Russian Chicken and Mushroom Julienne

Steps

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  1. Peel onions and cut into a small cube.
  
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  2. Lay out the cut onions on a frying pan with the pre-heated olive oil. Stirring slowly, let’s brown vegetables to a subtle golden shade.
  
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  3. Wash fresh champignons and cut into large slices.
  
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  4. Let's add mushrooms to the browned onions. Stirring slowly from time to time, let’s fry ingredients together until all liquid evaporates from a frying pan.
  
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  5. Boil chicken fillet to readiness in salted water. Cool meat to room temperature and cut it into cubes of the middle size.
  
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  6. In a deep bowl, join the cut chicken fillet and mushrooms fried with onions. Add salt and ground seasonings to taste. Let's mix to homogeneous consistence.
  
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  7. Using a culinary brush, let’s grease heat resisting ware for a julienne with a small amount of vegetable oil. Fill in cocottes with mix from chicken meat, onions and champignons.
  
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  8. Let's make a sauce. Fry a tablespoon of wheat flour on a dry frying pan to a creamy shade.
  
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  9. Then add butter to flour.
  
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  10. Constantly stirring slowly the mix, let’s wait until butter completely melts and connects with flour. In several steps add hot milk to mix, every time mixing sauce to homogeneous consistence.
  
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  11. Constantly stirring slowly, let’s bring sauce to boiling then remove a frying pan from fire.
  
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  12. When sauce cools down a little, add to it sour cream. Let's mix carefully.
  
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  13. Fill in a basis for a julienne with milk sauce so that all ingredients are completely covered with it.
  
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  14. Grate a piece of hard cheese on a small cloth. Lay out cheese in wares with julienne.
  
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  15. Let's send a julienne from chicken with champignons to the oven warmed up to 180 degrees. Bake julienne at the medium level about 15-20 minutes. As soon as the cheese crust becomes ruddy, let’s get molds from an oven. Ready dish serve hot and decorated with fresh greenery.
  
  
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  16. Bon Appetite!