Chicken julienne with mushrooms

Chicken julienne with mushrooms

Chicken julienne with mushrooms


500 g chicken breast or bedryshek
200 g semi-Fol Epi cheese
500 g mushrooms
2 medium onions
salt, freshly ground black pepper

For the sour cream sauce:

150 g fat sour cream
2 tbsp flour
50 g butter
1/2 cup milk or chicken broth
salt, freshly ground black pepper


Cut the slices of chicken fillet, pour a small amount of boiling water, over medium heat, bring to a boil, remove the foam, add the salt, cover and remove from heat. Fully cool broth 1 hour.

Meat finely chop the cooled, strain the broth.

Mushrooms cut into thin strips. Finely chop the onion and fry it on medium-high heat in butter until transparent 5 minutes. Add the mushrooms, increase the heat to high and cook, stirring for 5 minutes.

Season with salt and pepper to taste.

For the sour cream filling on a hot dry skillet over medium heat, lightly brown the flour, 1 minute. Then add butter and stir, cook for 2 minutes. Pour the sour cream and stir until smooth.

The resulting mixture pour in milk (instead of milk, you can use broth from cooking the chicken), stirring all the time to avoid the formation of lumps. Season with salt and pepper to taste. The sauce should be quite thick.

Grate the cheese on a fine grater. In a bowl, mix the chicken, onions and mushrooms. Lay the resulting mixture molds, pour the sauce, sprinkle with grated cheese.

Place the molds in a cold oven, set the temperature of 180-190 ° C and bake until cheese is melted and crust is golden, about 15-20 minutes.

Bon Appetit!

Chicken julienne with mushrooms

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