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Chicken and Mushroom Julienne with Cheese

Chicken and Mushroom Julienne with Cheese

Ingredients:

  • 600 g chicken breast, diced
  • 2 medium onions (about 150 g), chopped
  • 20 g butter
  • 500 g mushrooms (champignons work best), sliced
  • Salt, black pepper, and smoked paprika to taste
  • 50 g flour
  • 150 g cheese (mozzarella, gouda, or sulguni)
  • 500 ml heavy cream (20% fat)

Instructions:

  1. In a pan, sauté the chopped onions in butter for about 2 minutes over medium heat.
  2. Add the mushrooms and chicken cubes, cook together for 10 minutes, stirring occasionally.
  3. Sprinkle with flour and mix well.
  4. Lower the heat, pour in the cream, season with salt, pepper, and smoked paprika. Let the sauce simmer until it thickens, about 5–7 minutes.
  5. Transfer the mixture into an oven-safe dish (either one large baking dish or several individual ramekins).
  6. Top generously with grated cheese.
  7. Bake in a preheated oven at 180°C (350°F) for 10–15 minutes, until golden and bubbly.

Serve hot and enjoy!

See also

Chicken with Orange

Chicken with Orange

Recipe is available in Georgian Language. 

See Detail
Chicken in Blackberry Sauce

Chicken in Blackberry Sauce

Chicken in Blackberry Sauce

Season a whole chicken with salt on both sides.
Place in the oven at 200°C.

Preparing the blackberry sauce:
Crush together:

  • Blackberries
  • Coriander
  • Garlic
  • Salt

Blend the blackberries (add a little water).
Then strain through a sieve.

Add the crushed garlic to the blackberry juice, as well as sugar to taste.
Add coriander.
Mix well.

Pour the blackberry sauce over the roasted chicken and enjoy!

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Chicken Schnitzel

Chicken Schnitzel

Ingredients:                

Chicken fillet         200 gr,             

Bread crumps         400 gr,             

Flour         400 gr,             

Egg         2,             

Mustard powder         8 gr,             

Ginger powder         8 gr,             

Salt         8 gr,             

Pepper         6 gr,             

Lemon         70 gr,             

Dill         10 gr.

       

Preparation: Cut the chicken fillet in half, place on a board, cover with plastic wrap and beat gently (so that the meat does not crack). Soak tenderized chicken fillet in brine and keep for at least 20 minutes. At the same time, prepare the ingredients for the breading: bread crumps in one bowl where you will mix ½ of the dry ingredients (spices, in the quantities indicated in grams) and salt, in the other bowl – flour and mix the remaining dry ingredients, in the third bowl add eggs, salt, and mix well. After keeping meat, make a consistent breading (egg, flour, egg, bread crumps). Heat the oil in a saucepan up to 160 degrees. Put the schnitzel in the pan and cook for 5-6 minutes. Transfer the cooked schnitzel to the desired dish, add coriander (or any herbs, if desired), squeeze above the lemon to taste and enjoy.

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