Chicken and mushroom julienne

Chicken and mushroom julienne

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Ingredients for Cooking Julienne with Chicken and Mushrooms

  1. Champignons 375 g.
  2. Onion 225 g.
  3. Chicken fillet 375 g.
  4. Cheese 90 g.
  5. Sour cream 3 tbsp. l
  6. Dry white wine 3 tbsp. l
  7. Vegetable oil for frying 80 ml.
  8. Salt 1 tsp.
  9. Ground black pepper 0.5 tsp
  • Main ingredients: Chicken, Mushrooms, Cheese
  • World CuisineFrench Cuisine

Cooking julienne with chicken and mushrooms:

Dice the onion. Dice the mushrooms. Dice the chicken fillet. In heated vegetable oil, fry the chicken fillet until golden brown, add salt to taste to taste (stirring frequently over high heat). Also fry the onions, add wine, let evaporate. Add mushrooms, fry until golden brown, salt, pepper to taste (stirring frequently over high heat). Add the fried chicken, sour cream, mix. Fry for 2 minutes (stirring frequently over high heat). Spread the mushroom mass about 95 g per 1 cocotte. Put the grated cheese on a fine grater for about 15 g per 1 coconut bowl. Put in a preheated oven to 200 degrees, bake until the cheese is melted and browned. Julienne is ready to serve hot. Enjoy your meal!