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Classic julienne with chicken

Classic Chicken Julienne

Try this delicious French-style hot appetizer! Classic chicken julienne made this way will come out great even for the most inexperienced cook. The method combines sautéing with simmering in a béchamel sauce, which not only saves time but also lets you prep the main components ahead — then all that's left before serving is a quick bake.

naniki

Recipe author

Composition / ingredients

Servings:

Chicken fillet

250

Mushrooms

250

Sunflower oil

Onion

Wheat flour

Cream

250

Salt

Hard cheese

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 8 g

Fats 50 % 12 g

Carbohydrates 17 % 4 g

177 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 50 min

Step 1:

How do you make chicken julienne? Gather the ingredients from the list. If your mushrooms are frozen like mine, thaw them slightly — no need to fully defrost, since we'll be frying them anyway. Trim, rinse, and pat the chicken dry.
Step 2:

Cut the chicken breast into small dice.
Step 3:

Peel the onion and cut it into small dice as well.
Step 4:

Cut the mushrooms just as small (porcini are ideal, but button or honey mushrooms are common choices). Thaw them slightly first if you're using frozen.
Step 5:

Heat a skillet with the oil on the stove. Sauté the onion, then add the mushrooms and cook until all the liquid has cooked off.
Step 6:

Add the chicken pieces and sauté everything together quickly.
Step 7:

Dust the mixture with a layer of flour. Take the pan off the heat and stir so the flour is evenly distributed.
Step 8:

Pour in the cream and stir it in off the heat so no lumps form.
Step 9:

Return the pan to the stove and bring the contents to a boil. Simmer the mushrooms and chicken in the béchamel sauce you've made. You can even keep this mixture in the fridge, ready to go, for up to a day!
Step 10:

Grate the cheese on a fine or medium grater.
Step 11:

Preheat the oven to 350°F (180°C). Divide the creamy mixture among cocotte dishes or individual ramekins.
Step 12:

Top generously with the cheese and bake in the preheated oven for 15–20 minutes.
Step 13:

Classic chicken julienne is ready!
Step 14:

Serve straight from the oven! Enjoy!

Chicken julienne is very easy to make with this recipe. I picked it up from a chef on a cooking blog. I really liked the streamlined approach, which doesn't compromise the result at all. The julienne comes out incredibly tasty, appetizing, and juicy.
Keep in mind that every oven is different. Your temperature and time may vary from what's given in the recipe. For any baked dish to turn out well, it helps to know your own oven's quirks.
You can replace the cream with sour cream or high-fat milk.