Chicken Julienne with Mushrooms
An aromatic, juicy and tender dish that is perfect for a festive table. From these ingredients, you can prepare 6 portions in 200 ml cocottes.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- chicken fillet 500 g
- champignons 300 g
- onion 200 g
- cheese 200 g
- cream or sour cream 300-350 g
- flour 2
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 14
Boil the chicken fillet until cooked (the process takes about 20 minutes after boiling).
Step 2 of 14
Cool the meat and chop it finely.
Step 3 of 14
Finely chop the onion.
Step 4 of 14
Clean the mushrooms and chop them finely.
Step 5 of 14
Sauté the chopped onion in vegetable oil.
Step 6 of 14
Add the mushrooms to the onion. Fry until all liquid has evaporated (about 10–15 minutes).
Step 7 of 14
Add the fillet to the pan, salt, pepper and mix. Remove from heat.
Step 8 of 14
Lightly toast the flour in a dry pan.
Step 9 of 14
Pour in the cream, add salt and pepper. Bring the mixture to a boil.
Step 10 of 14
Combine the sauce with the mushrooms and fillet. Mix and remove from heat.
Step 11 of 14
Grate the cheese using a coarse grater.
Step 12 of 14
Distribute the mixture into cocottes (small heat-resistant ramekins with a handle, ceramic or metal).
Step 13 of 14
Sprinkle cheese on top (without covering with a lid).
Step 14 of 14
Place in the oven. Bake at a temperature of 180 degrees until golden brown (about 15 minutes).