Julienne with tender chicken breast fillet

Julienne with tender chicken breast fillet

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Julienne with chicken - chicken breast fillet mixes incredibly well with a tender light sauce and fragrant mushrooms.

1 hour Serves 10 Easy

“Julien” sounds so French!
And any dish associated with France gives rise to airy and weightless associations in the mind. In the CIS countries (the Commonwealth of Independent States is a regional international organization (international treaty) designed to regulate cooperative relations between states that were formerly part of the USSR), it is customary to call julienne mushrooms in a creamy sauce baked under a cheese cap.
A very common variation of this dish is chicken julienne. The original julienne recipe has no shortcomings, only advantages. It can be served as an appetizer, having previously been served in separate cocotte makers. You can bake the dish in a larger pan. You can also use it to prepare pasta or rice.

Step by step recipe

Chop the onion. Sauté it in a small amount of vegetable oil.

Cut the champignons into thin slices. Add them to the lightly fried onions. Add salt and pepper at this step. Liquid from the salt will begin to release immediately. So fry on high heat (to get rid of it). Place the resulting onion-mushroom mixture in a separate container.

Also, for julienne, cut the chicken breast into random pieces. Fry it in a small amount of oil. When there are no juices left in the pan, add flour and sour cream. Mix thoroughly.

Add mushrooms to the chicken. Let it simmer for a couple of minutes so that the sauce absorbs the mushroom flavor.

Distribute the resulting mixture into baking containers. Sprinkle with cheese. Place in the oven for 10 minutes.

Mushroom and chicken julienne: recipes

It’s easy to make a unique julienne with fragrant champignons. The traditional recipe made with mushrooms and chicken is the most satisfying and appetizing. In addition to the delicious taste, the dish will saturate the body with proteins, minerals, and amino acids. Consumption of such food prevents memory loss. Helps improve brain function, strengthen the body's connective tissues, hair, and nails. And yet – it’s tasty, simple and affordable!

Mushroom julienne with chicken under cheese cap

The traditional recipe for a fragrant julienne with mushrooms and chicken is perfectly suited to snow-white mushrooms. But due to their highest price and lowest availability, compared to champignons, we will use the latter. Fresh or frozen - there is no fundamental difference. It is better to use sour cream with the highest fat content. Then the sauce will be thick and rich in taste.

Prepare:

• 300 gr. chicken meat (leg pulp or fillet);
• 300 gr. champignons;
• 100 gr. butter;
• 250 ml. sour cream;
• 1 large onion;
• 200 gr. hard cheese;
• Salt, pepper, nutmeg;
• Greens to taste and desire.

Mushroom julienne with chicken under cheese cap

How to cook:

1. In the recipe for julienne with chicken, it is better to put the juiciest meat from the thigh. You can also use fillet. Wash the meat, cut it into cubes or strips.
2. Heat a frying pan with 50 gr. butter. Lightly fry the chicken pieces.
3. Remove to a bowl.
4. Wash the mushrooms and cut into thin slices.
5. Fry in a frying pan with a small amount of sunflower oil. It is important that excess liquid comes out of the mushrooms.
6. Add the mushrooms to the bowl with the chicken.
7. Now you need to bring the julienne recipe to taste. Mushrooms with chicken and cheese make an excellent flavor tandem. Don’t necessarily overwhelm the natural flavors with a lot of spices. It is enough to highlight the special taste with salt, ground pepper and nutmeg. If desired, add only a pinch of bay leaf and chopped fresh dill.
8. Add sour cream to the prepared products. Use the fatty variety to get a thick sauce. If the fat content is low, you can add 1 tbsp. l. flour.
9. Grate the cheese.
10. To prepare julienne with chicken and mushrooms with an appetizing cap, leave approximately 50 g. grated cheese, mix the rest with the prepared products.
11. Turn on the oven to preheat at 180 degrees.
12. Place the mixture in portioned cocotte makers - special bowls for baking julienne. If you don't have cocotte makers, use clay muffin tins.
13. Place the cocotte bowls with their contents on a baking tray.
14. Before preparing julienne with chicken, sprinkle grated cheese (1-2 pinches) on top of each serving.
15. Bake for 15-20 minutes or until a delicious crust forms.

