Julienne with chicken

Name: Julienne with chicken
Total time: 40 min
Yield: 4
Cuisine: Russian
Ingredients: Chicken fillet - 400 g; Cream 20% fat - 220 g; Grana padano - 100 g; Wheat flour for baking - 20 g; Butter - 20 g; Provencal herbs - 2 g

Cookinero 3 May 2025

6580

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.

How to cook Julienne with chicken

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.

Julienne with chicken - FAQ About Ingredients, Baking Time and Storage

Can I substitute heavy cream with a lighter alternative in the creamy sauce?

Yes, you can use half-and-half or whole milk mixed with a little cornstarch (1 tsp cornstarch per cup of milk) for a lighter sauce, but it will be less rich.

How can I make this recipe vegetarian?

Replace chicken with mushrooms (like cremini or shiitake) or tofu for a vegetarian version. Adjust cooking time as mushrooms release moisture.

What’s the best way to store leftovers, and how long do they last?

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C until warmed through.

Can I freeze this dish for later use?

Freezing isn’t recommended as the creamy sauce may separate upon thawing. For best results, assemble and bake fresh.

What cheese works best for the golden crust?

Gruyère, Parmesan, or a sharp cheddar melt well and create a flavorful crust. Avoid pre-shredded cheese as it contains anti-caking agents.

Can I make this in one large dish instead of individual cocottes?

Yes! Use a baking dish and adjust baking time (15–20 mins) until the cheese is bubbly and golden.

How do I prevent lumps in the creamy sauce?

Whisk the flour into cold cream thoroughly before heating, or use a fine-mesh sieve to strain the mixture for extra smoothness.

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