With the development of culinary tourism in our country, more and more new recipes from many different countries began to appear. French cuisine, for example, made a significant contribution to our menu by adding first and second courses, as well as many desserts and salads. But, as you know, our people are prone to experimentation, and therefore some of the dishes that came to us from France do not have the same composition and appearance as in their homeland. So, chicken julienne, although it has a foreign name, does not correspond to it at all. We use this name to mean a hot appetizer stuffed with milk sauce and cheese, and they have it spring vegetable slicing or vegetable soup.
Julienne are well suited both for the holiday and for the usual feast, because they are light and satisfying at the same time. They are prepared in special cocotte makers or in tins of foil or shortcrust pastry. Now let's talk about
how to cook julienne with chicken and mushrooms in a cocotte. If you wish, you can put mushrooms in it or make it only from meat. So, for this we need:
chicken fillet (or one breast), fresh mushrooms - 0.4 kg, onions - 0.2 kg, a little black pepper and salt, a couple of spoons of flour and 0.3 kg of sour cream or cream. Boil the meat in brackish water until tender, clean it from bones and skin and cut it into thin slices. Finely chop the mushrooms and fry them well with the passaged
onions, and then add our finished meat there. Pepper this mixture and add it, if necessary, mixing everything well.
When making chicken julienne (or other products), it is important to properly prepare the sauce. Make it as follows: first, in a clean frying pan (without oil), fry the flour, after it begins to darken, add sour cream and mix everything thoroughly. This mass is brought to a boil (make sure that it does not burn), salt, add pepper to taste and turn off the heat. You can add nutmeg, it will give the dish a pleasant, refined taste. Then all the obtained components are mixed and laid out on the cocotte makers. If you have not found suitable dishes, you can use an ordinary pan. Above chicken julienne abundantly
sprinkle with grated cheese on a coarse grater, then put in the oven and bake until golden brown (about 15-30 minutes). It is recommended to use it hot.
Other ingredients such as smoked meats, mint, olives or eggplant can be added to chicken julienne. Depending on what you put in there, the taste of the appetizer will vary. So, with aromatic smoked meats and herbs, the dish will be spicy, and with vegetables and creamy sauce it will be very tender. The cooking principle is the same for all toppings. The main thing is to cut everything into small strips and fry, and the further procedure is similar to that described.
In fact, to make chicken julienne, special efforts will not be required, even a novice hostess will cope with it. And he takes a little time. At least not more than any other dish. On top of that, it will appeal to both adults and children. So do not hesitate and get down to business.