Delicious julienne with chicken and mushrooms recipe. Gourmet julienne with mushrooms and chicken (simple recipe)

10.10.2021

Prepare chicken fillet or chicken thighs for mushroom julienne. To do this, wash your chosen food and then cut into small slices.

Place the chicken fillet or thigh pulp in a small scoop and cover with boiling water. Put on fire, bring to a boil and skim off the foam. Season with salt to taste and cook for 2 minutes.

Cover the container with chicken and remove from heat. Allow the chicken to cool completely in the broth, then remove and chop finely. Strain the broth.

Wipe the mushrooms with a damp cloth and peel. Cut into thin strips. Peel and chop the onion. In a small skillet, heat 25 g butter and, stirring occasionally, brown the onion over low heat.

Add prepared mushrooms, increase heat to high and cook, stirring occasionally, for 5 minutes until golden brown. Season with salt and pepper to taste. Remove from heat.

Prepare the mushroom chicken julienne sauce. To do this, brown the flour in a small frying pan, stirring constantly. Add 25 g butter and, also stirring, cook for 1 minute.

Add sour cream and stir. Pour in milk, a couple of tablespoons of chicken broth and, stirring with a whisk (so that there are no lumps), cook until thickened. Season with salt and pepper to taste.

Grate the cheese on a fine or medium grater. Spread the mushrooms with onions and boiled chicken over the cocotte makers. If you don't have one, you can use refractory bowls or even small pans.

Pour the chicken with mushrooms with the resulting sour cream sauce and sprinkle with grated cheese. Place the cocotte makers on a baking sheet and place in the oven. Heat it to 180 ° C. Bake the mushroom chicken julienne until the cheese is melted and the crust is golden brown (15–20 minutes).

So, first of all, I would like to note this particular julienne with mushrooms and chicken. The recipe for the dish is classic, so we will bake it in the oven.

Ingredients:

chicken fillet - 300 g;
champignons - 300 g;
onion - 1 pc.;
cheese - 100 g;
cream 10-25% - 200 ml;
flour - 1 tsp;
vegetable oil - for frying.

Preparation:

We wash the chicken breast, send it to boil in salted water for 20 minutes. Be sure to remove the noise. Cool the finished meat.

Remove the husk from the onion, chop it.

Cut the mushrooms into medium oblong pieces.

Fry the prepared vegetable in a pan with vegetable oil, the onion should become transparent.

Add mushrooms here, mix, simmer for 20 minutes, all moisture should evaporate.

Chop the fillet with medium cubes.

Three cheese on a grater with large holes.

Salt and pepper the onion-mushroom mixture, shift the meat, mix.

Sprinkle with flour. Pour in the cream, simmer, making medium heat for 5 minutes.

We spread the mixture into cocotte makers or other portioned forms, sprinkle, set to bake in the oven for 20 minutes at 180 degrees.

As soon as the appetizing crust appears on top, we can enjoy a delicious lunch.

We serve the dish to the table immediately, hot, it should not cool down. Cream, if desired, can be replaced with sour cream.

Julienne with chicken and mushrooms

This julienne with mushrooms and chicken will delight you and your household with extraordinary and amazing taste. The recipe is classic and simple, so even a novice hostess can handle it. We will cook the dish in the oven and, of course, with cream, since this component makes the food tender and melt in the mouth.

Ingredients:

chicken breast - 200 g;
champignons - 200 g;
onion - 1 pc.;
butter - 50 g;
cream 20% - 200 ml;
flour - 1 tablespoon;
vegetable oil - 80 g;
cheese - 50 g;
nutmeg - ½ tsp;
salt, pepper - to your liking.

Preparation:

We wash the chicken breast, dry it, beat it off a little, pepper it, salt it, fry it on both sides until golden.

Chop the champignons in plates. Remove the husk from the onion, chop, sauté in a pan with vegetable oil until soft.

Fry the flour, it should acquire a creamy hue, add butter, cream, stir until thick.

We also put mushrooms, nutmeg, salt here. Chop the breast into cubes, put it in cocotte makers.

Pour the sauce on top, sprinkle with grated cheese.

