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If you really want julienne, you don’t have to go to the forest or the nearest store to pick mushrooms. There is another version of this dish – julienne with chicken. The combination of tender chicken fillet, creamy sauce and grana padano cheese, under the crust of which the delicious aromas will be “sealed” in the oven – this is a win-win option. Homemade julienne will perfectly complement your lunch: it can be used both as a hot appetizer and as a main course.

Step 1

Combine the cream with the flour and mix thoroughly, eliminating lumps. Add the Provencal herbs, salt, pepper and mix again.

Step 2

Cut the chicken fillet into strips.

Step 3

In a frying pan with melted butter, fry the chicken fillet for about 10 minutes, stirring, over high heat until golden brown.

Step 4

Pour the creamy flour mixture over the fillet and, stirring, bring to a boil. Reduce heat and simmer for about 2 minutes.

Step 5

Place the chicken fillet with creamy sauce into cocotte dishes, sprinkle with grated cheese and bake in an oven preheated to 180°C for about 10 minutes until a golden brown crust appears on the surface of the cheese.

Step 6

Serve the dish in cocotte dishes.