Chicken Heart Julienne

Chicken Heart Julienne

45 min
Medium
1 serv.
398 g / 1 serv.

Rating

Average rating:—

Description

Delicate julienne with chicken hearts, mushrooms and creamy sauce under a cheese crust

  1. Rinse chicken hearts, remove membranes and boil in salted water for 20-25 minutes until tender
  2. Slice champignons and dice onion
  3. Heat a pan with sunflower oil, sauté onion until translucent
  4. Add champignons and fry for 5-7 minutes until liquid evaporates
  5. Slice boiled hearts into strips and add to mushrooms
  6. Sprinkle with flour, stir and fry for 1-2 minutes
  7. Pour in cream, bring to a boil, reduce heat and simmer for 3-5 minutes until thickened
  8. Transfer the mixture to a cocotte or baking dish
  9. Grate cheese and sprinkle on top
  10. Cut bread into small cubes and place over cheese
  11. Bake in preheated 180°C oven for 10-15 minutes until golden crust
654
164 kcal / 100 g
kcal
33.5 g
8.4 g / 100 g
Protein
30.6 g
7.7 g / 100 g
Carbohydrates
43.8 g
11.0 g / 100 g
Fats