We send the dish to be baked in the oven for 15 minutes at 200 degrees.

And now we can invite everyone to the table.

It is not necessary to use champignons, you can use other mushrooms to your liking.

Julienne with chicken and mushrooms

Learn to cook this mushroom and chicken julienne. This dish is not baked in the oven, but in a pan and with cream. The result will be amazing. You can serve the finished dish for or dinner.

Ingredients:

chicken fillet - 400 g;
champignons - 300 g;
onions - 1 pc.;
cream 20-30% - 200 ml;
hard cheese - 150 g;
vegetable oil - 2 tablespoons;
salt, black pepper - to your liking;
greens - for decoration.

Preparation:

Rinse the chicken breast, dry it, chop it with medium cubes.

We send the meat to fry in a pan with vegetable oil until half cooked.

Remove the husk from the onion, chop, transfer to the chicken, sauté together for 4 minutes.

Cut the champignons into large pieces, send them to the rest of the ingredients. As soon as all the moisture evaporates, salt, pepper, simmer for another 7 minutes, the mixture should turn golden.

Fill the mass with cream, warm it up together. Three cheese on a grater with large holes, spread on top.

We cover the container with a lid, turn off the fire.

After 5 minutes, we lay out the treats in portioned plates, sprinkle with herbs and invite everyone to the table.

The dish can be supplemented with vegetables. Basil or lettuce leaves are ideal for decoration.

Julienne with chicken and mushrooms with cream in cocotte bowls

It would seem that julienne with mushrooms and chicken is a rather simple dish, but this is not so, if you try this treat at least once, you can no longer refuse it. For the first time, a classic recipe is suitable, it is not complicated and does not require special culinary skills. Lunch is baked in the oven with cream, the result will be overwhelming.

Ingredients:

chicken fillet - 300 g;
kefir - 1 tbsp.;
cream 15% - 1 tbsp.;
champignons - 200 g;
wheat flour - 1 tablespoon;
salt, pepper - to your liking;
nutmeg - 1/3 tsp;
onions - 1 pc.;
butter - 50 g;
hard cheese - 60 g.

Preparation:

We immediately wash the meat, and then send it to marinate in chilled kefir for 3 hours for juiciness.

Remove the husk from the onion, rinse, chop, fry in a pan with butter until transparent.

Cut the mushrooms into medium pieces, transfer them to a container with a vegetable, simmer together, all the moisture should evaporate.

Salt the mixture and pepper to your liking, cool. After marinating, dry the meat, chop it into small cubes.

Fry in a pan until golden brown, stir with a spatula. Mix the fillet with the onion-mushroom mixture.
Now let's get to the Bechamel sauce. Melt the remaining butter in a frying pan, sauté the wheat flour until light golden brown.

Pour the cream here, add salt, nutmeg, pepper, stir until smooth, boil over low heat until thick.

We fill with the filling of the cocotte maker.

Pour the sauce on top, sprinkle with grated cheese with fine holes.

We send treats to be baked in the oven for 15 minutes at 200 degrees.

We take out the dish and immediately serve it to the table.

If the mushrooms are medium-sized and fresh, then the caps do not need to be cut. For cooking, not only cocotte makers are suitable, but for example, single refractory dishes or pots.

Chicken julienne with mushrooms and cream

Today, julienne is one of the most famous and delicious dishes. Many people use the classic recipe to prepare this treat, as it is simple and easy. Today we propose to prepare a meal with mushrooms and chicken, as well as with cream. Let's bake all this in the oven and get a real culinary masterpiece that can become not only your family's favorite everyday lunch, but also a decoration for any festive table.

Ingredients:

chicken fillet - 1 pc .;
champignons - 300 g;
cauliflower - 200 g;
Parmesan cheese - 100 g;
cream - 250 ml;
butter - 30 g;
flour - 2 tablespoons;
leeks - 3 pcs.;
paprika - 1 tsp;
vegetable oil;
green onions - 1 bunch;
salt - to your liking;
basil greens - for decoration.

Preparation:

We wash the meat, boil in salted water, cut into cubes.

