Recipe of julien with chicken and mushrooms

The word "julienne" is of French origin. In France, this term means a special way of cutting products - thin straws. Also called salads or soups, for the preparation of which this method of cutting is used. In the Russian language, the word "julienne" has acquired a special meaning, it is customary for us to call a group of hot starters, for the preparation of which use mushrooms, vegetables, meat or fish products. The distinctive feature of julienes is that the products are poured with sauce and baked under a cheese crust.

Let's study the recipe for julienne with chicken and mushrooms and try to cook this dish. First of all, we need to stock up on suitable dishes. Traditionally, julians are cooked and served in special heat-resistant bowls with a long handle, which are called coconuts. This small in size dishes can have different shapes. On sale there are kokotnitsy, resembling the shape of buckets or small frying pans. Since the julien is prepared and served portion by piece, you should buy a sufficient amount of dishes, especially if you plan to use the recipe of julien with chicken and mushrooms for the reception of guests.

In the event that you can not buy the coconut bottles, you can use small ceramic pots or heat-resistant bowls to prepare the julienne.

The recipe for julienne with chicken and mushrooms, in principle, is simple, with its preparation will cope and the beginner culinary. To prepare this dish, we need chicken fillets and mushrooms, and it is better to use champignons or honey agarics. But the use of chanterelles is less desirable, since these mushrooms are harsh.

Another component of the dish is a chicken julienne - this is a sauce. It can be prepared on the basis of sour cream or mayonnaise, but to make the julien taste tender, it is worth using for a cream sauce.

Another important point - when serving julien it is desirable to sprinkle finely chopped parsley. But the use of other aromatic herbs is less desirable, since the fragrance of parsley most favorably emphasizes all the flavoring nuances of this dish.

So, the recipe for julienne with chicken and mushrooms. Take half a kilo of chicken fillet and mushrooms, a couple of onions, a glass of cream and four tablespoons of flour. In addition, we need grams of three hundred hard cheese, a little vegetable oil, parsley and spices.

Chicken fillet boil with spices and cut into strips. We also cut champignons and onions with straws. Fry onion in vegetable oil, then add mushrooms to it and fry until ready, not forgetting to season to taste. Mix the chicken's meat and mushrooms, lay out this base by combing, filling them with no more than two thirds.

Now let's start cooking the sauce. In a dry frying pan, fry four tablespoons of flour until it turns creamy. Then we pour the flour into a saucepan and dilute it with cream, carefully making sure that no lumps are formed. We put the saucepan on the fire, add a piece of butter and cook for about five minutes with a weak boil. Let's dress the sauce to taste with salt and pepper.

Fill the prepared sauce with the basis laid out on the cocottles. Cheese rubbed on the grater and densely sprinkled with the contents of the kokotnits. The cheese layer should be thick enough, and the whole surface of the dish should be closed.

We put the coconut on the baking tray and send them to the oven for about ten minutes, so that the cheese melts and forms a golden crust. Finished julienne sprinkled with parsley.

Now you know how to prepare a julienne with chicken, it remains to tell how this dish should be served. As this is a hot appetizer, it is served before the main course. Before each guest put a pie plate, which is covered with a napkin. And already put on a napkin a coconut with a julienne. It is important that the handle of the cocotte is turned to the left of the guest, and the cutlery is placed on the right side of the plate. Since the julienne is cooked in the same bowl that is served, then the handle of the coconut should be put on a papillo so that guests do not burn their fingers.

That's all the wisdom of cooking and serving julien with chicken and mushrooms. Bon Appetit!