Probably, everyone had to try a deliciously delicious food, which came to us from the French cuisine called julienne. With the growing popularity of this dish, the number of variations in its preparation also increases, and every culinary expert is sure of the authenticity of his creation and the traditionality of its performance.
Next, we'll tell you how to cook delicious julien at home, in the most popular options on our premises.
How to cook julien with chicken and mushrooms at home in pots?
Ingredients:
- fillet of chicken boiled - 320 g;
- onion bulb - 110 g;
- any mushrooms - 320 g;
- cream with fat content more than 20% - 170 ml;
- butter or vegetable refined oil - 45 g;
- sprigs of fresh dill - 3-4 pcs .;
- spicy hard cheese - 180 g;
- oregano - 1 pinch;
- black freshly ground pepper - 1 pinch;
- salt - 1-2 pinches.
Preparation
To prepare the julienne, we need to boil the chicken fillet until it is ready. Vodichku for this you need to salt and, if desired, season with peas pepper and laurushka. After cooling the meat in the broth, cut it into small slices.
Mushrooms mine, shinkuem small enough, and the bulb is cleaned and cut into cubes or quarter-rings. In a heated frying pan, we dissolve the butter or warm the vegetable refined and lay out to it a prepared ray. After three minutes, add the mushrooms, and another five minutes later chopped chicken meat. Fry the contents of the frying pan for another five to seven minutes, pour in afterwards the cream, season with salt, ground black pepper, finely chopped dill, oregano and mix. Warm up the mass a little more and lay out after that on oiled pots. From the top we cover the contents of the containers grated on a grater with hard piquant cheese and place on a baking sheet set on the middle shelf of the hot oven. To bake the dish at 185 degrees will be enough fifteen minutes.
How to cook delicious julien in tartlets?
Ingredients:
- ready-made puff or sand tartlets;
- chicken meat (pulp or fillet) - 370 g;
- onion bulb - 110 g;
- champignons - 330 g;
- cream with a high percentage of fat content - 175 ml;
- chicken or vegetable broth - 45 ml;
- spicy hard cheese - 230 g;
- ground nutmeg - 1 pinch;
- fragrant dry herbs and spices - 1 pinch or to taste;
- black freshly ground pepper - 1 pinch;
- salt - 1-2 pinches.
Preparation
Fresh chicken meat (fillets) washed, dried and cut into small cubes or straws. We also grind as much as possible the purified bulb onion and lay it in a frying pan heated with vegetable oil. After three minutes, add the prepared pieces of chicken and let them brown along with the onion until a mouth-watering rouge.
While meat with onion is fried, washed and cut into small enough mushrooms and also put in a frying pan.