Chicken and Mushroom Julienne with Sour Cream
Unbelievably easy, tasty, and quick – ready in just 20 minutes! Chicken and mushroom julienne with sour cream is a perfect hot appetizer for any occasion. Great for family lunches, dinners, or celebrations. You can use any mushrooms, and even replace the chicken if desired.
Updated : 09 June, 2025
Easy
About 20 min.
Ingredients
300 grams
Chicken fillet
250 grams
Champignon
1
Onion
100 grams
Sour cream
70 grams
Hard cheese
1 tablespoon
Wheat flour
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose boneless chicken meat – breast, thighs, or drumstick fillet. Use any fat level of sour cream. Pick cheese that melts and grates easily. Any mushrooms will work.
Step 2
Place the chicken in boiling water and cook for 20–25 minutes. Salt the water. Once cooked, remove the chicken from the broth.
Step 3
Cut the chicken into bite-sized pieces.
Step 4
Peel the onion and rinse it under cold water. Finely chop it. Heat a skillet, add some vegetable oil, and sauté the onion for about 1 minute until translucent.
Step 5
Rinse the mushrooms and finely chop them.
Step 6
Add mushrooms to the skillet with the onions. Fry everything together for 5–7 minutes until mushrooms shrink.
Step 7
Sprinkle the mixture with flour.
Step 8
Add sour cream to the skillet. Season with salt and spices to taste. Stir well.
Step 9
Add the chopped chicken to the skillet. Heat everything together for another 2–3 minutes. For extra juiciness, add a little hot water. For aroma, optionally add garlic.
Step 10
Spoon the chicken and mushroom mixture into small baking ramekins (cocottes).
Step 11
Top each with grated cheese. Place into a preheated oven at 350°F (180°C) for 10–15 minutes. Baking time depends on your oven.
Step 12
Your chicken, mushroom, and sour cream julienne is ready! The cheese has melted perfectly. Remove from the oven and serve hot. Enjoy!