Before julienne was exclusively vegetable dishes. Here you will see a modern interpretation of this delicious dish just stuffed with mushrooms and meat.
The number of products designed for 2 servings.
chicken breast — 250 grams;
mushrooms — 200 grams;
onion — 1 (big);
low-fat cheese — 100 grams;
yogurt without additives (sour cream 10%) — 150-200 grams;
Finely chop, chicken fillet, mushrooms and onions. Fry mushrooms with onions until soft. For Julien it is necessary to make the cocottes out of the foil. Inside lay the mushrooms and chicken, pour sour cream, then liberally sprinkle with grated on a large grater cheese. Well preheat the oven and put bake in the oven until the cheese will take on a ruddy crust.