Julienne with porcini mushrooms and chicken

It is with porcini mushrooms that julienne turns out to be surprisingly aromatic and tasty. And the béchamel sauce makes this dish delicious.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 60 minutes

Ingredients

• Porcini mushrooms 500 g
• Chicken fillet 300 g
• Onions 1-2 pieces
• Vegetable oil 2 tbsp. spoons
• Salt to taste
• Ground black pepper to taste
• Butter 30-50 g
• Flour 1½ tbsp. spoons
• Milk 250 ml
• Cheese 150 g

Cooking method

• Chop the porcini mushrooms and boil for about 20 minutes. Cool it down.

  How and how much to cook porcini mushrooms

• Boil the chicken fillet for 20-25 minutes. Cool and cut into small pieces.

  How and how much to cook chicken breast

• Chop the onion and fry for 5-6 minutes in a pan with vegetable oil. Add the mushrooms and after 5-10 minutes add the chicken.

• Season with salt and pepper and simmer for another 5 minutes.

• In another skillet, melt the butter over medium heat. Add flour and stir to avoid lumps.

• Pour milk into flour and butter and, stirring, cook until lightly thickened.

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• Pour the mushroom chicken sauce and mix well. Arrange everything in julienne tins and sprinkle with coarsely grated cheese.

• Bake the julienne for about 15-20 minutes at 180 ° C.

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