You've definitely heard about this dish, it is often mentioned in books and in movies. Today I invite you to plunge into the atmosphere of gourmet dishes and cook a simple version of julienne at home.
Although, of course, we name it incorrectly, because the French julienne means finely chopped food. But in Russian they call it that hot chicken appetizer and mushrooms.
VIDEO RECIPE
Chicken and mushroom hot appetizer
- Cut onions into strips.
- Heat vegetable oil in a frying pan.
- Put the onion and fry for a minute over high heat.
- Reduce heat to minimum and leave to simmer until almost cooked.
- Chop mushrooms and add to onions. Evaporate excess liquid from them.
- Add flour to a dry preheated frying pan and fry it slightly for 1-2 minutes.
- Wash and dry the meat. It is good to beat it off with the blunt side of the hammer.
- Cut the fillets into thin strips. Increase heating under mushrooms and put chicken on them.
- Fry meat quickly over high heat with continuous stirring for 1-2 minutes.
- Reduce heat to minimum. Season with salt and pepper.
- Add flour and stir immediately.
- Pour milk in portions. Add ground nutmeg.
- Bring the sauce to a boil over low heat.
- Wait until it thickens and turn off the gas.
Preheat oven to 200 ° C degrees.
- Grate the cheese quickly on a fine grater.
- Add crackers to the cheese.
- Arrange the julienne into the tins.
- Form quite dense cheese caps on top.
Send to oven for 20-30 minutes.
The dish is ready!
INGREDIENTS:
I wish you bon appetit.