Julienne with mushrooms and chicken recipe. Julienne with mushrooms and chicken in the oven recipe

Today we’ll talk about how to cook chicken julienne at home and this delicious dish is so simple that even a novice cook can handle it. Therefore, carefully read our recommendations and feel free to implement them.

Julienne with chicken and champignons. Recipe with photo

We offer you a classic way to prepare this popular dish. Thanks to it, you can surprise your guests at the holiday table or please your loved ones during Sunday dinner.

Ingredients:

• Chicken meat - 500 grams.
• Champignons - 300 grams.
• Onions - 200 grams.
• Hard cheese - 200 grams.
• Cream - 350 grams.
• Flour - two tablespoons.
• Salt and vegetable oil - to taste.

How to cook julienne with chicken and champignons in the oven with cream? Read the delicious recipe here:

• Boil the chicken until cooked, then cool the meat and chop it finely.
• Peel the onion and chop finely.
• Wash the mushrooms well and cut into cubes.
• Fry the onion in oil, and then the champignons.
• When excess moisture has evaporated, add fillet pieces, salt and spices to the food. After a few minutes, the pan can be removed from the stove.
• Prepare the sauce in a separate bowl. Dry the flour over low heat, and then pour in the cream, ground pepper and salt.
• Combine the sauce with mushrooms, onions and chicken.

Place the ingredients in the cocotte bowls and sprinkle them generously with cheese. Bake the dish in a preheated oven until done.

Julienne in the oven

Usually this popular dish is prepared and served in special dishes. However, there is another interesting way to prepare julienne. It will save you time and effort, and the taste is in no way inferior to a traditional treat.

Required products:

• Poultry fillet - 500 grams.
• Fresh mushrooms - 300 grams.
• Onion - 150 grams.
• Hard cheese - 250 grams.
• Cream - 250 ml.
• Flour - two full spoons.
• Salt, ground pepper - two pinches each.

So, let's prepare julienne with chicken and champignons. Recipe:

• Cut the boiled chicken fillet into small pieces.
• Peel the onion and then cut it into half rings.
• Process the mushrooms and chop them with a knife.
• Pour some vegetable oil into the frying pan and place it on the stove. First fry the onion, then add the champignons to it. When the juice has evaporated, add meat to the food.
• Fry the flour in a separate dry frying pan. As soon as it starts to darken, pour cream into it. Boil the sauce, and then adjust it to taste with salt and spices.
• Pour the creamy sauce over the mushrooms and chicken, and then transfer the ingredients to a baking dish.
• Grate the cheese and sprinkle it on the dish.

Cook the julienne in the oven for about half an hour. When it is covered with a golden brown crust, you can take out the pan and cool it a little. Cut the dish (like a pie), place the pieces on a plate and serve them.

Julienne with chicken and champignons in pots

Ceramic pots are also often used to prepare this dish. The taste of fresh aromatic mushrooms and sour cream sauce will definitely impress your guests. And family and friends will ask you more than once to prepare a delicious and satisfying julienne for them.

Ingredients:

• Chicken fillet - 200 grams.
• Champignons - to taste.
• Sour cream - four tablespoons.
• Cheese - 100 grams.
• One onion.
• Salt and seasonings - to taste.

How to cook julienne with chicken and champignons in pots in the oven? You can find the recipe with photos here:

• Boil the chicken fillet until done. To make it aromatic, add pieces of peeled carrots, garlic, celery stalks and onions to the broth.
• Cut the mushrooms and meat into equal pieces, and then fry them in vegetable oil. At the very end, add the onion and after a few minutes sour cream.
• Place the food in small pots and place the grated cheese on the surface.

The julienne is prepared in a well-heated oven for about a quarter of an hour. However, you should take into account the size of the molds and the thickness of the walls. This dish should be served hot or warm.

Julienne in tartlets

This holiday appetizer is sure to please your guests. This julienne is prepared very quickly, without taking too much effort from the cook.

Ingredients:

• Chicken fillet - 300 grams.
• Champignons - 300 grams.
• Any hard cheese - 80 grams.
• Sour cream - three or four tablespoons.
• Vegetable oil - two tablespoons.
• Onion - one piece.
• Salt and spices - to taste.
• Tartlets - one pack.

• This time we will use raw chicken fillet, cut into pieces. Chop the onions and mushrooms in the same way.
• Fry all these products until cooked in vegetable oil, add salt and spices to them. At the very end, add sour cream and mix everything well.
• Place the filling in the tartlets, and put cheese grated on the finest grater on top of it.

Preheat the oven to 200 degrees and place the workpieces into it. After a quarter of an hour, a delicious and beautiful appetizer can be served to guests.

Julienne in a frying pan

If you don’t have much time, but you want to please your loved ones with a delicious dish, then take note of this recipe. For an unusual julienne you will need:

• Fresh champignons - 500 grams.
• Chicken breast - 500 grams.
• Onions - two pieces.
• Low-fat sour cream - 300 grams.
• Flour - three tablespoons.
• Butter - 50 grams.
• Hard cheese - 100 grams.
• Spices and salt - to taste.

