photo: Russian Chicken and Mushroom Julienne

Russian Chicken and Mushroom Julienne

Sometimes from the most usual products, it is possible to prepare a refined restaurant dish. Today we will talk about how to prepare a popular dish with the interesting French name cocotte or julienne. The chicken fillet baked with champignons in gentle milk sauce turns out very tasty and juicy. The ruddy cheese crust makes a dish more fragrant and appetizing.
40 min
4 servings


  • Chicken fillet
    400 g
  • Onion
    1 pcs
  • Champignon
    350 g
  • Cheese
    150 g
  • Butter
    50 g
  • Sour cream
    150 g
  • Milk
    250 g
  • Olive oil
    2 tbsp
  • Whole wheat flour
    1 tbsp
  • Nutmeg
    0.25 tsp
  • Salt
    - to taste
  • Black pepper
    - to taste
  • Italian herb
    0.25 tsp


  • 1. Peel onions and cut into a small cube.
  • 2. Lay out the cut onions on a frying pan with the pre-heated olive oil. Stirring slowly, let’s brown vegetables to a subtle golden shade.
  • 3. Wash fresh champignons and cut into large slices.
  • 4. Let's add mushrooms to the browned onions. Stirring slowly from time to time, let’s fry ingredients together until all liquid evaporates from a frying pan.
  • 5. Boil chicken fillet to readiness in salted water. Cool meat to room temperature and cut it into cubes of the middle size.
  • 6. In a deep bowl, join the cut chicken fillet and mushrooms fried with onions. Add salt and ground seasonings to taste. Let's mix to homogeneous consistence.
  • 7. Using a culinary brush, let’s grease heat resisting ware for a julienne with a small amount of vegetable oil. Fill in cocottes with mix from chicken meat, onions and champignons.
  • 8. Let's make a sauce. Fry a tablespoon of wheat flour on a dry frying pan to a creamy shade.
  • 9. Then add butter to flour.
  • 10. Constantly stirring slowly the mix, let’s wait until butter completely melts and connects with flour. In several steps add hot milk to mix, every time mixing sauce to homogeneous consistence.
  • 11. Constantly stirring slowly, let’s bring sauce to boiling then remove a frying pan from fire.
  • 12. When sauce cools down a little, add to it sour cream. Let's mix carefully.
  • 13. Fill in a basis for a julienne with milk sauce so that all ingredients are completely covered with it.
  • 14. Grate a piece of hard cheese on a small cloth. Lay out cheese in wares with julienne.
  • 15. Let's send a julienne from chicken with champignons to the oven warmed up to 180 degrees. Bake julienne at the medium level about 15-20 minutes. As soon as the cheese crust becomes ruddy, let’s get molds from an oven. Ready dish serve hot and decorated with fresh greenery.

  • 16. Bon Appetite!
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