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Julienne with chicken and mushrooms in the oven

Baked Chicken and Mushroom Julienne

Try this julienne once and you'll make it again and again! Among the many julienne recipes out there, this one stands out for how simple and quick it is. Instead of the traditional béchamel, it uses rich sour cream, blended right in with the chicken and mushroom juices. And it comes together in no time.

Maria

Recipe author

Julienne with chicken and mushrooms in the oven

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Composition / ingredients

Servings:

Chicken breast

600

White mushrooms

300

Sour cream (15-20% fat)

400

Hard cheese

100

Olive oil

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 52 % 13 g

Fats 44 % 11 g

Carbohydrates 4 % 1 g

158 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

Gather all the ingredients for the julienne. Fresh mushrooms are best here — frozen ones hold too much moisture, so at first there's too much water in the pan, and once it cooks off you're left with far fewer mushrooms than you need. So if you use frozen, buy extra, thaw them first, and squeeze out the liquid.
Step 2:

Wash, dry, and slice the mushrooms. If they're small, just halve them.
Step 3:

Rinse the chicken, pat it dry, and cut it into small cubes.
Step 4:

Grate the cheese on the coarse side of a grater. Use any cheese you like — an everyday mild cheese works, and so does Italian mozzarella.
Step 5:

Heat the olive oil in a skillet, add the chicken, and fry over high heat, stirring, for about 4 minutes, until the pieces turn white on all sides.
Step 6:

Once all the chicken has gone from pink to white, add the mushrooms and cook everything together, stirring, for 10 minutes, until the mushrooms are done. You don't have to brown it all — just cook the ingredients through. It's even better if a little juice from the mushrooms and chicken stays in the pan; combined with the sour cream, it makes a wonderful sauce that rivals a classic béchamel.
Step 7:

Usually, for julienne, the chicken and mushrooms are browned separately and combined at the end. But here I decided to experiment and add the mushrooms much earlier. The chicken and mushrooms each release their juices and cook in them, so everything in the pan soaks up that fragrant chicken-and-mushroom flavor. The dish comes out juicier, with more tender, aromatic chicken. Take the pan off the heat.
Step 8:

Pour in the sour cream (15 to 20% fat).
Step 9:

Season everything with salt and pepper and stir.
Step 10:

Divide the mixture among cocotte dishes or small ramekins.
Step 11:

Sprinkle the julienne with grated cheese and bake in an oven preheated to 350°F (180°C) for 5 to 7 minutes, or a little longer, until the cheese turns golden.
Step 12:

Serve the julienne hot, sprinkled with chopped fresh herbs. Enjoy!

Keep in mind that every oven is different, so your temperature and cooking time may vary a little from what's given here. Get to know your own oven for the best results with any baked dish.