Exotic ingredients are not required for making julienne; they can be purchased at any store. Both adults and kids like this dish. Although Julien is very nutritious, it remains a dietary hot dish, tasty and light. Chicken and mushroom julienne can be prepared in many ways. Small nuances in the preparation give the dish a special sophistication, originality and aroma. Prepare this dish:
- in kokotnitsy (small portioned pans)
- in pots with a lid of dough
- in the pan
- in the goose
- bake in the oven in tartlets
- in pancake bags
- in the microwave
To cook chicken and mushroom julienne, you need to boil the chicken fillet or breast and cut into small pieces. Fresh or frozen chopped mushrooms, chopped finely chopped onions separately, fry in a pan in vegetable oil. Then you need to cook sour cream sauce from fried flour in butter, sour cream and salt. Add all the ingredients to the sauce and cook for 5 minutes, stirring constantly. Then transfer the julienne to a container for cooking, sprinkle with grated cheese on top and bake in the oven for 20 minutes until golden brown.
Every housewife uses the little secrets of cooking. In order to cook julienne from chicken and mushrooms, you can take juicy and soft chicken meat. Ham and sausage are added for taste. The main and mandatory ingredient of any julienne is considered mushrooms. It can be porcini mushrooms or champignons, chanterelles or honey mushrooms. Chicken, sausage, ham, mushrooms and vegetables are finely cut into strips. From vegetables use onions, cauliflower, spinach, broccoli.
In addition to meat, soft but not fatty fish and seafood are sometimes used in the cooking process. They are blanched in boiling water for 5 minutes, and the cheese is rolled with breadcrumbs to get an even, ruddy surface. A festive dish - chicken and mushroom julienne will decorate any table. Its excellent combination with red wine will warm you with frosty and rainy cold days, will cheer you up and give you strength. The main rule of preparing a dish is to prevent it from drying out, so cream, sour cream or milk in sufficient quantities are used for the sauce.
A hot, tasty appetizer in the classic version is chicken julienne. In this case, the chicken fillet must be boiled for half an hour in salted boiling water, allowed to cool and cut into strips very finely. Separately, fry the onions until transparent in vegetable oil. Add finely chopped mushrooms and simmer until liquid boils completely. Then put slices of chicken, salt, pepper and mix well.
In a dry frying pan, fry the flour until creamy, add butter, pour cream, a little sour cream, all the components of julienne and mix everything well, then remove from the stove. Put the dish in the prepared forms and put in the oven to bake at a temperature of 180 degrees for 30 minutes. Sprinkle with a mixture of cheese and crackers 10 minutes before cooking. Leave in the oven until fully cooked and a golden tinge of a dense crust forms.
You can cook diet julienne from champignons, without meat and fish. First you need to cook, wash and peel all the necessary vegetables: carrots, broccoli, tomatoes, onions and a lot of greens. Boil carrots and broccoli in slices, cut the tomatoes and onions in half rings, cut the mushrooms into strips. Then in a pan with vegetable oil with the addition of water, stew the mushrooms. Put all mixed ingredients into the prepared form, greased with butter. Top with sour cream and eggs and put in the oven for half an hour. Take out the finished dish, garnish with grated cheese, herbs and set to simmer for 10 minutes.
It will turn out a tasty and tender dish, quite light and dietary. Julien can be prepared for every taste. More nutritious with ham and meat - for men, more light, tender with cheese and porcini mushrooms - for women, with champignons, rice or vegetables - for children.