Peel the onion, chop it into circles, mix with chopped champignons, fry these components until golden in a pan with vegetable oil.
We disassemble the cauliflower with inflorescences, cook in salted liquid for 10 minutes, send to the rest of the ingredients, mix, simmer together for 5 minutes.

Cooking the sauce. Combine cream with butter, flour, simmer for 5 minutes, pour into a mixture of vegetables and meat, season with paprika, salt, stir, cook for 10 minutes, making medium heat.

Add chopped green onions. We lay out the resulting mass in cocotte makers.

Sprinkle with shabby Parmesan on top. We send to bake in the oven for half an hour at 180 degrees.

We decorate the treat with herbs and serve.

For piquancy, instead of paprika, you can use other spices, and if you do not have cream, you can use sour cream.

Julienne with chicken and mushrooms

This wonderful julienne with mushrooms and chicken will give you real pleasure during your meal, not only everyday, but also festive. The dish is very tasty, satisfying and easy to prepare, especially if you pay attention to the classic recipe. We will bake the treat in the oven with cream, and you can also view the photo.

Ingredients:

chicken fillet - 400 g;
champignons - 700 g;
onions - 2 pcs.;
hard cheese - 200 g;
cream - 400 ml;
wheat flour - 2 tablespoons;
butter - 50 g;
vegetable oil - 3 tablespoons;
salt - 1 tsp;
ground black pepper - 2 pinches;
ground nutmeg - 2 pinches.

Preparation:

We wash the meat, boil or fry until golden brown, as you wish. Only pre-cut the fillet into medium pieces.

We transfer the component to the container, cover with foil. Remove the husk from the onion, chop, sauté in a pan with vegetable oil.

Add champignons, which we clean and chop into pieces, simmer until the liquid evaporates. Season with salt and pepper.

Chop the fillet into cubes, send it to the onion-mushroom mixture, mix and after a few minutes turn off the heat.

Put butter in the pan, it should melt, add flour, stir thoroughly for a minute and a half.

Pour the cream here, using a whisk, do not stop, stir so that there are no lumps.

Sprinkle with black pepper, nutmeg, salt, bring to a boil, turn off the heat. We combine the sauce that turned out and the chicken with mushrooms.

We spread the mixture into heat-resistant containers or one form, fill it with shabby cheese, send it to bake in the oven for 25 minutes at 180 degrees until golden.

We serve the dish immediately to the table hot.

You can use any hard cheese to your liking, and sour cream will do instead of cream.

Julienne with chicken breasts

And here is another wonderful recipe for an amazing delicate julienne, which will become an indispensable treat on your daily and festive table. Be sure to try to cook such a masterpiece, believe me, you will be delighted with the result.

Ingredients:

chicken fillet - 200 g;
champignons - 400 g;
onions - 2 pcs.;
cream - 400 ml;
fresh mint - 1 sprig;
Tilsiter cream cheese - 200 g;
salt, pepper - to your liking;
tarragon - 1-2 branches;
mint - 1-2 branches;
butter - 50 g.

Preparation:

Preparing mushrooms.

Pour water into the container, put on fire, add salt, boil, send the first component to boil for 10 minutes.

Remove the husk from the onion, chop into cubes.

Warm up a frying pan with butter, sauté the vegetable for 3 minutes.

We wash the fillets, chop them into cubes.

We put the mushrooms that have already been cooked into a colander so that the glass is liquid.

Rinse the greens, grind.

We warm up another frying pan with butter, put the meat here, fry over medium heat for 15 minutes.

We shift the mushrooms into the onion, simmer together for 15 minutes.

Pour in the cream, add the tarragon, remove from the stove after 10 minutes. Lubricate the cocotte makers or any portioned dishes with butter.

Lay out the fillet, fresh mint on top, onion-mushroom mixture, cover with cheese, which we chop into slices.

We send the treat to be baked in the oven for 15 minutes at 200 degrees.

Decorate the dish with mint, blanched leeks, cut into rings and serve.

If the mushrooms are fresh, we clean them, use only the caps. It is better to pour over the frozen product with boiling water before cooking. Butter can be substituted with olive oil.

