Julien in cocotnits with chicken and mushrooms

3 servings
1 hour

I made the sauce for this julienne not on cream or sour cream, as I usually do, but on mayonnaise. At the same time, I did not bring the mixture to the boil, and I chose mayonnaise without mustard, only with those ingredients that can be safely heated without harm to the body. I found the recipe for this scam in my favorite culinary magazine. At the beginning I was very embarrassed by the presence of mayonnaise, it seemed to me to interrupt the taste of meat. But in the end, the scam turned out to be excellent. A great replacement for cream. The main thing is to choose mayonnaise from the Organic series.

How to make a scam in cocotnits with chicken and mushrooms? Prepare the products. Take the fillet from the breast, it is less fatty. Better if the meat is chilled. Pre-thaw the frozen by transferring from the freezer to the fridge.

Wash the chicken fillet, dry well, otherwise excessive moisture will not allow it to fry - it will be stewed. Cut the meat into small cubes.

Wash the champignons, dry and cut into small slices. Buy fresh medium-sized champignons, snow-white without stains, damage, smell of rot. To the touch, they should not be slippery.

Grate the cheese over a coarse grater. Any cheese for this dish is suitable - hard, semi-hard, soft, mozzarella type. The main thing is that it is tasty, high-quality, without milk fat substitutes and melts well.

In a frying pan over a medium heat, heat the vegetable oil and fry the meat in it until golden. Transfer the chicken fillet to a bowl.

In the same pan where the meat was fried, lay out the mushrooms and also fry them until ruddy. Transfer the mushrooms to the meat.

In the same pan, combine the milk, mayonnaise, salt and pepper. Warm the mass over a low heat, stirring constantly and breaking all the lumps. Do not bring to the boil!

A homogeneous sauce of medium density should be obtained.

Return the chicken and mushrooms to the pan with the sauce. Mix everything.

LIFEHACK! In all recipes, they write that flour must first be sifted, and then poured into the sauce itself and mixed. Since flour is poured in a large portion immediately into the hot sauce, there is a high probability of lumps. To avoid this, I sift the flour straight into the pan with the meat.

With stirring, the mass is homogeneous and without lumps.

Decompose the resulting mass into cockerels. Sprinkle the julienne with grated cheese on top.

Put the cockerels in the oven, warmed to 180 ° C, for 10-15 minutes until the mouth-watering blush crust appears on the cheese. The exact time will depend on the features of your oven and the size of the cockerels.

Serve the scam in koktnitsy immediately, hot. Enjoy your meal!