Any person who has tried julienne at least once will remember this dish forever. Distant romantic France gave us a recipe for a delicate and aromatic treat. Cooking does not take much time, especially since there is an assistant in the kitchen - a multicooker!
It is necessary
- - 350 grams of oyster mushrooms or any other mushrooms,
- - 400 grams of chicken fillet,
- - 250 ml of milk,
- - 1 large onion,
- - 100 grams of hard cheese,
- - 50 grams of butter,
- - 1, 5 Art. tablespoons of wheat flour,
- - half a teaspoon of prepared mustard,
- - salt to taste.
Instructions
Step 1
Place 50 grams of butter in a slow cooker. Place the baking program for 55 minutes and leave to warm up.
Step 2
Rinse the fillet, dry a little and cut into cubes. Put the meat in a slow cooker, fry for about 15 minutes.
Step 3
Cut the peeled onion into small cubes. Cut the mushrooms into slices. If you use mushrooms from the forest, then boil them in advance.
Step 4
After the meat is slightly browned, add the onion with mushrooms and sauté for another 20 minutes. Stir occasionally and watch the liquid, if it is not enough, then add a little more water.
Step 5
After 20 minutes, add flour and mustard to the meat, salt a little. Add milk, stir, cook until the end of the program beeps.
Step 6
Sprinkle the julienne with grated cheese. On the multicooker, put the "Warm up" program and leave for 5 minutes. During this time, the cheese will melt. Spread out the ready-made julienne in portions and serve, decorate with fresh herbs.