Cooking delicious julienne with chicken and champignons in a frying pan. Recipe:

• In separate pans, fry chopped onion, diced breast and finely chopped mushrooms.
• When the products are ready, mix them in one bowl and add sour cream. Heat the dish over medium heat.
• Mix sour cream with salt, flour and spices. Pour the resulting sauce over the food. Simmer the dish for ten minutes, then sprinkle it with cheese.

Cool the finished treat slightly, and then serve.

Julienne in bechamel sauce

We want to offer you another option on how to cook julienne with chicken and the creamy sauce goes perfectly with aromatic mushrooms and tender chicken meat.

Products:

• Chicken fillet (breast) - one piece.
• Fresh mushrooms - 300 grams.
• Bulb.
• Mozzarella - 200 grams.
• Vegetable oil - two tablespoons.
• Flour - one spoon.
• Salt, ground paprika and pepper - two or three pinches each.
• Butter - one tablespoon.
• Heavy cream - half a glass.

Julienne with chicken and champignons in the oven with cream is prepared as follows:

• Finely chop the boiled fillet and mushrooms. Cut the onion into thin half rings. Fry the food until done.
• Pour flour into a saucepan and quickly fry it without adding oil. When it turns golden, add butter and then pour in milk. At the very end, add warm cream and stir the sauce with a whisk.

Place chicken and mushrooms in pots or cocotte makers, then pour sauce over them and sprinkle with grated cheese. Bake the dish until it has a nice crust.

Julienne in a slow cooker

This beloved dish is no less tasty if prepared using modern kitchen appliances.

Ingredients:

• Mushrooms - 300 grams.
• Fillet - 300 grams.
• Bulb.
• Cream - 200 ml.
• Flour - a tablespoon.
• Butter - two tablespoons.
• Ground pepper and salt - to taste.

How to cook julienne with chicken and champignons in a slow cooker:

• Cut the mushrooms, onions and fillets into pieces and then place them in a bowl. Add butter and set the “Baking” mode for 50 minutes. Season the filling with pepper and salt.
• After 20 minutes, add flour and stir the ingredients. After another five minutes, pour in the cream and close the bowl with a lid.

When the dish is almost ready, sprinkle it with cheese. Bake the julienne until the beep sounds.

Conclusion

Delicious julienne with chicken and champignons, the recipe for which you choose, will decorate any meal. Therefore, feel free to serve it to guests or treat your family to the dish at the festive table.

What to cook quickly and tasty for dinner

To prepare a classic julienne with mushrooms and chicken, you don’t need mysterious ingredients or tricks. One hour, regular ingredients, a couple of frying pans - all ready

1 hour 30 minutes

150 kcal

4.93/5 (14)

It is a mistake and extremely unfair to gastronomy to believe that julienne or julienne (but not julienne) are mushrooms with cheese and mayonnaise. The dish owes its delicate and refined French taste to Bechamel sauce, which, by the way, can be prepared in a matter of minutes at home in an ordinary Russian kitchen.

Julienne is translated from French as “July”. This culinary term was first heard from chef François Massialo. He used it to refer to cutting fresh July vegetables for seasonal dishes. Why in Russia they called “julienne” what in France is called “cocotte” (translated from French as “rooster”) still remains a mystery. However, the latter name is also used in our country when talking about this dish. “Cocotte makers” are special portion forms (with a capacity of 100 grams) in which julienne is prepared; accordingly, we sometimes hear a variant of the name - julienne. In it, julienne is not only made, but also served on the table.

Julienne can be prepared in one form - for the whole company at once, and then divided into deep portioned plates and served immediately, without hesitation. And in portions - in disposable foil forms. But you shouldn’t cook it for future use - julienne cannot be called a “second day dish”. Let's figure out how to properly cook julienne with mushrooms and chicken!

What you need for julienne

So, let's prepare julienne with mushrooms and chicken. In front of you - classic recipe!

Ingredients

If you don’t have portioned baking pans, use shortbread pans. tartlets-cooking also allows this option. Julienne in tartlets looks very original and aesthetically pleasing. You can also cook julienne in pots in the oven. This will keep the dish warm longer.

Stage 1: prepare the filling

1. The dish cooks very quickly, so immediately prepare all the necessary ingredients and kitchen utensils.
2. Cut the chicken fillet into large pieces, but thin flat slices, salt. You will need to chop it into small pieces after frying.
3. Chop the mushrooms immediately small cubes.
4. Chop the onion very thinly and finely.
5. Heat the frying pan well over high heat, add vegetable oil. Fry the chicken about golden brown crust(2 minutes is enough for each side). Set it aside to cool slightly.
6. Now fry the onion until golden brown and place it in a separate bowl.
7. Heat the pan again, add a little oil and fry the mushrooms at maximum temperature. Place them in a bowl with onions.
8. Cut the cooled chicken small cubes, combine with mushrooms and onions.

