Composition / ingredients
Step-by-step cooking
Step 1:
Prepare all the necessary ingredients. Mushrooms are best suited to champignons or white mushrooms, especially if you are cooking for guests.
Step 2:
Boil chicken breast in salted water.
Step 3:
While the meat is being boiled, rinse, peel and cut the mushrooms into small pieces.
Step 4:
Chop onion into cubes or cut into half rings.
Step 5:
Cut the finished meat into not very small pieces.
Step 6:
Lightly fry the onion in vegetable oil.
Step 7:
As soon as the onion begins to acquire a golden color, add the mushrooms, stirring regularly, evaporate the water over low heat. And fry for 5 minutes.
Step 8:
While the mushrooms are cooking, grate the cheese on a coarse grater.
Step 9:
When the mushrooms are slightly fried, add the chicken fillet, pepper and salt to taste, mix and fry for another 7-10 minutes on low heat.
Step 10:
Pour flour into a dry frying pan and lightly fry.
Step 11:
Add cream to the flour and bring to a boil.
Step 12:
Add the creamy mass to the mushrooms and chicken, mix thoroughly. Try for salt.
Step 13:
Put the finished mass into pots, but not to the very top.
Step 14:
Put a layer of cheese crumbs on top of the pots. Without closing the pots with a lid, put them in the oven. Bake at 180 ° C for about 25-30 minutes.
Step 15:
As soon as the cheese is browned, the dish is ready! It turned out to be a beautiful, fragrant type of Julienne. The dish can be eaten directly from the pots, or laid out on serving plates. Bon appetit to everyone!
Amazingly delicious and tender dish. You can successfully cook even for a holiday. A real delicacy! It can be prepared using wild mushrooms and oyster mushrooms. Julienne will turn out no less delicious, and will not lose the aroma and taste of mushrooms. Try to cook and this dish will become a permanent part of your family's menu!
Calorie content of the products possible in the dish
- Forest mushrooms - 21 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
