Julienne is a French word that refers to a method of finely cutting food. But over time, this definition underwent a transformation, and it began to mean a hot dish with milk sauce. There are various variations of this delicacy, but the classic julienne with chicken is more popular, the nuances of preparation and various variations of which can be found below.

Vegetables, pieces of meat and mushrooms or seafood will turn into French julienne if you cook them with a sauce called Bechamel. Although now it is often replaced with sour cream or cream, it definitely won’t hurt to master the preparation of this gravy, which is often found in other dishes.

To prepare a traditional milk sauce for julienne, you need to take:

• flour - 40 g;
• butter - 50 g;
• fat sour cream - 150 g;
• milk or meat broth - 100 ml;
• fine salt, pepper mix.

Sequence of actions:

1. Briefly hold the flour in a hot, dry frying pan. Then add a piece of butter and fry the food together for another couple of minutes, reducing the heat to low.
2. Dilute sour cream at room temperature with warm milk or meat broth and pour into a common bowl. At this stage, the sauce must be stirred carefully so that no lumps form in it.
3. Next, all that remains is to add salt and season the gravy with spices, and then simmer a little until thick.

The finished Bechamel is quite thick. To enrich its taste, instead of the usual black pepper, you can use other seasonings: curry, paprika, cumin, coriander, basil, oregano, rosemary.

Spices are best used in powder form. You can add them separately or by mixing different aromatic mixtures.

Classic julienne with chicken and mushrooms

The traditional julienne of chicken and mushrooms, so beloved by many, is served in small iron or ceramic molds - cocotte makers, the weight of the contents of which does not exceed 100 g.

For six such cocotte makers you need to prepare:

• chicken - 500 g;
• mushrooms of any kind - 300 g;
• onions - 200 g;
• a piece of cheese (choose from hard varieties) - 300 g;
• Bechamel, vegetable oil, poultry seasoning and regular salt.

The process of preparing food and baking step by step:

1. Place the fillet in boiling water on the stove and boil for 20 minutes, then chop after cooling.
2. Saute the onions with chopped mushrooms in oil, all excess moisture from the pan should evaporate.
3. Add chopped meat to the prepared mushrooms, sprinkle with salt and spices, stir and turn off the heat.
4. Pour the sauce into the products, stir everything and distribute into portioned molds.
5. Place grated cheese on top of the portions and place the cocotte makers in the oven for a quarter of an hour (temperature - 180 degrees).

In order for the julienne to form a beautiful golden crust, the cocotte makers do not cover the top with anything.

Cooking in a frying pan

With this cooking method, the original portioned serving of the French delicacy is lost, so julienne with chicken and mushrooms in a frying pan is best prepared for the everyday menu. Especially considering the fact that the entire cooking process will take little more than half an hour.

Proportions of products used:

• chicken - 400 g;
• favorite mushrooms - 200 g;
• thicker cream - 250 ml;
• onion - 120 g;
• piece of hard cheese - 150 g;
• vegetable oil - 40 ml;
• “chicken” seasonings and salt.

Progress:

1. Wash the chicken, pat dry with a paper towel and chop into cubes. Fry the prepared fillet in a frying pan with a small amount.
2. When the pieces are browned on all sides, add chopped onions and mushrooms to them. First, keep everything under the lid, and then remove it so that excess moisture evaporates.
3. Mix the cream with salt and spices, and turn the cheese into shavings. Pour cream over the contents of the pan, sprinkle cheese on top and simmer for five minutes under the lid.

Once all the ingredients of the dish have been saturated with cream and the aromas of spices, the julienne can be served. And those who love a beautiful crust can put it in the oven for a while so that the cheese becomes beautifully golden on the surface.

How to bake in the oven

Julienne with chicken and mushrooms is not cooked in the oven, but completed, so to speak, brought to perfection. Therefore, this recipe will not differ much from most of those given in this collection. Its only peculiarity is the use of chicken legs rather than chicken breast.

Proportions of products used for julienne:

• ham - 400 g;
• onion - 400 g;
• favorite mushrooms - 200 g;
• piece of hard cheese - 200 g;
• vegetable oil - 50 ml;
• Bechamel and spices.