Julienne with chicken and mozzarella

This dish will delight your family with its rich creamy taste and aroma. This treat is the perfect lunch or dinner. Be sure to take note of the recipe for such an amazing julienne, believe me, you will not regret it.

Ingredients:

chicken fillet - 1 pc .;
champignons - 300 g;
onion - 1 pc.;
mozzarella - 200 g;
vegetable oil - 2 tablespoons;
flour - 1 tablespoon;
salt - 2-3 pinches;
pepper - 2-3 pinches;
butter - 1 tablespoon;
heavy cream - ½ tbsp.;
ground paprika - 2-3 pinches.

Preparation:

We wash the chicken breast, send it to boil in boiling salted water. Chop the finished meat into pieces.

Rinse the mushrooms, dry them using a paper towel, and then chop them into slices. Remove the husk from the onion, chop it in half rings.

Three cheese on a grater with large holes. Warm up a frying pan with vegetable oil, sauté the onion, sprinkle with salt, fry until soft and golden.
We also add prepared components here.

Pepper, mix. We put the saucepan over medium heat, add flour, keep on the stove until golden brown.

Add oil, stir until it dissolves. As soon as the mixture becomes thick, pour in a small amount of milk.

Heat the whipped cream a little. We send them into a container with an oil-flour mixture, warm up for a minute, and then beat using a whisk.

We put the mixture in pots, add the sauce, sprinkle with grated cheese, paprika, put the treats to bake in the oven at 180 degrees until a golden crust appears.

Julien is a delicious hot dish in French cuisine. True, not everyone knows that in France the word "julienne" means exactly the way of cutting food, which outwardly resembles a medium-sized straw. For this reason, an experienced culinary specialist, having heard such a word, once understands how to cut the ingredients. In the classic version, the food is prepared from chicken and baked with béchamel sauce. However, in today's time, there are many varieties of it. It is made from meat, fish, seafood and mushrooms. But the most common and favorite food of many is from mushrooms and chicken. In this review, we will tell you about the preparation of julienne with chicken and mushrooms according to different recipes. And before you start working, it will not be superfluous to find out some of the subtleties and secrets.

How to cook julienne with chicken and mushrooms - subtleties and secrets

The most important thing in making julienne is the correct cutting of food. Meat and mushrooms are cut into cubes or strips, and vegetables into thin strips or rings.
Meat products are pre-cooked.
Mushrooms are fried in advance with onions or boiled. For julienne, champignons are most often used, but other mushrooms are also suitable: mushrooms, oyster mushrooms, chanterelles, etc.
For tenderness, I use sour cream, creamy sauce or béchamel sauce.
The sauce must be at a warm temperature. Ingredients are poured into them already in molds.
Any julienne is sprinkled with hard cheese. It is advisable to take the variety that melts well.
By mixing the cheese with bread crumbs, the julienne forms a crispy crust.
The molds are filled into pieces with prepared ingredients, and then filled with sauce.
Special forms for julienne - cocotte makers or chill molds. These are small buckets with handles for one person. If they are absent, the dish is prepared in ceramic pots, a baking dish or a frying pan.
You can buy cocotte makers in modern utensils stores steel, copper, ceramic, heat-resistant glass or stainless steel.
Average roasting time in the oven is 15-20 minutes. It depends on the range of products.
Ceramic or glass cocottes are sent to a cold oven, metal ones to a preheated one.
Hot cocotte makers are served on small plates covered with a napkin. The handle is wrapped with a napkin or paper decoration that protects against burns.
Before the arrival of guests, julienne can be laid out in dishes and sprinkled with cheese, and sent to the oven before serving.

Julienne with chicken and mushrooms - a classic recipe

The classic julienne recipe usually uses only chicken. But speaking of this dish, poultry meat with mushrooms is immediately implied, any species can be in the role of the latter. However, most often these are champignons.

