The meat in French is an ideal solution to the question of what to serve as a main dish on the festive table. It is prepared very simply - the whole process will not take you more than an hour. But the dish will come out elegant, with a claim to the Parisian chic of the Champs Elysees. There is no single recipe, which makes it possible to replace the ingredients and show your own creativity. There is beef, veal, pork, turkey, and chicken in French. With or without tomatoes, with pineapples, eggplant, mushrooms or potatoes, the dish will always come out delicious. Only three components remain unchanged: an onion pillow, pieces of boneless meat and a cheese blanket.
It is very important to choose the right crockery. If you cook for two people, you can take a small form, but if there are many components, take a wide baking sheet. Onions and meat let in a lot of juice, and in a narrow vessel they simply boil in their own juice. We start cooking by cutting 800 g of fillet into three parts and gently beat them on both sides. In order not to damage the fibers, it is better to do this by wrapping the chicken breast in a plastic wrap. Next, the chicken meat in French should be slightly marinated.
At this point, any initiative is welcome. You can mix the marinade of white wine and mustard; olive oil, spices, salt and lemon juice; seasoned mayonnaise; kefir with garlic. In a word, experiment, and each time, chicken meat in French will delight you and your guests with new taste shades. Dip the fillet in the marinade and leave for an hour. In the meantime, prepare the onion pillow. Well, a cheese blanket for the dish.
We clean the onion and cut into thin rings. Grease a baking sheet or mold with vegetable oil. Sprinkle the bottom with onion rings. In a separate bowl, mix three cloves of garlic passed through a press with 200 g of grated hard cheese. You can use, of course, a fused analogue of the “Friendship” type, but then the meat from the chicken in French will come out somewhat “in Soviet style”. Season the cheese and garlic mixture with salt and black pepper, pour 2-3 tablespoons of mayonnaise. Losing weight is allowed to replace it with sour cream. For taste, you can add chopped greens of dill, spices.
Now proceed to the assembly of the dish. We get the marinade fillet, slightly dry it on kitchen towels, put onion. If we have French chicken with pineapples, tomatoes or other toppings on the agenda, we coat the surface of the meat with mayonnaise so that the vegetables do not slip down and hold steady. And the fillet slices themselves should fit snugly against each other, without large gaps. So, put the chicken on the mug of canned pineapples or fresh tomatoes, slices of bell pepper, mushrooms or potatoes. But this is optional, if desired.
On top, chicken meat in French is covered with a cheese blanket. It should not be a feather-bed, which will overshadow the garlic flavor of a tender chicken. The layer of creamy mass should not exceed three millimeters. We put a baking sheet or mold in the oven, turned on 180-190 ° C. Now you just need to wait until the liquid is released and then evaporates. It depends on the width of the dishes, the power of the oven and the juiciness of the meat. When you see that the cheese cap is browned, you can turn off the oven. Meat should also be easily pierced with a fork. Now cover and let the dish brew.