Every housewife wants to diversify their everyday menu some unusual culinary innovation. One of the dishes which is sure to appeal to both adults and children, as well as perfect for a family dinner or a holiday feast, is Julienne of mushrooms and chicken. This is a hot meal which, for all its nutritional value, is still dietary, light and very tasty snack.
Cooking julienne
Cooking julienne does not require any exotic products: all the necessary ingredients can be purchased in almost any store. Chicken Julien with mushrooms, recipe for which each hostess may differ in some nuances, you can cook in different ways and in different dishes: portioned in cocotte makers, in special pots, covering them with a lid of dough, in a pan, in a poultry bowl, in tartlets, in a baking dish in the oven or microwave oven.
Ingredients for Julien are:
- chicken fillet;
- fresh mushrooms (can be forest or champignon);
- onion;
- cheese of any hard varieties;
- sour cream or cream;
- some ham, sausage or smoked meat;
- butter;
- flour;
- sugar, salt, vegetable oil for frying;
- parsley, dill or other herbs to taste.
Chicken fillet is boiled for 20-30 minutes, after which chopped well. Fresh mushrooms are cut into thin plates, then they are fried in vegetable oil (it is possible in butter, it will be even tastier). If forest mushrooms, then they are better pre-boil for 20 minutes, then fry. AT the process of frying to the mushrooms you need to add finely chopped onions. Mushrooms with onions fried until golden brown appetizing crust.
The next step in preparing julienne is to prepare cream sauce for him. In a frying pan in butter 2 tablespoons of flour are fried until golden brown, after which slowly pour cream or sour cream and add salt over to taste. We must in no case prevent the julienne from drying out, therefore, sufficient cream is used for cooking amount to make the dish juicy.
Boil the sauce for no more than 5 minutes, then add to it pre-cooked ingredients – mushrooms with onions and the chicken. If desired, chopped ham or smoked meat – so the dish will become not only more piquant, it will become refined smoked taste, but it will be more satisfying.
What follows should be done this way: if the julienne is from mushrooms and chicken will be served portionwise, then you need to distribute it by tartlets and sprinkle each with grated cheese, then put them in the microwave for 10 minutes. If the dish is cooked in one large form, you need to put in it the prepared mixture and put in the oven for 20-30 minutes, setting the temperature to 180 degrees.
10-15 minutes before ready to take out the form and sprinkle a mixture of grated hard cheese and breadcrumbs crackers – this will turn out a beautiful ruddy, crisp. The finished dish can be decorated to your liking. Julien is wonderful in harmony with red or white semi-sweet or dry wine and great as an appetizer for light beer.
The undoubted advantage of this dish is that you yourself You can adjust its calorie content and nutrition by adding to more or less mushrooms and chicken using cream and sour cream with a higher or lower fat content, making the dish is more thick or tender.
There are other great Julien recipes that can take advantage of any hostess: julienne with fish and seafood (mussels, shrimp, squid), with meat, vegetables (carrots, onions, tomatoes, broccoli), many also add chicken to julienne egg.
However, the main and main ingredient of any julienne are mushrooms – they fill the dish with that unique taste and the aroma for which he is so loved makes its consistency optimal. The taste of julien also depends on the type of mushrooms: choosing porcini mushrooms or chanterelles, we make the dish more original and exotic, and adding champignons – we significantly simplify our task in cooking.
