Chicken and Mushroom Julienne

Ingredients:

1 cooked chicken breast shredded
4 oz. mushrooms, sliced
1 large onion
8 oz. shredded mozzarella (or melting cheese)
Olive oil
Salt
Pepper
1 Tbsp. flour
1 Tbsp. butter
½ cup heavy whipping cream
Pinch of paprika

Method:

Heat the oven to 400 F.

In a fry pan, sauté the mushrooms and onion until soft and slightly caramelized. Add the chicken to warm. In a separate saucepan, prepare the béchamel sauce by melting the butter and then adding the flour, stirring until the roux takes on a slightly brown hue. Then add the heavy cream, stirring until the mixture begins to thicken. Remove from heat.

To oven proof ramekins (I use French onion soup bowls), add the chicken and mushroom mixture until three quarters full. Split the béchamel sauce equally between the bowls and then add the shredded cheese to the top. Place the bowls on a baking sheet and place in the oven. Cook until the cheese is melted and browned on top.