Julienne in sweet pepper
I suggest that the Cooks make julienne, a favorite of many, but not in the usual cocotte pots, but in bell peppers. The dish will enliven with new tastes and colors.
Ingredients for julienne with bell peppers:
- Onions - 1 pc
- Champignons (400 g.) - 1 jar.
- Chicken fillet - 250 g
- Olive oil - 3 tablespoon
- Wheat flour / Flour - 1 tablespoon
- Butter - 20 g
- Cream - 200 ml
- Bell pepper - 3 pcs
- Hard cheese - 80 g
- Salt - 0.5 teaspoon
How to cook julienne bell pepper step by step with photos
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Brush chicken fillets with salt (0.25 teaspoon) and fry on each side in olive oil (1 tablespoon) until golden. Cover and leave for 10 minutes. |
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Drain the mushrooms and fry in a pan with olive oil (2 tablespoons) for about 5 minutes. |
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Then peel and dice onion and add to mushrooms. |
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Fry for another 5-7 minutes, until onion becomes soft and golden. |
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Chop chicken fillet in random size. |
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To prepare sauce. Fry flour on a dry pan without fat until it becomes creamy, stirring all the time. |
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When the flour becomes light brown, add butter and stir until smooth. |
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Pour in the cream and stir to break up any lumps. Season with salt (0.25 tsp. l.), you can add your favorite spices. Stir constantly until the sauce thickens. |
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Put chicken fillets, mushrooms and onions in thickened sauce. Stir well, stew for about 2 minutes more. |
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Pepper should be washed, cut in half and peeled. |
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Stuff the bell peppers with julienne, top with grated cheese. Cook the peppers with julienne in an oven, preheated to 200 degrees, for 15-20 minutes. Then turn off the oven and leave the peppers in there for another 10-15 minutes. |
Salt, Flour, Hard Cheese, Wheat Flour, Butter, Olive Oil, Chicken, Creamy, Mushroom, Bell peppers, Champignons, Pepper, Chicken Fillet, Additives, Additives with mushrooms
