Chicken Fillet with Mushrooms under a Potato Crust
Main Courses | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
This dish is prepared completely without oil, has low calorie content, and is served as a standalone dish.
Ingredients
- Salad Potatoes - 19.4 oz
- Onion - 5.3 oz
- Pickled Chanterelles - 19.4 oz
- Chicken fillet - 15.9 oz
- 10% cream - 3 fl oz
- Wheat Flour - 0.7 oz
- Skim Milk - 3 fl oz
- Cheese Spread - 3.5 oz
Step by Step guide
Step 1
Cut the chicken fillet into pieces about 4 cm, and sauté without oil until white.
Step 2
Transfer the chicken to a plate and in the same skillet, sauté the sliced onion with quartered champignon mushrooms until the moisture evaporates.
Step 3
Meanwhile, boil the potatoes with the skin on for about 5–10 minutes after boiling, cool them in cold water, peel, and grate.
Step 4
Now add the cooked mushrooms with onions to the chicken fillet, pour in the milk and cream, add flour, salt, and spices, and mix until slightly thickened.
Step 5
Place the chicken fillet with mushrooms in a baking dish, top with the grated potatoes, and sprinkle with cheese.
Step 6
Bake for about 20 minutes at a temperature of 230–482°F.
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