Chicken in French

Description

Probably all have such a problem: chicken soup cooked and the chicken so much that it would be nice to use it for a second. When I saw this recipe in the book "Les recettes de la cuisine francaise" - "French Recipes" and for the first time made it a dish with a task before me did not arise. Quick, tasty, nutritious, low-calorie, as always in French cuisine (105 kilocalories per 100 grams, personally I think!) and extremely beautiful!

Ingredients

Chicken

300 g
Butter

4 Tbsp
Onion

1 piece
Figure

1 cup
Broth

450 ml
Salt

2 tsp
Bay leaf

1 piece
Savory

0.25 tsp
Parsley

2 piece
Flour

2 Tbsp
Milk

300 ml
Dutch cheese

100 g
Allspice

0.25 tsp

Cooking

Half of butter melt in a frying pan and fry the onions for 5 minutes. I prefer this dish to do with leeks, but the original recipe onion

Add the rice (washed) and stirred it in a circular motion, slightly podrumyanivaya

Pour in the chicken broth, put 1 teaspoon of salt, Bay leaf, savory and parsley. This time I was not parsley - I added a few sprigs of celery and a sprig of dill. The taste has in no way deteriorated, even more interesting

Bring to a boil. Diminish the fire, close the pan with a lid and keep on slow fire for about 15 minutes - until all the liquid is absorbed by rice and rice is ready. This, in fact, it would be possible to put the end - make a great side dish to any meat or fish dish. But we will go further!

Take out the Bay leaf and parsley - they did their job! Spread the rice ring in a baking dish or on a greased baking sheet

Finely chop chicken meat. I usually make soup from the breast so the breast and cut into

And put the chicken in the middle of the rice ring

In a separate pan melt the rest of butter and lightly fry in it the flour. Pour a thin stream of milk (or who want meatier, 10% cream) and, stirring constantly, bring to a boil. Add about half of cheese and remaining salt (depends on saltiness of cheese) and pepper. Cook on low heat for 5 minutes