Simple skillet recipe for chicken and mushroom julienne
This recipe demonstrates preparing a classic julienne dish in a standard skillet for easy home cooking.
Julienne is a hot appetizer traditionally served in a small pot called a cocotte. This dish, which originated in France, is a favorite for many. We«ve put together a simple guide on how to make it in a skillet.
To make julienne, you«ll need ingredients that are readily available in most grocery stores.
The necessary ingredients for making chicken and mushroom julienne in a skillet are outlined in this guide.
Ingredients
Chicken fillet — 400 grams (14 oz);
Champignon mushrooms — 300 grams (11 oz);
Onion — 100 grams (4 oz);
Cream 20-30% — 200 milliliters (7 fl oz);
Hard cheese — 150 grams (5 oz);
Vegetable oil — 2 tablespoons;
Salt — to taste;
Black pepper, ground — to taste;
Herbs (basil or salad leaves) — for garnish.
Instructions
Cut the chicken fillet into small pieces and sauté in vegetable oil for a few minutes until partially cooked. Finely chop the onion, add it to the chicken, and cook for another 3-4 minutes. Then, coarsely chop the mushrooms and add them as well. Once the moisture from the mushrooms has evaporated, season with salt and pepper, and continue frying for about 5-7 minutes until golden brown.
Then, pour the cream over the chicken and mushrooms, and heat gently. Grate the cheese coarsely and sprinkle it on top. Turn off the heat, cover the skillet with a lid, and let it sit for 3-5 minutes until the cheese melts. The julienne with chicken and mushrooms is ready to serve.
If your skillet is presentable, garnish the julienne with basil leaves and serve it directly from the pan. Alternatively, portion it into cocottes (small pots) or onto plates, adorned with herbs and accompanied by fresh vegetables. Enjoy your meal!
Previously, we shared how to make hot chocolate with two easy recipes. Hot chocolate is a great autumn beverage that boosts mood and energy in chilly weather.
