julienne at home

Today we are preparing chicken julienne with champignons. Just a hot appetizer or a full dinner - it's up to you. I will say one thing, it is very satisfying!

Ingredients

• Chicken fillet - 200 g
• Fresh champignons - 80 g
• or marinated champignons - 100 g
• Sour cream - 35 g
• Onion - 50 g
• Hard cheese - 50 g
• Butter - 20 g
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil (for frying onions with mushrooms) - 20 ml

Directions

1. Pour chicken fillet in a saucepan with cold water, salt and put on high heat. After boiling, reduce the fire to a minimum and cook the fillet for 20-25 minutes.
2. Remove the finished fillet from the broth. Leave the fillet to cool slightly.
3. Peel and finely chop the onion.
4. Wipe fresh mushrooms with a damp towel and cut into small pieces.
5. Fry the onion over high heat for 5 minutes, stirring occasionally.
6. Add mushrooms to onions.
7. Fry 5 minutes.
8. (If pickled mushrooms are used, just mix them with finely chopped onions).
9. Combine mushrooms with onions with sour cream, salt.
10. Mix. Pepper to taste.
11. Cut the chicken into medium sized cubes.
12. Turn on the oven to preheat to 190 degrees.
13. Coconut makers lightly grease with butter (10 g).
14. Put chicken meat in cocotte casseroles.
15. Put the mushroom mixture on top of the chicken meat.
16. Cut the remaining butter into small pieces and add to each cocotte maker - so the julienne will be juicier.
17. Grate the cheese on a coarse grater.
18. Sprinkle julienne with grated cheese.
19. Bake chicken julienne with mushrooms in the oven until the cheese is melted (10 minutes).
20. Garnish the julienne as you wish and serve in cocottes.
21. Bon appetit!