Russian Chicken Julienne

5

Description

Chicken Julienne is a popular appetizer in Russian restaurants. Tender, boneless chicken strips and mushrooms are baked in creamy sauce and under a topping of cheese. It's a delicious and easy to prepare gourmet meal which I'm sure will become one of your favorites.

Russian Chicken Julienne

Summary

Yield
Servings
Prep time
15 minutes
Cook time
15 minutes
Total time
30 minutes

Ingredients

1
chicken breast half (boneless, skinless)
2⁄3 cups
mushrooms (cut into small strips)
1⁄2
onion (medium, finely chopped)
1 cup
cheese (grated)
2 tablespoons
sour cream
2⁄3 cups
milk
2 tablespoons
butter (unsalted)
2 tablespoons
flour
1 tablespoon
olive oil
1⁄2 teaspoon
parsley flakes (or fresh parsley, finely chopped)
 
salt (to taste)
 
pepper (to taste)

Instructions

1. Cut chicken into thin 1 inch (about 2.5cm) strips.
Russian Chicken Julienne photo instruction 1
2. In a medium skillet, heat 1 tablespoon olive oil. Fry chicken for about 5 minutes (until the meat is no longer red), then add onion and cook for another 2 minutes. Add the mushrooms, season with salt and pepper and cook until done (about 10 minutes).
Russian Chicken Julienne photo instruction 2
3. To prepare creamy sauce, melt 2 tablespoons butter in a small saucepan, stir in flour. Then gradually add milk (a small amount at a time), stirring carefully to prevent lumps. Then add sour cream and season the sauce with salt and pepper.
Russian Chicken Julienne photo instruction 3
4. Preheat oven to 350 degrees F (180 degrees C).
5. Lightly grease 4 small ramekins (one per person). Place about 2 tablespoons of the chicken and mushroom mixture in each ramekin. If you have some mixture left, divide it evenly between the ramekins.
Russian Chicken Julienne photo instruction 4
6. Evenly pour the sauce over the chicken and mushrooms.
Russian Chicken Julienne photo instruction 5
7. Put a thick layer of grated cheese on top
Russian Chicken Julienne photo instruction 6
8. Bake uncovered for about 15 minutes, or until the top gained a nice golden brown color.
9. Sprinkle with parsley. Serve hot.

Comments

5
I tried this recipe and loved it! The sauce probably needs a little bit more flavor, but even my picky 3 year old kept telling how good it was!
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