To prevent the mushrooms from releasing juice, throw them in small portions - in 1 layer - onto a hot frying pan and be sure to cook at maximum temperature. This way they will not give water, but will get a golden brown crust.

Stage 2: preparing the famous Bechamel

1. Heat a clean, dry frying pan slightly without oil. Add the flour and fry it until light brown, stirring constantly. baked milk.
2. Add the butter and immediately mix the ingredients vigorously until the mass is homogeneous, without lumps.
3. Continuing to stir vigorously, pour in the cream.
4. Add salt, nutmeg and prepare sauce over medium heat until it thickens. The julienne dressing is ready!

Stage 3: final

1. Turn off the stove, but do not remove the sauce from it. Add the filling to it, mix well, leave for a few minutes. Taste for salt and pepper.
2. Turn on the oven 180 degrees for preheating.
3. Grate the cheese on a coarse grater.
4. Divide the filling and sauce into cocotte makers or place in one large mold. Sprinkle cheese on top.
5. Place in preheated oven for 15 minutes.
6. The julienne must be served immediately. The hot handle of the cocotte maker is often beautifully wrapped in napkins. The dish itself is decorated with parsley sprigs. It is better to place it on the table on special stands. Can you offer it for julienne? fried toast with garlic and a glass of dry white wine.

If you want to serve mushroom julienne during a party, then you should not cook it before the guests arrive. Divide the filling with cheese into the molds and place in the oven immediately before serving.

Cooking, saving time

This three-step recipe may seem complicated, but it actually takes you no more than an hour, 20 minutes of which the julienne will be baked in the oven. We will leave 7-10 minutes for chopping onions, chicken and mushrooms, plan another 15 for frying vegetables, 7 for preparing the sauce.

Want to buy time? Arm yourself with three frying pans and fry chicken, mushrooms and onions at the same time. But you shouldn’t combine all the ingredients in one bowl - you’ll end up with a watery stew.

Thanks to its simple ingredients and quick cooking time, julienne is ideal for dinner. It will cheer you up after a busy work schedule, and a small portion will not allow you to put on extra pounds! So even those who adhere to pp will be able to occasionally treat themselves to this delicious dish.

Just recently, my friends and I, who had recently visited Paris, began to argue about the semantics of the word “julienne”. I don’t remember how the bickering began, but in the dispute the truth is born and we managed to find out that the French and Russians understand the meaning of this word differently.

It turns out that foreign chefs use this word to call both cold soups and light salads, and the very method of cutting vegetables into strips. We mean a hot mushroom dish in cream sauce.

Since we started talking about this, I immediately wanted to prepare a fragrant julienne.

Menu of recipes for julienne with mushrooms and chicken:

This amazing delicacy can be prepared both in special dishes called cocotte makers, and in heat-resistant pots, on a baking sheet, and even in buns and tartlets.

Mushroom pleasure is equally suitable for everyday cooking, when you want “something like that,” as well as for buffets and festive events. The only difference is in the design and method of presentation.

So, let's get started?

1. Classic cream recipe

The classic recipe is based on four main ingredients: mushrooms, cheese, cream and chicken. It is quite easy to prepare and has a bright, rich taste. You can use any mushrooms you like. Chicken can also be substituted at your discretion. But it’s better not to change anything in order to enjoy the true taste and exquisitely delicate combination of products.

Ingredients:

• Champignons – 400 gr.
• Boiled chicken fillet – 300 gr.
• Cream – 150 ml.
• Cheese – 150 gr.
• Onion – 2 pcs.
• Butter – 2 tbsp. l.
• Salt, spices - to taste

Preparation:

1. Cut the onions into half rings or thin slices.

2. Sauté the onion in butter until translucent.

3. Cut the pre-boiled chicken fillet into strips.

If you prefer cubes, you can chop the meat in your favorite shape - this will not spoil the taste one bit.

4. Chop the mushrooms. These can be quarters of small champignons, or cubes and straws - here you can use your imagination.

If you want to feel the mushroom flavor accent, then it is better to crumble them into thin oblong-shaped plastics or simply chop the caps.

5. Add the sliced ​​mushrooms and chicken to the onion and fry until ready.

6. Reducing the heat under the frying pan, add cream and stir well.

7. Grate the cheese so that it can melt faster.

8. Add half of the shredded cheese to the mushroom mixture and bring to a boil with constant stirring.

9. Season to your liking and add your favorite spices. You can limit yourself to ground black pepper.

10. As soon as the sauce begins to thicken, turn off the heat.

11. Place the resulting mixture into cocotte makers.

12. Sprinkle the remaining cheese on top.

13. Place in the oven for 5 minutes at 180 degrees to form a golden-brown cheese cap.

14. Having decorated our creation (or you don’t have to decorate it - it looks very original in itself), serve it hot.

Bon appetit!

