Chicken and Mushroom Julienne (Russian Gratin)

By replacing heavy cream and rich cheeses with light sour cream and part-skim mozzarella, this classic Russian gratin provides a rich taste while offering a high-protein, calorie-conscious comfort meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g (1.1 lbs) skinless chicken breast, cut into thin strips · 560 kcal in the whole recipe
• 300 g (10.5 oz) fresh mushrooms, thinly sliced · 66 kcal in the whole recipe
• 1 medium onion (120 g), finely diced · 48 kcal in the whole recipe
• 2 cloves garlic (8 g), minced · 12 kcal in the whole recipe
• 1/2 tbsp (7 g) butter · 50 kcal in the whole recipe
• 1/2 tbsp (7 g) olive oil · 62 kcal in the whole recipe
• 1 tbsp (10 g) all-purpose flour · 35 kcal in the whole recipe
• 100 g (3.5 oz) light sour cream (instead of smetana) · 136 kcal in the whole recipe
• 100 ml (approx. 100 g) low-sodium chicken broth · 6 kcal in the whole recipe
• 60 g (2.1 oz) part-skim mozzarella, grated (instead of sulguni) · 178 kcal in the whole recipe
• Salt, black pepper, and ground nutmeg to taste

Method

1. Heat olive oil and butter in a pan over medium heat, then sauté diced onion and minced garlic until translucent.

   

2. Add diced chicken breast and sliced mushrooms to the skillet, cooking until browned and liquids release and evaporate.

   

3. Sprinkle in flour and cook for one minute, then stir in chicken broth, light sour cream, salt, black pepper, and nutmeg over low heat until smooth.

   

4. Divide the mixture into 4 individual ramekins, top with grated part-skim mozzarella, and bake at 200°C (395°F) for 10-12 minutes until bubbly and golden.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.