French cuisine called julienne vegetable is sliced.We stuck it in a somewhat modified form, and prepared with mushrooms, meat and cheese.Here is how to prepare Julienne with chicken and mushrooms.
What products you need
To prepare julienne require pre-cooked fresh food:
- Chicken.Usually recipes recommend the use of dietary meat - breast.But as julienne - nedieticheskoe dish, we recommend to cook it, and from other parts of the chicken.Meat must first boil, cool and chop.
- Mushrooms.Use fresh mushrooms - you can use any that manage to acquire.The classic recipe involves the use of mushrooms julienne.Mushrooms also need to prepare in advance.They need to be cut into small pieces and fry in butter.
- Sauce.Delicate cream sauce gives the dish a special flavor.Instead of sour cream and cream are also used.Some housewives, saving time, and use mayonnaise.We advise you not to do so - the dish will lose tenderness and will have a completely different taste.
Julienne with chicken and mushrooms: a clas
sic recipe with photo
offer to cook a dish on the classic recipe.
- Advance Preparation: 20 minutes.
- Preparation: 45 minutes.
- Servings - 6.
- Calories (per 100 grams) - 210.
- Mushrooms - 350 g
- Chicken breast - 550 g
- bulbs - 2 pcs.
- Swiss Cheese - 250 g
- Smetana - 400 g of sunflower oil
- pepper, salt
- recipe is designed for 6 servings - Prepare the same amount of cocotte.
- Boil chicken breast (she cooks quarter of an hour on average).
- Once the meat is cooked, cool and cut it into small slices.
- Preheat the frying pan, chop the onion and sauté it for a quarter of an hour.
- Wash and dry the mushrooms, drain the water and soaking the mushrooms napkin.
- Add the mushrooms to the pan to the onions, cook for about a quarter of an hour - until all the water has evaporated.
- Load pan chicken, add spices, simmer for 5-10 minutes.
- In another frying pan, add the flour and fry it a little bit.
- Add the cream to the flour and spices, simmer the sauce to a simmer.
- Mix the contents of both pans.
- Grind cheese using a trowel.
- Lay dish forms for baking, ingredients sprinkled with grated cheese.
- Julien is baked in the oven at 175 degrees for half an hour.
How to Cook Julienne in multivarka
Julien prepared in this way has a distinctive flavor and tenderness.
- Advance Preparation: 45 minutes.
- Preparation: 30 minutes.
- Servings - 6.
- Calories (per 100 grams) - 220.
- Mushrooms, chicken breast - a pound
- One onion
- Sour cream - 1 cup
- flour, breadcrumbs - on1 tbsp.l.
- Butter - 50 g
- Cheese - half a cup
- salt, spices
- Boil the chicken breast.Instead loin is permitted to use a different chicken.
- Cool and chop fillet.
- At the same time prepare the mushrooms.Wash, thoroughly dry the mushrooms, cut them thinner.Fry in multivarka with butter.To do this, add a cup Multivarki oil.Once it has melted, we load into the cup mushrooms and set "Bake" function.The timer set for half an hour.We recommend stirring occasionally mushrooms.
- Once browned mushrooms, they must be extracted from the cup Multivarki so that the oil remains on the bottom - it is necessary for frying onions.Slice the onion, load it in a bowl with oil, place the unit on the same treatment for another 10 minutes.
- Extract from the cup onions, fall asleep in flour and deep fried it a few minutes, stirring continuously.As roasting to add flour, cream and spices.
- Sauce of its consistency should not be too thick.If it thickens too much, we advise to dilute it a few tablespoons of boiled water.
- Bring the sauce to a boil, pour from the bowl Multivarki into a container with a lid.
- Wash the bowl, proceed to the final cooking.Bowl Multivarki should be spread with sunflower oil, put layers of chicken, onions and mushrooms.Top ingredients pour sauce.
- Grate the cheese on a grater, mix it with breadcrumbs.This mixture evenly sprinkle the bowl with products.
- Set the device to "Baking" mode, close the lid on the bowl, set the timer for half an hour.
- After the timer cut dish into portions, and put on a plate.
more detail about the process of preparation of julienne in multivarka see in the video master class.
What serve julienne on the table
Traditionally julienne for the preparation of dishes, a special - cocotte.The preferred use cocottes made of metal.In a pot dish with mushrooms and cheese, and is served in cafes, restaurants and other catering establishments.Cocottes volume - from 100-150 ml and more.
If you do not need to comply with the formalities of etiquette, julienne can be cooked in another bowl - in pots, frying pan, saucepan, other dishes that will be on hand.Sometimes used and edible form - tartlets.
Useful Tips experienced cooks
- Follow roasting onions - if it is to overdo, the dish will be bitter.
- Traditionally chopped ingredients are in the form of straw.
- mushrooms are used in the original recipe.
- Mandatory condition - the dish is served hot on the table.
Secrets of cooking Julienne with chicken and mushrooms you already know.Maybe you know something else, we do not know.Share your recipe or leave feedback in the comments!