Julienne is a hot dish served in a small bowl called a cocotte. Not a single banquet in Russia can do without this French dish. Julienne is easy to prepare and not difficult to make at home.
It is necessary
- - 50 g mozzarella
- - 90 g chicken meat
- - 60 g champignons
- - a glass of milk
- - 12 g flour
- - nutmeg
- - 30 g butter
- - thyme
- - a clove of garlic
Instructions
Step 1
The chicken is washed well, then cut into thin strips. The mushrooms are also finely chopped, the cheese is grated on a coarse grater.
Step 2
Crush the garlic with the flat side of a knife blade, peel and chop finely. In thyme, the leaves must be separated from the stems.
Step 3
Preheat a frying pan by adding 2 tablespoons of vegetable oil to it, fry the chicken pieces over high heat for 1 minute. After a minute, reduce the heat, add mushrooms and garlic and fry for a couple of minutes.
Step 4
Add half the thyme leaves to the pan with the chicken with mushrooms, salt and pepper, mix everything thoroughly and remove from heat.
Step 5
Preparation of béchamel sauce: flour is fried in a dry frying pan over low heat until golden brown, butter is added, mixed, cold milk is poured in. While stirring with a whisk to prevent lumps from forming, the sauce is brought to a boil, nutmeg is added, slightly salted, peppery and removed from heat.
Step 6
Chicken with mushrooms and garlic is laid out in a cocotte, poured with béchamel sauce, sprinkled with cheese on top. It is baked for five minutes in an oven preheated to 200 degrees.
Step 7
Sprinkle with the remaining thyme leaves and serve.