Snack tartlets: chicken and mushroom julienne

At once a ceremonial and ordinary appetizer - tartlets with julienne. Prepare such a dish, and it will become a worthy addition to any menu. With all this, preparing a snack julienne is quite simple. Traditional recipe with chicken and mushrooms baked in edible tartlets. You can use ready-made ones, but it will be even tastier if you make homemade ones from shortcrust pastry.

What you will need for the dish:

• 300 gr. chicken fillet;
• 200 gr. champignons (or better yet, honey mushrooms or white mushrooms);
• 150 gr. hard cheese;
• 1 onion;
• Salt, pepper, garlic;
• 2 tbsp. l. sunflower oil;
• 150 ml. sour cream 20%.

What you will need for tartlets:

• 300 gr. flour;
• 1 testicle;
• 200 gr. butter;
• 1 packet of baking powder;
• 2 tbsp. l. sour cream;
• 0.5 tsp. salt.

Snack tartlets: chicken and mushroom julienne

How to prepare a snack:

1. Prepare the dough for tartlets in which we will bake chicken julienne with mushrooms. The recipe with photo is simple to prepare: sift the flour into a bowl.
2. Grate the butter.
3. Add salt, baking powder, stir.
4. Add 1 chicken egg, 2 tbsp. l. sour cream, knead the dough.
5. If necessary, add flour to make the dough soft and not stick to your hands.
6. Place the dough in a plastic bag and place in the freezer.
7. Prepare chicken julienne with mushrooms. The recipe for making wild mushrooms requires boiling. Wash the mushrooms and boil in salted water.
8. While the mushrooms are cooking, boil the chicken in salted water. Cut into small cubes and place in a bowl.
9. Pour the boiled mushrooms into a colander and leave for a couple of minutes to release the moisture.
10. Then fry the mushrooms in a frying pan with a small amount of sunflower oil.
11. Peel the onion, cut into cubes, add to the mushrooms.
12. Add mushrooms with onions, sour cream, crushed garlic to a bowl with chicken meat. Add salt and season the chicken julienne filling to taste. Continue the recipe with photos of step-by-step production by baking tartlets.
13. Remove the dough from the freezer and turn on the oven at 180 degrees.
14. Divide the dough into 4 parts.
15. Roll out the first part thinly. Using a glass, cut out uniform circles.
16. Place cupcake pans on a baking sheet. Place a circle in each mold and carefully level it along the walls.
17. Bake for 20 minutes. Remove from pan onto a plate. Bake the next batch. Bake tartlets using the whole dough in the same way.
18. Place the cooled tartlets on a baking sheet. Place chicken julienne inside each teaspoon. The recipe with the photo includes cheese. Grate it and sprinkle on top.
19. Bake for 15 minutes until perfectly crusted. Serve warm or cool. You can decorate with greenery.

Julienne salad

If you like hearty salads, julienne is something you will definitely like. The dish is prepared without baking, and therefore saves the housewife’s time the most. You can serve it in a bowl or bowl, whichever you prefer. Regardless of the availability of goods and regardless of the serving method, julienne salad with chicken and mushrooms will be a rather unique treat for the festive table. Be sure to save the recipe so as not to lose it.

Chicken Julienne: 7 recipes

Julienne can be prepared from mushrooms, meat, fish and seafood, and, of course, chicken. The extreme option is one of the most popular and widespread, beloved by all admirers of this dish. In this article we will tell you about making chicken julienne according to various recipes.

If we talk about what a unique julienne is, then this is specifically chicken julienne. The main confirmation that the first julienne in the modern understanding of this dish was prepared specifically from chicken is the fact that the name of the special utensils used for making julienne - cocotte - comes from the word "cocotte", and this word is translated from French as "cockerel"

It is not difficult to prepare julienne with chicken, although it is considered a true classic of European restaurant cuisine. Treat yourself and your loved ones to this delicious dish, and we will tell you how it can be prepared and what its variations may be.