Cooking method:

1. Boil the hams in water, not forgetting to add salt to it. For more flavor, you can throw a whole onion, bay leaf and other spices to taste into the pan. Remove the bones from the cooled boiled meat and chop into strips.
2. Boil wild mushrooms until half cooked, then finely chop and simmer with onions in vegetable oil.
3. Combine all the prepared ingredients in one bowl, pour over the sauce and heat over the fire for 1 - 2 minutes. Then place in molds, sprinkle with cheese and brown in a hot oven.

This version of julienne can be baked either in cocotte makers or made in one large heat-resistant form. You can also take ceramic pots, which will be larger than traditional dishes for this dish.

Julienne with chicken and mushrooms in a slow cooker

This dish, made in a slow cooker, is in no way inferior to baked in the oven. It turns out just as tender and juicy.

The basic rules that will be the key to success are finely chopping the ingredients and using your favorite spices.

For a 4.5 liter multicooker bowl you will need:

• chicken fillet - 400 g;
• champignons - 300 g;
• onions - 170 g;
• hard cheese - 140 g;
• heavy cream - 120 ml;
• vegetable oil - 35 - 55 ml;
• salt and spices.

Cooking technology in a multicooker:

1. Pour oil into the bottom of the multi-pan, add chopped chicken, mushrooms and onions. Turn on the “Baking” program for 50 minutes.
2. Fry the ingredients for the first 10 minutes, stirring occasionally and keeping the lid on. Then pour in the cream, stir, cover and cook for half an hour.
3. After the specified time has passed, open the lid, stir the contents of the multi-pan, sprinkle with cheese shavings and cook for the remaining 10 minutes under the lid.

Using a spatula, hot julienne from the multicooker is carefully placed into portioned plates and decorated with fresh chopped herbs. By the way, you can also fry the ingredients in butter.

Quick option in buns

Julienne with chicken fillet and mushrooms in buns has one advantage: you don’t have to wash the julienne or cocotte makers, since the “dishes” are eaten along with the dish. For this option, savory buns with a regular round shape, such as those used for hamburgers, are suitable.

For four such buns you will need:

• chicken fillet - 350 g;
• sour cream - 350 g;
• champignons - 280 g;
• hard cheese - 180 g;
• onions - 100 g;
• vegetable oil - 55 ml;
• flour - 34 g;
• salt and spices to taste.

How to cook julienne in buns:

1. Fry the onion, chopped into half rings or cubes, in vegetable oil until soft, then add chopped champignons to it. Simmer everything under the lid until the mushrooms are soft, then open the lid and evaporate the released moisture.
2. In a separate frying pan, fry the chicken meat cut into slices, place it on the mushrooms, sift the flour on top, stir and pour in the sour cream, diluting it with a little water. Season the contents of the pan with salt and pepper and simmer in the sauce for several minutes.
3. Cut off the “caps” from the buns, select the crumb, put mushrooms and chicken inside, sprinkle cheese shavings on top and bake for 10 minutes at 180 degrees.

To prevent sour cream from curdling when added to meat and mushrooms, firstly, it should not only come from the refrigerator, and secondly, the heating temperature should be reduced to a minimum. For the same purpose, the fermented milk product is diluted with a small amount of water or milk.

With smoked poultry

Chicken meat for julienne is boiled or fried before pouring the sauce, but there is another option - use smoked chicken.

In this case, you can use not only fillet, but also legs, naturally without bones.

Proportions of ingredients for julienne with smoked chicken:

• smoked poultry meat - 300 g;
• champignons or other mushrooms - 400 g;
• onions - 240 g;
• heavy cream - 100 ml;
• vegetable oil - 40 ml;
• salt, spices.

Algorithm of actions:

1. Sauté mushrooms together with onions in oil. Cut the smoked meat into small cubes.
2. First place the chicken in layers in the cocotte makers, and then the mushrooms on top. Add spices and salt if necessary. Pour cream over everything and grate with cheese.
3. Place the julienne in the preheated oven until ready. Serve the dish hot or warm.

Since all the ingredients will be ready before baking, the julienne should be in the oven just long enough for the cheese to melt and lightly golden.

Julienne with chicken fillet and mushrooms in tartlets

Special julienne molds or buns can replace tartlets, but in this case it is better to prepare the dish for one meal so that the crispy bread baskets do not become soggy from the sauce and become deformed.

For 15 - 20 small tartlets you will need:

• fillet - 340 g;
• fresh mushrooms - 230 g;
• cheese - 110 g;
• vegetable oil – 30 − 45 ml;
• sauce, salt and spices.

