Chicken and mushroom julien with cream in the oven

6 servings
1 hour 30 min

How to make a julien with cream? Prepare the products. Chicken meat can be taken from any part of the chicken, this is not important. Mushrooms can also be any - champignons, oyster mushrooms, forest mushrooms. Cream for the sauce is usually taken 20% fat. But others will also work, only the calorie content of the dish will change, take this into account. Cheese I took cheddar.

Boil the chicken first. To do this, put it in cold, clean water and place it on a small heat. Cook the chicken for 20 to 30 minutes, depending on the parts. Breast - smaller, thighs - longer. Remove the finished chicken from the stock and cool. In some recipes, the chicken is not boiled, but fried. I like the boiled option more.

Cut the onions into small cubes.

Clean the mushrooms from dirt by wiping them with a damp sponge. It is not recommended to wash mushrooms, they quickly absorb water and become watery. Cut the mushrooms into plates. In general, the julien took its name from the slicing method - thin straws. And initially it was cooked that way, cutting chicken and mushrooms in this way. But now this is not a fundamental issue, you can cut as you like.

Chop the cooled chicken meat into small pieces.

Heat the pan over a low heat. Pour oil on it. Lay out the onions. Fry the onions for 5 minutes until clear. Then add the mushrooms to it. Fry the mushrooms over a medium heat, stirring occasionally. They will give away a lot of fluids first and then toast to a ruddy crust. At the end of the frying, add salt and pepper.

Put the chicken meat to the mushrooms, mix, and after a couple of minutes remove from the heat.

Let's make the sauce. Place the sauté pan or thick-bottomed pan over a small heat. Melt the oil in it. Pour in the flour, salt, pepper and nutmeg. Stir actively and lightly toast the flour for a minute.

Pour cream into a thin stream. At the same time, actively mix the mass, achieving uniformity. Also, with constant stirring, bring it to a thickening point.

Add the sauce to the pan to the mushroom chicken. Stir.

Grate the cheese over a coarse grater.

Take baking molds - a few small cockerels or one large one. Put the mushroom chicken in them. This amount of products is enough for 6 medium cockerels or 8 small ones. Mine size 10 * 5 cm.

Top with grated cheese.

Bake the jelly in the oven at 180 ° C for 20-25 minutes until golden brown. The julien is served immediately on the table, hot it tastes the best.