Recipes for making chicken julienne

Quite often, when it comes to chicken julienne, a dish is assumed that also includes mushrooms (champignons are usually used for julienne), but adding mushrooms is not an indisputable rule. There are many recipes for chicken julienne, we will tell you about the most delicious of them.

Recipe 1: Regular chicken julienne (without mushrooms)

Useful: 500g chicken fillet, 250g milk, 150g hard cheese, 3 tbsp. flour, butter, dill, dark pepper, salt.

How to cook chicken julienne. Cut the chicken fillet into strips, melt the butter in a frying pan, add the chicken, fry for 10 minutes, stirring. Dilute the flour in milk, add salt and pepper, add finely chopped fresh or dried dill, pour over the chicken, bring to a boil and boil for 2-3 minutes. Place the mixture in cocotte bowls, sprinkle with grated cheese, and place in an oven preheated to 180 degrees for 10 minutes.

This is the most basic recipe for chicken julienne, the most common and frisky, and it can be changed at your discretion: instead of the milk and flour filling, create the traditional Béchamel sauce, without which julienne is not prepared in France, add onions or other vegetables when frying the chicken.

Naturally, chicken julienne with mushrooms is the most traditional and popular version of this dish.

Recipe 2: Traditional chicken and mushroom julienne

Useful: 700g champignons, 350g cream 20%, 300g chicken fillet, 200g hard cheese, 1 onion, 4-5 tbsp. butter, 2 tbsp. flour, ground white pepper, salt.

How to cook regular julienne with mushrooms and chicken. Cut the mushrooms and chicken into the narrowest strips possible and place in a frying pan with 2-3 tbsp. butter, fry until tender, pepper and salt. Chop the onion very finely, 1-2 tbsp. fry the butter over low heat until softened, practically without browning, sprinkle with flour, stir, fry until the flour is golden brown, then pour in the cream in a thin stream, while stirring the mixture in the pan, bring to a boil, boil for 30 seconds, then rub the sauce through sieve. Grate the cheese on a large grater, place the mushrooms and chicken in cocotte bowls, pour in the sauce, sprinkle cheese on top. Place the julienne in a cool oven (if the cocotte makers are clay) or preheated to 180 degrees (if the cocotte makers are made of iron), bake until the cheese is completely melted, sprinkle with herbs before serving.

In addition to champignons, other mushrooms can also be used for julienne: chanterelles, saffron milk caps, oyster mushrooms, etc.

Chicken julienne is an excellent solution for any celebration, which is probably why it can often be seen on banquet menus. Try to create this version of roast for any home holiday and you will see - everyone will be in ecstasy and ask for more! Well, we’ll tell you about a few more julienne recipes, which can already be classified as very unusual due to the fact that they are prepared less often than the first two.

Recipe 3: Chicken Julienne with Greek Olives

Useful: 400g chicken breast fillet, 250g sour cream, 100g olives, 50g onions, 1 tbsp. flour, 3 tsp. butter, grated cheese, ground dark pepper, salt.

How to cook Greek julienne with chicken and olives. Boil the chicken fillet until tender (for flavor, you can add bay leaves, onions, peppercorns and other seasonings), dry it and cut into strips, then lightly brown it in olive oil. Finely chop the onion and fry a little. Cut the olives into thin rings, add them to the onion and warm them slightly, mix the onion with the olives and the chicken. Fry the flour in a dry frying pan, add butter, stir, add sour cream, stir, bring to a boil, pepper and add salt, boil for 2-3 minutes over moderate heat. Place the chicken with onions and olives in cocotte makers, pour in the sauce, sprinkle grated cheese on top, and bake in the oven until the cheese melts.

Recipe 4: Chicken Julienne “Tender” with curd cheese

Useful: 250g sour cream, 200g each of new champignons and soft cheese, 150g boiled chicken fillet, 100g curd cheese, 1 onion, pepper, salt.

