Julienne in pots with potatoes
Description
The recipe won't take much time. Any mushrooms will work for this recipe. You can substitute button mushrooms with oyster mushrooms. You can use fresh, frozen, or even dried mushrooms. If you choose the latter option, simply soak the mushrooms overnight in cold water, then boil them. To find out, serve hot.
Instructions
- 1
Step 1
Take a clean, dry non-stick frying pan and place it on the stove. Heat the pan and reduce the heat. Pour a spoonful of flour onto the dry surface.
- 2
Step 2
Add butter to the flour in the pan. Let the butter melt and fry it together with the flour until the flour turns golden.
- 3
Step 3
Add sour cream to the pan. Wash the dill, dry it, separate the stems and finely chop the greens. Add the dill to the pan. Simmer the sauce for a minute, then remove it from the heat.
- 4
Step 4
Peel and dice the onion. Clean and wash the mushrooms, then slice or dice them. Place the mushrooms and onion in a skillet heated with vegetable oil. Add finely chopped chicken breast, season with salt and pepper, and simmer for about ten minutes.
- 5
Step 5
Peel and wash the potatoes, dry them, and cut the tubers into cubes. Grease the pots with vegetable oil and place the diced potatoes in them. Then sprinkle with chopped dill.
- 6
Step 6
Then add the contents of the skillet to the pots. Place the sautéed onions, mushrooms, and chicken on top of the potatoes and level the layer.
- 7
Step 7
Pour the sauce made from sour cream and fried flour over all the ingredients in the pot.
- 8
Step 8
Grate the hard cheese and sprinkle it over the sauce. Preheat the oven to 180 degrees and place the ramekins inside. Bake the julienne for half an hour until fully cooked.