2. In tartlets with mushrooms and chicken

A very original appetizer would be a mushroom delicacy in buffet tartlets. Both adults and children will love eating this snack along with the shortbread.

Ingredients:

• Fresh champignons – 250 gr.
• Sour cream – 200 gr.
• Milk – 200 ml.
• Boiled chicken fillet – 250 gr.
• Butter – 50 gr.
• Cheese – 100 gr.
• Sunflower oil – 2 tbsp. l.
• Tartlet – 10-20 pcs.
• Flour – 1 tbsp. l.
• Pepper, salt - to taste.

Preparation:

1. Grind the mushrooms in plastic and fry them in sunflower oil with periodic stirring until all excess moisture has evaporated.

2. Grind the boiled chicken meat into pieces, which we then separate into smaller pieces with our hands. We send the chicken, shredded to fibers, to the frying mushrooms. Add salt, pepper and mix well.

3. Melt the butter until liquid in a saucepan. Then add flour to it and mix well so that no lumps form.

4. As soon as the mixture boils, without ceasing to beat, add cold milk. After boiling, turn off the heat and cool slightly.

5. As soon as the mixture has become warm, mix it with sour cream and beat until smooth.

6. Place the resulting meat and mushroom fry into tartlets, leaving them a little incomplete.

7. Pour sour cream sauce evenly on top so that the filling is well soaked.

8. Place finely grated cheese on top of each filled tartlet.

9. Place our creation in the oven for 10-15 minutes so that the cheese cap melts and browns.

You can decorate ready-made snacks with herbs and serve warm.

Bon appetit!

3. With bechamel sauce

Whatever dressings are used during the preparation of this wonderful vegetable hot masterpiece, the most piquant taste is given to it by real French bechamel sauce, especially if it contains nutmeg.

Ingredients:

• Mushrooms – 250 gr.
• Flour - 2 tbsp. l.
• Cheese - 150 gr.
• Milk - 2 glasses.
• Butter - 200 gr.
• Ground nutmeg – 0.5 tsp.
• Onion – 2 pcs.
• Salt, spices - to taste.

Preparation:

1. Chop the onions and chop the mushrooms.

Champignons go best with bechamel sauce.

2. We send 80 gr. butter in a frying pan so that it melts for further frying of vegetables.

3. Place chopped mushrooms and onions in a frying pan, add some salt, lightly pepper and simmer for 10 minutes.

You can add your favorite spices, but it is advisable not to get carried away with them so as not to interrupt the flavor of the sauce.

4. Place the remaining butter in a small saucepan and let it melt over low heat.

5. After adding flour, mix the resulting mass well until smooth.

Be sure to make sure that no lumps form, otherwise you won’t get the real sauce!

6. Without stopping stirring the butter-flour mixture, pour in warm milk in a stream.

7. Simmer the base of the filling with constant stirring and, as soon as it begins to thicken, add nutmeg and add a little salt so that the sauce does not turn out bland and after a minute remove from the stove.

8. Divide the onion-mushroom mass into heat-resistant molds, which we fill approximately halfway.

If you don’t have special utensils, you can use thick-walled clay mugs.

9. Sprinkle with half the grated cheese and pour in the bechamel so that it completely covers what has already been placed in the mugs.

10. Repeat in the second circle arranging the remaining mushrooms and onions

11.In this case, first pour in the sauce, and then sprinkle with the other half of the grated cheese, so that at the end of cooking we get a beautiful cheese crust.

11. Place the mugs in the oven for baking at 180 degrees for 20-25 minutes.

Can be served with tender slices of fresh bread.

Bon appetit!

4. Julienne with porcini mushrooms and chicken

Porcini mushrooms leave behind an incredible extravaganza of rich mushroom flavor. Perhaps most of all I like to cook julienne with them. In itself, this variety of noble mushrooms is very nutritious and full of proteins that are beneficial for the body, which will more than replenish the entire daily diet no worse than a double portion of meat.

Ingredients:

• White mushroom – 0.5 kg.
• Fresh chicken fillet – 300 gr.
• Cream – 200 ml.
• Onions – 2-3 pcs. (depending on size)
• Butter – 200 gr.
• Cheese – 200 gr.
• Flour – 2-3 tbsp.
• Salt, pepper - to taste.

Preparation:

1. Dry well-peeled and washed porcini mushrooms and cut into cubes.

2.Cut the chicken into cubes.

3. Chop the onion. It is desirable that it also be small bars.

4. Melt 100 gr. butter, fry the meat and onions until half cooked.

5. Place the mushroom cubes into the frying pan, add some salt and pepper and, stirring occasionally, simmer for 20-30 minutes until tender.

6. Having melted the remaining butter in a saucepan, combine it with flour and cream, stirring vigorously so that the mass is homogeneous. Simmer over medium heat until thickened.

7. Pour the resulting sauce into the main ingredients into a frying pan and simmer for a couple more minutes under the lid.

8.Grate the cheese on a fine grater.

9.Place the resulting mass into molds and sprinkle with cheese.

