In the word "julienne" it is obvious to be heard the French notes and it is valid, it came to us from France, but there by this word of the cook designate just a way of cutting of ingredients – thin straws. Subsequently in Russia this word began to call a hot dish from meat, fish, the mushrooms or vegetables which are filled in and baked in sauce. They prepare in a small portion ceramic or metal pan – a cocotte. Houses to prepare a julienne from chicken with mushrooms, it is possible to use a small frying pan.
It is required to you
- Wheat flour – 1 tablespoon
- Desi – 20 g
- Cream of 20% - 1 glass
- Chicken fillet - 200 g
- Champignons - 50 g
- Olive oil – 1 tablespoon
- Onion – 1 piece
- Hard cheese, type 2 parmesan" - 50 g
- Salt, ground black pepper
Instruction
1. Pour out flour on a frying pan and on weak fire slightly dry it when it becomes golden color, add the desi which is previously warmed to room temperature, mix everything and continue to fry about 1 more minute.
2. Pour out cream in a small bowl, warm them, add the fried flour, bring sauce to the boil and remove a bowl from a plate.
3. Small cut onions, lay out on the warmed frying pan with the kindled desi and slightly fry it to a transparent state.
4. Cut chicken fillet thin long pieces, champignons – segments, lay out them in a frying pan and fry together with onions, add salt to taste and slightly pepper. A lot of pepper isn't necessary – he will kill taste of mushrooms and chicken. Mix everything.
5. Take cocottes, spread out in them meat with mushrooms, pour in everyone sauce that it covered meat not completely. From above strew all with the grated cheese.
6. Warm an oven to 200 wasps and put in it cocottes for 10 minutes.