Ingredients:

Champignons - 700 g
Cream 20% - 350 g
Chicken fillet - 300 g
Hard cheese - 200 g
Onion - 1 pc.
Butter - 4-5 tablespoons
Flour - 2 tablespoons
Salt to taste
Ground white pepper - a pinch

Step by step cooking:

Rinse the mushrooms with chicken fillet under running water and pat dry with a paper towel. Cut into strips as thin as possible.
Put 3 tablespoons in the pan. butter and melt.
Send the mushrooms and chicken to the pan, salt and pepper. Bring them almost to the point of readiness.
Peel and chop the onion into strips.
Melt 2 more tablespoons in another skillet. butter and sauté the onion in it until transparent.
Pour flour into the third pan, stir and fry until golden brown. After that, pour the cream in a thin stream, stirring continuously, so that no lumps form in the mixture. Boil and boil for 30 seconds.
Grate the cheese on a coarse grater.
Put the mushrooms and chicken in the cocotte makers, add the onion, cover with the sauce and sprinkle with cheese.
Send the juliennes to the oven and bake at 180 ° C until the cheese melts.
Sprinkle with chopped herbs before serving.

Julienne with chicken and mushrooms - recipe in the oven

Julienne in the oven is a basic, easiest and fastest recipe. It is especially good to cook it during the cold season, when the family is eagerly waiting for a hot, appetizing dish for dinner, which is impossible to resist.

Ingredients:

Chicken fillet - 500 g
Champignons - 700 g
Hard cheese - 250 g
Onions - 1 pc.
Flour - 3 tablespoons
Sour cream - 300 g
Salt to taste

Step by step cooking:

Wash the chicken fillet and boil in salted water. Cool the finished meat and cut into strips.
Wash the champignons, chop finely and salt.
Peel the onion and cut into small cubes.
Place the pan on the stove, pour in vegetable oil and heat it up. Saute the onion until transparent.
Add mushrooms to the pan and fry until tender.
Then add the chicken to the food and stir.
By this time, cook the sauce in parallel.
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 with mushrooms and stir. Place food in an ovenproof dish.
Grate the cheese and make the top layer of it.
Send the food to the preheated oven up to 180 ° С.
When the cheese is completely melted, remove the julienne from the brazier.

Step-by-step recipe for julienne with chicken and mushrooms in the oven

Delicious and satisfying, aromatic and quick-to-prepare dish - julienne with mushrooms and chicken. A detailed step-by-step recipe for the preparation of this dish.

Ingredients:

Chicken fillet - 400 g
Champignons - 400 g
Sour cream - 300 g
Hard cheese - 200 g
Onion - 2 pcs.
Wheat flour - 2 tablespoons
Salt to taste
Ground black pepper - a pinch

Step by step cooking:

Wash the chicken fillet, put it in a cooking pot and boil until tender for 25-30 minutes. Remove the cooked meat from the pan and leave to cool. Then cut into small cubes.
Wash the mushrooms and cut into cubes.
Peel and chop the onion into strips. Pour sunflower oil into a frying pan and fry until light transparency.
Add mushrooms to the onion, heat high and cook until all moisture has evaporated. Fry food until golden brown.
Add the 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 skillet, fry the flour until golden brown. Stir to prevent it from burning.
Pour sour cream into the flour and put - pieces of grated cheese.
Heat seven, stirring continuously until the cheese melts.
Put the prepared mushrooms with chicken in the cocotte makers and pour over the sauce. Sprinkle with the remaining cheese on top.
Put the filled molds on a baking sheet and send them to a heated oven up to 160 ° С for 15-20 minutes. Readiness is determined 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 tins. At the same time, you should not worry about the dishes. In addition, you can cook tartlets at home yourself, using the dough (puff, shortcrust, etc.) that you like the most.

Ingredients:

Chicken fillet - 2 pcs.
Champignons - 300 g
Onions - 200 g
Hard cheese - 100 g
Cream - 300 ml
Flour - 2 tablespoons
Tartlets - 15 pcs. (packing)
Salt to taste
Ground black pepper - to taste

Step by step cooking:

Boil the chicken fillet in salted water until tender. Usually, after boiling, it is cooked 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 skillet in vegetable oil, sauté the onion until transparent.
Add the mushrooms to the onion and fry until the liquid boils down. This will happen in about 10 minutes.
Add fillets to the food. Season with salt, ground pepper and any spices.
Fry the flour in a clean, dry skillet. When it becomes golden, pour in the cream, season with salt and pepper and boil.
Put the fried mushrooms and chicken in the sauce and stir. Remove skillet from heat.
Put the whole mass in tartlets and sprinkle with grated cheese on a medium grater.
Heat the oven to 180 ° C and bake the julienne until golden brown for no more than 15 minutes.

