Description
Julien is usually cooked and served in the cocotte. In my recipe I use all the already popular pots. Bechamel sauce – classic sauce for lasagne and Julien. In the cooking process, it turned out that if the quantity of cream to enlarge, you get a nice sauce for pasta!
Ingredients
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Chicken fillet
800 г
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Mushrooms
400 г
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Cream
1 л
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Cheese
300 г
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Flour
6 ст. л.
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Butter
6 ст. л.
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Salt
Cooking
Chicken fillet cut into small pieces.
Cut the washed mushrooms to add to chicken and simmer in oil about 10 minutes.
Make a sauce: 1. melt butter. 2. add to it the flour and quickly stir, to avoid lumps. 3. pour in the cream, preheated in the pan. 4. salt. bring to a boil and tormented under the lid for about a minute. IMPORTANT! the cream must be constantly stirred so they don't curdle!
drain liquid from mushrooms and chicken and pour the pan sauce. tormented for 10 minutes.
the finished pots.
on a coarse grater grate the cheese, chop up herbs and stir.
put the cheese in the pot and put in oven for 20-25 minutes (after preheat is not necessary)
serve hot.
Bon appetit!
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