How to cook julienne with curd cheese. Boil the mushrooms for 10 minutes, throwing them into boiling salted water, dry and cut into strips. Cut the onion into small cubes, fry it in vegetable oil until soft, without browning, add the mushrooms, fry until they are ready. Cut the chicken into strips and add to the mushrooms. Grease the cocotte bowls with vegetable oil, lay out the chicken with mushrooms and onions, place the curd cheese cut into cubes on top, grate the soft cheese on a small grater, mix the third part with sour cream, place on the curd cheese, sprinkle the remaining cheese on top, bake the julienne until golden brown at a temperature of 180 degrees.

Recipe 5: Unique chicken julienne with Tilsiter cheese and fragrant herbs

Useful: 400 g of champignons, 300-400 ml of cream 15-35%, 200 g of Tilsiter cheese, cream and chicken fillet, 15 g of butter, 2 onions, 1 sprig of fresh mint, tarragon, dried mint, pepper, salt.

How to cook chicken julienne with herbs. Boil the mushrooms by throwing them into boiling salted water for 5-10 minutes. Cut the onion into small cubes and fry in olive oil. Cut the chicken into small cubes or strips. Add mushrooms to the fried onions and fry for another 10-15 minutes over medium heat, stirring. Fry the chicken separately in a small amount of oil. Pour cream into the mushroom mixture, stirring, pepper and salt, season with dried mint and tarragon, simmer everything for 10 minutes. Grease the cocotte makers with a small amount of butter, first place the chicken, then a fresh mint leaf, mushrooms and onions in cream on top, put a slice of cheese on top, bake in an oven preheated to 200 degrees until browned.

Recipe 6: Chicken and ham julienne

Useful: 200g of smoked ham or ham and new mushrooms, 100g of soft cheese and sour cream, 40-45 olives, 2 onions, 1 chicken (filleted without skin), pepper, salt.

How to cook chicken and ham julienne. Boil the chicken in salted water until cooked, finely chop the mushrooms and fry with onions. Finely chop chicken fillet and ham into strips. Place in cocotte bowls an equal amount of ham, chicken and mushrooms, 2-3 olives (cut into rings) and 1 tsp. sour cream with a mound, pour the hot broth left over after cooking the chicken on top, cover with a piece of cheese, bake until browned in an oven preheated to 200 degrees.

Prepare delicious chicken julienne and enjoy unique, easy-to-make dishes at home!

Julienne with chicken

Production time: 1 hour

Number of servings: 4 pcs.

Ingredients

Julienne with chicken fillet

Julienne is a simple, very tasty and satisfying dish. It can be prepared either in portioned dishes or in one form for everyone. Naturally, in portioned cocotte makers, this fiery snack almost immediately creates a holiday mood. But if now you really want to treat yourself to julienne, but there are no suitable utensils, try cooking in a small baking dish or frying pan.

Traditional julienne is made from mushrooms, onions, cream sauce and cheese. But any culinary specialist often wants to somehow change the dish in accordance with his taste. Julienne is simply a good base for testing with fillings and spices.

A more natural and harmonious addition to traditional julienne would be chicken fillet. Lightly fried meat will be very appropriate in the tender mixture of this dish; instead of milk sauce, you can also add just cream and your favorite spices.

How to cook “Julienne with chicken” step by step with photos at home

To make julienne, take chicken fillet, champignons, onions, hard cheese, butter, milk and spices.

Wash the chicken fillet well and cut into cubes.

Wash the mushrooms, dry and cut into thin slices.

1 medium onion, peeled and finely chopped.

Heat 2-3 tbsp in a frying pan. vegetable oil and fry the chicken fillet until slightly browned.

In another frying pan, heat 1-2 tbsp. vegetable oil and add mushrooms. Once they release the juice, add onion, salt and ground black pepper.

Fry everything over medium heat until the onion becomes transparent.

For the sauce, melt the butter, add flour to it and stir well until smooth.

Then add milk evenly (almost a tablespoon at a time) and stir quickly so that no lumps are created - then bring the sauce to a boil.

Grate hard cheese on a large grater.

Add the fried fillet to the prepared mushrooms and mix everything well.

Place mushrooms and chicken fillet into julienne molds.

Then add the sauce, about 2 tablespoons at a time, so that the inside is completely covered with sauce.