Julienne with chicken and mushrooms in an air fryer.
A source of protein and healthy fats, this dish supports muscle health and promotes satiety. The tender taste of chicken and mushrooms, complemented by the creamy texture of the sauce, makes it ideal for a keto diet.
Cooking Chicken and Mushrooms
Dip the chicken fillet (250 g) in salted water, bring to a boil, remove from heat, cover with a lid, and let it cool completely in the liquid (this is essential for the fillet to cook through). Take out the chicken, pat dry, and cut into small cubes.
Cut the champignons (120 g) into small cubes. Sauté the mushrooms in butter (25 g) over medium heat for about 7 minutes, until the excess liquid evaporates. Season with salt and pepper, and add to the chicken.
Preparing the Sauce
In the same pan, melt the butter (50 g). Pour in the chicken broth (200 g), add xanthan gum (1 g) in a thin stream, and quickly whisk to avoid lumps. Heat until slightly thickened.
Add sour cream 30% (100 g), nutmeg (to taste), salt, and black pepper. Mix well, and combine the sauce with the chicken and mushrooms.
Distribute the julienne into cocottes or individual ceramic molds. Sprinkle grated hard cheese (40 g) on top.
Preheat the air grill to 190 °C. Bake the julienne for 6 minutes, until the cheese melts and a golden crust forms. Serve hot.
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