Julien with chicken, mushrooms and cheese
Cooking time:
1 hour 15 minutes
Active time:
25 minutes
Complexity:
Average
Beloved by many, the mushroom julienne under the cheese crust is a great dish for the festive table. We suggest adding chicken thigh fillet and béchamel sauce with baked onions and spices to make the taste even brighter and julienne more satisfying.
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Recipe "Julien with chicken, mushrooms and cheese"
Ingredients for 4-6 servings
chicken thigh fillet
1 pack (approximately 700 g)
mushrooms champignons
400 g
whole milk 3.2%
400 ml
tilsiter cheese
100 g
wheat flour
30 g
butter
40 g
oregano dry
1/3 tsp or to taste
basil fresh
to taste
onions
1 pc.
salt
to taste
ground black pepper
to taste
vegetable oil for frying
1-2 tbsp. l.
Step 1/5
Peel the onion and cut in half. Place the cut down on a dry heated frying pan and bake the onion a little.
Step 2/5
Melt the butter in a ladle. Add the flour and fry until golden brown, stirring.
Step 3/5
Pour in the milk and put in the baked onions and ground black pepper. Stir to avoid lumps. Cook until thickened, stirring occasionally. Remove the sauce from the stove and let it stand with the onion for 20-30 minutes. Then remove the onions and discard.
Step 4/5
Cut the thigh fillets into small pieces, the mushrooms into slices. Preheat the pan with vegetable oil, lay out the thigh fillets, fry quickly. Add the mushrooms, salt and fry until golden brown, stirring occasionally.
Step 5/5
Grate the cheese on a coarse grater. Arrange the chicken with mushrooms in the cocotnits, pour over the sauce, sprinkle with grated cheese. Bake in an oven preheated to 180 ℃ for about 15 minutes. If serving, garnish with fresh basil.
Ingredients for 4-6 servings
chicken thigh fillet
1 pack (approximately 700 g)
mushrooms champignons
400 g
whole milk 3.2%
400 ml
tilsiter cheese
100 g
wheat flour
30 g
butter
40 g
oregano dry
1/3 tsp or to taste
basil fresh
to taste
onions
1 pc.
salt
to taste
ground black pepper
to taste
vegetable oil for frying
1-2 tbsp. l.
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