Julienne with chicken and mushrooms in pots

If there are no classic cocotte makers, but you don't want to spend money on tartlets, and you need to cook julienne, then you can use ceramic pots. Almost every housewife has such dishes.

Ingredients:

Chicken fillet - 500 g
Champignons - 300 g
Onions - 200 g
Hard cheese - 200 g
Sour cream - 300 ml
Wheat flour - 2 tablespoons
Vegetable oil - for frying
Salt to taste
Ground pepper - a pinch

Step by step cooking:

Boil the washed chicken fillet in a saucepan until tender. Then cool and cut into cubes.
Chop the peeled onion in half rings.
Wash the mushrooms and cut into cubes.
In a skillet in vegetable oil, sauté the onions.
Add mushrooms to it and fry until the liquid evaporates completely.
Put fillets in a frying pan, season with salt, pepper and stir. Remove skillet from heat.
In a dry skillet, fry the flour until golden brown. Pour sour cream to it and season with spices, and also salt.
Put the fried mushrooms in a pan with sauce and stir.
Grate the cheese.
Put the chicken-mushroom mass in pots and sprinkle it with cheese. Do not cover the julienne with a lid.
Put the pots in the oven, turn on 180 ° C and cook the dish for half an hour. I draw your attention to the fact that ceramic pots are sent to the oven cold, in order to avoid cracking.

Julienne with mushrooms, chicken and cheese

The main ingredients of julienne are chicken and mushrooms. However, cheese is also an integral part. 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 cooking:

Wash the legs, put them in a saucepan and bring to a boil. Remove foam with a slotted spoon and reduce heat. Add the peeled onion and simmer for 45 minutes. Optionally add bay leaves to the broth. Season with salt 10 minutes before cooking.
Remove the finished legs from the pan and cool. Remove the skin, it won't come in handy. Separate the meat from the bones and chop it finely.
Peel the onion, wash and chop a quarter into rings. In a frying pan in vegetable oil, sauté it until transparent and soft.
Wash the oyster mushrooms and boil for 10 minutes. Throw them on a sieve so that the glass is water and cut into medium pieces.
Add prepared mushrooms and chicken to the onion.
Sprinkle food with flour and stir.
Pour in sour cream, stir again and turn on medium heat.
Bring the mass to a boil and simmer for 1-2 minutes, stirring occasionally.
Season with salt and pepper to taste. Divide food into cocotte makers and sprinkle with grated cheese.
Heat the oven to 180 ° C and send the julienne to bake for 5-10 minutes.

Julienne with chicken and mushrooms is mistakenly considered a French dish, which actually originated and firmly established its position in Russian cuisine. This dish is prepared quite easily. Flour is used as a thickener, which is fried in ghee until an appetizing golden brown color appears.

Thanks to the flour and butter sauce, mushrooms with chicken acquire a richer flavor, which makes you come back to this dish again and again. Sometimes the sauce is replaced with plain sour cream or cream, however, the traditional recipe is the most popular.

This recipe can rightfully be called a classic. It is he who is increasingly found among the Slavic recipes for "julienne", which are served in cafes and restaurants. The best way to prepare this dish is to use mozzarella. If you don't really like curd cheeses, you can use any hard cheese you like.

Ingredients

Calorie content

Calories
246 kcal

Protein
23.4 g

Fats
14.2 g

Carbohydrates
7.8 g

Preparation

Step 1

Cut the pre-boiled chicken fillet into small pieces.
Step 2

We wash the champignons thoroughly and peel them. Cut into pieces of medium size, since during the cooking process they will give off moisture and will noticeably decrease.
Step 3

Cut the onion into thin half rings.
Step 4

Grind the cheese with a fork. If you are using hard cheese, grate it.
Step 5

Heat a deep frying pan or stewpan and put vegetable oil on it to melt. Add the onion, stir, salt and fry until a light golden hue appears.
Step 6

