Creamy Chicken and Mushroom Julienne
Serving Size / Yield
- 1/2 rotisserie chicken
- 4 oz. button mushrooms
- 1 large onion
- 8 oz. shredded mozzarella
- 2 Tbs. oil
- 1/2 tsp. pepper
- 1 Tbs. flour
- 1 Tbs. butter
- 1/2 C. heavy whipping cream, warmed
- pinch paprika
Shred the chicken. Wash, dry and diced the mushrooms. Cut the onion into half circles. Heat 2 Tbs. oil in a large skillet and add the onions. Add salt and saute until they turn slightly golden and soften. Add the mushrooms and chicken. Saute for 5 to 8 minutes. Add 1/2 tsp. pepper and mix well. Remove the skillet from the heat.
In another skillet, turn the heat to medium and add 1 Tbs. flour. Stir gently, pressing the flour into the bottom of the skillet. Once the flour has yellowed slightly, add the butter and melt it. Stirring, constantly, add the heavy whipping cream. Do not let the sauce get too thick.
Preheat the oven to 350 degrees. Put the chicken and mushroom mixture into the ramekins and evenly pour the sauce over each mixture. Evenly distribute the cheese on top of each container and sprinkle with some paprika. Place the ramekins on top of a baking sheet and place them in the preheated oven. Bake until the cheese turns slightly golden brown and is melted. Serve hot.