Some call this dish a hot appetizer, some serve it as a main course, one thing is permanent – chicken and mushrooms julienne is one of the popular and favorite dishes on the territory of postSoviet Union. Here is an easy recipe of pancooked julienne that will take no more than half an hour.
Ingredients:
• chicken thigh fillet – 500 g
• button mushrooms – 500 g
• 20% sourcream – 200 g
• 20% cream – 100 ml
• semisoft cheese – 150 g
• onion – 100 g
• allpurpose flour – 1 tsp
• fresh parsley – 20 g
• vegetable oil – 3 tbsp
• butter – 30 g
• ground black pepper – ½ tsp
• salt – 1 tsp
You will need:
• pan
• bowl
• carving board
Preparation:
1. Cut the chicken fillet and mushrooms into dices, chop up the onion and fresh parsley.
2. Heat a pan with 1 tbsp of vegetable oil and 15 g of butter over high heat.
3. Fry the mushrooms in two parts over high heat until goldenbrown for 34 minutes, then take out into a bowl.
4. Add 1 tbsp of vegetable oil, chicken fillet, salt and black pepper into the pan and fry stirring over high heat for 34 minutes until golden crust.
5. Reduce the heat to medium, add the onion and fry for another 23 minutes, then add 1 tsp of flour, stir and fry a bit.
6. Add the fried mushrooms, leaving a bit of them in the bowl, and fresh parsley into the pan, stir well.
7. Add the sourcream and cream, stir and simmer for 23 minutes over medium heat.
8. Lay out the grated cheese and rest of mushrooms atop.
9. Cover with a lid and simmer for 23 minutes until the cheese melts.
10. Serve the chicken and mushrooms julienne hot having sprinkled with fresh parsley leaves.

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