10. Place in the oven for 15-20 minutes at 180 degrees.

Serve the prepared delicacy hot.

Bon appetit!

5. Recipe for julienne in pots

A very interesting presentation of this dish is in pots. Firstly, it will simmer better in the oven, and, secondly, it will remain a mystery to your guests and household members until they open the lid and pick the first piece with a fork or spoon.

Ingredients:

• Mushrooms - 300 gr.
• Boiled chicken fillet - 1 pc.
• Sour cream – 100 gr.
• Cheese – 150 gr.
• Butter – 2 tbsp. l.
• Dill – 0.5 bunch
• Onion – 1 pc.
• Salt, spices - to taste.

Preparation:

1. Cut the mushrooms and boiled chicken into small pieces.

2. Chop the onion into cubes and saute it in oil until translucent.

3. Add chopped meat and mushrooms to the onion, stirring occasionally and fry for 4 minutes.

4. Add chopped dill and sour cream. Add some salt and simmer for another 5 minutes under the lid.

5. Transfer the resulting mushroom filling into ceramic heat-resistant pots.

The pots can be of any shape, as long as they have a lid.

6. Grate the cheese and sprinkle it over the contents of the pots.

8. We send our miracle molds, closing the lids, to the oven for 15 minutes to bake at 180 degrees.

Can be served either closed or open.

Bon appetit!

6. With mushrooms and chicken in a bun

What if you made the “dishes” for baking completely edible? For example, cut the buns, remove the crumb from them and bake a properly calculated thick julienne in them? This method of cooking will be very popular with children and those who do not have time for long lunches or are on the road.

Ingredients:

• Chicken fillet - 350 gr.
• Bun – 6 pcs.
• Mushrooms – 350 gr.
• Sour cream - 200 gr.
• Cheese - 150 gr.
• Garlic – 1 clove.
• Sunflower oil – 2 tbsp. l.
• Salt, spices - to taste.

Preparation:

Cut fresh chicken meat into strips or bars and fry with chopped garlic cloves in oil for 7 minutes.

Chop the mushrooms into strips and add to the pan with the chicken. Stirring occasionally, evaporate the liquid emerging from the mushrooms (about 5-8 minutes).

Grate the cheese.

Mix half the chopped cheese with sour cream.

We send the cheese and sour cream mixture to the chicken with mushrooms, add pepper and mix well, then simmer for 4 minutes until thickened.

Cut off the “lids” from the buns and remove the crumbs.

Fill the bread “dish” with julienne.

Sprinkle with the other half of the grated cheese.

Place the filled buns in the oven for 15 minutes. 5 minutes before the end of baking, you can add the remaining “lids” there too, so that later you can “cover” the julienne with them when serving.

If you are preparing this for a road trip or a picnic, you can put the lids on right away so that the melting cheese “melts” them during baking.

Bon appetit!

7. How to cook julienne at home on a baking sheet

What to do if you don’t have time to tinker with cocotte makers, pots and buns, and there will be quite a lot of guests or household members? Can be cooked on a baking sheet!

Ingredients:

• Champignons - 400 gr.
• Cheese – 250 gr.
• Boiled chicken meat - 350 gr.
• Cream - 150 gr.
• Onion - 2 pcs.
• Butter – 3 tbsp. l.
• Flour - 1 tbsp. l.
• Salt, pepper - 0.5 tsp each.

Preparation:

1. Grind the onions in a way convenient for you.

2. Finely chop the boiled chicken meat. The smaller, the tastier!

3. Cut the mushroom into strips.

4. Saute the chopped onion in butter until translucent.

5. Add the mushrooms to the onion and evaporate the liquid while stirring occasionally.

6. We also send the chopped chicken to the frying pan, add some salt, pepper and fry together with the mushrooms for a couple of minutes.

7. In another dry frying pan, fry the flour until golden brown and dilute with cream while vigorously stirring. Let it boil and remove from the stove.

8. Pour the creamy mixture into the chicken-mushroom mixture and mix well, then simmer for a couple of minutes over medium heat.

9. Place the resulting mixture from the frying pan onto a baking sheet and sprinkle with grated cheese.

10. Place in an oven preheated to 180 degrees for 15 minutes until the baked cheese crust appears.

You can serve it either on a baking sheet or by dividing it into portions and garnishing with herbs.

Bon appetit!

8. With potatoes, chicken and mushrooms in pots

Julienne with potatoes is very satisfying and comes right with a side dish. Men really like this option.

Ingredients:

• Fresh chicken fillet – 500 gr.
• Cheese – 250 gr.
• Mushrooms – 500 gr.
• Cream – 300 ml.
• Onion – 2 pcs.
• Sunflower oil – 2 tbsp. l.
• Butter – 100 gr.
• Flour – 2 tbsp. l.
• Dill – 0.5. beam
• Salt, pepper - to taste.

