Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. To cook julienne with chicken and mushrooms in a frying pan, we will need: chicken fillet (or meat from thighs without bones); mushrooms; cream (20% fat content); cheese; butter; vegetable oil; ground black pepper and salt.
Step 2:
Wash the mushrooms, dry them and cut them into plates.
Step 3:
Wash the chicken fillet, dry it and cut into medium pieces.
Step 4:
Grate cheese on a coarse grater.
Step 5:
Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a frying pan.
Step 6:
Lay out the chicken and fry until half cooked for about 7 minutes. First, water will be released from the meat, when it evaporates, the chicken will get a golden crust. Transfer the chicken to a plate.
Step 7:
In the same frying pan, fry and warm up another 1 tbsp vegetable oil and 1 tbsp butter. Put the mushrooms in a frying pan and fry them golden brown.
Step 8:
Return the chicken fillet to the mushrooms in the pan.
Step 9:
Fry together until the mushrooms and chicken are cooked for about 10 minutes over medium heat. At the end, add salt and pepper.
Step 10:
Pour in the cream and mix. Warm up everything together for 2 minutes.
Step 11:
Sprinkle julienne with grated cheese.
Step 12:
Cover the pan with a lid and simmer over low heat until the cheese melts. It takes about 1-2 minutes.
Step 13:
Arrange julienne on plates, sprinkle with fresh herbs and serve. Bon appetit!
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 called 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.
The calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Champignons - 24 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
- Uglich 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
- 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
