Chicken and Oyster Mushroom Julienne
Appetizers • French
Description
Chicken and Oyster Mushroom Julienne
Ingredients
- Chicken fillet 15 oz
- Morels 5 oz
- Onion 3 pieces
- Sour Cream 3 spoons
- Hard Cheese 5 oz
- Butter 5 oz
- Vegetable Oil 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Wheat Flour 1 tablespoon
- Herbs to taste
Step-by-Step Guide
Step 1
Boil the chicken breast. I recommend using white meat; if you opt for chicken thigh, it will add even more richness to the dish.
Step 2
Let the meat cool and then cut it into strips, or in whichever way you prefer.
Step 3
Dice the onion.
Step 4
Boil the mushrooms and chop them if they are too large.
Step 5
In a skillet, heat a bit of vegetable oil, add the mushrooms, season with salt, and sauté until the moisture evaporates. Once the liquid has evaporated, add a piece of butter and cook for 6–8 minutes, stirring occasionally.
Step 6
In a skillet, heat the butter along with the vegetable oil. Add the onion, season with salt and pepper. Sauté the onion until it becomes soft, stirring occasionally, and then remove the skillet from the heat. The onion should be cooked slowly for a long time.
Step 7
Add the mushrooms and chicken to the sautéed onions and stir. Sprinkle with flour and mix well.
Step 8
Add the sour cream, stir, and return the skillet to low heat.
Step 9
Bring to a boil and cook for 1–2 minutes, stirring. Season the julienne with salt and pepper to taste.
Step 10
Divide the mixture among the ramekins and generously sprinkle with grated cheese.
Step 11
Bake for 5–10 minutes in the oven at 355°F.
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