Julienne with chicken and mushrooms according to a traditional recipe

Under the intriguing title of julienne with chicken and mushrooms hides a unique and very popular dish with French roots among Europeans.
It is usually baked in special conical iron bowls with an elongated handle, up to 50 mm in height and up to 70 mm in diameter - cocotte makers. In Russian cuisine, small clay pots or clay baking containers are used, which amazingly retain heat and completely retain the beneficial characteristics of the goods.

A fiery appetizer with chicken and mushrooms will decorate both a formal table and a family meal. And you can cook it in the oven, in a slow cooker or in a frying pan. At the same time, if there are no special iron or clay molds, julienne can be baked in tartlets, baskets or in round fluffy buns, having previously removed the crumb from them.

The traditional recipe for this dish includes mushrooms, white sauce and cheese. But there are a huge number of options for making this dish. You can bake tender chicken or turkey fillet, seafood or duck tongues under the melted cheese. And create a delicious snow-white sauce based on sour cream or cream, or prepare bechamel sauce from whole milk with the addition of flour.

The selection of mushrooms is no less varied. During the season, they eat white mushrooms, chanterelles, milk mushrooms, aspen mushrooms, etc., previously boiled in salted water. And the rest of the year - oyster mushrooms, champignons, winter mushrooms, shiitakes, ring mushrooms, grown at home.

The taste of julienne also depends on the type of cheese chosen (blue, rennet, young, creamy, sharp, hard, soft, processed, sausage, feta cheese, etc.)

In a word - experiment, try different options and, perhaps, find the best recipe that will become your favorite.

How to cook julienne with chicken and mushrooms in the oven

Julienne with chicken and mushrooms, prepared at home, is more popular among our housewives. Tender chicken fillet, combined with juicy champignons and snow-white sauce, acquires a special taste. And the “cap” of melted cheese preserves the unique smell of this dish.

Ingredients:

chicken fillet - 300 g.
fresh champignons - 300 g.
cream - 200 ml.
butter - 20 g.
hard cheese - 80 g.
flour - 1 tbsp.
vegetable oil - 2-3 tbsp.
salt - 1/2 tsp.
onion - 1 pc.
ground pepper - a pinch,
nutmeg - 1/2 tsp.

Manufacturing:

Step 1. Typically, we prepare all the products by measuring and weighing the ingredients in accordance with the provided recipe. Be sure to wash and peel the mushrooms in advance (this is very convenient), and carefully rinse the chicken flesh. Let's peel the onion.

Before we bake the julienne in the oven, we’ll first prepare its base in a frying pan.

Step 2. Cut the fillet into medium-sized pieces.

Step 3. Fry them immediately in a hot frying pan in the smallest (1 tbsp) amount of vegetable oil so that the golden crust is clearly visible on all sides.

Place the finished fillet pieces in a bowl, having previously removed excess oil using a sieve or cardboard towel.

Step 4. Chop the onion into small cubes.

Step 5. Fry it until soft and lightly browned in a small amount of oil.

Step 6. Chop the mushrooms into thin slices. Specifically, as shown in the photo.

At first, the definition of julienne (or julienne) among French chefs meant a special method of cutting ingredients, meaning that thin fractions were cooked very quickly and gave them a delicate thickness.

Step 7. Having greatly increased the intensity of the heat, stirring vigorously, fry the champignons until a slightly noticeable blush appears.

Almost all housewives try to use various spices in their dishes. But experienced chefs know that even a few extra crystals of fragrant powder of any seasoning can spoil the taste of the finished food. And therefore:

You should not get carried away with seasonings and spices when making mushroom dishes, including julienne, because mushrooms themselves have a pronounced and appropriate taste and can themselves act as a spice.

Step 8. Cut the cooled pieces of chicken fillet into narrow (according to ability) strips.

Step 9. The fundamental step of the process is making the julienne sauce.
Heat a clean, dry frying pan well. Pour in the flour and stir vigorously with a spatula until it becomes slightly creamy.

Step 10. Throw a piece of butter into the middle - it will instantly bubble and begin to melt. Let’s continue to work just as actively with a spatula/wooden spoon: mix everything thoroughly.

Step 11. Pour in the cream. Let's continue stirring with a whisk to completely break up all the flour lumps. At this point, add all the spices and salt. The sauce will immediately begin to thicken - that’s true.