How to make julienne with chicken in tartlets:

1. Chop the mushrooms into thin slices and fry in vegetable oil until the moisture evaporates. Boil the fillet until tender and separate into fibers.
2. Add chicken, salt and pepper to the fried mushrooms in the pan. Mix everything thoroughly.
3. Fill the tartlets with the resulting mixture, generously pour Bechamel sauce on top, crush with cheese shavings and bake in the oven until golden brown.

If you don’t have tartlets on hand, you can make them yourself from pita bread. Squares with sides of 10 cm, cut out of flatbread, are glued in the center with a beaten egg, placed in a metal muffin tin and put in the oven for 10 - 15 minutes so that they dry and take the desired shape.

In conclusion, it is worth noting two more important points that should not be missed when preparing julienne. Firstly, instead of champignons, you can use absolutely any mushrooms: porcini, aspen, boletus and others.

Secondly, onions play a very important role in this dish. Connoisseurs of French cuisine advise taking it by weight as much as chicken, and cooking it over low heat in a large amount of oil so that it practically dissolves in it.

No similar materials

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.

Julienne with chicken and mushrooms is mistakenly considered a French dish, which actually originated and firmly established its position in Russian cuisine. This dish is quite easy to prepare. Flour is used as a thickener, which is fried in ghee until an appetizing golden brown color appears.

Thanks to the sauce made from flour and butter, mushrooms with chicken acquire a richer taste, which makes you come back to this dish again and again. Sometimes the sauce is replaced with simple sour cream or cream, however, the traditional recipe is the most popular.

This recipe can rightfully be called a classic. It is this that is increasingly found among Slavic recipes for “julienne”, which are served in cafes and restaurants. To prepare this dish, it is best to use mozzarella. If you don’t particularly like curd cheeses, you can take any hard cheese to your taste.

Ingredients

Calorie content

Calories
246 kcal

Squirrels
23.4 g

Fats
14.2 g

Carbohydrates
7.8 g

Preparation

• Step 1

  Cut the pre-boiled chicken fillet into small pieces.

• Step 2

  Wash the champignons thoroughly and remove the skin. Cut into medium-sized pieces, as during cooking they will release moisture and shrink noticeably.

• Step 3

  Cut the onion into thin half rings.

• Step 4

  Grind the cheese with a fork. If you use hard cheese, grate it.

• Step 5

  Heat a deep frying pan or saucepan and put vegetable oil on it to melt. Add the onion, mix, add salt and fry until a light golden hue appears.

• Step 6

  Add mushrooms and chicken. Fry for about 10 minutes. Stir, pepper and remove from heat.

• Step 7

  In another frying pan, fry the flour for the future sauce. There is no need to use oil.

• Step 8

  When the flour turns golden, add the butter and mix it with the flour.

• Step 9

  Pour in the heavy cream and mix thoroughly. Stir the sauce until a homogeneous mass is formed. If the sauce is too thick, it can be diluted with milk or a small amount of boiled water.

• Step 10

  Turn on the oven and leave to warm up.

• Step 11

  Place the mixture of mushrooms and chicken fillet into a baking dish and pour over the resulting sauce. Distribute the sauce evenly and sprinkle the top of the dish with paprika or other spices. You can add a little chopped herbs.

• Step 12

  Place the Julienne in the oven and bake until golden brown. If desired, you can sprinkle the dish on top with grated hard cheese and put it in the oven for a little while longer to form an appetizing golden brown crust. Serve the julienne to the table and enjoy its delicate creamy taste. Bon appetit!

If you prefer simple and tasty dishes with rich flavor, julienne with chicken and mushrooms will definitely surprise you. The dish prepared according to this recipe has a rich, creamy mushroom flavor, complemented by tender chicken. In addition, julienne with mushrooms and chicken is healthy, quite simple and at the same time satisfying.

You can cook julienne with mushrooms and chicken according to different recipes. Typically this dish includes boiled chicken fillet and mushrooms, but fried chicken and other types of mushrooms can be used if desired. In addition to the main ingredients, you can add mozzarella or hard cheeses to the julienne. This dish is also prepared with cream or sour cream, always adding a couple of tablespoons of flour.

Try cooking julienne with mushrooms according to our recipes. You will definitely love this delicious dish that you can enjoy every day.

Julienne with chicken and mushrooms in sour cream sauce

As we have already said, some housewives prefer to cook julienne with sour cream. Indeed, sour cream goes well with mushrooms and chicken, giving the dish a delicate creamy taste.

