Julienne without mushrooms

Julienne is easy to prepare, and the result will please. The word Julienne is most often associated with mushrooms. And the most common option is exactly this - with mushrooms and chicken. But if there are no mushrooms at hand, then this does not prevent you from enjoying this unique hot snack. One chicken fillet is enough.

Maria

The author of the recipe

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Composition / ingredients

servings:

Chicken fillet

400

Cream (10%)

200

Hard cheese

100

Flour

Butter

Spices are dry (for chicken)

0.5

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 17 g

Fats 38 % 13 g

Carbohydrates 12 % 4 g

221 kcal

GI: 33 / 0 / 67

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make julienne without mushrooms? Prepare the ingredients. To cook julienne without mushrooms, we will need: chicken fillet; cheese; cream; butter; flour; spices for chicken; ground black pepper and salt.
Step 2:
Pour flour into the cream and mix everything thoroughly so that there are no lumps.
Step 3:
Add spices for chicken, salt and pepper to the creamy flour mixture. Mix it up.
Step 4:
Wash the chicken fillet, dry it and cut it into cubes.
Step 5:
Melt the butter in a frying pan and fry, stirring, the chicken fillet over high heat for about 10 minutes until a golden crust appears on the meat.
Step 6:
Grate the cheese on a coarse grater.
Step 7:
Pour the creamy flour mixture into the pan with the chicken. Stir and bring to a boil. Simmer over medium heat for about 2 minutes. The sauce should thicken. If the sauce turns out to be very thick, you can dilute it a little with milk or cream.
Step 8:
Spread the chicken fillet with cream sauce on the cocotnits.
Step 9:
Sprinkle grated cheese on top. Bake julienne in a preheated 180 ° C oven for about 10 minutes until a golden crust appears on the surface of the cheese.
Step 10:
Serve the finished julienne immediately to the table while it is hot. Enjoy your meal!

Julienne is a special way of slicing young vegetables into thin strips, usually in the summer season for soups and salads, characteristic of French cuisine.
In modern cooking, this term refers to the cold processing (slicing) of vegetables intended for soups or sauces, which gives the most delicate consistency or accelerates the readiness of a dish of young vegetables or their shoots. In practice, this means that julienne is most often meant to be cut into strips (for root vegetables) and thin rings for onions and tomatoes.
Salads made up of such thinly sliced vegetables are therefore called juliennes, and the soup in which vegetables cut in this way are laid is called julienne soup.

In Russia, Julienne is a dish of mushrooms baked in sour cream or cream under a cheese crust (usually in a cocot). Juliennes from chicken meat and seafood are also in great demand.

Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what should I do so that they don't curl up?"

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .