Description
Chicken fillet with spices, beneath a delicate creamy sauce with mushrooms in baskets of choux pastry. My imagination on chicken theme. This dish looks elegant on the holiday table, and add spice to a romantic dinner. In the preparation will help kitchenware and knives company Scarlett.
Ingredients
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Water
1 cup
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Margarine
25 g
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Chicken egg
1 piece
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Salt
-
Flour
0.75 cup
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Chicken breast
1 piece
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Mushrooms
-
Onion
1 piece
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Cheese
50 g
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Cream
35 g
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Black pepper
-
Pepper white
-
Basil
-
Coriander
-
Mustard
-
Vegetable oil
3 piece
Cooking
Prepare choux pastry casings. Boil 1 Cup of water, add the margarine and a pinch of salt.
Gradually add the flour and stir well to avoid lumps. Remove from heat and allow dough to chill the dough should be warm to the egg brewed. Hammered into the warm dough egg and stir until smooth.
Put the dough on a slow fire and stirring constantly, cook for 1-2 minutes.
Spread a teaspoon on a dry cookie sheet and bake it in the oven 190C for 30 minutes.
While baskets are baked, prepare the filling. Mushrooms, onions cut, pour into the pan vegetable oil and put it to stew.
Chicken cut into small pieces and add to the mushrooms. Simmer under a lid for 5 minutes.
Then add the spices, salt and wine and simmer for another 10 minutes. Chicken soaked in spices now you can add cream for richness and cook for another 15 minutes, stirring occasionally.
Pour half a glass of water, put on high heat and bring to a boil. Check the sauce for salt and switch off. The stuffing is ready.
By this time our baskets are already browned. Removing them from the oven and allow to cool. I got 20 baskets.
Cheese grate on a grater.
Cut away the top part (it then you can put any snack salad).
Before giving on a table fill up our baskets with the stuffing, do not forget to pour a little sauce, sprinkle with grated cheese and enjoy... donated tenderness. Bon appetit!
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