Ingredients:

• Chicken breast – 250 g
• Mushrooms – 500 g
• Mozzarella cheese – 120 g
• Sour cream – 1 tbsp. spoon
• Butter – 2 tbsp. spoons
• Flour – 1 tbsp. spoon
• Onion – 1 pc.
• Garlic – 1 clove
• Nutmeg - to taste
• Ground black pepper - to taste
• Salt - to taste

Preparation:

1. Boil chicken breasts in salted water until tender.
2. We wash, clean and cut the mushrooms into larger pieces.
3. Cut the onion into cubes or half rings and fry in butter.
4. Add chopped garlic and fry for no more than a minute. There is no need to squeeze the garlic, otherwise it will give off an overpowering smell. It is better to chop it into small cubes with a knife.
5. Place the mushrooms in a frying pan with the onions and garlic and fry them until most of the moisture has evaporated.
6. Salt and pepper the mushrooms. You need to add salt in moderation, as the cheese can be quite salty.
7. While the mushrooms are frying, cut the chicken fillet into small pieces.
8. Place the chicken in the pan with the mushrooms and fry everything together for another 5 - 10 minutes.
9. Let's start preparing the sauce. To do this, melt the butter in a frying pan and add flour to it. Stir and fry until lightly golden brown. Add sour cream, add spices and mix thoroughly. If the sauce is too thick, you can add a small amount of water.
10. When the sauce is ready, transfer the mushrooms and chicken to a baking dish and pour the resulting sauce over everything. Mix thoroughly.
11. Grind the cheese and place it on top of the mushrooms and chicken.
12. Place the dish in the oven and bake until golden brown.

Serve Julienne with mushrooms and chicken to the table and enjoy the creamy and delicate taste. Bon appetit!

Recipe for julienne in a frying pan with mushrooms and chicken

You can cook julienne with mushrooms and chicken directly in a frying pan. To do this, we need a standard set of products and a little free time. So.

Ingredients:

• 400 g chicken fillet
• 400 g champignons
• 1 large onion
• 250 g sour cream
• 3 tbsp. spoons of flour
• 40 g butter
• 100 g hard cheese
• Salt, spices - to taste

Preparation:

1. Wash the chicken and cut into small pieces. Fry in a frying pan until light golden brown. Place on a plate.
2. Wash the mushrooms, peel and cut into cubes. Fry separately in butter.
3. Cut the onion into cubes, add to the mushrooms and also fry.
4. Add fried chicken fillet to mushrooms and onions.
5. Pour sour cream over the mushrooms and chicken, add flour, salt and pepper. Mix thoroughly.
6. Sprinkle grated cheese on top. Cover the pan with a lid and simmer for about 15 minutes over low heat.

With this our Julien is ready. Bon appetit!

Julienne in tartlets - a delicious and simple snack

If you want to prepare a simple and quite appetizing appetizer, then julienne in tartlets is a great option. This appetizer will complement the holiday table favorably, and is even good for morning breakfast.

It is very easy to prepare julienne with chicken and mushrooms in tartlets. For this we need ready-made tartlets, classic julienne products and a little free time.

Ingredients:

• Chicken fillet – 250 g
• Champignons – 250 g
• Onion – 1 pc.
• Sour cream – 200 g
• Cream – 150 ml
• Butter – 50 g
• Hard cheese – 100 g
• Flour – 1 tbsp. l
• Sunflower oil - for frying
• Salt, pepper - to taste
• Tartlets – 10 – 20 pcs (depending on size)

Preparation:

1. Boil the chicken fillet in salted water until tender. Remove to a plate and leave to cool.
2. Peel the champignons, wash them thoroughly and cut them into large pieces.
3. Heat a frying pan with butter and fry the champignons until all the moisture has evaporated.
4. Cut the chicken fillet into small pieces.
5. Cut the onion into cubes and fry until light golden brown.
6. Add the chicken and mushrooms to the frying pan with the onions and fry everything together.
7. In a separate bowl, mix sour cream, cream and flour. Add a little salt to taste and ground pepper.
8. Season the julienne with the resulting sauce and simmer a little.
9. We spread our julienne into tartlets. Sprinkle grated cheese on top. If desired, you can sprinkle the dish with chopped herbs.
10. Place the tartlets on a baking sheet and place in the preheated oven. Bake the tartlets with julienne until the cheese has melted.
11. Remove the tartlets from the oven, let cool and serve. Bon appetit!

