Chicken and Mushroom Julienne
Creamy baked julienne with tender chicken, champignons and a golden cheese crust, served hot in cocotte dishes.
Ingredients
- Chicken fillet300g
- Champignons300g
- Onion1pcs
- Cream 20–30%200ml
- Hard cheese100g
- Butter20g
- Flour15g
- Nutmeg1g
- Black pepper1g
- Salt3g
Steps
- 1
Boil or pan-fry the chicken fillet, then cut into small strips.
- 2
Slice mushrooms and onion, sauté in butter until moisture evaporates.
- 3
Sprinkle flour over the pan, stir, then pour in the cream and simmer until it thickens.
- 4
Season with salt, pepper and a pinch of nutmeg, add the chicken and combine.
- 5
Divide the mixture between cocottes or a baking dish, top with grated cheese.
- 6
Bake at 190°C for 10-15 minutes until the cheese is golden. Serve hot.
Nutrition per serving
25gProtein
8gCarbs
21gFat
320Calories
