Julienne with chicken and mushrooms in the oven

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients to make julienne. It is better to use fresh mushrooms for the dish, since frozen ones contain too much moisture and when frying in your pan there will be too much water at first, and after its evaporation the volume of mushrooms will be much less than necessary. Therefore, if you use frozen mushrooms, take them with a reserve, defrost them beforehand and squeeze them out.

2. Step 2:

   

   Wash, dry and slice the mushrooms. If the mushrooms are small, you can just cut them in half.

3. Step 3:

   

   Wash the chicken fillet, dry it and cut it into small cubes.

4. Step 4:

   

   Grate the cheese on a coarse grater. You can use any cheese to taste. The usual "Russian" will also do", and Italian mozzarella.

5. Step 5:

   

   Heat the vegetable oil in a frying pan, put the chicken and fry, stirring, over high heat for about 4 minutes until the fillet is covered with a white crust on all sides.

6. Step 6:

   

   When the whole chicken turns pink to white, add mushrooms to the pan and fry everything together, stirring, for 10 minutes until the mushrooms are ready. It is not necessary to bring everything to the appearance of a golden crust. It is enough just to bring the ingredients to readiness. If a little juice from mushrooms and chicken remains in the pan, it will be even better. Together with sour cream, you will get a wonderful sauce that is not inferior in taste to the classic Bechamel.

8. Step 7:

   

   In general, usually for Julienne, chicken and mushrooms are fried until golden brown separately, and at the end they are combined. But in this recipe I decided to experiment and added mushrooms much earlier. Chicken and mushrooms each secrete their own juices and stew in them. Thus, the entire contents of the frying pan are soaked with fragrant chicken and mushroom juice. The dish turns out juicier, the chicken pieces are more tender and fragrant. Remove the pan from the heat.

9. Step 8:

   

   Pour sour cream with a fat content of 15 to 20% into the pan.

10. Step 9:

    

    Season everything with salt, pepper and mix.

11. Step 10:

    

    Spread out the resulting mass on cocotnits or small pots for baking.

12. Step 11:

    

    Sprinkle Julienne with grated cheese and place in a preheated 180 ° C oven for 5-7 minutes or a little longer until a golden crust appears on the cheese.

13. Step 12:

    

    Serve julienne hot, sprinkled with chopped herbs. Bon appetit!