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Julienne on a baking sheet

1168

Kitchen French

Calorie content 166.2 kcal

Portions 9 port.

Cooking time 100 h

Proteins * 10.7 g

Fats * 8.9 gr.

Carbohydrates* 17.9 gr.

Content

It is not difficult to prepare a hot appetizer with meat, mushrooms and vegetables in a creamy sauce. Julienne can also be made in cocotte makers or pots. And this option for a large company is on a baking sheet.

Ingredients

Chicken breast 1 PC. Onion 1 PC. Fresh champignons 1 kg Parmesan cheese 300 gr. Cream 10% 350 gr. Wheat flour 1 tbsp Vegetable oil 3 tbsp Salt 0.5 tsp Ground black pepper 1 pinch

Cooking process

Peel the mushrooms, wash and cut into cubes. Boil the chicken breast until tender.

Remove the skin from the onion, rinse and cut into strips. Heat a skillet with oil and sauté the mushrooms for 10 minutes, stirring occasionally. Add the onion to the mushrooms, season with salt and pepper and fry for another 10 minutes.

Cut the breast into small cubes and place it on the grill when the mushrooms turn golden.

Pour the cream into a bowl, sift flour to them and mix with a mixer.

Transfer the sauce to a skillet and cook the sauce over low heat, stirring constantly until it thickens.

Pour the sauce for the meat with mushrooms, stir and simmer for 7 minutes.

Grease a baking sheet with oil and transfer the frying into it, distributing it evenly over the entire area. Grate the cheese on a coarse grater and spread over the surface. Put in an oven preheated to 190 degrees and bake the julienne for 30 minutes.