Julienne with Chicken and Mushrooms

Ingredients

• Dried Chinese mushrooms 0 oz
• "Petelinka Thigh Fillet" 10 oz
• Onion 5 oz
• Garlic 2 cloves
• Vegetable Oil 0 fl oz
• Champignons 10 oz
• Milk 15 fl oz
• Butter 0 oz
• Wheat Flour 0 oz
• Sour Cream 5 oz
• Hard Cheese 5 oz
• Salt to taste
• Ground Black Pepper to taste
• Nutmeg to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Grind the dried mushrooms in a mortar and pestle or a coffee grinder.

Step 3

Sauté the chicken fillets in vegetable oil on both sides until golden brown.

Step 4

Transfer to a baking sheet and cook in an oven preheated to 355°F for 8 minutes.

Step 5

Cut the cooked fillet into strips.

Step 6

Slice the onion into thin strips. Mince the garlic.

Step 7

In a skillet, heat vegetable oil and sauté the onion until golden brown.

Step 8

Slice the mushrooms thinly and add them to the skillet. Sauté for about 5 minutes, stirring occasionally.

Step 9

Add the garlic and chopped white mushrooms. Sauté for 30 seconds and remove from heat.

Step 10

Melt butter in a saucepan and mix it with flour over medium heat.

Step 11

Pour in the milk and bring to a thick consistency, whisking continuously.

Step 12

Grate the cheese using a fine grater.

Step 13

Combine the creamy sauce with the chicken and mushrooms, then stir in the sour cream and some of the cheese. Season with salt and pepper to taste, and add nutmeg.

Step 14

Divide the julienne between the ramekins, sprinkle with cheese, and place in an oven preheated to 390°F for 8–10 minutes, or until the cheese forms a nice golden crust.