Julienne of chicken - simple snack

With the development of culinary tourism in our country began to appear more and more new recipes from different countries. French cuisine, for example, made a significant contribution to our menu, adding to it the first and second dishes, as well as a lot of desserts and salads. But, as is known, our people are inclined to experiments, and therefore some of the dishes that came to us from France, have not the same composition and appearance as at home. Thus, a chicken from a chicken, although it bears a foreign name, does not correspond to it at all. We use this name as a hot appetizer with a filling under dairy sauce and cheese, and they have a vegetable spring cut or vegetable soup.

Julienas are well suited for both a holiday and a usual feast, because they are light and hearty at the same time. Prepare them in special cocottles or in molds made of foil or short pastry. Now let's talk about how to prepare a julien with chicken and mushrooms in a kokotnitsa. If desired, you can put mushrooms in it or make it only from meat. So, for this we need: chicken fillet (or one breast), fresh mushrooms - 0.4 kg, onion - 0.2 kg, a little black pepper and salt, a couple spoons of flour and 0.3 kg of sour cream or cream. Meat is boiled in brackish water until ready, cleaned of bones and skin and cut into thin slices. We chop mushrooms finely and fry them well together with the passivated Onion, and then add our ready-made meat there. This mixture of pepper and dosalivayem, if necessary, mixing everything well.

When making a julienne of chicken (or other products), it is important to properly prepare the sauce. Make it as follows: first, in a clean frying pan (without oil), roast the flour, after it starts to darken, add sour cream and mix well. This mass is brought to a boil (make sure that it does not burn), salt, add pepper to taste and turn off the fire. You can add nutmeg, it will give the dish a pleasant exquisite taste. Then, all the resulting constituents are mixed and spread out along the cocottles. If you do not find suitable dishes, you can use a conventional frying pan. Top of the roast chicken is plentiful Sprinkle with grated cheese rubbed on a large grater, then put in the oven and bake until golden crust is formed (minutes 15-30). It is recommended to use it hot.

You can add other ingredients, such as smoked meat, mint, olives or eggplant, into the julienne from the chicken. Depending on what you put there, the taste of the snack will change. So, with aromatic smoking and spicy herbs, the dish will be spicy, and with vegetables and cream sauce - very tender. The principle of preparation for all fillings is the same. The main thing is to cut everything with small straws and fry, and the following procedure is similar to the one described.

In fact, to make a chicken chicken, special efforts will not be required, even a novice mistress will cope with it. And he takes a little time. At least not more than any other dish. On top of that, it will appeal to both adults and children. So do not hesitate and get down to business.