Julienne with chicken and mushrooms

Everyone definitely knows Julien!

Ingredients

• 250 g chicken fillet
• Bay leaf
• 1 large onion
• 200 g mushrooms
• 100 g hard cheese
• 1 st. l. flour
• 25 g butter
• 1 st. milk
• 1 egg
• 0.5 tsp nutmeg
• black pepper, salt

Directions

1. Boil chicken fillet with bay leaf until tender in salted water. Then remove the fillet and cool slightly.
2. Put a small piece of butter in a frying pan and fry the onion until golden. Then transfer the onion to a deep bowl and fry the sliced ​​\u200b\u200bmushrooms in the same pan.
3. For sauce, place flour and butter in a saucepan.
4. The resulting mass is lightly fried, stirring.
5. Add a glass of milk, over medium heat, stirring constantly, bring to a boil.
6. Then remove from heat, add 1 egg and mix quickly. Salt and pepper to taste, add nutmeg. Mix.
7. Finely chop the chicken. Mix everything in a deep bowl: onions, mushrooms, chicken, Bechamel sauce. Mix.
8. Arrange the julienne in molds or serving tins for baking.
9. Sprinkle with grated cheese.
10. Bake for 15 minutes in an oven preheated to 180 degrees. Serve julienne immediately! Bon appetit!