Chanterelle Mushroom Julienne

Finely dice the onion and sauté in butter over medium heat until soft, then add the diced chicken and cook until golden brown, seasoning with salt and pepper.

In a separate dry skillet, sauté the chanterelles until all the moisture has evaporated, then add butter and cook for another minute.

To make the béchamel sauce, sauté the flour in 30g of butter, gradually whisk in milk, and cook over medium heat while stirring constantly, seasoning with salt, pepper, and nutmeg.

Combine the chicken, mushrooms, and béchamel sauce, and heat through for a couple of minutes.