Potato with mushrooms and chicken in a pan - the perfect combination
Potatoes with mushrooms and chicken - a classic and win-win combination of products! This dish is easy to prepare in a pan. In less than an hour, you get a delicious roast for lunch or dinner. Any mushrooms are suitable for the recipe - champignons, chanterelles, mushrooms, boletus. To preserve forest mushrooms for several days, you can boil them in salt water in advance and store in the refrigerator, and mushroom broth will always come in handy for soup or sauce. Serving such a roast is convenient in portioned cast-iron pans - such a serving looks appetizing at home.
- Time for preparing: 45 minutes
- Servings Per Container: 3-4
Ingredients for Potatoes with Mushrooms and Chicken
- 500 g of new potatoes;
- 300 g chicken;
- 300 g of boiled mushrooms;
- 1 onion;
- 1 red bell pepper;
- 2 cloves of garlic;
- 20 ml of vegetable oil;
- 30 g butter;
- 40 g of green basil;
- salt, pepper, chives.
A method of cooking potatoes with mushrooms and chicken in a pan
For a potato recipe with mushrooms and chicken, put the young potatoes in a pan for several minutes in a container with cold water, rinse thoroughly, and scrape off the skin. Large potato tubers are cut in half, small ones are left intact. Put the potatoes in a pan, pour boiling water, pour a teaspoon of salt. We cook 15 minutes after boiling water, we check the readiness for a match or a wooden stick.
Drain the finished potatoes.
In a large frying pan with non-stick coating, pour the odorless refined vegetable oil, heat it. Put the chopped onions in the heated oil, sprinkle with a pinch of salt, fry for 5 minutes to soften the onion.
Rinse the chicken fillet with cold water, dry it with a paper towel. Cut the chicken across the fibers with long, narrow strips. We shift the fried onions to the side, lay out the chopped chicken. Fry for several minutes over high heat.
We cut the sweet pepper pod in half, remove the stem with the seeds, wash the halves with water to wash off the remaining seeds. Cut the pulp into small cubes, add the chopped pepper to the chicken and onion.
Finely chopped boiled mushrooms or fresh champignons. Put the chopped mushrooms in a pan, mix, cook over medium heat for 10 minutes.
A few minutes before cooking, salt, pepper, freshly ground black pepper. We fold the leaves of green basil, turn it into a roll, cut into thin strips. Sprinkle the finished roast with chopped basil.
In a separate pan, melt the butter. To prevent butter from sticking, I advise you to grease the pan with a drop of vegetable oil. Put the boiled potatoes in the heated oil, fry until golden brown over high heat.
We lay the fried potatoes on the chicken with mushrooms, pour over the melted butter in which the potatoes were fried, mix gently so that the potatoes are saturated with roast juices.
We spread the potatoes with mushrooms and chicken in a portion pan, sprinkle with finely chopped green onions, immediately serve. Enjoy your meal!
This dish can be served with any fresh or pickled vegetables, or prepare a vegetable salad of tomatoes, cucumbers and sweet onions.