Chicken and mushroom julienne: hot appetizer. Video recipe
Russians have long fallen in love with French cuisine, and some dishes from its assortment have become indispensable attributes of the Russian home or restaurant menu. A striking example is julienne, a delicious and satisfying hot appetizer with sauce. One of the most popular options for this dish is julienne with chicken and mushrooms.
Chicken and mushroom julienne: hot appetizer
Preparing julienne ingredients
To make chicken and mushroom julienne, you will need: – 100 g of mushrooms (preferably champignons); – 200 g of chicken fillet; – 1 glass of heavy cream; – 20 g of butter; – 2-3 cloves of garlic; – 50 g of cheese of the ” Russian “or” Gouda “; – 2 tbsp. flour; – 1/2 tsp. ground nutmeg; – salt; – vegetable oil.
To prepare a delicious julienne, you need to follow the recipe exactly. Boil the mushrooms and chicken fillet in boiling salted water for 5 minutes. It is advisable to cook these ingredients separately. Then cut the ingredients into small cubes. Save the mushroom broth, it will come in handy later.
Finely chopped greens can be an additional ingredient for julienne. It should be added to the dish before baking.
Peel and chop the garlic. Put it along with the mushrooms in a preheated pan with vegetable oil. Fry the mixture for 3 minutes, then add the chopped chicken, a few tablespoons of mushroom broth and cook over low heat for another 2-3 minutes.
If you don’t like the garlic flavor in your sauce, you can use onions instead of garlic.
Make a special sauce. Preheat a dry skillet and sprinkle flour over it. After a couple of minutes, add the butter. Stir well and add cream and grated nutmeg. Season the sauce to taste. It should be thick and lump-free. Add more flour if necessary. You can also use a small amount of starch as a thickener. Then remove the prepared sauce from the stove and cool slightly.
Put a mixture of mushrooms and onions in pre-prepared and greased cocotte makers, fill it with sauce, but in such a way that there is room in the dish. If you don’t have Julienne utensils, use closed-bottom ovenproof bakeware or make disposable containers out of cling foil.
Grate the cheese on a coarse grater and sprinkle each julienne with it. Preheat the oven to 180 ° C and cook the dish for 4-6 minutes. The cheese should melt, but not burn in time. If you don’t have an oven, microwave your julienne. It will be enough for 2-3 minutes of cooking at maximum setting.
Serve hot julienne. A light white wine such as Chardonnay or Chablis will be a good accompaniment to such a dish.