Julion with chicken and mushrooms

Boil the chicken filet until ready (boil for about 20 minutes after bringing to a boil).

Clean the mushrooms and finely cut them.

Mince the onion.

Cool and finely cut the filet.

Grate the cheese on a large grater.

Sauté the onion in vegetable oil.

Add mushrooms. Fry until the all liquid evaporates.

Add filet, salt and mix. Remove from heat.

Slightly fry the flour on a dry frying pan.

Add sour cream, salt, pepper and bring to a boil.

Combine the sour cream with mushrooms and chicken filet.

Place the mix in cocottes (small heatproof molds with a handle. They may be ceramic or metal).

Sprinkle with cheese (don’t cover with lid). Bake in the oven at 350F until it is a golden color (about 30 minutes).