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 post-Soviet Union. Here is an easy recipe of pan-cooked julienne that will take no more than half an hour.
Ingredients:
• chicken thigh fillet – 500 g
• button mushrooms – 500 g
• 20% sour-cream – 200 g
• 20% cream – 100 ml
• semi-soft cheese – 150 g
• onion – 100 g
• all-purpose 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 golden-brown for 3-4 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 3-4 minutes until golden crust.
5. Reduce the heat to medium, add the onion and fry for another 2-3 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 sour-cream and cream, stir and simmer for 2-3 minutes over medium heat.
8. Lay out the grated cheese and rest of mushrooms atop.
9. Cover with a lid and simmer for 2-3 minutes until the cheese melts.
10. Serve the chicken and mushrooms julienne hot having sprinkled with fresh parsley leaves.

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