Yesterday was my husband birthday. I decided this time to replace the traditional Olivier Julien. Do not just make julienne, and bake it in the pot.
Products I used a little bit, but get more volume. The guests were pleased, and my husband asked additive.
Julien is a type of hot snacks. Its main difference from the second course - is that the ingredients are cut into small cubes, because the use of the knife is not assumed.
The word "julienne" as a way of preparation, has French roots. It cuts into small slices or strips of vegetables first, and then other products, and began to call "julienne".
To make this quite simple, but very tasty dish you need:
Sunflower oil - 200 gr.
Mushrooms - 200 gr. (Used butter mushrooms, but they can be replaced by mushrooms).
Onions - 1 pc.
Chicken breast - 200g.
Cheese - 100-150 gr.
Sour cream - 100 gr.
Egg - 2 pcs.
Pepper and salt to taste.
Cooking time - 1 hour
Mushrooms and chopped onions simmer in the pan for 7-10 minutes with the addition of 50 g. sunflower oil.
Chicken fillet must fight off a bit, and then cut into pieces.
Fry it in a pan until the pieces have acquired a beautiful golden hue.
Three cheese on a coarse grater.
In the sour cream 2 eggs and add the required amount of spices, mix it with a pre-cooked cheese.
Mushrooms and chicken in a pot add up. We cover the contents of this sauce pot.
Cook for 40 minutes in an oven at a temperature of 180-200 degrees. Before serving, let the dish stand for 10-15 minutes.
Serve julienne in a pot or on a flat plate and garnish the dish olives and cucumber.
You can retreat from the classic recipe, substituting chicken or beef tongue to remove all the meat, adding more vegetables (broccoli, carrots). Do not be afraid to experiment.
Enjoy close gentle and fragrant julienne! Bon Appetite!
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