Potato & Chicken Fillet with Creamy Mushroom Sauce

Grate the potatoes and place them in a clean kitchen towel. Squeeze out any excess moisture.

Mix the Ingredients:
In a large bowl, combine the grated potatoes, grated carrots, chopped onions, and eggs. Add flour, butter, salt, and black pepper. Mix well until everything is combined.

Shape the Patties:
Heat some oil in a large skillet over medium heat. Take spoonfuls of the mixture and form them into small patties, then carefully fry them in the skillet, cooking for about 3-4 minutes on each side, until golden brown and crispy. Set aside on paper towels to drain.

For the Chicken & Mushroom Filling:

Cook the Chicken:
Heat olive oil in a large pan over medium heat. Add the chicken strips and cook for 6-8 minutes, until browned and cooked through. Remove from the pan and set aside.

Make the Mushroom Sauce:
In the same pan, add a little more olive oil if needed. Sauté the chopped onions and garlic until softened. Add the sliced mushrooms and cook for 5-7 minutes until they release their juices and begin to brown.

Make the Creamy Sauce:
Pour in the chicken broth and heavy cream. Stir well, then let the sauce simmer for 3-5 minutes, allowing it to thicken. Season with salt and black pepper to taste.

Combine the Chicken:
Return the cooked chicken to the pan and stir to coat in the creamy mushroom sauce. Let it simmer for another 2-3 minutes to ensure the chicken is heated through.

Serving and Storage Tips