Julien's story is rooted in the French culinary tradition. The classic version is a combination of tender meat, usually chicken or turkey, cheese and cream, baked in the oven until golden brown. But today I propose something more original – Julienne in lavash.
Ingredients
- Lavash - 80 g
- Champignons - 150 g
- Chicken (thigh fillet) – 150 g
- Onion - 50 g
- Sour cream - 80 g
- Flour - 1 tsp.
- Cheese - 50 g
- Vegetable oil - 30 g
- Butter - 30 g
Step-by-step cooking recipe
Finely chop the onion and mushrooms. Fry for 5-7 minutes on a mixture of two oils.
Boil the chicken until tender, chop and mix with the mushrooms.
Add flour, sour cream and mix.
Simmer julienne for 10 minutes on low heat and season to taste.
Cut the pita bread, put it in the molds with a basket and put julienne there.
Sprinkle it with grated cheese and send it to the oven for 10 minutes at 200-220 degrees.
Did you like the recipe?
0 comments