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Julienne with chicken and mushrooms


Julienne with chicken and mushroomsName julienne (julien) went from the French julienne thatmeans "July." In the French cooking in the summer season, it was decided to prepare soups, for which young vegetables were cut in a special way - very thinly, thin straws. However, in the Russian cuisine, it is customary to call julienes a special group of second courses or snacks, which are often cooked with mushrooms, vegetables, fish, seafood or meat. Serve the julienne hot.





Ingredients:



  • chicken fillet - 700-800 g

  • champignons - 500 g

  • sour cream or cream - 300 g

  • onion - 1 pc.

  • Cheese hard (low-melting) - 200 g

  • greens - 1 beam

  • salt


Preparation:



  1. Onion finely chopped and fried until golden brown.

  2. Chicken fillet cut into pieces 3x3 cm and send in a frying pan with onions, fry this mass for another 10 minutes.

  3. Cut the mushrooms into thin slices and add to the chicken and onions. Fry until all the water has gone.

  4. After add sour cream. Fry constantly stirring until sour cream thickens.

  5. Spread out the resulting mass of pots or coconuts.

  6. Grate the cheese or cut into small strips.

  7. Mass in the pots to sprinkle with cheese and send to the oven for 5-10 minutes, until the cheese melts or baked.

  8. Then sprinkle with herbs.


Julien is ready. Bon Appetit!


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