Description
Easy to prepare, but delicious and impressive dish of French cuisine.
Ingredients
-
Chicken fillet
2 шт
-
Shallots
1 шт
-
Mushrooms
100 г
-
Parsley
1 ст. л.
-
Salt
-
Black pepper
-
Olive oil
2 ст. л.
-
Dry white wine
30 мл
-
Zucchini
1 шт
-
Olive oil
1 ст. л.
-
Garlic
1 зуб.
-
Cream
200 мл
-
Salt
-
Black pepper
-
Cheese
2 ст. л.
-
Yolk egg
2 шт
-
Butter
100 г
-
Lemon juice
1 ст. л.
-
Salt
-
Pepper white
Cooking
1. Peel the onion, cut into small dice. Mushrooms finely chop.
2. In skillet, heat oil, fry onion until transparent, add the mushrooms and fry until Golden brown. Then add parsley, salt, pepper and remove from heat.
3. Chicken fillet wash, dry, make incisions in the pockets. To put in the pockets with the mushroom stuffing. Carefully connected pockets, it is possible to chop off a toothpick, so the filling does not fall out.
4. The pan heat, fry the chicken on both sides until Golden brown, then place in a baking dish. For casseroles zucchini cut into thin slices. In skillet, heat oil. Garlic finely chop, fry until transparent, add cream, then, until the cream thickens, add salt and pepper, remove from heat.
5. In the form, I took the ring 10 cm in diameter, greased, place a layer of zucchini, layer of cream sauce. Then again, the zucchini and sauce. Preheat the oven to 180C. Cook chicken and shape with the zucchini in the oven. Cook about 20 minutes. You focus on your oven and quantity of products. Five minutes until cooked sprinkle casserole top with grated cheese.
6. For hollandaise sauce. Melt butter and allow to cool to room temperature. Mix the egg yolks with the lemon juice and beat in a water bath until the mixture becomes fluffy and begins to thicken. Then continuing to whisk, pour a thin stream of butter. Salt and pepper to taste.
7. On a plate lay a little sauce. Breast cut into 2 halves, spread on the sauce. Casserole cut into 2 halves, lay next to the chicken. Decorate as desired. Bon appetit!
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