Classic chicken julien

2 servings
50 min

How to cook a chicken jelly? Take the products on the list. If you have frozen mushrooms like mine, defrost slightly. Don't try too hard, because we'll still fry them. Peel, wash and dry the chicken.

Cut the chicken fillet into a small cube.

Peel the onion and also cut into a small cube.

Mushrooms (ideally white, but often take champignons or sprouts) slightly defrost if you take ice cream, and cut just as finely.

Preheat the pan with the vegetable oil on the stove. Now fry the onions in the oil, add the mushrooms and fry until all the liquid has evaporated.

Add the chicken pieces and fry everything together quickly.

Sprinkle a layer of flour over the toast. After removing the pan from the heat, stir to distribute the flour evenly.

Pour in the cream, stir without putting on the stove so that lumps do not form.

Return the pan to the stove and bring its contents to a boil. Cook the mushrooms and chicken in the resulting beschamel sauce. This procurement can be left in the refrigerator & quot; on demand & quot; even for a day!

Grate the cheese on a fine or medium grater.

Preheat the oven to 180S. Before baking in the oven, spread the sauce mass into cockerels or serving casserole moulds.

Top generously sprinkle with cheese and place for 15-20 minutes in the warmed oven.

Classic Chicken Julien Is Ready!

Serve immediately from the oven! Nice!