Description
Thanks to this dish, I first tried the bulgur! It was very tasty! Tender chicken, fragrant mushrooms and bulgur in a creamy sauce under a cheese crust. Try it! PS: My husband was thrilled, they asked for more!
Ingredients
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Chicken fillet
500 g
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Bulgur
125 g
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Mushrooms
200 g
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Onion
1 piece
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Garlic
2 tooth
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Dry white wine
100 ml
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Broth
200 ml
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Flour
1 Tbsp
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Cream
100 ml
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Cheese
70 g
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Vegetable oil
2 Tbsp
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Butter
1 Tbsp
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Water
250 ml
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Salt
-
Black pepper
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Parsley
-
Pepper
Cooking
Chicken fillet cut into small pieces, sprinkle with salt, pepper and flour, mix well.
Fry in a mixture of vegetable and butter (0,5 tbsp) oil on all sides until whitening, place in a bowl.
On the same oil in medium heat fry the chopped onion and garlic until soft.
Then pour in the wine, increase the flame to evaporate the alcohol, about 2 minutes.
Add the mushrooms (if frozen, then cook, stirring, until will be unfrozen).
Then pour in the stock.
Return chicken and mix well.
Transfer to a heatproof dish.
Pour cream, stir a bit and put in preheated oven to 170*C for 30 minutes cover with a lid (or foil).
Meantime, prepare the bulgur.
Reheat in a saucepan the remaining butter, add the bulgur and mix well.
Cover with water, bring to a boil and cook until soft about 5-7 minutes.
Remove the pan from the oven, add Burger.
Mix well.
Sprinkle with grated cheese.
Return to the oven for 5-7 minutes (without the cover so the cheese was brown).
Garnish with parsley and veins of the peppers (as it turned out, cut them is not so simple.
To bring to the holiday table!
Bon appetit! :)
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