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:

Ready meals
kcal 4029.7 kcal	proteins 219.3 g	fat 308.9 g	carbohydrates 92.2 g
100 g dish
kcal 190.1 kcal	proteins 10.3 g	fat 14.6 g	carbohydrates 4.3 g

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)

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;
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!

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 thinks about 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 cheese is one hundred percent 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.