Traditional julienne is made from mushrooms and cheese under the Béchamel sauce, but this recipe looks far from just like a hot appetizer, but rather like a full-fledged dish with meat. This julienne can also be served in portions to guests at the festive table. The dish is hearty and delicious.
It is necessary
- - 600 g potatoes
- - 350 g chicken fillet
- - 300 g champignons
- - 250 g of cheese (it is best to take "Parmesan")
- - 3 onions
- - a glass of milk
- - pepper and salt to taste
- - seasoning for potatoes
Instructions
Step 1
Rinse and peel the potatoes. Cut it into small wedges and pat dry with a towel.
Step 2
Grease a baking sheet with vegetable oil, put the potatoes on peeled and chopped onions (about ¼ onions). Onions are placed so that the potatoes do not burn.
Step 3
Season the potatoes with salt, pepper and seasoning. Chop the remaining onion and fry in a pan until golden brown.
Step 4
Wash the chicken fillet, blot with paper towel and cut the fillet into cubes. Put the chicken together with the onions to simmer under the lid for 5 minutes.
Step 5
Wash, peel the mushrooms, chop the mushrooms and add to the chicken and onions. Season with pepper and salt. Simmer for another 7 minutes.
Step 6
After the mushrooms have softened and juiced, add the milk to the pan. Boil the milk covered over low heat for about 3 minutes.
Step 7
Pour the meat and gravy over the potatoes, try to distribute all the contents evenly. Grate the cheese and sprinkle it over the meat and potatoes. Cover the baking sheet with the foil matte side on top.
Step 8
Send to cook in a preheated oven for 40-50 minutes. Check the readiness of the dish on the potatoes, pierce it with a fork and try. Sprinkle with herbs before serving.
