Julienne with champignons and breasts
Composition / ingredients
10
Servings:
Step-by-step cooking
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Fry the breast in butter, then cut into strips.
Then cut the mushrooms into strips.
And peel the onion and cut into half rings.
Put chicken breast in pots.
Then lay out the mushrooms.
Add salt and pepper.
Put the onion on top.
Melt butter in a frying pan, add 2 tablespoons of flour and fry.
Quickly stirring, pour in the cream in a thin stream.
Stir until the sauce thickens. You need to try to avoid lumps in the sauce. If you still got lumps, strain the sauce through a strainer.
Pour the sauce into the pots.
Sprinkle grated cheese on top.
Put the pots in a preheated 180 degree oven and bake for 20-25 minutes until golden brown.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Champignons - 24 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast - 113 kcal/100g
- Pepper - 26 kcal/100g
