Julienne with mushrooms and chicken

First, you need to prepare the creamy sauce.

For this, heat the flour in a dry pan for a minute, stirring constantly.

Add butter to the flour and sauté, stirring for another minute.

Remove from heat. Heat the cream separately (do not boil!). Add flour, mix, and bring to a boil.

Add nutmeg, mix well — the sauce is ready.

Prepare the mushrooms: fully defrost, wash well.

Rinse the chicken fillet, dry it with a paper towel, and cut it into thin pieces.

Finely chop the onion and sauté until translucent in vegetable oil.

Add chicken and mushrooms to the onion, season with salt and pepper, mix, and fry until all the moisture evaporates from the mushrooms.

Place the meat and mushroom mixture in baking dishes (can bake in one or portioned), lightly greased with oil.

Pour the prepared sauce over the forms so that it just barely covers the chicken.

Grate hard cheese on a coarse grater and generously sprinkle it over the chicken with mushrooms.

Place pieces of mushrooms on top and bake in the oven for 10 minutes at 200 degrees (if using glass or ceramic dishes, preheating the oven is not necessary to prevent the dishes from cracking).

Garnish with fresh basil leaves or other greens to taste when serving.