Chicken fillet baked with cheese, mushrooms and onions

Chicken fillet baked with cheese, mushrooms and onions

INGREDIENTS
500 g fillet of chicken breast or thighs
200 g semi-hard cheese Fol Epi
500 g champignon
2 medium onions
salt, freshly ground black pepper
For sour cream sauce:
150 g fat sour cream
2 tbsp flour
50 g butter
1/2 cup milk or chicken stock
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE
Step 1
Cut the chicken fillet into slices, pour a small amount of boiling water, bring to a boil over medium heat, remove the foam, add salt, close and remove from heat. Cool completely in the broth, 1 hour. Finely chop the cooled meat, strain the broth.
Step 2
Cut the mushrooms into thin strips. Finely chop the onion and fry it over medium heat in butter until transparent, 5 min. Add mushrooms, increase heat to high and cook, stirring, for 5 minutes. Salt and pepper to taste.
For sour cream dressing in a hot dry skillet over medium heat, lightly fry the flour, 1 min. Then add the butter and mix, cook for 2 minutes. Pour in sour cream and mix until smooth.
Pour milk into the resulting mixture (instead of milk, you can use the broth from cooking chicken), stirring all the time to avoid the formation of lumps. Salt and pepper to taste. The sauce should be quite thick.
Step 3
Grate the cheese on a fine grater. In a bowl, combine chicken, onion and mushrooms. Arrange the resulting mixture into cocotte makers , pour sauce, sprinkle with grated cheese.

If you don’t have cocotte makers, you can use any small fireproof cups or bowls.
Put the cocotte makers in a cold oven, set the temperature to 180–190 ° С and bake until the cheese melts and the crust turns golden, 15–20 min.

Chicken fillet, baked with cheese, mushrooms and onions
Chicken fillet, baked with cheese, mushrooms and onions

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