Recommended for home cooking recipes incredibly delicious julienne of chanterelles. Supplementing the dish with chicken and herbs and spices, we get an even more harmonious and rich taste and divine flavor. The dish can be prepared as a plate in a frying pan, followed by baking in the oven, and using a multibar.
Julienne with mushrooms chanterelles and chicken
Ingredients:
- chicken fillet - 310 g;
- chanterelles - 310 g;
- onion bulb - 90 g;
- sour cream with a fat content of 25% - 205 g;
- cream in fat content of at least 20% - 205 ml;
- wheat flour - 30 g;
- refined olive oil - 30 ml;
- spicy hard cheese - 70 g;
- a mixture of Provencal dried herbs - 1 pinch;
- dried marjoram - 1 pinch;
- black freshly ground pepper - 1 small pinch;
- stone coarse salt - to taste.
Preparation
If the chanterelles used to make julienne are small and young, then you do not need to pre-brew them. More mature and older specimens are better tolerated in slightly salted boiling water until they settle on the bottom. Do not forget to wash and cut large individuals into several parts beforehand or chop them into slices of the desired size.
In addition to mushrooms, it is also necessary to prepare properly fillet of chicken. It must be rinsed and cut into small slices. Shink also as small as possible peeled onion, grind through a grater hard cheese and place temporarily in a bowl.
In a skillet with warm olive oil, we spread onions, give it a little fried, and complement the chicken. We maintain the components of the frying pan on moderate fire for about seven to eight minutes, after which we put the prepared chanterelles in a bowl and fry until all the moisture evaporates. We give off a lot of salt, pepper black freshly ground, dried marjoram and a mixture of Provencal herbs and mix. At this stage, we combine cream, sour cream, flour, mix and pour into a frying pan with chicken and chanterelles. We admit the contents for about ten minutes with periodic stirring. We spread out the fried julienne from the chanterelles on the muffins or molds, we shake the dish on top with cheese chips and place under the grill for about three minutes or until the cheese melts and lightly browned.
How to prepare a julienne of chanterelles with sour cream in a multivariate?
Ingredients:
- fillet of chicken (from breast or thigh) - 310 g;
- fresh chanterelles - 310 g;
- onion bulb - 90 g;
- sour cream with a fat content of 25% - 205 g;
- wheat flour - 30 g;
- butter, peasant creamy - 60 g;
- spicy hard cheese - 185 g;
- a mixture of Provencal dried herbs - 1 pinch;
- nutmeg - 1 pinch;
- black freshly ground pepper - 1 small pinch;
- stone coarse salt - to taste.
Preparation
Chanterelles before the preparation of julienne must be boiled beforehand until they settle on the bottom. Do not forget the mushrooms first to sort out and rinse thoroughly. Chicken meat (flesh), if necessary, separate from the bones, cut into small slices and grind also the peeled bulb.
In the multicastree, we dissolve the creamy peasant oil by tuning the appliance to the function "Baking" or "Frying", and put onions in it. After the slices become translucent, add the chicken and fry for another ten minutes. Now put the chanterelles cooked, keep the ingredients in the same mode for another ten minutes, then add the flour mixed with sour cream, season the dish with salt, pepper, nutmeg and Provencal herbs and mix. After about five minutes of languor, we rub out the julienne cheese and leave it in the multivarquet under the lid for another twenty minutes.