Composition / ingredients
Cooking method
Julienne is a dish of French cuisine. And the French know a lot about cooking. This recipe, of course, does not claim a place on the menu of a French restaurant, but it is characterized by simplicity and ease of preparation. And if you prepare the filling for tartlets in the evening, then in the morning you can please the family with delicious and satisfying, and most importantly fast! breakfast. Julienne can be cooked in cremans, tartlets, pots and serving pans.
Wash the chicken fillet well under running water and wipe it with a paper towel. Cut the meat into small cubes. It is easier to cut chicken fillet if it is slightly frozen before that.
Can be cooked with any mushrooms. Fresh, canned, frozen or dried. I have canned champignons. Drain the jar of mushrooms, get the mushrooms and cut them into cubes or whatever you like.
Peel, wash and finely chop the onion.
Melt a piece of butter in a preheated frying pan. Put the pieces of chicken fillet into it first and simmer until the liquid from the meat completely evaporates, stirring constantly. Then add chopped onions and champignons to the meat. Mix everything together and lightly fry until golden brown.
Put sour cream in a bowl, pour flour into the same place, gently stirring with a spoon until a homogeneous consistency. Add salt and pepper to the sour cream. You can put any spices you like.
Put sour cream in a frying pan with chicken fillet and pickled mushrooms, mix well and simmer all together for another 5-6 minutes. Then remove the pan from the heat and allow the contents to cool.
Chicken fillet with mushrooms evenly distribute the cream.
Grate the hard cheese on a fine grater and sprinkle our julienne on top.
Put on a large dish (you can cook in small batches), sprinkle with dried herbs and put in the microwave. Bake the tartlets in the grill mode for 20-25 minutes (depending on the power) until a golden crust forms on top. That's it - Julienne in tartlets is ready!
Bon appetit!
Calorie content of the products possible in the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 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
- Cheese "uglichsky" - 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
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Pickled champignons - 12 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Tartlets - 514 kcal/100g
