Julien in bell pepper

1. Stage

Brush chicken fillets with salt (0.25 teaspoon) and fry each side in olive oil (1 tbsp.) until golden. Then leave under a closed lid for 10 minutes.

2. Stage

Drain the liquid from the mushrooms and pan-fry in olive oil (2 tbsp.) for about 5 minutes.

3. Stage

Then peel and dice the onions and add them to the mushrooms.

4. Stage

Fry for another 5-7 minutes, until the onions are soft and golden.

5. Stage

Chop the chicken fillet arbitrarily.

6. Stage

Prepare the sauce. Fry the flour in a dry pan without fat until creamy, stirring constantly.

7. Stage

When the flour has a light brown color, add the butter and mix until smooth.

8. Stage

Pour in the cream, stir to avoid lumps. Salt (0.25 sp. l.), you can add your favorite spices. Stir constantly until the sauce thickens.

9. Stage

In the thickened sauce put the chicken fillets, mushrooms and onions. Mix well, stew for another 2 minutes.

10. Stage

Peppers are washed, cut into halves, peeled of seeds.

11. Stage

Stuff the peppers with julienne, top with cheese, grated on a fine grater. Cook the peppers with julienne in an oven preheated to 200 degrees, 15-20 minutes. Then turn off the oven and leave the peppers there for another 10-15 minutes.