Julienne of mushrooms

Another culinary recipe of a popular dish of French cuisine called "Julienne". It is designed for exactly twelve cocotnits, so you can safely prepare it for the festive table.
Boil the chicken in salted water until ready. We cool it, then cut it up, separating the meat (we take all the meat, without exception: both breasts and legs). Cut into thin strips. We cut the smoked ham into small strips. Separately, slightly boil porcini mushrooms, drain the water, let it drain. Finely chop the mushrooms and fry them together with diced onions in butter (you can also in vegetable oil). Mix chicken, ham and fried mushrooms. We take the cocotnice and put the chicken-mushroom mixture in them, adding three pieces of olives. Spread one teaspoon of sour cream on top and pour hot chicken broth. Cut the cheese into slices and put a piece in each cocotnice. We should have a kind of "lid", but laid so that its edges do not go beyond the boundaries of the cocoon. For example, I just cut out cheese mugs with the same cocot. We warm up the oven to two hundred degrees and put Julienne in it. The food will be ready as soon as the cheese melts well on top.