Chicken Julienne

1. 1 Chicken breast filletpack 800 g ≈ $7.36 130 g
2. 2 Button mushrooms≈ $7.50 per kg 100 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Cream 10%pack 500 ml ≈ $2.40 100 ml
5. 5 Wheat flour 8 g
6. 6 Hard cheesepack 200 g ≈ $2.64 40 g
7. 7 Butterpack 180 g ≈ $1.60 12 g
8. 8 Whole-grain breadpack 350 g ≈ $2.17 40 g
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the chicken¹, mushrooms, and onion³; cut the chicken and mushrooms into roughly 1 cm cubes and dice the onion finely.

2. Heat a skillet over medium heat and melt the butter².

3. Sauté the chicken¹, mushrooms and onion³ over medium heat until golden brown, about 8 minutes.

4. Dust with flour, add the cream⁴, salt, and pepper, then stir and simmer over medium heat for 3 minutes until the sauce thickens slightly.

5. Divide the mixture among the ramekins and sprinkle with cheese.

6. Bake in the oven at 200 °C for 12 minutes until the cheese melts and a golden crust forms.

7. Serve hot with bread.