Chanterelles with potatoes and chicken fillet
Composition / ingredients
5
Servings:
Cooking method
1. We wash and lightly dry the chicken fillet. We cut it into cubes. Pour vegetable oil into a frying pan, put a piece of butter and fry the pieces until golden brown.
2. Remove the chicken and fry the diced potatoes.
3. Next, fry the chopped onion and grated carrots.
4. Boil the mushrooms in salted water for 30 minutes, then drain the liquid.
5. We put all our ready-made ingredients in the pan and add salt and dry spices to taste.
6. Mix cream with herbs and crushed garlic. Fill in our card and send it to the oven.
7. Cook over medium heat for about 20-25 minutes.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Chanterelles - 13 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
