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Julienne is traditionally served in cocotte makers — special metal ladles. However, you can also cook julienne in tartlets. This will make the dish easier to eat. And after cooking, you will hardly have to wash the dishes. To prepare a delicious julienne with cream and mushrooms, it is better to take medium-fat dairy products — 12% cream and 15% sour cream. For mushrooms, choose champignons or oyster mushrooms.

Step 1

Finely chop the chicken fillet and mushrooms.

Step 2

Heat a frying pan with vegetable oil, fry the mushrooms for 2-3 minutes, then add the chicken to the mushrooms and fry for another 3 minutes. Add salt and pepper.

Step 3

To prepare the sauce, pour flour into a heated frying pan and bring it to a golden color. Add butter. Then pour in milk and simmer for a few minutes. Finally, pour in sour cream. Simmer until the sauce thickens.

Step 4

Grate the cheese.

Step 5

Fill the tartlets with chicken and mushrooms, pour 2 tablespoons of sauce into each tartlet.

Step 6

Sprinkle the tartlets with cheese, place them on a baking sheet and bake for 15 minutes. The dish is ready, enjoy!