Creamy Mushroom and Chicken Julienned Extravaganza
Savor the elegance of French cooking with tender chicken and mushrooms in a rich cream sauce.
Did you know?
The term 'julienne' is rumored to be named after Jean Julien, a French chef who popularized the cutting technique in the 18th century.
Embark on a culinary voyage to the heart of rustic French cuisine with our Creamy Mushroom and Chicken Julienned Extravaganza! Envision the sprawling countryside of France, where the kitchen is the soul of the home and cream-based dishes are akin to a warm embrace on a crisp autumn day.
Our delightful dish pays homage to the French technique of 'julienne,' where ingredients are cut into thin, elegant strips that cook quickly and meld flavors seamlessly. Imagine tender strips of chicken and delicate mushrooms sautéed to golden perfection, then draped in a velvety cream sauce that whispers of thyme and whispers secrets of provincial herbs. Each bite is a step through the cobblestone streets of a tranquil French village, where food is not just nourishment, but a story of heritage and passion.
Ingredients
The cast for tonight's gastronomic ballet includes:
The mushrooms, with their earthy undertones, are a tribute to the foragers of old, who would roam the wilds of France in search of these culinary treasures.
- 400g chicken breast, julienned
- 300g button mushrooms, thinly sliced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 150ml dry white wine
- 250ml heavy cream
- 15ml olive oil
- 5g fresh thyme leaves
- Salt and pepper to taste
- 30g unsalted butter
- Chopped parsley for garnish
Steps
Follow these steps to orchestrate a delectable symphony:
- Heat olive oil and butter in a large pan over medium heat.
- Add the chicken strips and sauté until golden brown and cooked through. Remove and set aside.
- In the same pan, add the onions and garlic, and cook until the onions are translucent.
- Toss in the mushrooms and fry until they've released their juices and browned slightly.
- Pour in the white wine and let it simmer, reducing the liquid by half.
- Gently stir in the heavy cream and thyme, bringing the mixture to a light simmer until the sauce thickens.
- Return the chicken to the pan, coating it thoroughly in the sauce. Season with salt and pepper to taste.
- Serve the dish garnished with chopped parsley alongside steamed rice or a slice of crusty bread.
Add some extra love
For an added depth of flavor, sear the chicken on high heat quickly, locking in the juices before setting aside.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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