Chicken and mushroom julienne with cream, baked in tartlets

Put the chicken fillet to boil by putting it in boiling water. Cook from the moment of boiling for 25-30 minutes.

While the chicken is cooking, clean the mushrooms with a knife or wash with the hard side of the sponge. Cut into moderately thin strips.

Peel the onion, cut into thin strips - first chop into half rings, and then in half again.

Fry the mushrooms with onions in vegetable oil until golden brown.

Then add a piece of butter to the pan. While stirring, melt the butter.

Add flour, mix.

Pour cream over mushrooms. Stir, simmer over low heat until the sauce thickens.

Cool the boiled chicken and cut into strips.

Pour the chicken into the skillet.

Season with spices, salt.

Mix. You should get a fairly thick mass, chicken and mushrooms should be soaked in cream.

Cheese grate on a medium or large grater. For the preparation of julienne, it is better to use hard cheese, but you can also replace it with a semi-hard product.

Divide the chicken with mushrooms among the tartlets.

Top with a thick layer of grated cheese.

Transfer the filled tartlets to a baking sheet and send to the oven preheated to 200 degrees for 7-10 minutes. The cheese should melt and form a ruddy mouth-watering cap.

Julienne in tartlets turns out to be very juicy and satisfying, it is recommended to serve it hot.

After storage in the refrigerator, the tartlets soak, become soft, but the taste of the dish does not deteriorate from this.

Enjoy your meal!