Any person who at least once tried julienne will remember this dish forever. The distant romantic France gave us a recipe for a delicate and fragrant treat. Cooking does not take much time, especially since there is an assistant in the kitchen - a slow cooker!
Pick your recipe
You will need
- - 350 grams of oyster mushroom or any other mushrooms,
- - 400 grams of chicken,
- - 250 ml of milk,
- - 1 large onion,
- - 100 grams of hard cheese,
- - 50 grams of butter,
- - 1.5 tbsp. tablespoons of wheat flour
- - half a teaspoon of finished mustard,
- - salt to taste.
Instruction manual
1
Put 50 grams of butter in a slow cooker. Set the baking program for 55 minutes and leave to warm up.
2
Wash the fillet, dry a little and cut into cubes. Put the meat in a slow cooker, fry for about 15 minutes.
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.
4
After the meat is slightly fried, add onions with mushrooms and fry for another 20 minutes. Stir occasionally and watch for the liquid, if it is not enough, then add a little more water.
5
After 20 minutes, add flour and mustard to the meat, add a little salt. Add milk, stir, cook until the end of the program beeps.
6
Sprinkle julienne with grated cheese. On the slow cooker, put the program "Preheating" and leave it for 5 minutes. During this time, the cheese will melt. Lay out the julienne in portions and serve on the table with fresh greens.