Julien with chicken and mushrooms
Cooking time:
1 hour
Active time:
25 minutes
Complexity:
Average
It is very convenient to prepare more julien in advance and arrange it in kokotniki, store it in the refrigerator, and then once! 15 minutes in the oven and a hot snack under a delicate cheese crust is ready! This is especially good the day after the holiday.
5
Recipe "Julien with chicken and mushrooms "
Ingredients for 3-4 servings
Chicken legs or breast
400 g
Assorted mushroom frozen
300g
Bulb
1 pc.
Butter
Small cheese
250 g
Salt
Pepper peas
Milk (for béchamel sauce)
500 ml
Butter (for béchamel sauce)
50 g
Flour (for béchamel sauce)
50 g
Nutmeg
pinch
Step 1/5
Defrost the mushrooms and boil in salted water for 5 minutes, put them in a colander (if you use only whites, you don't need to cook).
Step 2/5
Cut the chicken meat into small pieces and fry quickly in a small amount of butter, set aside.
Step 3/5
Finely chop the onion and fry until golden, then add the mushrooms and fry until the liquid evaporates.
Step 4/5
Make the béchamel sauce: fry the flour with the butter and a pinch of grated nutmeg until golden and slightly nutty, pour in the milk, a little at first, stirring the sauce thoroughly with a whisk each time, cook over a low heat for 5 minutes .
Step 5/5
Mix the sauce with chicken and mushrooms, arrange in cocotnits, sprinkle with finely grated cheese and bake in an oven preheated to 190ºS for 15-20 minutes until browned.
Ingredients for 3-4 servings
Chicken legs or breast
400 g
Assorted mushroom frozen
300g
Bulb
1 pc.
Butter
Small cheese
250 g
Salt
Pepper peas
Milk (for béchamel sauce)
500 ml
Butter (for béchamel sauce)
50 g
Flour (for béchamel sauce)
50 g
Nutmeg
pinch
Nutritional value per 100 g
Calories
270 kcal
Proteins
20 g
Fats
17 g
Carbohydrates
9 g
Saturated fat
10 g
Dietary fiber
1 g
Added sugar
0 g