French chicken - French cuisine delicacy

As you know, French cuisine is very special. For example, French people are as concerned with chicken meat as frog legs, and can cook it surprisingly juicy and tender. Well, the secrets of how to cook chicken in French, we'll open for you right now.

And there are only two secrets: first, the chicken fillet should be slightly discarded, this will make the meat softer, and secondly, the meat is poured with the sauce in which it is baked. Ingredients for the sauce can vary, each of them in its own way shades the taste of chicken meat, but the main thing remains that they invariably make the chicken very juicy.

And we, too, will offer to your court several variants of the recipe "chicken in French".

So, you will need: chicken fillet - 0,5 kg, tomato pieces 5, a pair of onion heads, mayonnaise or fat cream - 150-200 gr., Hard cheese - 200-300 gr.

If a piece of fillet is too thick, it should be cut in half, then slightly repel. Now chop the meat with salt and pepper and put in a greased with vegetable oil form. Onion cut into half rings and lay on top of the meat. The next layer will be cut into slices of tomatoes. On top of the vegetables, grease with plenty of mayonnaise or lightly whipped cream, and in the end sprinkle with grated cheese. In preheated in advance to 200 degrees oven put the form where as if covered with a fur coat, our chicken in French lies. This way of baking chicken meat does not require a lot of time. After 20-30 minutes, as soon as the top crust blushes, you can enjoy a wonderful, exquisite dish.

Often in the restaurant menus there is also a chicken in French with mushrooms. Cooks, including mushrooms in their recipes, know how well they combine with chicken meat, giving it a unique taste. It is about this recipe will go further speech.

This time you will need to take chicken breasts for 750 grams, pick mushrooms that you like, or those that you sell (for example, if the choice is small, and sold only champignons) - 450 grams, medium onion, half a cup of flour, A glass of chicken broth, four tablespoons of dry white wine, salt and pepper to taste, dried tarragon-an odd spoon.

Onion cut into smaller, mushrooms - plates of 5 mm. Fry the vegetable oil in a frying pan and fry the mixture with onion for 15 minutes until the liquid isolated by the fungi evaporates. Now engage in meat: separate the meat from the bones, each of the halves of the breast should be cut along into 3 parts. The thickness of each piece should be 3 mm, but if any of them turned out thicker - wrap it in a food film and gently beat off all the thick places. The resulting chops are chilled with a mixture of pepper, salt, flour and tarragon. Fry the meat in a frying pan on each side for 4 minutes until it turns golden. Chops must be removed and put into a bowl, then closed with a lid to prevent the meat from cooling off. Mushrooms, broth, wine, tarragon remains add to the juice left after roasting the breast. The resulting mixture bring to a boil and boil for a minute or two - the mushroom sauce is ready. They need to pour ready meat and decorate the dish with twigs of greenery. Chicken in French with mushroom sauce, also called rustic, will please not only your home, this dish is not a shame to serve and guests to the festive table.

When inviting guests to a dinner party, also prepare suitable drinks for your specialty. The chicken in French fits well with dry white wines. Since chicken meat is very delicate (provided that it is not flavored with a spicy or excessively spicy sauce), it is better not to "clog" it with strong tannic wine. For this reason, a young red wine, such as Merlot, Cabernet Sauvignon, Shiraz, Tempranillo - is unlikely to fit. To delicate meat you need a delicate wine - if you prefer red, then Pinot Noir is better, but the perfect combination will give Pinot Gris, Chardonnay, Sauvignon Blanc. We wish you and your guests a pleasant appetite!