Russian Chicken and Mushroom Julienne
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
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Chicken fillet400 g
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Onion1 pcs
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Champignon350 g
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Cheese150 g
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Butter50 g
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Sour cream150 g
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Milk250 g
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Olive oil2 tbsp
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Whole wheat flour1 tbsp
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Nutmeg0.25 tsp
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Salt- to taste
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Black pepper- to taste
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Italian herb0.25 tsp
Steps
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