Sometimes from the most usual products, it is possible to prepare a refined restaurant dish. Today we will talk about how to prepare a popular dish with the interesting French name cocotte or julienne. The chicken fillet baked with champignons in gentle milk sauce turns out very tasty and juicy. The ruddy cheese crust makes a dish more fragrant and appetizing.


Ingredients

Chicken fillet 400 g

Onion 1 pcs

Champignon 350 g

Cheese 150 g

Butter 50 g

Sour cream 150 g

Milk 250 g

Olive oil 2 tbsp

Whole wheat flour 1 tbsp

Nutmeg 0.25 tsp

Salt - to taste

Black pepper - to taste

Italian herb 0.25 tsp


Read full recipe