Chicken julienne with mushrooms in a frying pan: recipes with cream and sour cream

We have already prepared julienne (or rather, julienne) using various methods: traditional - in the oven, in portioned cocotte makers, in huge forms and even in tartlets and buns. They made it only with and without meat. In principle, there is only one option left - in a frying pan. In principle, any kind of julienne begins to be cooked in a frying pan, but later, usually, it is baked with cheese in the oven. What can you create if you don’t have an oven? Or do you simply not want to heat it up and burn more electricity? Is it possible to bake a dish directly on the stove? It turns out it is possible. And now we will look at a recipe with a photo of making julienne with mushrooms and chicken in a frying pan. More precisely, two recipe options from two of our creators.

Julienne with mushrooms and chicken in a pan with cream: recipe with photo

To make this julienne you will need:

chicken (fillet) - 200g;
flour - 1.5 tbsp;
cream 20% - 150 ml;
hard cheese - 100 g;
large mushrooms (champignons) - 4 pcs.;
butter - 20 g;
onion - 1 pc.;
vegetable oil - 3 tbsp;
salt, pepper - to taste;
parsley for decoration.

How to cook julienne with mushrooms and chicken in a frying pan

Cut the chicken fillet into small pieces. Fry over medium heat with 1 tbsp. sunflower oil until golden brown.
Cut the champignons into large cubes and fry in another frying pan, separately, also with 1 tablespoon of sunflower oil.
Finely chop the onion and send it to fry in a frying pan, in which we will cook the julienne.
It's time to combine products. Add chicken and mushrooms to the fried onions. Salt and pepper.
Mix the flour with the cream, stirring well so that there are no lumps. Instead of cream, of course, you can use ordinary milk, but then do not expect its usual creamy taste and tenderness from the dish.
Pour the mixture into a frying pan with julienne, add butter and simmer, stirring, for another 5-7 minutes.
Grate the cheese on a large grater and pour it into the frying pan. Close the lid and turn on a small fire.
Cook the julienne until all the cheese has melted (this will take 5-8 minutes).

Julienne with chicken and mushrooms with sour cream in a frying pan

Ingredients:

chicken fillet - 400 g;
mushrooms - 400g;
sour cream - 200 ml;
cheese - 100 g;
salt - to taste;
onions - 1 pc.;
wheat flour - 1 tbsp.

How to cook julienne with chicken and mushrooms at home in a frying pan

Peel a medium-sized onion. Cut into small cubes. I believe that the finer we cut it, the more tender the dish will be. If you are preparing a large portion, you can grind it in a food processor.
Let's prepare the chicken. Wash the fillet in cool water. Dry the meat with a cardboard napkin, removing drops of water. Cut into thin slices.
Pour sunflower oil into a frying pan and add onions. Fry until golden brown, no need to fry too much.
Place the fillet pieces in a frying pan and fry together with the onion on all sides. The chicken meat is tender and cooks quickly.
Wash the mushrooms, we have champignons, remove the skin from the caps, cut into thin slices.
The chicken fried quite quickly and its color became lighter.
Combine mushrooms with chicken pieces in a frying pan.
Mix all the contents of the pan and simmer under the lid. The champignons will release juice. Some housewives recommend adding a bay leaf, but I think it’s unnecessary here. Champignons are fragrant on their own without additives, but if you add a handful of wild mushrooms, the taste will be even brighter.
In some recipes, flour is fried in a dry frying pan and sour cream is added later. We simply mix sour cream with flour and add a little salt.
Pour the prepared sour cream over the chicken with mushrooms and add salt (if needed). Stir and bring to a boil. Simmer the chicken with mushrooms in the sauce over medium heat for 3-4 minutes.
And here is the final step. Grate the cheese on a grater with medium holes and sprinkle it over the julienne in the frying pan. Cover with a lid and cook over medium heat until the cheese melts.
The amount of cheese can be increased to create a more compact crust. I prefer a narrow one, not even a crust, but these islands of melted cheese. And you decide on the amount of cheese yourself, according to your own taste.

Serve the dish warm, but it is better to cook it at once. Julienne, of course, can be reheated, but freshly cooked it tastes better.

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Julienne in a frying pan

Production time: 45 min.

Number of servings: 6 pcs.

Ingredients

How to cook julienne in a frying pan

I suggest cooking julienne in a frying pan. Julienne is a hot appetizer cooked in a small cocotte pot and at first this dish was called “cocotte”, because in French “cocotte” is “cockerel” and it was first prepared from chicken meat. And “julienne” was the name given to the method of cutting vegetables.

But nowadays culinary specialists know this particular dish as “julienne”. Almost always julienne is cooked in cocotte makers, but I suggest now cooking julienne in a frying pan.

How to cook “Julienne in a frying pan” step by step with photos at home

For work we will need chicken fillet, champignons, hard cheese, salt, ground black pepper, cream, flour, butter, onions.

Wash 400 g of fillet, dry, cut into small pieces and fry in a portion of sunflower oil (2 tablespoons) in a hot frying pan on both sides.