Preparation:

1. Cut the boiled chicken meat into cubes.

2. Chop the mushrooms into strips. Champignon caps are best.

3. Chop the onion into strips or quarters of rings.

4. Grate the cheese.

5. Fry the onion in sunflower oil until translucent.

To avoid bitterness, it is not advisable to bring the onion to a golden color.

6. Place the chopped mushrooms in the onion and fry until all excess liquid has evaporated, about 5 minutes. Add salt at your discretion.

7. Add chicken meat and stir fry for another couple of minutes.

8. In the same frying pan, lightly fry the flour for a couple of minutes.

9. Add the butter to the flour and, as it melts, mix well until smooth.

10. Add cream, add salt, pepper, mix thoroughly and simmer until thickened under the lid for about 5 minutes over medium heat.

11. Cut the potatoes into cubes and distribute into pots.

12. Sprinkle chopped dill on the potatoes.

13. Spread the chicken and mushroom mixture on top.

14. Pour in thickened sauce. You can even stir lightly right in the pots so that the sauce is distributed into the voids between the ingredients.

15. Sprinkle with grated cheese to create a nice layer of cheese cap.

16. Place the pots, covered with lids, into an oven preheated to 180 degrees for 20-30 minutes so that the potatoes have time to stew well.

This potato and mushroom delight should preferably be served hot.

Bon appetit!

9. Video - How to cook julienne with mushrooms and chicken at home

You can prepare wonderful julienne at home quite quickly and easily. The following video demonstrates this clearly.

For the recipe with photos, see below.

Julienne is an exquisite dish and the most... It is most often prepared from seafood, mushrooms or meat, baked in a delicate creamy sauce under a generous layer of cheese. Usually julienne is baked in portions using small cocotte makers. In our family, julienne is prepared in one large form, which is much more convenient. No family celebration is complete without!

My sister shared the recipe and photos with me, for which I thank her very much. Her favorite julienne contains chicken meat and mushrooms (champignons). You can cook julienne with squid, mussels, shrimp - it also produces a very delicate taste!

Recipe for julienne with mushrooms and chicken

In simple and understandable words, julienne is mushrooms in a delicate creamy sauce. Well, now I’m telling you, how easy and simple You can prepare tender julienne with mushrooms and chicken at home. To prepare this baked dish we will need:

• 300-500 grams of chicken fillet;
• 200-300 grams of mushrooms;
• 100-200 grams of onions;
• 150-250 grams of hard cheese;
• 250-350 grams of cream (10-20% fat content);
• 2 tbsp. flour;
• salt and spices to taste;
• vegetable oil for frying.

It is better to take fresh or frozen mushrooms for julienne (no salted, pickled, etc.). I usually use champignons; porcini mushrooms, oyster mushrooms, and straw mushrooms are also suitable.

The first stage of preparing julienne is to thinly chop the onions and mushrooms

The first step in cooking is to cut the onion into thin half rings or cubes, and the mushrooms into thin slices. Then boil the chicken fillet until tender, cool and finely chop. Grate the cheese on a coarse grater.

Fry the onion in vegetable oil until soft, add the mushrooms and stir-fry until all the liquid has evaporated (10-15 minutes). Add finely chopped chicken meat here, mix, salt and pepper to taste, turn off the heat.

In a separate dry frying pan, lightly fry the flour, add cream, spices and bring to a boil, stirring constantly. Add mushrooms and chicken fried with onions, mix everything, remove from heat.

Combine creamy sauce with fried mushrooms, onions and chicken

Place the resulting mass in cocotte makers or another oven-safe container (you can use a baking dish or a cast-iron frying pan without a handle). Sprinkle the surface with an even layer of grated cheese.

Place in the oven at 180 degrees and bake until golden brown (20-30 minutes). An appetizing tasty delicacy - julienne with mushrooms and chicken, ready! All that remains is to enjoy its unique harmonious taste. Bon appetit!

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Julien is an amazing hot dish of French cuisine. True, not everyone knows that in France the word “julienne” refers specifically to the method of cutting food, which in appearance resembles a medium-sized straw. For this reason, an experienced chef, having heard such a word, immediately understands how to cut the ingredients. In the classic version, the dish is prepared from chicken and baked with bechamel sauce. However, today there are many varieties of it. It is made from meat, fish, seafood, and mushrooms. But the most common and beloved dish by many is made from mushrooms and chicken. In this review we will talk about preparing julienne with chicken and mushrooms according to different recipes. And before you start working, it won’t hurt to learn some subtleties and secrets.

