Chicken and mushroom julien in the oven

4 servings
45 min

Prepare all the necessary ingredients to make the julien. It is better to use fresh champignons for the dish, since frozen ones contain too much moisture and when fried, your pan will initially have too much water, and after it evaporates, the volume of mushrooms will be much less than necessary. Therefore, if you use frozen mushrooms, take them with a margin, defrost them first and squeeze them out.

Wash the champignons, dry and cut into slices. If the mushrooms are small, you can just cut them in half.

Wash the chicken fillet, dry and cut into small cubes.

Grate the cheese over a coarse grater. Cheese can be used to taste anything. Both ordinary & quot; Russian & quot; and Italian mozzarella are suitable.

In a frying pan, heat the vegetable oil, lay out the chicken and fry, stirring, over a high heat for about 4 minutes until the fillet on all sides is covered with a white crust.

When all the chicken changes its pink hue to white, add the mushrooms to the pan and fry everything together, stirring, 10 minutes until the champignons are ready. It is not necessary to bring everything to the appearance of a golden crust. It is enough just to bring the ingredients to readiness. If a little juice from mushrooms and chicken remains in the pan, it will be even better. Together with sour cream, you will get a wonderful sauce that is not inferior in taste to the classic Bechamel.

In general, usually for a julien, chicken and mushrooms are fried to a golden crust separately, and at the end they are combined. But in this recipe, I decided to experiment and added mushrooms much earlier. Chicken and mushrooms separate each of their juices and simmer in them. Thus, the entire contents of the pan are impregnated with aromatic chicken-mushroom juice. The dish is juicier, the chicken pieces are more delicate and fragrant. Remove the pan from the heat.

Pour sour cream with a fat content of 15 to 20% into the pan.

Salt everything, pepper and mix.

Spread the resulting mass into cockerels or small baking pots.

Sprinkle the julienne with grated cheese and place in the oven warmed to 180 ° C for 5-7 minutes or a little longer until golden crust appears on the cheese.

Serve the julienne hot, sprinkling with chopped greens. Enjoy your meal!