Julien's recipe with chicken and mushrooms

In French cuisine, a julien is not the name of a particular dish. So called salads and soups, which are made from vegetables, cut by a special method, which in French is called julienne. Thus, this term is called a special way of slicing fresh vegetables for use in some salads, sauces and soups. We have a similar method of chopping fruits

Called straw. The essence of this cutting is that the vegetables are prepared several times faster and do not lose their useful qualities. In modern Russian restaurants, a julienne is called a hot second course, cooked from mushrooms, poultry or seafood with the use of Béchamel sauce or cream, and baked in the oven under a cheese crust. The julienne recipe for different chefs has its own peculiarities and nuances, however, the original variant is always the same in consistency. Thanks to finely chopped ingredients and thick fat sauce, the dish has a mushy texture. In addition, no matter what julien recipe will be used, it is always served in small ceramic or metal coconut dishes, in which this dish is conveniently baked in the oven. Our hostesses in most cases prefer to cook this dish of chicken and the most delicious and safe mushrooms - champignons. In this article, you can read about how to make Julien from these products (a recipe, a photo and an instruction are given below). All of the following components can easily be purchased in any supermarket. In addition, they are more familiar to our taste buds than overseas seafood.

Julien's recipe with chicken and mushrooms (for 6 people)

Ingredients:

• Chicken breasts - 2 pcs.
• Champignons - half a kilogram.
• Onion - 1-2 heads.
• Sour cream or mayonnaise - 150 g.
• Yellow cheese (solid) - 150 g.
• Flour - half a cup.
• Butter - 50-70 g.
• Growth. Oil for frying.
• Salt, ground pepper (black), grated nutmeg.
• 1 chicken broth cube.

The recipe for "Julien".

1. Breast the boil in salted water with the addition of a broth cube. This will give the broth flavor and piquancy.

2. After the meat has cooled down, disassemble it into fibers or cut into small pieces.

3. Chop the onions and roast them. Oil until golden brown.

4. Clean the mushrooms and cut them with straws, put out with butter.

5. Prepare the sauce. This julienne recipe suggests using not "Béchamel", but another, but also a very tasty sauce. For this, melt the butter in a frying pan and gradually add flour. Stir not to form lumps. Sour cream (mayonnaise) diluted with a small amount of broth and carefully poured into a pan with flour and butter. Continue to stir with a wooden spatula. When the mixture thickens, add spices.

6. In a saucepan, mix the chicken with onions and mushrooms, add the sauce. Mix everything well until smooth and spread out on the combs.

7. Top with a thick layer of grated cheese.

8. Bake in an oven, heated to 200-210 degrees, until a crust is obtained on the cheese.

Innings

Julien, as a rule, is served on special wooden boards of round shape or refractory plates. One serving consists of two kokotnits. Eat it with small spoons, and drink it with good wine.