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Cooking French Potato Salad
French Potato Salad: Cooking French Potato Salad

Cut chicken fillet into beautiful, smooth and thin strips. In a frying pan, pour three tablespoons of vegetable oil, then lay out the chicken. Salt chicken fillet, stir and fry over high heat until golden brown. Chicken is cooked quickly, so to prepare it takes a maximum of 15 minutes. Cooked fillets spread in a container for ingredients. In a frying pan, pour two tablespoons of vegetable oil, spread the mushrooms (previously drained from their liquid) pepper to taste and fry for three minutes on high heat, and do not forget to stir. Sauteed mushrooms spread to the chicken, giving to cool for 15 minutes. Rub fresh cucumber into fine strips. After the chicken and mushrooms are cooled, add the grated cucumber. Add the corn without liquid. Then add the potato pie, leaving a little for decorating French potato salad. Refill French potato salad with sauce, stir.

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