Julienne with chicken and mushrooms with cream in the oven

Step-by-step cooking

1. Step 1:

   

   How to cook julienne with cream? Prepare the products. Chicken meat can be taken from any part of the chicken, it does not matter. Mushrooms can also be any - champignons, oyster mushrooms, forest mushrooms. Cream for the sauce is usually taken 20% fat content. But others will also work, only the calorie content of the dish will change, keep this in mind. I took cheddar cheese.

2. Step 2:

   

   Boil the chicken first. To do this, put it in cold clean water and put it on a small fire. Cook the chicken for 20 to 30 minutes, depending on the parts. Breast - less, thighs - longer. Remove the finished chicken from the broth and cool. In some recipes, the chicken is not boiled, but fried. I like the boiled version better.

3. Step 3:

   

   Cut the onion into small cubes.

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 plates. In general, Julien took its name from the method of slicing - thin straws. And initially it was cooked this way, slicing chicken and mushrooms in this way. But now this is not a matter of principle, you can cut as you like.

5. Step 5:

   

   Cut the cooled chicken meat into small pieces.

6. Step 6:

   

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

7. Step 7:

   

   Put the chicken meat to the mushrooms, stir, and remove from the heat after a couple of minutes.

9. Step 8:

   

   Prepare the sauce. Put a saucepan or frying pan with a thick bottom on a small fire. Melt the butter in it. Add flour, salt, pepper and nutmeg. Stir actively and lightly fry the flour for a minute.

10. Step 9:

    

    Pour the cream in a thin stream. At the same time, actively mix the mass, achieving uniformity. Also, with constant stirring, bring it to a thickening.

11. Step 10:

    

    Add the sauce to the chicken and mushrooms in the pan. Mix it up.

12. Step 11:

    

    Grate the cheese on a coarse grater.

13. Step 12:

    

    Take baking molds - several small cocotnits or one large one. Put the chicken and mushrooms in them. This amount of products will be enough for 6 medium cocotnits or 8 small ones. Mine are 10*5 cm in size.

14. Step 13:

    

    Sprinkle everything with grated cheese on top.

15. Step 14:

    

    Bake 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.