Mushroom casserole with champignons and chicken fillet

Such a casserole with mushrooms, the culinary recipe of which I will now present to you, will surely please lovers of meat food. This food is for real men – there is no "baby" semolina or sugar in it. This casserole is rather not a morning dish, but a daytime dish – it is good to eat it at lunch, especially if served together with a light vegetable soup or chicken broth.
Thoroughly wash the chicken fillet (it is assumed that it will be chicken breasts), then dry it. In a frying pan, melt the butter and fry each piece on both sides until a golden crust forms. Add pepper, salt to taste, remove from heat, let cool slightly. Then cut across the fibers into small slices. Champignons are cut into plates (this is how they are usually cut), then stew in vegetable oil for about six minutes. We take a rectangular shape, cover the bottom with butter and spread a layer of chicken meat. On top – a layer of toasted champignons. Fry flour in a frying pan in oil, then pour milk into it, add a broth cube (it must be crumbled), ground black pepper and nutmeg. Mix well and pour this hot broth over the chicken with mushrooms. Sprinkle breadcrumbs on top and put in a well-warmed oven (220 degrees) for ten minutes.