500 g chicken fillet
300 g mushrooms
400 g green peas (canned)
the juice of half a lemon
1. Fillet boil until tender (cook for about 20 minutes after boiling). Cool. Cut into cubes.
2. Add lemon juice, stir, leave for 1 hour.
3. Mushrooms clean, cut into cubes. Fry the mushrooms in vegetable oil.
Dill finely chop.
4. Mix fillet, peas (drain the water), mushrooms, dill, a little salt.