Julienne with chicken and champignons

Julienne with chicken and champignons

Ingredients

• 500-600 g chicken fillet or legs
• 200-300 g mushrooms
• 4-5 bulbs
• 100 g sour cream or cream
• 150 g Mozzarella cheese
• 1 st. l. flour
• 70 g butter
• vegetable oil
• salt pepper

Directions

1. Chop the onion into thin half rings and fry until transparent in hot vegetable oil.
2. Wash the mushrooms, cut into thin plates (if the mushrooms are small, you can cut them in half or leave them whole) and add to the onion. Cook over low heat until the liquid has evaporated.
3. Add, separately cooked and cut into small cubes, chicken fillet, salt, pepper and flour. Mix.
4. Add sour cream (cream), mix. Simmer over low heat for a few minutes until the julienne thickens.
5. Arrange in portioned ceramic molds or sprinkle with grated cheese.
6. Bake in preheated oven at 180°C for about 10 minutes until cheese is melted.
7. Serve julienne hot.
8. Bon appetit!