Chicken and Mushroom Julienne

Preheat the oven to 400°F.

Cook the chicken breast if needed, then dice it into small pieces.

Chop the mushrooms and finely chop the onion.

Heat a skillet over medium heat and add 2 tablespoons butter.

Add the chopped onion and sauté until soft. Remove the onion from the skillet and set aside.

Add 2–3 tablespoons olive oil to the same skillet.

Add the chopped mushrooms and cook until they release their liquid and the liquid has evaporated.

Return the softened onion and diced cooked chicken to the skillet. Mix well and season with salt and black pepper to taste.

In a separate skillet or sauté pan over medium-low heat, add the 1 heaping tablespoon flour and cook, stirring, until it becomes slightly golden or tan.

Gradually pour in the 2 cups heavy whipping cream, whisking vigorously to prevent lumps.

Season the cream sauce with salt to taste and continue stirring until it thickens.

Divide the chicken, mushroom, and onion mixture among 6–8 ramekins.

Spoon the cream sauce over each portion.

Sprinkle shredded mozzarella cheese generously over the top of each ramekin.

Bake at 400°F for about 12–13 minutes, or until hot and the cheese is melted.

Serve immediately with fresh toasted rustic bread.