Chicken & Mushroom Julienne
Ingredients
- 1 lbs chicken fillet
- 0.5 lbs champignon mushrooms
- 20 oz heavy cream
- 4 tablespoon olive oil (for cooking)
- 0.5 cup Parmesan cheese
- 0.4 lbs Cheddar cheese
- 1 medium-sized onion
- Kosher salt, pepper, smoked paprika for seasoning
Instructions
- Finely chop the chicken fillets, onions, and mushrooms.
- Pour a couple of tablespoons of oil into a pan, and heat over medium-high heat.Add the mushrooms and a little salt, and fry until the mushrooms are golden brown. When finished, transfer them to a separate bowl.
- If necessary, add more oil to the pan. Fry the onions for 2-3 minutes until slightly translucent.Add the chicken, salt, smoked paprika powder and pepper to taste and fry until the liquid from the chicken has evaporated and the chicken is golden brown.
- Next, add the cooked mushrooms, heavy cream, Parmesan cheese, and a pinch of grated cheddar cheese.Sauté for a minute or two to allow all the flavors to blend and the cheese to melt slightly.
- Divide evenly among the julienne bowls. With this quantity you can make five full portions or four full portions and a couple of smaller portions for children.
- Add the grated cheese on top.
- Bake in the oven at 185°C (365°F) for 5-10 minutes with the grill mode from the top or 15-20 minutes without the grill mode, until a golden brown 'crust' forms on top.
- Serve in the same bowls with fresh salad, rice (if not on the keto diet) or any other side dish of your choice.
Video
Notes
- Feel free to experiment with other main ingredients, replacing chicken and mushrooms with shrimp or salmon.
- For a dairy-free option, replace heavy cream with coconut milk or some vegan heavy cream substitute.
- Add curry for a more intense taste and a Thai-like experience.
- Use cooked rice, fresh vegetables, mashed potatoes, pasta or a slice of bread to complete this dish.
- Add onion and garlic powder for extra flavor.
