Chicken with mushrooms under a potato coat
6 servings
90 minutes
Chicken with mushrooms under a potato coat is a delightful dish that combines the tenderness of chicken, the aroma of mushrooms, and the creamy texture of baked potatoes. This recipe embodies the best traditions of American cuisine, blending simplicity in preparation with rich flavor. The dish is especially suitable for cozy home dinners when you crave something hearty and warming. Tender pieces of chicken are fried to a golden crust, mushrooms and onions add depth of flavor, while the creamy milk sauce provides special softness. The potato coat baked to a golden crust with cheese makes this recipe truly comforting and appetizing. The perfect combination of textures and flavors turns it into a favorite among baked dishes, and its rich aroma will surely draw everyone to the table.
1
Potatoes need to be peeled, washed, placed in a pot, and boiled for 6 minutes after boiling.
- Potato: 4 pieces
2
Separate the chicken from the bone. Rinse, dry, and cut into cubes.
- Chicken breast: 600 g
3
Fry pieces of chicken in vegetable oil until golden brown, then transfer to a plate.
- Chicken breast: 600 g
4
Wash and slice the mushrooms. Peel and finely chop the onion.
- Champignons: 250 g
- Onion: 2 pieces
5
Fry the onion in the same oil, add mushrooms, and fry until the liquid evaporates.
- Onion: 2 pieces
- Champignons: 250 g
6
Add flour, mix well and while continuing to stir, pour in the milk and cream, add chicken, salt and pepper to taste.
- Wheat flour: 1 tablespoon
- Milk: 250 ml
- Cream: 150 ml
- Chicken breast: 600 g
- Salt: to taste
- Ground black pepper: to taste
7
Layer the sauce in a baking dish, then add the fried chicken, and top with grated potatoes and shredded cheese (don't be stingy).
- Chicken breast: 600 g
- Potato: 4 pieces
- Cheese: 100 g
8
Preheat the oven to 180 degrees, bake for 40 minutes.