Julienne with porcini mushrooms and chicken

Insanely tasty and very appetizing Julienne can be prepared with porcini mushrooms and chicken. These mushrooms have a distinct taste that ordinary champignons simply cannot compare with.

Julienne with porcini mushrooms and chicken is an independent and quite nutritious dish. It perfectly replaces meat dishes and can be served with or without a side dish.

Ingredients:

• Porcini mushrooms – 600 g
• Chicken breasts – 400 g
• Onion – 1 pc.
• Cream – 250 ml
• Flour – 3 tbsp. spoons
• Cheese – 200 g
• Butter – 150 g
• Spices and salt - to taste

Preparation:

1. We wash and clean the porcini mushrooms well. Cut into pieces.
2. Cut the chicken into pieces.
3. We also clean the onion and cut it into cubes.
4. Heat a frying pan and fry the onion in butter until golden brown.
5. Add chicken and fillet to the pan and fry until done. You can add a little salt and pepper. Just don’t overdo it, because the cheese is already quite salty.
6. Fry the mushrooms separately in butter. Season with salt and pepper moderately.
7. Place the mushrooms and chicken fillet with onions in a baking dish.
8. Prepare the sauce. To do this, mix cream, flour and a little butter in a frying pan or saucepan. Place on the fire and simmer until the sauce thickens. The fire should be medium.
9. Season our Julienne with the resulting sauce.
10. Three cheeses on a grater and sprinkle them on the dish.
11. Place the Julienne in the oven and leave it for 15-20 minutes so that the cheese melts well and a golden crust appears.
12. We take out the Julienne with chicken and porcini mushrooms and serve it hot. It turns out to be a very tasty and nutritious dish. Bon appetit!

Julienne in pots with chicken and mushrooms

A very simple and tasty Julienne can be prepared in clay pots. Pots allow the dish to simmer and soak well. They also perfectly preserve the aroma of the dish, and the serving method itself will definitely please your loved ones or guests.

Ingredients:

• Champignons (or other mushrooms) – 900 g
• Chicken fillet – 4 pcs.
• Sour cream – 300 g
• Hard cheese – 450 g
• Butter – 150 g
• Onion – 2 pcs.
• Flour – 3 tbsp. spoons
• Salt, spices - to taste
• Greens - to taste

Preparation:

1. Boil chicken fillet in salted water until cooked. Remove from the broth and leave to cool.
2. We clean the mushrooms, wash them and cut them into larger pieces.
3. Cut the onion into cubes or half rings. Fry in butter until golden brown.
4. Add the mushrooms to the frying pan with the onions and fry until all the moisture is gone from the mushrooms.
5. While the mushrooms are frying, chop the chicken fillet. We send the chicken to the mushrooms, mix thoroughly, add salt and pepper. Fry everything together for about 5 minutes.
6. Add sour cream and flour to the pan and simmer for a couple more minutes so that the sauce is evenly distributed. If necessary, you can pour in a little boiled water.
7. Place Julienne in clay pots.
8. Chop the greens and sprinkle a small layer on top to give the dish a pleasant aroma.
9. Grate the cheese and sprinkle Julienne on top of the greens.
10. We put our pots of Julienne in the oven and leave them on medium heat for 10 - 15 minutes. Five minutes before the dish is ready, it is better to remove the lids so that the cheese browns.

Potatoes with mushroom julienne in pots

This cooking recipe is an adapted version of Slavic cuisine. Potatoes go well with mushrooms and chicken, and the dish itself is nutritious and healthy.

Try cooking Julienne with potatoes in pots in the oven. Please your loved ones with a delicious and mouth-watering dish!

