Julienne with chicken and champignons

Julienne with chicken and champignons

Julienne with chicken and mushrooms in the oven

To prepare a very tender and tasty festive dish, you don’t need expensive ingredients or special skills. Julienne with chicken and mushrooms, baked in the oven, comes out breathtakingly fragrant and very juicy. This dish will amuse both guests and loved ones.

Julienne without oven

Julienne is always a winning dish because the combination of its ingredients is impeccable. The highlight of this recipe is that the ingredients for the julienne will be fried separately, thereby allowing the chicken fillet to brown and the moisture to evaporate from the champignons. It's very easy to prepare this dish without using an oven!

Julienne dietary

Have you ever thought that you can vary your diet menu with tasty and appetizing julienne? The highlight of making dietary julienne is the exclusion of wheat flour, fatty sour cream, butter and very fried ingredients. Despite this, the dish comes out juicy and very tasty.

Julienne on a baking sheet

A fiery appetizer with meat, mushrooms and vegetables in a creamy sauce is easy to prepare. Julienne can also be created in cocotte makers or pots. And this option for a larger group is on a baking sheet.

Julienne in a frying pan

Everyone is familiar and recognizable with julienne, cooked in personal forms in the oven. This is a traditional version of the dish, step by step, with separate sauce making and baking. But it can be slightly simplified without harming the taste and created in a frying pan on the stove. The sequence and ingredients are carefully indicated in the step-by-step recipe.

Julienne with tongue and mushrooms

A very tasty, delicious version of julienne, which is prepared just as simply, but the final taste will especially amaze and amuse you. The tender juicy tongue successfully mixes with fragrant champignons. Bechamel sauce and cheese, as always, profitably emphasize and enhance the taste of the ingredients. Can be prepared either in individual portioned molds or in one general form.

Julienne with milk

Julienne is a French dish that consists of essential ingredients such as mushrooms, onion sauce and a delicious cheese crust. Nowadays, there are a huge number of options for making julienne: chicken or other meat, seafood and vegetables are placed in it. Instead of traditional Bechamel sauce, milk, cream and sour cream are used. Now we will prepare our version of this beautiful dish. We invite you to join in the production and taste our dish.

Traditional julienne in a frying pan

Usually, julienne is prepared in the oven, but not every stove is equipped with an oven. Julienne in a frying pan with chicken and champignons in a creamy sauce will be a good competitor to a dish from the oven; besides, it is often much more convenient to cook it on the stove in a frying pan.

Julienne in pots with potatoes

Some housewives are inclined to believe that cooking food in pots has long lost its relevance. We will hasten to dissuade you of this. As a catchy example, let’s take a dish - julienne in pots with potatoes. To make it, you don’t need to go to the store - all the ingredients can be found in your refrigerator. But, despite this, the dish turns out breathtakingly tasty and beautiful.

Julienne with chicken and mushrooms in a frying pan

An easy-to-make but very tasty dish from French cuisine, julienne, has long been loved by us and has become a solid part of our daily gastronomic assortment. We bring to your attention a simple and quick recipe for making julienne in a frying pan, which will be no worse than the one baked in the oven using the traditional method.

Julienne in the oven

According to tradition, any julienne is baked in the oven immediately in portioned containers, so that the integrity of the golden-brown cheese crust, under which mushrooms or meat in bechamel sauce are hidden, is not compromised. But in France, julienne is not a fragrant casserole at all, but a method of cutting young vegetables into narrow strips or thin rings, with the help of which any vegetable dish is brought to readiness very quickly. And now we will prepare a very tender and appetizing julienne with heavy cream, chicken and mushrooms.

Julienne in pots

The “Julienne” dish got its name from the way the ingredients are cut into narrow strips, but in fact it is a dish with mushrooms in a creamy sauce with cheese. But even with a different cutting method, the dish will turn out no less tasty.

