home
➠ Second course recipes
➠ Second courses for every day
➠ Julienne with chicken, potatoes and mushrooms with sour cream in the oven

Julienne with chicken, potatoes and mushrooms with sour cream in the oven

3566

Kitchen French

Calorie content 116.9 kcal

Portions 4 port.

Cooking time 60 minutes

Proteins * 8.3 gr.

Fats * 10.7 g

Carbohydrates* 7.6 gr.

Julienne with chicken, potatoes and mushrooms with sour cream in the oven

Content

Julienne with potatoes is a complete tasty and satisfying dish that is perfect for both a festive and everyday table. Cooked in small forms, it will have a beautiful festive look. Complemented with a fresh vegetable salad, it will be an excellent option for a full lunch or dinner.

Ingredients

Chicken fillet 2 pcs. Fresh champignons 10 pieces. Onion 1 - 2 pcs. Potato 4 things. Cheese 200 gr. Sour cream 200 gr. Salt taste Ground black pepper 1 pinch Vegetable oil 3 - 4 tablespoons

Cooking process

To begin with, prepare all the ingredients: peel and wash the potatoes and onions, chop them into small cubes. We wash the champignons in running water, put them on a kitchen towel and let them dry for 5-7 minutes. Then cut them into thin slices. Rub the cheese on a fine grater. We wash the chicken fillet in running water, dry it with a paper towel and cut into small cubes.

Put the chicken fillet in a preheated pan with vegetable oil and fry over medium heat for 15-20 minutes, salt and pepper. Grease the julienne molds with oil and lay out the fried fillets.

Put the onion in a preheated pan with vegetable oil and fry it until golden brown, then add half of the grated cheese and sour cream, salt and pepper, mix and remove from heat. We have a creamy dressing.

Water the first layer of julienne - chicken with the dressing, then put the potatoes and water again with a small amount of dressing. The next layer is mushrooms, put them on the sauce and on top also spread the remaining dressing. We put the forms in the oven and bake at 180 degrees for 30-40 minutes. 5 minutes before the end of cooking, sprinkle the julienne with grated cheese and bake until golden brown.