How to cook julienne with chicken and mushrooms - subtleties and secrets

• The most important thing in preparing julienne is cutting the food correctly. Meat and mushrooms are cut into cubes or strips, and vegetables into thin strips or rings.
• Meat products are taken pre-cooked.
• Mushrooms are pre-fried with onions or boiled. Champignons are most often used for julienne, but other mushrooms are also suitable: saffron milk caps, oyster mushrooms, chanterelles, etc.
• For tenderness I use sour cream, cream sauce or bechamel sauce.
• The sauce must be at a warm temperature. They pour the ingredients already in the molds.
• Any julienne is sprinkled with hard cheese. It is advisable to choose a variety that melts well.
• By mixing the cheese with bread crumbs, the julienne will form a crispy crust.
• The molds are filled in parts with the prepared ingredients, and then filled with sauce.
• Special forms for julienne - cocotte makers or chill molds. These are small buckets with handles for one person. In their absence, the dish is prepared in ceramic pots, a baking dish or a frying pan.
• You can buy cocotte makers in modern cookware stores made of steel, copper, ceramic, heat-resistant glass or stainless steel.
• Average baking time in the oven is 15-20 minutes. It depends on the set of products.
• Ceramic or glass cocotte makers are placed in a cold oven, metal ones in a preheated oven.
• Hot cocottes are served to the table on small plates covered with a napkin. The handle is wrapped in a napkin or paper decoration, which protects against burns.
• Before guests arrive, the julienne can be laid out in bowls, sprinkled with cheese, and placed in the oven before serving.

Julienne with chicken and mushrooms - classic recipe

The classic recipe for julienne usually uses only chicken. But when talking about this dish, we immediately mean poultry with mushrooms; the latter can be any kind. However, most often these are champignons.

Ingredients:

• Champignons - 700 g
• Cream 20% - 350 g
• Chicken fillet - 300 g
• Hard cheese - 200 g
• Onion - 1 pc.
• Butter - 4-5 tbsp.
• Flour - 2 tbsp.
• Salt - to taste
• Ground white pepper - a pinch

Step-by-step preparation:

1. Rinse the mushrooms with chicken fillet under running water and dry with a paper towel. Cut into strips as thin as possible.
2. Place 3 tbsp in the pan. butter and melt.
3. Add mushrooms and chicken to the pan, add salt and pepper. Bring them almost to readiness.
4. Peel the onion and chop into strips.
5. In another pan, melt 2 more tablespoons. oil and sauté the onion in it until transparent.
6. Pour flour into a third pan, stir and fry until golden brown. Then pour the cream in a thin stream, stirring continuously so that no lumps form in the mixture. Boil and cook for 30 seconds.
7. Grate the cheese on a coarse grater.
8. Place mushrooms and chicken in cocotte makers, add onions, pour sauce and sprinkle with cheese.
9. Place the julienne in the oven and bake at 180°C until the cheese melts.
10. Before serving, sprinkle the dish with chopped herbs.

Julienne with chicken and mushrooms - recipe in the oven

Julienne in the oven is the basic, easiest and fastest recipe. It is especially good to prepare in the cold season, when the family is looking forward to a hot, delicious dish for dinner that is impossible to resist.

Ingredients:

• Chicken fillet - 500 g
• Champignons - 700 g
• Hard cheese - 250 g
• Onions - 1 pc.
• Flour - 3 tbsp.
• Sour cream - 300 g
• Salt - to taste

Step-by-step preparation:

1. Wash the chicken fillet and boil in salted water. Cool the finished meat and cut into strips.
2. Wash the champignons, finely chop and salt.
3. Peel the onion and cut into small cubes.
4. Place the frying pan on the stove, pour in vegetable oil and heat. Sauté the onion until transparent.
5. Add mushrooms to the pan and fry until tender.
6. Then add the chicken to the ingredients and stir.
7. By this time, prepare the sauce at the same time.
8. To do this, fry the flour in a separate frying pan for 2-3 minutes over medium heat. Stir occasionally. Pour in sour cream, stir and boil. Season with salt and pepper.
9. Pour the sauce over the chicken and mushrooms and stir. Place food in a heatproof dish.
10. Grate the cheese and make the top layer out of it.
11. Place the dish in a preheated oven at 180°C.
12. When the cheese is completely melted, remove from the fryer.

Step-by-step recipe for julienne with chicken and mushrooms in the oven

A tasty and satisfying, aromatic and quick-to-prepare dish - julienne with champignons and chicken. Detailed step-by-step recipe for preparing this dish.

Ingredients:

• Chicken fillet - 400 g
• Champignons - 400 g
• Sour cream - 300 g
• Hard cheese - 200 g
• Onion - 2 pcs.
• Wheat flour - 2 tbsp.
• Salt - to taste
• Ground black pepper - a pinch

Step-by-step preparation:

1. Wash the chicken fillet, place it in a cooking pot and boil until tender for 25-30 minutes. Remove the finished meat from the pan and leave to cool. Then cut into small cubes.
2. Wash the champignons and cut into cubes.
3. Peel the onion and chop into strips. Pour sunflower oil into the frying pan and sauté until slightly transparent.
4. Add the mushrooms to the onions, turn the heat to high and cook the food until all the moisture has evaporated. Fry the food until golden brown.
5. Add meat to the mushrooms in the pan and stir. Season the dish to taste with salt and ground pepper.
6. Grate the cheese.
7. In a separate clean and dry frying pan, fry the flour until golden. To prevent it from burning, stir.
8. Pour sour cream into the flour and add some grated cheese.
9. Heat seven, stirring continuously until cheese melts.
10. Place the prepared mushrooms and chicken in cocotte makers and pour in the sauce. Sprinkle the remaining cheese on top.
11. Place the filled molds on a baking sheet and place in a preheated oven at 160°C for 15-20 minutes. Determine readiness by the color of the cheese top; it should acquire a golden color. Then remove the julienne from the oven and serve.

