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Julienne without mushrooms

Chicken Julienne (No Mushrooms)

Julienne is easy to make, and the result is a real treat. The word "julienne" usually brings mushrooms to mind, and the most common version is exactly that — mushrooms and chicken. But if you don't have mushrooms on hand, that's no reason to miss out on this wonderful hot appetizer. A single chicken breast is all you need.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken breast

400

Cream (10%)

200

Hard cheese

100

Flour

Butter

Chicken seasoning (dry blend)

0.5

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 17 g

Fats 38 % 13 g

Carbohydrates 12 % 4 g

221 kcal

GI: 33 / 0 / 67

Cooking method

Cooking time: 40 min

Step 1:

How do you make chicken julienne without mushrooms? Gather the ingredients. You'll need: chicken breast, cheese, cream, butter, flour, chicken seasoning, ground black pepper, and salt.
Step 2:

Whisk the flour into the cream, mixing thoroughly so there are no lumps.
Step 3:

Add the chicken seasoning, salt, and pepper to the cream-and-flour mixture. Stir to combine.
Step 4:

Rinse the chicken breast, pat it dry, and cut it into strips.
Step 5:

Melt the butter in a skillet and fry the chicken over high heat, stirring, for about 10 minutes, until golden.
Step 6:

Grate the cheese on the coarse side of a grater.
Step 7:

Pour the cream-and-flour mixture into the pan with the chicken. Bring to a boil, stirring. Simmer over medium heat for about 2 minutes; the sauce should thicken. If it gets too thick, thin it with a little milk or cream.
Step 8:

Divide the chicken and cream sauce among small ramekins (cocottes).
Step 9:

Sprinkle the grated cheese over the top. Bake the julienne in an oven preheated to 350°F (180°C) for about 10 minutes, until the cheese turns golden.
Step 10:

Serve the julienne right away, while it's hot. Enjoy!

"Julienne" (from the French julienne) originally refers to a technique for cutting young vegetables into thin strips, typically used in summer for French soups and salads. In modern cooking, the term describes the cold prep — slicing — of vegetables meant for soups or sauces, which gives the most delicate texture or speeds up cooking for young vegetables and their shoots. In practice, julienne most often means cutting root vegetables into thin strips and slicing onions and tomatoes into thin rings. Salads of such thinly cut vegetables are called juliennes, and a soup made with vegetables cut this way is a julienne soup. In Russia, though, "julienne" refers to a dish of mushrooms baked in sour cream or cream under a cheese crust (usually in a cocotte dish). Chicken and seafood julienne are very popular too.
For tips, tricks, and all the most useful advice, read the article: "Cream and sour cream in a cream sauce: how to keep them from curdling?"
Keep in mind that every oven is different. The temperature and cooking time may vary from what's in the recipe. To make any baked dish a success, check out our helpful guide on how ovens behave!
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the ideal pan for different dishes, read more here.