2
Boil the chicken fillet in salted water until tender (about 25 minutes from the moment of boiling).

Step 3

Step 3
Cut the finished fillet into strips or small pieces.

Step 4

Step 4
Wash the champignons, dry and cut into slices. If the mushrooms are large, it is better to cut them in half and cut each half into slices. If you use frozen mushrooms, then take them with a reserve of one and a half times more, because when defrosting and frying there will be literally a handful of them left.

Step 5

Step 5
Peel the onion and cut into small cubes.

Step 6

Step 6
Grate the cheese on a coarse or medium grater.

Step 7

Step 7
Heat vegetable oil in a frying pan, add onion and fry, stirring, until transparent. Next, you can remove the onion from the pan, like I did, or leave it and fry further along with the mushrooms.

Step 8

Step 8
Place the mushrooms in the pan and fry, stirring, for 5-7 minutes until excess moisture evaporates. Finally, salt and pepper the mushrooms and stir.

Step 9

Step 9
Since I previously fried the onions separately, I put the prepared mushrooms in a bowl with the onions and stirred.

Step 10

Step 10
Now start making the creamy sauce. I use 20% fat cream, but you can use higher fat content. True, then the calorie content of the entire dish will change. The cream should preferably be at room temperature, so remove it from the refrigerator in advance.

Step 11

Step 11
In a dry frying pan, stirring, fry the flour over medium heat for 1-2 minutes. It is not necessary to wait for it to acquire a golden color. It is enough to wait until a bright aroma comes from the flour.

Step 12

Step 12
Add butter and stir. You will get a viscous boiling mixture.

Step 13

Step 13
While stirring constantly, pour in the cream and simmer the sauce until thickened, about 5 minutes. At first the sauce will be very liquid, but after boiling it will begin to thicken quite quickly.

Step 14

Step 14
At the end, add salt, pepper and stir.

Step 15

Step 15
Place chicken fillet in pots (I have a volume of 500 ml each). I had enough ingredients for 4 pots.

Step 16

Step 16
Distribute fried mushrooms and onions on top. If desired, you can mix the chicken with mushrooms.

Step 17

Step 17
Next, spread the cream sauce.

Step 18

Step 18
Sprinkle grated cheese on top. Bake the julienne in pots in an oven preheated to 180°C for about 20-25 minutes until a golden brown crust appears on the surface of the cheese. The exact baking time depends on the features of your oven.

Step 19

Step 19
Serve the finished julienne in pots straight from the oven. Bon appetit!

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