Julienne with mushrooms and chicken in tartlets

Julienne in tartlets is much more convenient to use than in molds. At the same time, you don’t have to worry about the dishes. In addition, you can prepare tartlets at home yourself, using the dough (puff pastry, shortbread, etc.) that you like best.

Ingredients:

• Chicken fillet - 2 pcs.
• Champignons - 300 g
• Onions - 200 g
• Hard cheese - 100 g
• Cream - 300 ml
• Flour - 2 tbsp.
• Tartlets - 15 pcs. (packaging)
• Salt - to taste
• Ground black pepper - to taste

Step-by-step preparation:

1. Boil chicken fillet in salted water until cooked. Usually after boiling it cooks for about half an hour. Cool the finished fillet and chop finely.
2. Finely chop the peeled onion.
3. Wash the champignons and cut into strips.
4. In a frying pan in vegetable oil, sauté the onion until transparent.
5. Add mushrooms to the onions and fry until the liquid has evaporated. This will happen in about 10 minutes.
6. Add fillet to the food. Season with salt, ground pepper and any spices.
7. Fry the flour in a clean and dry frying pan. When it turns golden, pour in the cream, season with salt and pepper and boil.
8. Add fried mushrooms and chicken to the sauce and stir. Remove the pan from the heat.
9. Place the entire mixture into tartlets and sprinkle with cheese grated on a medium grater.
10. Heat the oven to 180°C and bake the julienne until golden brown for no more than 15 minutes.

Julienne with chicken and mushrooms in pots

If you don’t have classic cocotte makers and don’t want to spend money on tartlets, but still need to prepare julienne, then you can use ceramic pots. Almost every housewife has such dishes.

Ingredients:

• Chicken fillet - 500 g
• Champignons - 300 g
• Onions - 200 g
• Hard cheese - 200 g
• Sour cream - 300 ml
• Wheat flour - 2 tbsp.
• Vegetable oil - for frying
• Salt - to taste
• Ground pepper - a pinch

Step-by-step preparation:

1. Boil the washed chicken fillet in a saucepan until cooked. Then cool and cut into cubes.
2. Chop the peeled onion into half rings.
3. Wash the mushrooms and cut into cubes.
4. Sauté the onion in vegetable oil in a frying pan.
5. Add mushrooms to it and fry until the liquid has completely evaporated.
6. Place the fillet in the pan, add salt, pepper and stir. Remove the pan from the heat.
7. In a dry frying pan, fry the flour until golden brown. Pour sour cream into it and season with spices and salt.
8. Place the fried mushrooms in the pan with the sauce and stir.
9. Grate the cheese.
10. Place the chicken and mushroom mixture into the pots and sprinkle with cheese. Do not cover with the julienne lid.
11. Place the pots in the oven, turn on 180°C and cook the dish for half an hour. Please note that ceramic pots go into the oven cold to avoid cracking.

Julienne with mushrooms, chicken and cheese

The main ingredients of julienne are chicken and mushrooms. However, cheese is also an integral component. Without it, the French dish will not be real.

Ingredients:

• Chicken legs - 2 pcs.
• Oyster mushrooms - 200 g
• Onions - 4 pcs.
• Sour cream - 150 g
• Hard cheese - 150 g
• Butter - 80 g
• Vegetable oil - for frying
• Freshly ground pepper - a pinch
• Salt - to taste

Step-by-step preparation:

1. Wash the legs, place them in a saucepan and bring to a boil. Using a slotted spoon, remove the foam and reduce the heat. Add the peeled onion and simmer over low heat for 45 minutes. If desired, you can add a bay leaf to the broth. Season with salt 10 minutes before cooking.
2. Remove the finished chicken legs from the pan and cool. Remove the skin, it will not be useful. Separate the meat from the bones and chop it finely.
3. Peel the onion, wash it and chop it into quarter rings. In a frying pan in vegetable oil, saute it until transparent and soft.
4. Wash the oyster mushrooms and boil for 10 minutes. Place them in a sieve to drain and cut into medium pieces.
5. Add prepared mushrooms and chicken to the onions.
6. Sprinkle the products with flour and mix.
7. Pour in the sour cream, stir again and turn on medium heat.
8. Bring the mixture to a boil and simmer for 1-2 minutes, stirring.
9. Add salt and pepper to taste. Place the ingredients in cocotte bowls and sprinkle thickly with grated cheese.
10. Heat the oven to 180°C and bake for 5-10 minutes.