Learn how to prepare a delicate and aromatic dish with a creamy sauce
Julien is a refined and delicious dish that is always associated with the holiday. This recipe will help you prepare a tender julienne with chicken and mushrooms, perfect for a family lunch or dinner with friends.
Ingredients:
- Chicken meat (thigh or breast) 400 g
- Mushroom assortment (frozen) 300 g
- 1 onion
- Butter
- Cheese 250 g
- Salt and pepper to taste
For the bechamel sauce:
- Milk 500 ml
- Butter 50 g
- Flour 50 g
- Nutmeg – a pinch
How to cook julienne with chicken and mushrooms
Step 1
Defrost the mushrooms. If these are porcini mushrooms, you don’t need to cook them. Boil the rest of the mushrooms in salted water for 5 minutes, then discard them in a colander.
Step 2
Cut the chicken into small pieces and quickly fry in butter. Transfer the meat to a separate plate.
Step 3
Fry the finely chopped onion until golden, then add the mushrooms and fry until the liquid evaporates completely.
Step 4
Prepare the bechamel sauce: melt butter in a pan, add flour and nutmeg, and fry for a few minutes. Gradually pour in the milk, stirring constantly, until the sauce thickens.
Step 5
Mix the sauce with the chicken and mushrooms. Spread the mixture on the cocottes, sprinkle grated cheese on top. Bake in an oven heated to 190°C for 15-20 minutes.