Julienne with champignons and chicken is just lovely. It looks very appetizing, and the aroma of baked puff pastry on top attracts you to look inside. Cook the champignon and chicken julienne for dinner.
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You will need
- - 300 g of champignons;
- - 400 g of chicken meat;
- - 1 onion;
- - 300 ml cream;
- - 1 tbsp. a spoon of flour;
- - 4 tbsp. tablespoons of broth;
- - vegetable oil;
- - puff pastry;
- - cheese;
- - salt.
Instruction manual
1
Chop mushrooms. Fry in vegetable oil. Dice the onion, fry separately from the mushrooms.
2
Boil the meat, cut into strips. Fry in vegetable oil. Combine mushrooms, meat and onions.
3
Preparing the sauce: Melt the butter in a pan, add flour. Heat for 2 minutes, stirring continuously with a whisk.
4
Introduce cold broth, cream. Salt to taste. Heat for 3 minutes. Ready sauce will be in consistency, like thick sour cream.
5
Combine the sauce with mushrooms and meat. Arrange in pots. Sprinkle grated cheese on top.
6
Then from the finished puff pastry, cut out triangular strips and circles, close them with pots as covers.
7
Bake for 20 minutes at a temperature of 180 degrees. The dough should be browned, it will be a signal of the readiness of our julienne with mushrooms and chicken.