Tender, juicy chicken breast fillet and fragrant sautéed cremini mushrooms wrapped in a silky cream sauce, all topped with a blanket of melted cheese. This is a dish you'll want to make right away. If you don't have heavy cream on hand, you can substitute the same amount of sour cream — it'll still be delicious, but heavy cream gives it a wonderfully rich, bright creamy flavor and aroma. This recipe makes 4 servings of 200 ml each.
Ingredients:
- 300 g chicken breast fillet
- 300 g cremini mushrooms
- 100 g onion
- 100 g cheese
- 200 ml heavy cream (10%-25%)
- 1 tsp flour (leveled)
- salt
- pepper
- vegetable oil for frying
How to cook chicken and mushroom julienne
Boil the chicken breast fillet in salted water for 20 minutes from the moment it comes to a boil. Let cool.
Season the mushrooms with a little salt and pepper, add the chicken breast fillet, and stir to combine.
It's done when the cheese on top has melted nicely (you can bake it longer for a golden, crispy crust if you like).
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