Julion with chicken and mushrooms
Recipe Ingredients
- 17.5 oz of chicken filet
- 17.5 oz of champignons
- 2 medium size onions
- 7 oz cheese (hard)
- 10.5 –12.5 oz 15-25% sour cream or dairy cream
- 2 tablespoons flour
- salt
- pepper
Preparation
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).
Bon appétit!
