Julienne with chicken breast in tartlets
Ingredients
Servings 15- Chicken breast - 800 g
- Champignons - 300 g
- Onions - 160 g
- Hard cheese - 100 g
- Sour cream 20% fat - 300 g
- Wheat flour for baking - 30 g
- Vegetable oil - 34 g
- Tartlets - 45 g
Cooking
Step 1
Start preparing the julienne. First, chop the onion. Finely chop the champignons. Chop the boiled chicken fillet into small pieces.
Step 2
Pour 1 tbsp of vegetable oil into a heated frying pan. Fry the chopped onion in it. Add the sliced mushrooms to the frying pan. Fry them for about 10-15 minutes until the liquid evaporates.
Step 3
Assemble the filling. Add chicken fillet to the fried onions and mushrooms, salt and pepper to taste, stir. Fry for 1-2 minutes. Remove from the stove.
Step 4
Prepare the sauce for the julienne. Pour 1 tbsp of vegetable oil into the second pan and fry the flour in it until golden brown. Pour in the cream or sour cream, add salt and pepper and bring to a boil.
Step 5
Add chicken, onions and mushrooms to the sauce, stir, turn off the heat.
Step 6
Grate the hard cheese on a coarse grater. Place the prepared filling into the tartlets and sprinkle with grated cheese.
Step 7
Place the blanks on a baking sheet and bake in the oven until golden brown at 180 °C.