Ingredients:

• Chicken breasts – 500 g
• Mushrooms – 500 g
• Potatoes – 1.5 kg
• Onions – 2 pcs.
• Cream – 300 ml
• Butter – 120 g
• Flour – 3 tbsp. spoons (without slide)
• Hard cheese – 200 g
• Greens (dill) - to taste
• Salt, pepper - to taste
• Vegetable oil - for frying

Preparation:

1. Wash the chicken fillet and cut it into larger pieces. Fry in vegetable oil until a light golden hue appears. Salt and pepper.
2. Cut the onion into cubes and fry in butter until golden brown.
3. Wash the greens and chop them with a knife. Fresh dill is best for this dish.
4. We clean the mushrooms and cut them into larger pieces. Add to the onion and simmer until excess moisture evaporates.
5. Add fried chicken fillet, herbs, cream, flour and remaining butter to the mushrooms. Mix thoroughly and simmer. If necessary, you can add a little water.
6. Peel the potatoes and cut them into cubes. Divide the pots approximately halfway.
7. Place mushrooms with chicken and sauce on top. If necessary, add a small amount of boiled water so that the potatoes do not turn out too dry.
8. Grate the cheese and sprinkle on top. Cover the pots with lids and place in the oven for 30-40 minutes so that the potatoes are thoroughly stewed.
9. Remove the lids from the pots and keep the Julienne in the oven for about 5 minutes until golden brown.

You can serve the dish immediately after cooking, but it is best to leave it to simmer in the switched off oven for at least half an hour. Then the potatoes will be well soaked in the sauce and will become even tastier. Bon appetit!

Julienne with chicken and mushrooms in dough

Classic chicken and mushroom julienne can be served not only on its own, but also used as a filling for dough. Unleavened puff pastry goes best with julienne. You can buy it in a store ready-made or make it yourself at home.

Ingredients:

• Puff pastry – 500 g
• Chicken fillet – 400 g
• Mushrooms – 400 g
• Onion hands – 2 pcs.
• Sour cream – 200 g
• Flour – 2 tbsp. spoons
• Hard cheese – 150 g
• Butter – 60 g
• Chicken yolk – 1 pc.
• Salt, spices - to taste

Preparation:

1. Boil the chicken fillet until cooked and cut into pieces.
2. Cut the onion into cubes.
3. We clean the mushrooms and cut them into larger pieces.
4. Fry the onion in a frying pan until golden brown.
5. Add mushrooms to the onion and simmer until excess moisture evaporates.
6. Mix mushrooms, onions and chicken fillet and simmer a little more.
7. In a separate pan, mix butter, flour and sour cream. Heat until a homogeneous sauce forms. If necessary, you can add a little boiled water, salt and pepper to taste.
8. Roll out the dough and cut into rectangles approximately 8 by 10 cm. We form baskets, pinching the edges and fill them with mushrooms and chicken. Place in a baking dish greased with vegetable oil. Add sour cream sauce on top.
9. We grate the cheese and cover the baskets with the appetizer with it. Place in the oven to bake the dough.
10. Whisk the chicken yolk with a small amount of water and grease the baskets with it. Leave for 3 - 5 minutes until the dough acquires a beautiful shiny color.

Serve the finished baskets with Julien to the table. If desired, about 5 minutes before the end of cooking, you can sprinkle chopped herbs on top of the dish, which will make the dish even more beautiful and appetizing.

Pancakes with mushroom and chicken julienne

A very simple and tasty snack can be prepared by stuffing savory pancakes cooked with milk or water with julienne. We have already looked at popular pancake recipes, so we will present one of the simplest recipes. You can also consider other variations of pancake recipes for every day.

Ingredients:

• Chicken fillet – 500 g
• Mushrooms (Champignons) – 500 g
• Cream – 200 g
• Onion – 2 pcs.
• Flour – 2 tbsp. spoons
• Mozzarella cheese – 300 g
• Butter – 2 tbsp. spoon
• Salt, ground pepper - to taste

For pancakes:

• Flour – 2 cups
• Water – 1.5 – 2 cup
• Eggs – 2 pcs.
• Sugar – 1 tbsp. spoon
• Salt - 0.5 teaspoon
• Vegetable oil – 3 tbsp. spoons
• Butter - for greasing

Preparation:

1. Cook pancakes in a frying pan with a small diameter. Grease the finished pancakes with vegetable oil. See the detailed recipe for pancakes on the water.
2. Boil the chicken fillet until cooked.
3. Wash the mushrooms and cut them into cubes.
4. Cut the onion into cubes and fry in vegetable oil. Add mushrooms and simmer everything together.
5. When the excess moisture has evaporated, add the boiled and diced chicken fillet. Let's simmer everything together.
6. Add cream and butter sauce. If necessary, add a little water, salt and pepper.
7. Grind the mozzarella and mix with the rest of the ingredients. Simmer for another five minutes until the filling is thick enough.
8. We take pancakes and wrap a julienne appetizer in them. Place on a platter and serve. Bon appetit!

