Julienne with Mushrooms and Chicken
⏳ Time
1 hour 30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Recipe taken from a culinary magazine.
Ingredients
- Wheat Flour - 1 tablespoon
- Butter - 0.7 oz
- Cream 22% - 7 fl oz
- Nutmeg - ¼ teaspoon
- Chicken fillet - 8.8 oz
- Aspen mushrooms - 12.3 oz
- Vegetable Oil - 2 tablespoons
- Onion - 1 head
- Hard Cheese - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Basil - to taste
Step by Step guide
Step 1
First, prepare the cream sauce.
Step 2
To do this, heat the flour in a dry skillet for one minute, stirring constantly.
Step 3
Add the butter to the flour and sauté, stirring for another minute.
Step 4
Remove from heat. Warm the cream separately (do not boil!). Add the flour mixture, stir, and bring to a boil.
Step 5
Add nutmeg, mix well — the sauce is ready.
Step 6
Prepare the mushrooms: completely thaw, and rinse well.
Step 7
Rinse the chicken fillet, dry with a paper towel, and cut into thin pieces.
Step 8
Finely chop the onion and sauté until translucent in vegetable oil.
Step 9
Add the chicken and mushrooms to the onion, season with salt and pepper, mix, and sauté until all the moisture from the mushrooms evaporates.
Step 10
Distribute the mixture of meat and mushrooms into baking dishes (you can bake in one dish or portion-wise), lightly greased with oil.
Step 11
Pour the prepared sauce over the mixture so that it just covers the chicken.
Step 12
Grate the hard cheese on a coarse grater and generously sprinkle it over the chicken and mushrooms.
Step 13
Top with pieces of mushrooms and place in the oven for 10 minutes at 392°F (if using glass or ceramic dishes, preheating the oven is not necessary to avoid cracking).
Step 14
When serving, garnish with fresh basil leaves or other herbs to taste.
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