Composition / ingredients
Step-by-step cooking
Step 1:
How to cook julienne with chicken? Take the products from the list. If you have frozen mushrooms like mine, defrost them slightly. Don't try too hard, because we're going to fry them anyway. Peel, wash and dry the chicken.
Step 2:
Cut chicken fillet into small cubes.
Step 3:
Peel the onion and cut it into small cubes too.
Step 4:
Mushrooms (ideally white, but often take champignons or honey mushrooms) slightly defrost, if you take ice cream, and cut as finely.
Step 5:
Preheat a frying pan with vegetable oil on the stove. Now fry the onion in oil, add the mushrooms and fry until all the liquid evaporates.
Step 6:
Add the chicken pieces and fry everything together quickly.
Step 7:
Sprinkle the toasting with a layer of flour. After removing the pan from the heat, stir so that the flour is evenly distributed.
Step 8:
Pour in the cream, stir without putting it on the stove so that no lumps form.
Step 9:
Return the pan to the stove and bring its contents to a boil. Cook the mushrooms and chicken in the resulting bechamel sauce. This blank can be left in the refrigerator "on demand" even for a day!
Step 10:
Grate the cheese on a fine or medium grater.
Step 11:
Preheat the oven to 180C. Before baking in the oven, spread the sauce mass in cocotnits or in serving molds for baking.
Step 12:
Sprinkle cheese generously on top and put it in a preheated oven for 15-20 minutes.
Step 13:
Classic julienne with chicken is ready!
Step 14:
Serve immediately from the oven! Have a nice day!
Chicken julienne is very easy to cook according to this recipe. I "got hold" of this recipe from one of the chefs on one of the culinary blogs. I really liked the simplified approach to cooking, which absolutely does not affect the result. Julienne turns out to be the tastiest, appetizing, juicy.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Cream can be replaced with sour cream or high-fat milk.
Caloric content of the products possible in the composition of the dish
- Forest mushrooms - 21 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