Julienne with chicken and mushrooms and potatoes

With potatoes and meat, julienne will be even tastier and more satisfying; it can be safely served on a festive table. Julienne can be prepared in portions, and if you do not have suitable utensils for this, then bake it in a common dish and then divide it into portions.

Julienne with chicken and mushrooms in tartlets

Julienne can be served on a festive table as a hot appetizer; for this you will need tartlets made from shortbread or puff pastry. Mushrooms and cream sauce remain constants in this appetizer.

Julienne with cream

Julienne is a portioned hot dish that is baked in the oven. This dish is served in cocotte makers - forms in which julienne is baked. The creamy appetizer comes out juicy with a delicious cheese crust.

Julienne in the microwave

Julienne was usually served in iron cocotte makers. It is prohibited to place iron utensils in the microwave oven. But this will not complicate the process of making julienne in the microwave. You can use portioned clay molds or bake julienne in shortbread tartlets.

Julienne with chicken and mushrooms with cream

The recipe for julienne with chicken, mushrooms and cream, which I propose to prepare for you, turns out tender and creamy. Fragrant mushrooms and tender chicken meat mix wonderfully with a cream-based sauce.

Julienne in pita bread

Julienne in pita bread can be a unique appetizer on your table. The dish will captivate your guests not only with its taste, but also with its exciting presentation.

Julienne with chicken and mushrooms

Now I’m preparing a very tasty dish - julienne with chicken and mushrooms, which can be prepared for dinner, and is also perfect for a formal table. A fiery snack with a delicate, creamy taste!

Ingredients for “Julienne with chicken and mushrooms”:

For the sauce

• Wheat flour / Flour - 2 tbsp. l.
• Cream (12% and above) – 500 ml
• Butter - 100 g

Main ingredients

• Chicken fillet – 500 g
• Champignons – 500 g
• Onions (large) - 2 pcs.
• Hard cheese - 300 g
• Vegetable oil (for frying) - 2 tbsp. l.
• Salt - to taste
• Dark pepper - to taste

Nutritional and energy value:

Recipe for “Julienne with chicken and mushrooms”:

Ingredients:
1. Chicken -500 g
2. Champignons -500 g
3. Onion -2 large
4. Vegetable oil for frying
5. Hard cheese -300 g
6. Salt, pepper to taste
For the sauce:
1. Flour -2 tbsp .
l 2. Cream -500 ml (I have 12%)
3. Butter -100 g

Production method:
1. Cut the onion into cubes, chop the mushrooms into small pieces.
Cut the chicken into small pieces. 2. Lightly fry the onion in vegetable oil, add mushrooms and fry until juice appears.
Next, add chicken, salt and pepper to taste, mix and simmer for 15 minutes. Transfer the meat and mushrooms to a baking dish. 3. For the sauce:
Lightly fry the flour in a dry frying pan, add butter, stir constantly, pour in the cream and add a pinch of salt.
Stirring constantly, bring the mixture to a sour cream mixture. We adjust the thickness of the sauce yourself; if you want it to be the most watery, heat the cream and turn it off; if you want it to be thickest, heat it up, but do not boil, for about 5 minutes, stirring constantly until thickened. 4. Pour the sauce over the meat and mushrooms and sprinkle with grated cheese.
5. Place in a preheated oven at 180 degrees for 35-45 minutes and bake until golden brown.

Our julienne is ready!
Bon appetit and good mood everyone!

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February 27 Lusika79 # (recipe creator)

February 27 Lusika79 # (recipe creator)

February 27 Lusika79 # (recipe creator)

February 27 Lusika79 # (recipe creator)

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Julienne (julienne) with chicken and mushrooms, recipe with photo

Savory julienne with chicken and mushrooms at home

It would be amazing to see such a beautiful French word - julienne. But in French cuisine it does not mean a dish at all, but a method of very narrow cutting of vegetables. Julien or julienne in Russian understanding is a fiery appetizer made from chicken, mushrooms or seafood in sour cream or milk sauce under a cheese crust. In this case, all ingredients are cut “julienne”, that is, into very small strips or cubes.

