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Julienne with chicken and mushrooms with cream in the oven

Chicken and Mushroom Julienne with Cream, Baked

This appetizing French dish dresses up any celebration! Julienne — creamy chicken and mushrooms under a cheese crust — who could turn down such a delicious dish? You can make it in individual portions or in one large dish. It works as both a party appetizer and a family dinner.

katushafin

Recipe author

Julienne with chicken and mushrooms with cream in the oven

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Composition / ingredients

Servings:

Chicken breasts

400

Mushrooms

500

Onion

Hard cheese

200

Cream

400

Flour

Butter

Vegetable oil

Nutmeg (a pinch)

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 38 % 10 g

Fats 50 % 13 g

Carbohydrates 12 % 3 g

187 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

How do you make julienne with cream? Gather the ingredients. The chicken can come from any part of the bird — it doesn't matter. The mushrooms can be any kind too: button, oyster, or wild. For the sauce, 20%-fat cream is usual, but others work as well — only the calorie count of the dish will change, so keep that in mind. I used cheddar cheese.
Step 2:

First, boil the chicken. Put it in cold clean water and set it over low heat. Cook the chicken for 20 to 30 minutes, depending on the cut — breast less, thighs longer. Take the cooked chicken out of the broth and let it cool. In some recipes the chicken is fried rather than boiled; I prefer the boiled version.
Step 3:

Cut the onion into small cubes.
Step 4:

Clean the dirt off the mushrooms by wiping them with a damp sponge. Washing mushrooms isn't recommended — they quickly soak up water and turn watery. Cut the mushrooms into slices. Incidentally, julienne takes its name from the cutting method — thin julienne strips. Originally it was made exactly that way, cutting the chicken and mushrooms into matchsticks. But these days it's not a strict rule; you can cut them however you like.
Step 5:

Cut the cooled chicken into small pieces.
Step 6:

Heat a skillet over low heat. Pour in the oil. Add the onion. Sauté the onion for 5 minutes until translucent. Then add the mushrooms. Fry the mushrooms over medium heat, stirring occasionally. They'll release a lot of liquid first, then brown to a golden crust. At the end of frying, add salt and pepper.
Step 7:

Add the chicken to the mushrooms, stir, and take it off the heat after a couple of minutes.
Step 8:

Make the sauce. Set a sauté pan or heavy-bottomed skillet over low heat. Melt the butter in it. Add the flour, salt, pepper, and nutmeg. Stir briskly and lightly toast the flour for a minute.
Step 9:

Pour in the cream in a thin stream, stirring briskly to keep it smooth. Stirring constantly, bring it to a thickened consistency.
Step 10:

Add the sauce to the chicken and mushrooms in the pan. Stir.
Step 11:

Grate the cheese on the coarse side of a grater.
Step 12:

Take your baking dishes — several small cocottes (ramekins) or one large dish. Fill them with the chicken and mushrooms. This amount of ingredients is enough for 6 medium cocottes or 8 small ones. Mine are 10 × 5 cm.
Step 13:

Sprinkle the grated cheese over the top.
Step 14:

Bake the julienne in the oven at 180°C for 20–25 minutes, until golden. Serve the julienne right away — it's tastiest hot.

Keep in mind that everyone's oven is different. The temperature and cooking time may differ from those given in the recipe. To make any baked dish a success, take advantage of helpful information about the quirks of ovens!