Julienne with baked potatoes in the oven

Another equally tasty and simple recipe that can be served as an independent dish is julienne on protvina with potatoes in the oven. Of course, this dish bears little resemblance to the classic recipe, however, it turns out very tasty and nutritious.

Ingredients:

• Potatoes – 1.5 kg
• Mushrooms – 400 g
• Chicken – 300 g
• Onion – 2 pcs.
• Cream – 250 ml
• Sour cream – 3 tbsp. spoons
• Flour – 3 tbsp. l
• Hard cheese – 250 g
• Salt, pepper, herbs - to taste
• Vegetable oil - for frying

Preparation:

1. Fry the chopped chicken fillet in a frying pan.
2. Cut the mushrooms into large pieces.
3. Cut the onion into cubes and fry until golden brown.
4. Add mushrooms to the onions and fry until excess moisture leaves the mushrooms. Mix with chicken fillet.
5. Cut the potatoes into slices and place on a baking sheet greased with vegetable oil.
6. Distribute the chicken and mushrooms evenly over the potatoes. Add a little salt and pepper. You can add chopped herbs.
7. In a separate pan, mix sour cream, cream and flour. Simmer everything together to get a slightly thick, homogeneous sauce.
8. Season the julienne potatoes with the resulting sauce.
9. We grate the cheese and sprinkle it on our dish.
10. Place in the oven and cook over medium heat until the potatoes are done. You can check the degree of readiness by piercing the dish with a knife or fork. The finished potatoes should be quite soft.

Ready-made Julienne with potatoes, chicken and mushrooms turns out very tasty, but also quite high in calories. This dish is usually liked by men and children. It is also good for the holiday table. Try it and you won't be disappointed!

Today it is difficult to imagine a menu without tender chicken dishes. Hot and cold appetizers in the form of pates, rolls and casseroles, traditional broths and stews, fried and baked chicken are just a small list of culinary delights. Original recipes for julienne with chicken and mushrooms deservedly top this list. The sauce gives this masterpiece with French roots an excellent taste. Moreover, each chef has his own secret ingredient, which is mixed with warm milk.

The five most commonly used ingredients in recipes are:

Only its base remains unchanged - flour, butter and dairy products. When preparing julienne, special attention should be paid to cutting. All products must be finely chopped. This method of preparing ingredients is called “julienne” in France. This speeds up the readiness of the dish and gives it a more delicate consistency. This recipe is also attractive due to the possibility of beautiful portion serving. Place all the necessary ingredients into tartlets, sprinkle with cheese and bake. The crispy edible cocotte will not leave the participants of the feast indifferent!

Choose perfect, authentic recipes for chicken julienne on the online resource website. Experiment with the composition of the dish, add various mushrooms, aromatic herbs, replace Bechamel with sour cream or creamy dressing, try it with hard and semi-hard cheeses.

In order for the delicacy to turn out successful, you need to spend a little time carefully preparing the ingredients. Already boiled chicken is used. At the same time, not only brisket, but also any other parts of the poultry carcass are suitable for the dish. There are quite a lot of recipes for preparing julienne with chicken; the taste of the dish changes depending on the addition of certain ingredients. For example, the taste of delicate julienne with a sauce based on cream and mint and a dish that includes fragrant smoked meats and fried onions are incomparable.

The five most commonly used ingredients in chicken julienne recipes:

Interesting recipe:
1. In a hot frying pan with oil, separately fry the onion, chopped into small cubes, then the chicken and mushrooms. When ready, place the fried ingredients in cocotte pans for baking.
2. Prepare the Bechamel dressing: fry the flour in a “dry” frying pan until light golden brown, let it cool a little.
3. Add the cream, mix thoroughly until smooth (to avoid lumps, rub through a strainer), add butter.
4. Pour gravy into prepared containers with food. Sprinkle generously with cheese shavings.
5. Bake at 180°-200° for about fifteen minutes.
6. Serve hot.

Five of the fastest chicken julienne recipes:

Helpful Tips:
. To prevent julienne from having a bitter taste, you should not fry the onion too much; its transparency is enough.
. If you don’t have cocotte makers, you can cook julienne with chicken in ceramic pots, a frying pan or small baking dishes.
. If wild mushrooms are used in julienne, it is advisable to boil them.
. The sauce can be made using broth, sour cream, or milk.
. Seasonings include regular chicken seasonings, as well as mint, pepper and nutmeg.