Chicken & Mushroom Julienne: Baked Creamy Delight

An appetizing French dish will decorate any holiday! Julienne cream, chicken, mushrooms under a cheese crust — who would refuse such a delicious dish? It can be prepared either in portions or in one large form. The appetizer is suitable for a festive feast and for dinner with the family.
cook time: 1h 30 min
Ethan Rowley
Chicken & Mushroom Julienne: Baked Creamy Delight

Nutrition Facts (per serving)

188
Calories
13g
Fat
3g
Carbs
10g
Protein

Ingredients (6 portions)

Basic:

Onion 2 pc
Salt to taste
Ground black pepper to taste
Nutmeg (pinch) to taste
Wheat flour 2 tbsp
Butter 50 g
Hard cheese 200 g
Chicken breasts 400 g
Vegetable oil 2 tbsp
Mushrooms 500 g
Cream 400 ml

Recipe instructions

Step 1

Step 1
How to cook julienne with cream? Prepare your food. Chicken meat can be taken from any part of the chicken, it doesn’t matter. Mushrooms can also be any — champignons, oyster mushrooms, forest mushrooms. The cream for the sauce is usually 20% fat. But others will also be suitable, only the calorie content of the dish will change, keep this in mind. I used cheddar cheese.

Step 2

Step 2
First of all, boil the chicken. To do this, place it in cold, clean water and place on low heat. Cook the chicken for 20 to 30 minutes, depending on the parts. The chest is smaller, the thighs are longer. Remove the finished chicken from the broth and cool. In some recipes, the chicken is not boiled, but fried. I prefer the boiled version.

Step 3

Step 3
Cut the onion into small cubes.

Step 4

Step 4
Clean the mushrooms from dirt by wiping them with a damp sponge. It is not recommended to wash mushrooms; they quickly absorb water and become watery. Cut the mushrooms into slices. In general, julienne took its name from the cutting method — into thin strips. And originally it was prepared this way, cutting chicken and mushrooms in this way. But now this is not a fundamental issue; you can cut it however you like.

Step 5

Step 5
Cut the cooled chicken meat into small pieces.

Step 6

Step 6
Heat a frying pan over low heat. Pour oil on it. Add onion. Fry the onion for 5 minutes until transparent. Then add mushrooms to it. Fry the mushrooms over medium heat, stirring occasionally. They will first give up a lot of liquid and then fry until golden brown. At the end of frying, add salt and pepper.

Step 7

Step 7
Add chicken to the mushrooms, stir, and after a couple of minutes remove from heat.

Step 8

Step 8
Letʼs prepare the sauce. Place a saucepan or thick-bottomed frying pan over low heat. Melt the butter in it. Add flour, salt, pepper and nutmeg. Stir vigorously and lightly fry the flour for a minute.

Step 9

Step 9
Pour in the cream in a thin stream. At the same time, actively mix the mass, achieving homogeneity. Also, with constant stirring, bring it until it thickens.

Step 10

Step 10
Add the sauce to the pan with the chicken and mushrooms. Stir.

Step 11

Step 11
Grate the cheese on a coarse grater.

Step 12

Step 12
Take baking molds — several small cocotte pans or one large one. Place chicken and mushrooms in them. This quantity of products is enough for 6 medium cocotte makers or 8 small ones. Mine are 10*5 cm in size.

Step 13

Step 13
Sprinkle everything with grated cheese on top.

Step 14

Step 14
Bake the julienne in the oven at 180°C for 20-25 minutes until golden brown. Julienne is served immediately on the table; it tastes best when hot.

Additional rubrics

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