Chicken julienne in portobello with baked potatoes and caprese
2 servings
50 minutes
Chicken julienne in portobello with baked potatoes and caprese is a true gastronomic delight that combines the tenderness of chicken, the richness of creamy sauce, and the aroma of noble mushrooms. The dish is inspired by French cuisine where julienne is a method of cutting ingredients and also a popular hot dish with sauce. Here it gains a special flavor thanks to the meaty texture of portobello serving as a natural baking form. The combination of smoked cheese, cream, and spices adds sophistication while baked potatoes provide heartiness. The caprese made from fresh tomatoes, mozzarella, and basil adds an Italian touch of freshness creating a balance of flavors. This dish is perfect for a cozy dinner where each ingredient reveals its rich palette turning an ordinary meal into true enjoyment.
1
We cut off the stem of the portobello, scoop out the cap with a spoon, finely chop the removed parts of the mushroom. We sauté.
- Portobello mushrooms: 1 piece
2
Boil the chicken breast in water, and the potatoes in milk (add salt, white pepper, and nutmeg at the end of cooking).
- Chicken breast: 0.5 piece
- Potato: 2 pieces
- Milk: 200 ml
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
3
Finely chop the chicken, add portobello, cream, salt, white pepper, and simmer until thickened. Fill the portobello cap with chicken and mushrooms, and sprinkle with grated cheese.
- Chicken breast: 0.5 piece
- Portobello mushrooms: 1 piece
- Cream: 50 ml
- Salt: to taste
- Ground black pepper: to taste
- Smoked cheese: 30 g
4
Bake for 5-7 minutes at 180 degrees. Add potatoes to the tray, decorate the portobello with cherry tomatoes, and place under the grill for 3-4 minutes.
- Potato: 2 pieces
- Cherry tomatoes: 2 pieces