This recipe for julienne with chicken and mushrooms is prepared with milk and butter. Thanks to milk, julienne comes out light, with a pleasant milky taste and without sourness (which is usually provided by sour cream). At the same time, milk does not drown out the smell of mushrooms and chicken. For the quantity of ingredients indicated in the recipe, several cocotte makers or baking pots with a total capacity of 1 liter will be useful.

Ingredients:

• 1 large or 2 small chicken fillets (500 g);
• 250 g mushrooms;
• 2-3 onions (250 g);
• 250 g cheese;
• 1 tbsp. milk;
• 100 g butter;
• 1 tbsp. flour;
• a little vegetable oil;
• salt, pepper to taste.

How to cook delicious julienne with chicken and mushrooms

1. Wash the chicken fillet under running water, dry it with a cardboard towel and cut into small cubes.

2. Peel the onion, chop it and fry it in a small amount of vegetable oil (1 tbsp.)

3. Wash the champignons and chop them finely.

4. Add chicken and mushrooms to the onions. Add butter and melt it. In principle, onions can be immediately fried in butter. But if you overcook it even a little, the oil will become bitter and this can ruin the entire julienne. Therefore, it is better to put butter with chicken and mushrooms. In this case, it will melt and will not burn, since the chicken and mushrooms will also release juice. And for this everything needs to be peppered and salted.

5. Fry for 3-5 minutes over medium heat, stirring constantly. All pieces of chicken should turn white.

6. Pour in milk and stir immediately. Let's boil.

7. As soon as the buns appear, sprinkle flour on top.

8. Stir here and remove from heat. The julienne should thicken slightly.

9. Grate the cheese on a small grater.

10. Transfer the julienne from the frying pan into cocotte makers and sprinkle cheese on top.

11. Place in an oven preheated to 200 degrees for 10 minutes. With all this, the cheese should form an appetizing crust, but not burn.

The most delicious and tender julienne with chicken and mushrooms is ready! Bon appetit!

Julienne with chicken and champignons in the oven

Ingredients

Chicken breast fillet – 500 g

Fresh champignons – 300 g

Large onion – 1 pc.

Cheese (“Edam”, “Gouda”) – 100 g

Sour cream 20% – 250 g

Wheat flour – 1 tbsp.

Butter – 40 g

Ground nutmeg - a pinch

Salt, dark ground pepper - to taste

• 217 kcal
• 40 min.
• 40 min.

• B: 10.95
• AND: 18.13
• U: 2.49

Photo of the finished dish

Step-by-step recipe with photos

Julienne with chicken and mushrooms is a common dish of European cuisine, savory, fragrant and very filling, served hot in portioned cocotte makers. This dish can be prepared not only with champignons, but also with other mushrooms: white mushrooms, oyster mushrooms or chanterelles.

Use semi-hard cheese so that when baking the cheese melts moderately and a golden, appetizing crust forms.

In order to prepare mushroom and chicken julienne, we will prepare the products according to the list.

Boil chicken breast fillet in salted water until tender, cool and cut into small cubes or strips.

Peel the champignons as needed, rinse under cool water and cut into slices.

Peel the onion, wash it, cut it into small cubes.

Grate the cheese on a large grater.

Fry the onion in butter until transparent.

Add the mushrooms and cook over medium heat, stirring occasionally, until the water has completely evaporated.

Sprinkle mushrooms sparingly with flour. Stir. Add boiled chicken and sour cream to the mushrooms.

Add salt to taste, sprinkle with nutmeg and ground pepper. Stir and simmer over low heat for 2 minutes. Then place the mushrooms and chicken into portioned cocotte bowls.

Sprinkle with grated cheese.

Bake the julienne in an oven preheated to 180 degrees for about 20 minutes until the cheese crust is golden brown.

Serve the julienne with chicken and mushrooms hot.