Julienne with chicken and mushrooms in the oven

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

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

2. STEP 2

   

   Wash the champignons, dry and cut into slices. If the mushrooms are small, you can simply cut them in half.

3. STEP 3

   

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

4. STEP 4

   

   Grate the cheese on a coarse grater. You can use any cheese you like. Both regular “Russian” and Italian mozzarella will do.

5. STEP 5

   

   Heat the vegetable oil in a frying pan, add 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 all the chicken turns pink to white, add the mushrooms to the pan and fry everything together, stirring, for 10 minutes until the champignons are ready. It is not necessary to cook everything until golden brown. It’s enough just to bring the ingredients to readiness. If there is some juice left in the pan from the mushrooms and chicken, it will be even better. Together with sour cream you will get a wonderful sauce that is not inferior in taste to classic Bechamel.

7. STEP 7

   

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

8. STEP 8

   

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

9. STEP 9

   

   Salt, pepper and mix everything.

10. STEP 10

    

    Divide the resulting mass into cocotte makers or small baking pots.

11. STEP 11

    

    Sprinkle the julienne with grated cheese and place in an oven preheated to 180°C for 5-7 minutes or a little longer until the cheese has a golden crust.

12. STEP 12

    

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

Comments on the recipe

Dina

13.08.2023

5

Nice recipe, thanks. I’ll also share my favorite version of julienne without chicken, where milk is used instead of sour cream. A tender and satisfying dish!

Marjoram

13.08.2023

4.6

It's very easy to prepare and it turns out very tasty. Consolidation! Julienne with chicken and mushrooms in the oven can be prepared in the oven or microwave. The dish always turns out delicious, satisfying and delicious! The recipe is easy to understand and does not require much time or money. You can serve the appetizer for a snack, everyday or holiday table. Thank you very much!

piharev11

13.08.2023

4.9

The question arose whether to close the pots before the oven or not?

Maria

13.08.2023

4.5

No need. You need to see whether the cheese has melted or not. After all, the julienne itself is already ready. We put it in the oven just for the cheese crust.