Step 12. Place chicken strips, mushrooms and onions into the thickened sauce. Mix everything well until evenly distributed.

Mix everything well until evenly distributed.

Julienne with chicken and mushrooms in a frying pan is ready

All that remains is to decorate the dish and bake the julienne in the oven.

Step 13. To do this, spread the finished mass into clay pots or cocotte makers.

Step 14. Distribute the cheese shavings (we will grate them on a large grater) over the julienne - this will be the last touch.

Step 15. Since our cocotte makers are made of clay, we will put them in a cool oven!, and only after that we will turn on the heat.

Let's wait until the temperature indicator stops at 180 degrees and bake until a cheese crust appears for about 15-20 minutes.

Julienne with chicken and mushrooms in pots is ready

Julienne should be served directly in pots or cocotte makers. And when serving, do not forget to decorate the dish with sprigs of fresh fennel or dill, leaves of purple or greenish basil, shoots of coriander or parsley, also cherry tomatoes or halves of small-fruited tomatoes.

Julienne in tartlets with mushrooms and chicken

For the most unique serving, julienne can be placed in tartlets, baskets or small buns (previously removing the pulp from them), then garnish with cheese and bake in the oven.

Cook with pleasure - eat with appetite. Pleasant gastronomic memories for you and your guests!

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:

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.
Heat a frying pan with 50 gr. butter. Lightly fry the chicken pieces.
Remove to a bowl.
Wash the mushrooms and cut into thin slices.
Fry in a frying pan with a small amount of sunflower oil. It is important that excess liquid comes out of the mushrooms.
Add the mushrooms to the bowl with the chicken.
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.
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.
Grate the cheese.
To prepare julienne with chicken and mushrooms with an appetizing cap, leave approximately 50 g. grated cheese, mix the rest with the prepared products.
Turn on the oven to preheat at 180 degrees.
Place the mixture in portioned cocotte makers - special bowls for baking julienne. If you don't have cocotte makers, use clay muffin tins.
Place the cocotte bowls with their contents on a baking tray.
Before preparing julienne with chicken, sprinkle grated cheese (1-2 pinches) on top of each serving.
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:

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.
Grate the butter.
Add salt, baking powder, stir.
Add 1 chicken egg, 2 tbsp. l. sour cream, knead the dough.
If necessary, add flour to make the dough soft and not stick to your hands.
Place the dough in a plastic bag and place in the freezer.
Prepare chicken julienne with mushrooms. The recipe for making wild mushrooms requires boiling. Wash the mushrooms and boil in salted water.
While the mushrooms are cooking, boil the chicken in salted water. Cut into small cubes and place in a bowl.
Pour the boiled mushrooms into a colander and leave for a couple of minutes to release the moisture.
Then fry the mushrooms in a frying pan with a small amount of sunflower oil.
Peel the onion, cut into cubes, add to the mushrooms.
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.
Remove the dough from the freezer and turn on the oven at 180 degrees.
Divide the dough into 4 parts.
Roll out the first part thinly. Using a glass, cut out similar circles.
Place cupcake pans on a baking sheet. Place a circle in each mold and carefully level it along the walls.
Bake for 20 minutes. Remove from pan onto a plate. Bake the next batch. Bake tartlets using the whole dough in the same way.
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.
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.

Traditional julienne recipe with chicken and mushrooms

Julien is a wonderful hot dish of French cuisine. True, not everyone knows that in France the word “julienne” specifically refers to the method of cutting goods, which on the outside resembles a medium-sized straw. For this reason, the most experienced cook, having heard such a word, immediately figures out how to cut the ingredients. Traditionally, the dish is prepared from chicken and baked with béchamel sauce. But nowadays there are a huge number of its varieties. It is made from meat, fish, seafood, and mushrooms. But the more common and almost universally loved dish is made from mushrooms and chicken. In this review we will tell you about making julienne with chicken and mushrooms according to various recipes.

