Classic julienne is a hot appetizer made of mushrooms, chicken, cream sauce and cheese. But the dish has many variations. Cream is replaced with sour cream or mayonnaise, different types of meat or seafood are used instead of poultry, and other vegetables are added to mushrooms.
The cooking method remains unchanged: the ingredients are fried, poured with sauce and baked in the oven. Julienne is served in special portion forms - cocotte makers or stuffed into tartlets, bread, pancakes or vegetables.
Regardless of the recipe you choose, follow a few simple rules to ensure the dish turns out perfect:
- Don't make the sauce too thick (it will reduce while baking) and make sure there are no lumps.
- Use only heavy cream and sour cream for the sauce, or add flour to it to prevent it from curdling.
- Choose high-quality, hard cheese that melts well, such as Gouda and Emmental. The taste and appearance of the snack largely depend on this ingredient.
- Leave some free space in the form. Liquid sauce and cheese will boil when baked and may overflow.
Classic julienne with chicken and mushrooms
Photo: ann_1101.mail.ru/ Depositphotos
Ingredients
- 350 g champignons;
- 120 g hard cheese;
- 1 onion;
- 350 g chicken breast;
- 2 tablespoons flour;
- salt, spices - to taste;
- 50 g butter;
- 200 ml heavy cream.
Preparation
Chop the champignons, grate the cheese, cut the onion and chicken. Don't mix anything. Dredge chicken breast pieces in flour. If desired, you can add a pinch of pepper to the flour.
Melt the butter in a thick-bottomed frying pan. Fry the chicken breast and onion over medium heat for 3-5 minutes, then add the mushrooms. Let the mushrooms cook and after 10 minutes pour in the cream. Add seasonings, stir and leave the julienne in the pan for another couple of minutes.
Remove the dish from the heat and place in a baking dish or several cocotte makers. Sprinkle generously with cheese and place in the oven. Bake the julienne for 10–15 minutes at 220°C.
Make it for the holiday
