You will need
  • - 250 g chicken fillet;
  • - 1 onion;
  • - 200 g fresh porcini mushrooms;
  • - 200 g of cream;
  • - 0.5 Cup of dry white wine;
  • - 100 g of cheese;
  • Sol;
  • - pepper;
  • - parsley;
  • - olive oil for frying;
  • - packaging of puff pastry.
Instruction
1
For the preparation of Julien, you can use any mushrooms, both fresh and dried or frozen. Try to make a snack with forest mushrooms - these mushrooms are density and a pleasant delicate taste. Fresh white mushrooms cut into slices, dry soak for 2-3 hours, then boil and drain in a colander.
2
Onion cut into thin half-rings. Heat in a pan olive oil and fry the onions until Golden brown. Put in a pan the sliced mushrooms and slightly saute them along with onions.
3
Chicken fillet wash, dry, and free from films. Cut the chicken into strips and fry with onions and mushrooms about 5 minutes. Pour into the pan the white wine and simmer the mixture until the liquid volume is reduced by 2/2. Add the cream, finely chopped parsley and sauté all for 3-4 minutes. Add a little salt and pepper. Grate cheese.
4
Table ready roll pastry into the reservoir and cut it into squares. Line a rimmed squares test pre-oiled refractory molds. Prick them with a fork, sprinkle with water and place in the oven, preheated to 250 C. Bake the pastry until cooked, then remove from the molds and refrigerate.
5
Place julienne of chicken with mushrooms in baskets of flaky pastry. On top sprinkle them with grated cheese. Place the dish in a preheated 200 C oven and bake for 3-4 minutes. Decorate baskets with Julien with parsley sprigs and serve hot.