Julien is usually cooked and served in the cocotte. In my recipe I use all the already popular pots. Bechamel sauce – classic sauce for lasagne and Julien. In the cooking process, it turned out that if the quantity of cream to enlarge, you get a nice sauce for pasta!
|Cooking time -||Number of servings 4|
Chicken fillet cut into small pieces.
Cut the washed mushrooms to add to chicken and simmer in oil about 10 minutes.
drain liquid from mushrooms and chicken and pour the pan sauce.
tormented for 10 minutes.
the finished pots.
on a coarse grater grate the cheese, chop up herbs and stir.
put the cheese in the pot and put in oven for 20-25 minutes (after preheat is not necessary)