Portioned Hot Dish in Potato Boats "A-la Julienne"

Portioned Hot Dish in Potato Boats "A-la Julienne"

60 min
Medium
1 serv.
548 g / 1 serv.

Rating

Average rating:—

Description

A hearty hot dish of potato boats stuffed with chicken, mushrooms and cheese in a creamy sour cream sauce. Served as a complete main course.

  1. Preheat the oven to 200°C.
  2. Wash the potatoes thoroughly, cut in half lengthwise, place cut-side up on a baking sheet, season with salt and bake for 25–30 minutes until tender.
  3. While the potatoes are baking, dice the chicken breast, slice the champignons thinly, and chop the onion finely.
  4. Heat the sunflower oil in a frying pan, sauté the onion until translucent, add the chicken and fry for 5–7 minutes until golden.
  5. Add the champignons and fry for another 5 minutes until excess moisture evaporates.
  6. Pour in the cream, add the sour cream, season with salt and pepper, and simmer over low heat for 5 minutes until thickened.
  7. Remove the potatoes from the oven, carefully scoop out some of the flesh with a spoon to make boats (the flesh can be added to the filling).
  8. Fill the boats with the chicken and mushroom filling, sprinkle grated cheese on top.
  9. Return to the oven for 10–12 minutes until the cheese melts and turns golden.
  10. Serve hot, 2 boats per portion.
718
131 kcal / 100 g
kcal
45.6 g
8.3 g / 100 g
Protein
48.6 g
8.9 g / 100 g
Carbohydrates
38.5 g
7.0 g / 100 g
Fats