300 g chicken fillet
300 g mushrooms (champignons)
1 onion
150 ml cream (10-20%)
100 g hard cheese
2 tbsp flour
2 tbsp butter
Salt, pepper to taste
Boil the chicken until done, then cut into small pieces.
Cut the mushrooms and onions, fry in butter until golden brown.
Add flour, stir, then pour in the cream. Continue stirring until thickened.
Add chicken, salt, pepper. Mix everything thoroughly. Divide the mixture into cocotte makers or small molds, sprinkle with grated cheese on top.
Bake in an oven preheated to 180 ° C for about 15 minutes, until golden brown. Enjoy!