Peel 2 onions and cut into cubes. Fry in the remaining sunflower oil (2 tbsp.).

Peel the champignons (400 g), cut into thin slices and add to the frying pan with the onions. Fry, stirring, until the mushrooms are ready.

Cut the chicken fillet.

Place the fillet in the pan with the mushrooms and onions. Season with salt (1 tsp) and pepper (1 g).

In a bowl, combine cream (250 ml) and sifted flour (3 tbsp.). Beat with a whisk until a homogeneous mass is formed.

Pour the mixture into a frying pan, add 40 g of butter and cook, stirring, for 10-12 minutes.

Sprinkle grated cheese (150 g) on top. Cover with a lid and cook for another 2-3 minutes until the cheese melts.

Traditional julienne with mushrooms in a frying pan

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 with mushrooms and cheese

Julienne is a hearty appetizer that is best served roasted. Julienne with mushrooms and an appetizing cheese crust turns out very tasty. This dish will perfectly diversify the home menu and decorate the festive table.

Julienne with mushrooms

For mushroom julienne, we recommend using wild mushrooms specifically. They give a special, unique smell to the finished dish. And this thick, rich creamy mushroom mixture should be baked in portioned cocotte makers: in this volume, the julienne acquires the desired thickness and has an impeccable proportion of golden crust with juicy contents.

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 in pancakes

Julienne pancake bags are a unique method of serving julienne. A wonderful combination of thin, tender pancakes with chicken and mushroom entrails in a delicate creamy sauce - a good option for a hot celebratory appetizer. Your guests will be pleasantly surprised by the special presentation and great taste of this dish.

Julienne without meat

This dish will be appreciated by people who, for various reasons, do not eat meat. Julienne is prepared using a sauce made from flour, butter and milk. It doesn't come out as greasy as with cream. Fried champignons add flavor to the entire 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 with sour cream

The recipe for the dish that is presented to your attention will fit perfectly not only into everyday, but also into special occasions. Despite the ease of preparation, the dish has an extraordinary taste and unique presentation. In addition, all the ingredients for julienne with sour cream can be found in almost any kitchen.

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 a hurry

I would like to offer a quick and casual dinner option if you are limited in time. Prepare the julienne in a hurry. The dish is cooked in a frying pan and does not require further baking in the oven. Julienne comes out quite rich and fragrant.

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 mushrooms in a frying pan

A dish of French cuisine at your home - easy! Julienne with mushrooms in a frying pan is prepared quickly and without much effort on the part of the hostess. The impeccable combination of ingredients will literally please even the most fastidious connoisseurs of the finest cuisine. Do not deny yourself and your family pleasure!

Champignon julienne in a frying pan

Any of us has at least once tried julienne, a dish that came to us from French cuisine, which is an appetizer usually made from mushrooms and vegetables. This dish can be completely prepared at home. Champignon julienne in a frying pan is a very fragrant and juicy appetizer that will become the highlight of both a formal and home dinner.

Traditional julienne with mushrooms and sour cream in a frying pan

Fragrant mushroom julienne, prepared from wild mushrooms under a golden cheese crust, is the limit of gastronomic imagination. Stewed in a creamy sauce with the addition of nutmeg, it takes no more than an hour to make, and in the end you get a tasty, satisfying vegetable appetizer that will be an excellent independent dish or a good addition to meat on a festive or daily table.

Julienne with chicken and mushrooms in a frying pan

Ingredients

Chicken fillet – 400 g

Onions – 1 pc.

Champignons – 200 g

Cream 35% – 250 ml

Salt, pepper - to taste

178 kcal
30 min.
30 min.

Photo of the finished dish

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Step-by-step recipe with photos

Julienne is a tasty, satisfying and nutritious dish. Usually, it is prepared in cocotte makers - small molds. But it can be completely cooked in a frying pan. This is the least beautiful, but not the least delicious, I’ll tell you.

We will cook with the addition of heavy cream, it will act as a thickener.

So, to make julienne with chicken and mushrooms in a frying pan, we will prepare the products according to the list.

Chop the chicken fillet finely and fry in sunflower oil until half cooked. Then add finely chopped onion to the meat and fry it until transparent.

Then it’s time for mushrooms. I had already fried them earlier, so I didn’t fry everything together, but just warmed them up. If you have raw mushrooms, cook until the water, which will definitely be released from the mushrooms, has completely evaporated.

Next, add salt and pepper to taste. Let's add cream. Let's warm it up.

Next, the non-believers, the distrustful and the insecure, who will say later: “Yeah. But you cooked in one frying pan, and later in the photo it’s different, which means the recipe is garbage!”, I’ll answer the following for you - I transferred all the contents of the previous frying pan to another for the usual reason that it looks better for a photo, more photogenic.

So, after warming up the meat and mushrooms with cream, add grated cheese on top of everything. Place the pan on gas, cover with a lid and wait for the cheese to melt.

This is what the finished julienne with chicken and mushrooms looks like in a frying pan.