In France, julienne is often served in small clay pots, but in other countries it is prepared and served in various variations. I really like to serve julienne with chicken in small tartlets. This immediately turns it into an incredibly convenient snack.
Ingredients
Step-by-step cooking recipe
Finely chop the onion and mushrooms, and fry for 5-7 minutes.
Add the chopped chicken and continue to fry until tender.
Pour in the cream, simmer for a couple of minutes and add the chopped herbs and grated cheese.
Simmer the julienne until the cheese thickens and dissolves.
Put it in tartlets.
Did you like the recipe?
0 comments