Julienne with chicken (turkey) and mushrooms dietetic gluten-free

"Julien is definitely a delicious and beautiful dish, the preparation of which does not take long and will please lovers of delicious and healthy food."

Bon Appetit."

Author of the recipe: Svetlana Lysenko

сорго, мука, жюльен, жульен, курица, индюшка


500 g - chicken or turkey fillet

500 g - mushrooms (champignons)
300-400 g - sour cream or cream (plain or lactose free)

1 PC. - bow

2 tbsp. spoons of sorghum flour

Salt and black pepper - to taste

vegetable oil (for frying)

Cooking method:

Preparation: 15min> Preparation: 30-60min> + 10min cooking in the oven> Total time: 55min - 1h25min

Chicken fillet or turkey boil until cooked. In a frying pan fry the onions and mushrooms in vegetable oil. Then cut the boiled chicken or turkey fillets with strips and add to the frying pan with onions and mushrooms, add salt, pepper and simmer over medium heat, about five minutes. And at this time, in another dry frying pan, without adding oil, we prepare sauce for our julienne: fry 2 tbsp. spoons of sorghum flour to cream color, stirring constantly. When the flour becomes creamy, add sour cream or cream to it, mixing immediately to prevent the formation of lumps, about a few minutes. After the sauce has a uniform consistency, add it to the pan with chicken (turkey) and mushrooms. We extinguish all this for about five to ten minutes and remove it from the plate. Further lay out on kokoshnitsam or pots, sprinkle on top with grated hard cheese. We put in, heated to 180 degrees, oven for 10 minutes, until the cheese melts.

Крупа, мука, сорго

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