2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
With the development of culinary tourism in our country, more and more new recipes from various countries began to appear. French cuisine, for example, has made a significant contribution to our menu, adding first and second courses to it, as well as many desserts and salads. But, as you know, our people are prone to experiments, and therefore some of the dishes that came to us from France do not have the same composition and appearance as in their homeland. So, chicken julienne, although it has a foreign name, does not correspond to it at all. In our country, this name means a hot appetizer stuffed with milk sauce and cheese, while in theirs it is a vegetable spring cut or vegetable soup.
Juliennes are well suited for both a holiday and an ordinary feast, because they are light and satisfying at the same time. They are prepared in special cocotte makers or in molds made of foil or shortcrust pastry. Now let's talk about how to cook julienne with chicken and mushrooms in a cocotte maker. If you wish, you can put mushrooms in it or make it only from meat. So, for this we need: chicken fillet (or one breast), fresh mushrooms - 0.4 kg, onions - 0.2 kg, a little black pepper and s alt, a couple of tablespoons of flour and 0.3 kg of sour cream or cream. Boil the meat inbrackish water until tender, remove bones and skin and cut into thin slices. Finely chop the mushrooms and fry them well together with the sautéed
onions, and then add our finished meat there. Pepper this mixture and add s alt, if necessary, mixing everything well. When making julienne from chicken (or other products), it is important to prepare the sauce correctly. It is made as follows: first, flour is fried in a clean frying pan (without oil), after it starts to darken, sour cream is added and everything is mixed well. This mass is brought to a boil (make sure that it does not burn), s alt, add pepper to taste and turn off the fire. You can add nutmeg, it will give the dish a pleasant refined taste. Then all the resulting components are mixed and laid out in cocotte makers. If you do not have suitable dishes, you can use a regular frying pan. Plenty of chicken julienne on top
sprinkle with grated cheese, then put in the oven and bake until golden brown (15–30 minutes). It is recommended to consume it hot.
You can add other ingredients to chicken julienne, such as smoked meats, mint, olives or eggplant. Depending on what you put there, the taste of the snack will change. So, with fragrant smoked products and spicy herbs, the dish will be spicy, and with vegetables and creamy sauce - very tender. The principle of preparation for all fillings is the same. The main thing is to cut everything into small pieces.straws and fry, and the further procedure is similar to that described. In fact, to make chicken julienne, no special efforts are required, even a novice hostess can handle it. Yes, and it takes a little time. At least not more than any other dish. On top of that, it will appeal to both adults and children. So don't hesitate and get down to business.
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