Julienne is a popular dish, but it is difficult and time-consuming to prepare. Moreover, special dishes - cocottes - are needed for the classic appetizer. For those who do not want to struggle with portioned serving, there is a no less tasty way to prepare it. Try making julienne with cream in a pan.
Ingredients
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Chicken thigh fillet - 2-3 pcs.
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Cream - 350 ml
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Mushrooms - 600 g.
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Flour - 1 tbsp.
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Hard cheese - 150-200 g.
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Onion - 1 pc.
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Oil - 3 tbsp.
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Salt - to taste
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Ground black pepper - to taste
Preparation
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Take the chicken fillet and cut it into pieces about 1.5-2 cm.
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Finely chop the onion.
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Take a large frying pan. Pour vegetable oil into it and fry the meat over medium heat for about 5 minutes.
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Now let's deal with the mushrooms. The champignons need to be sliced thinly. It is this method of slicing that gives julienne its name. In French cuisine, this word refers to thin slices of vegetables.
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When the chicken is browned, add salt and pepper. Stew for another 2-3 minutes.
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Remove the frying pan from the heat. Transfer the cooked fillet to a separate dish.
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Now place the onion in the frying pan that had the chicken. Fry it for 1-2 minutes. No additional oil is needed.
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Add the prepared mushrooms to the onion. Fry until all the water evaporates.
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Take the cream and add the flour to it. Mix well to avoid lumps.
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In the frying pan with the mushrooms, add the chicken and pour in the cream with flour.
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Mix thoroughly and cook for 5 minutes, stirring.
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Take the cheese and grate it on a coarse grater.
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When the cream thickens, sprinkle our mixture with cheese.
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Let it simmer under a lid on low heat for 2-5 minutes, until the cheese melts.
Serving
This julienne can be served as a standalone dish. However, it is also acceptable to add a side dish. For example, rice or mashed potatoes. It will be even tastier if you pour mushroom sauce over the side dish. Remember that julienne is served very hot! Otherwise, the cheese will harden and stop being stretchy.
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