Chicken and sour cream mushroom julien

3 servings
45 min

How to make a julien with mushrooms chicken and sour cream? Prepare the specified products. I will cook with champignons, take fresh ones, but frozen ones can also be used. Raw chicken fillet, can be replaced with already boiled breast or other chicken meat. The onion is small, dill at will. I take cheese with a fat content of 52%, you can take any you like or use a mixture of cheeses. Sour cream 25% fat. I will cook in portion molds, but you can also cook in a large one.

Rinse the chicken fillet, dry with napkins and cut into cubes. Fry in oil in a frying pan until white. If boiled fillet is used, then it should be added after frying the mushrooms with onions.

Clean the champignons from garbage and earth, rinse under running water and cut. Peel and chop the onions, too. Add the onions and mushrooms to the chicken breast and fry everything together until the liquid evaporates. Add salt and pepper to taste.

I take sour cream 25% fat, if you take less fat, you will need to add a little flour so that the julien is not liquid. Add sour cream to the pan and stir (turn off the heat).

Grate the cheese on a large grater, cut the washed dill. Add the cheese (leave some of it) and chopped dill to the julien, mix everything. Taste for salt and pepper.

Quickly decompose everything into molds or shapes. Top with the remaining grated cheese and place in an oven preheated to 180 degrees until blushed.

Serve the julien with the chicken, mushrooms and sour cream hot. You can offer boiled potatoes, rice or even pasta to the company. When cooled, the dish will also be very tasty. In addition, such a scam looks great on the festive table.