Celery and Chicken Gratin with Mushrooms and Brie

Cut the chicken breasts into bite-sized cubes.

Wash the celery and cut into approximately 4 cm lengths.

Peel and finely chop the onions.

Clean and halve or quarter the mushrooms.

Heat the butter and sweat the onions until translucent.

Add the chicken and brown on all sides.

Stir in the celery and mushrooms and fry all together, then press the garlic into the pan and add the lemon juice, chicken stock and cream.

Simmer for 5 minutes.

Season to taste with salt and pepper, stir in the parsley and transfer everything to a baking dish.

Slice the cheese and arrange on top of the gratin.

Bake in a preheated oven (180°) for about 15 minutes, until the cheese has melted and is lightly browned.