Chicken and Mushroom Julienne is where the French cuisine meets the Russian cuisine. Despite the name, Julienne is an Eastern European dish, but it uses French term (julienne) for cutting vegetables into thin, even strips.
- 2-3 cooked fillet of chicken
- 200 gr of button mushrooms (-/+)
- 1 large onion
- 225 gr of shredded mozzarella (-/+)
- 2 tbsp of vegetable oil
- 1 tsp of salt (-/+)
- 1/2 tsp of black pepper
- Béchamel sauce
- pinch of paprika
1. Shred chicken fillet thinly.
2. Wash mushrooms thoroughly, dry them on a towel and cut in small pieces.
3. Cut onion in thin half circles.
4. Shred the cheese of your choice or simply use pre-shredded cheese from the supermarket. Once done, set all the preparations aside.
5. Heat a large skillet with 2 Tbsp oil. Once the skillet is warm enough (medium high heat is well enough) add the onions to the oil and stir couple of times. Add salt and saute the onions until they turn soft and slightly golden.
6. Add mushrooms and chicken. Saute for another 5-8 minutes. Add 1/2 tsp of ground black pepper, mix it in well and turn the heat off.
7. Prepare Béchamel sauce. I’ve described it’s preparation in the Sauce section.
8. Preheat oven at 175 C
Place chicken and mushroom mixture in the ramekins and evenly pour the sauce over each mixture. Evenly distribute shredded cheese on top of the ramekins, sprinkle a little bit of paprika and place all the ramekins on top of a cooking tray.
9. Bake Julienne until the cheese turns slightly golden brown and it is well melted covering the top of the dish. Serve Chicken and Mushroom Julienne hot.