Julienne with mushrooms and chicken in pots

Step-by-step cooking

1. Step 1:

   

   How to make julienne with mushrooms and chicken in pots? There is nothing complicated in this recipe. First, prepare the necessary ingredients according to the list.

2. Step 2:

   

   Boil chicken fillet in salted water until tender (about 25 minutes from the moment of boiling).

3. Step 3:

   

   Cut the finished fillet into strips or small pieces.

4. Step 4:

   

   Wash the champignons, dry them and cut them into plates. If the mushrooms are large, it is better to cut them in half and cut each half into plates. If you use frozen mushrooms, then take them with a margin, one and a half times more, because when defrosting and frying them, literally a handful will remain.

5. Step 5:

   

   Peel the onion and cut into small cubes.

6. Step 6:

   

   Grate the cheese on a coarse or medium grater.

7. Step 7:

   

   Heat the vegetable oil in a frying pan, put the onion and fry, stirring, until transparent. Next, you can take the onion out of the pan, as I did, or leave it and fry it further along with the mushrooms.

8. Step 8:

   

   Put the mushrooms in a frying pan and fry, stirring, for 5-7 minutes until excess moisture evaporates. At the end, season the mushrooms with salt, pepper and mix.

9. Step 9:

   

   Since I previously fried the onion separately, I put the finished mushrooms in a bowl with the onion and mixed.

10. Step 10:

    

    Now start cooking the cream sauce. I have cream with a fat content of 20%, but you can use more fat content. However, then the calorie content of the whole dish will change. Cream should preferably be at room temperature, so take them out of the refrigerator in advance.

12. Step 11:

    

    In a dry frying pan, stirring, fry the flour over medium heat for 1-2 minutes. It is not necessary to wait for it to acquire a golden color. It is enough to wait until a bright aroma comes from the flour.

13. Step 12:

    

    Add the butter and mix. You will get a viscous boiling mixture.

14. Step 13:

    

    With constant stirring, pour in the cream and boil the sauce until thickened for about 5 minutes. At first, the sauce will be very liquid, but after boiling it will begin to thicken quickly enough.

15. Step 14:

    

    At the end, season the sauce with salt, pepper and mix.

16. Step 15:

    

    Put chicken fillets in pots (I have a volume of 500 ml each). I had enough of this amount of ingredients for 4 pots.

17. Step 16:

    

    Spread the fried mushrooms and onions on top. If desired, you can mix the chicken with mushrooms.

18. Step 17:

    

    Next, distribute the cream sauce.

19. Step 18:

    

    Sprinkle everything with grated cheese on top. Bake julienne in pots in a preheated 180 ° C oven for about 20-25 minutes until a golden crust appears on the surface of the cheese. The exact baking time depends on the characteristics of your oven.

20. Step 19:

    

    Serve the finished julienne in pots directly from the oven. Bon appetit!