Julienne with Potatoes and Mushrooms

A delicious dish with an attractive appearance will decorate the festive table. The addition of potatoes gives the overseas dish a familiar, native taste and transforms the dish from the category of hot appetizers to the main ones. It always leaves with a bang!

Ingredients

• potatoes 6 pcs.
• onions 1 pc.
• chicken fillet 200 g
• canned champignons 400 g
• flour 1 tablespoon
• milk 100 ml
• cream 20% 200 ml
• hard cheese 200 g
• greens to taste
• salt
• ground black pepper
• garlic to taste

Directions

1. Peel the potatoes, cut into small cubes and fry in oil until almost cooked.
2. Then transfer the potatoes to a baking dish and season with salt to taste.
3. Peel and chop the onion head. Cut the chicken fillet into small pieces. Fry all together in oil until the onion is transparent and soft.
4. Then add the canned cut mushrooms without liquid to the pan. You can use fresh champignons (250 g). They must be cut into thin slices and added to the pan along with onions and chicken fillets. Fry until excess moisture has completely boiled away.
5. In parallel, in another dry frying pan, fry the flour until creamy. Reduce heat and pour in milk in a thin stream with constant stirring.
6. Stir well and put in a skillet with onions and mushrooms.
7. Add cream, herbs, dry garlic, salt and pepper to the pan. Stir and simmer over low heat, covered for about 5 minutes.
8. The fill is ready.
9. Spread the mushroom component evenly over the potatoes in a baking dish.
10. Then sprinkle the surface with grated cheese.
11. Bake in an oven preheated to +180 degrees, 15-20 minutes until the cheese crust is pleasantly golden.
12. Potatoes under julienne with chicken and mushrooms are ready.