Julienne with chicken and mushrooms - recipe in the oven

Julienne in the oven is a basic, most common and quick recipe. It is especially great to cook in the cool season, when the family is looking forward to a hot, appetizing 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
Vegetable oil - for frying
Ground dark pepper - a pinch
Salt - to taste

Step-by-step production:

Rinse the chicken fillet and boil in salted water. Cool the finished meat and cut into strips.
Wash the champignons, finely chop and salt.
Peel the onion and cut into small cubes.
Place the frying pan on the stove, pour in vegetable oil and heat. Sauté the onion until transparent.
Add mushrooms to the pan and fry until tender.
Then add the chicken to the ingredients and stir.
By this time, prepare the sauce at the same time.
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.
Pour the sauce over the chicken and mushrooms and stir. Place food in a heatproof dish.
Grate the cheese and make the top layer out of it.
Place the dish in a preheated oven at 180C.
When the julienne 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, fragrant and quick-to-make dish - julienne with champignons and chicken. A detailed step-by-step recipe for making 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 dark pepper - a pinch

Step-by-step production:

Rinse 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.
Wash the champignons and cut into cubes.
Peel the onion and chop into strips. Pour sunflower oil into the frying pan and sauté until slightly transparent.
Add the mushrooms to the onions, turn up the heat and cook the food until all the moisture has evaporated. Fry the food until golden brown.
Add meat to the mushrooms in the pan and stir. Season the dish to taste with salt and ground pepper.
Grate the cheese.
In a separate, clean, dry frying pan, fry the flour until golden. To prevent it from burning, stir.
Pour sour cream into the flour and add some grated cheese.
Heat seven, stirring continuously until the cheese melts.
Place the cooked mushrooms and chicken in cocotte makers and pour the sauce over them. Sprinkle the remaining cheese on top.
Place the filled molds on a baking sheet and place in a preheated oven at 160C 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. With all this, there is no need to worry about dishes. In addition, you can prepare tartlets at home without the help of others, 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)
Vegetable oil - for frying
Salt - to taste
Ground dark pepper - to taste

Step-by-step production:

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.
Finely chop the peeled onion.
Wash the champignons and cut into strips.
In a frying pan in vegetable oil, sauté the onion until transparent.
Add mushrooms to the onions and fry until the liquid has evaporated. This will happen in approximately 10 minutes.
Add fillet to the food. Season with salt, ground pepper and any other spices.
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.
Add fried mushrooms and chicken to the sauce and stir. Remove the pan from the heat.
Place the entire mixture into tartlets and sprinkle with cheese grated on a medium grater.
Heat the oven to 180C and bake the julienne until golden brown for no more than 15 minutes.

Julienne with chicken and mushrooms in pots

If there are no traditional cocotte makers, and you don’t want to spend money on tartlets, but still need to prepare julienne, then you can use clay pots. Almost every housewife has such utensils.

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 production:

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

Julienne with mushrooms, chicken and cheese

The main ingredients of julienne are chicken and mushrooms. But 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 production:

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

Julienne with Chicken and Mushrooms: Classic Recipe for Julienne with Chicken in the Oven

Now we are preparing traditional Julienne with chicken and mushrooms. This dish will amaze your guests and amuse your household with its subtle taste. Classic Recipe for Julienne with Chicken in the Oven.

Julienne with chicken and mushrooms ingredients:
Julienne with chicken and mushrooms is a traditional version. Preparation:
Chicken julienne recipe on video

Julienne with chicken and mushrooms ingredients:

Medium size champignons - 500 gr.
Chicken fillet - 300 gr.
Onion - 1 pc.
Processed cheese - 200 gr.
Sour cream - 5 tbsp. spoons
Flour - 50 gr.
Chicken broth - 100 gr.

Julienne with chicken and mushrooms is a traditional version. Preparation:

Cut the champignons into small cubes
Shred the chicken fillet by hand
Also cut the onion into very small cubes,
Fry the flour in a frying pan and set aside
Now pour sunflower oil on the bottom of the frying pan. When the oil is hot, add the onion to the frying pan and fry until golden brown.
Add the mushrooms and continue to fry until the mushrooms are golden brown.
Salt and add dark pepper,
When the champignons are browned, add the chicken fillet,
After frying for 2 minutes, add flour and then sour cream. Stir, leave for 2 minutes and remove the pan from the heat,
Set the turned on oven to 200 degrees,
Julienne can be served using the most creative methods, but now we preferred to show the traditional version,
Pour the Julienne mixture into a clay dish and into small pots,
Grate the processed cheese and add to the dish, maybe garnish with small champignons,
Place in the oven for 20 minutes at a temperature of 180-200 C․

Can be served directly in pots.

Julienne with chicken and mushrooms according to a traditional recipe