Julien in buns with chicken and mushrooms

In some julienne recipes, chicken meat is boiled, but we will do it differently - fillet stewed with mushrooms wins in taste and cooks faster. Cut the chicken breast into small pieces, season with salt, black pepper and paprika, and set aside for a while.

Cut well-washed mushrooms into halves and chop into thin slices.

Finely chop the onion.

And now, when all the components of the future filling of the "kokotnitsa" are ready, we proceed to the "hot" process. And the first mushrooms are sent to the pan with melted butter. They have to part with all the moisture they contain, so let's start with them.

As soon as the liquid has evaporated, and the mushrooms have begun to acquire a characteristic golden color, we dilute the composition with onions.

If the onion is slightly browned, add the chicken fillet. This meat is very tender and cooks quickly, so do not keep it in the pan for more than 5 minutes.

And finally, fill all this beauty with cream, let the mass spreading a delicious smell simmer for a couple more minutes - until the cream thickens - and turn off the fire.

And now let's take care of our "cocottes". To do this, cut off the tops from the buns and, carefully wielding a knife and fork, remove the entire crumb from the remaining, bottom part.

Cover a baking sheet with parchment paper, put the resulting “cocottes” on it and carefully fill the inside with chicken meat, mushrooms and cream filling.

And now fill the tops of the “cocottes” with grated cheese.

Place the julienne tray in the preheated oven (180-200 degrees is enough) for 15-25 minutes or until the cheese is melted. Julien in buns looks luxurious and smells great, but the main thing is that you can eat it along with the “cocottes”, to the last crumb.
Enjoy your meal!