Add mushrooms and chicken. Fry for about 10 minutes. Stir, pepper and remove from heat.
Step 7

In another pan, fry the flour for the future sauce. You do not need to use oil.
Step 8

When the flour turns golden, add the little butter and mix it with the flour.
Step 9

Pour in heavy cream and mix thoroughly. Stir the sauce until a homogeneous mass is formed. If the sauce is too thick, you can dilute it with milk or a little boiled water.
Step 10

We turn on the oven and leave to warm up.
Step 11

Put a mixture of mushrooms and chicken fillet in a baking dish and pour over the resulting sauce. Spread the sauce evenly and sprinkle the top with paprika or other spices. You can add a little chopped greens.
Step 12

We put Julienne in the oven and bake until golden brown. If you wish, you can grind the dish on top with grated hard cheese and send it to the oven for a while to form an appetizing golden brown crust. We serve julienne to the table and enjoy its delicate creamy taste. Bon Appetit!

If you prefer simple and tasty dishes with a rich taste, julienne with chicken and mushrooms will surely surprise you. The dish prepared according to this recipe has a rich creamy mushroom taste, complemented by a tender chicken. In addition, julienne with mushrooms and chicken is healthy, fairly simple and at the same time satisfying.

You can cook julienne with mushrooms and chicken according to different recipes. Usually this dish includes boiled chicken fillet and mushrooms, but fried chicken and other types of mushrooms can be used if desired. In addition to the main ingredients, you can add mozzarella or hard cheeses to julienne. Also, this dish is prepared with cream, or sour cream, be sure to introduce a couple of tablespoons of flour.

Try our recipes for mushroom julienne. You will definitely love this exquisite dish that you can enjoy every day.

Julienne with chicken and mushrooms in sour cream sauce

As we have already said, some housewives prefer to cook julienne with sour cream. Indeed, sour cream goes well with mushrooms and chicken, giving the dish a delicate creamy taste.

Ingredients:

Chicken breast - 250 g
Mushrooms - 500 g
Mozzarella cheese - 120 g
Sour cream - 1 tbsp. spoon
Butter - 2 tbsp. spoons
Flour - 1 tbsp. spoon
Onions - 1 piece
Garlic - 1 clove
Nutmeg - to taste
Ground black pepper - to taste
Salt to taste

Preparation:

Boil chicken breasts in salted water until tender.
We wash the mushrooms, peel and cut into larger pieces.
Cut the onion into cubes or half rings and fry in butter.
Add chopped garlic and fry for no more than a minute. It is not necessary to squeeze out the garlic, otherwise it will give a too intrusive smell. Better to chop it into small cubes with a knife.
Put the mushrooms in a pan with onions and garlic and fry them until most of the moisture has evaporated from them.
Salt and pepper the mushrooms. Salt should be moderate, since the cheese can be quite salty.
While the mushrooms are fried, cut the chicken fillet into small pieces.
Put the chicken in a pan with mushrooms and fry everything together for another 5 - 10 minutes.
Let's start making the sauce. To do this, melt the butter in a frying pan and pour flour into it. Stir and fry until light golden brown. We introduce sour cream, add spices and mix thoroughly. If the sauce is too thick, you can add a little water.
When the sauce is ready, transfer the mushrooms and chicken to a baking dish and pour everything with the resulting sauce. Mix thoroughly.
Grind the cheese and put it on top of the mushrooms with chicken.
We put the dish in the oven and bake until golden brown.

We serve Julienne with mushrooms and chicken to the table and enjoy a creamy and delicate taste. Bon Appetit!

Julienne recipe in a pan with mushrooms and chicken

You can cook julienne with mushrooms and chicken right in the pan. For this we need a standard set of products and a little free time. So.

Ingredients:

400 g chicken fillet
400 g champignons
1 large onion
250 g sour cream
3 tbsp. tablespoons of flour
40 g butter
100 g hard cheese
Salt, spices - to taste

Preparation:

Rinse the chicken and cut into small pieces. Fry in a pan until light golden brown. Put it on a plate.
My mushrooms, peel and cut into cubes. Fry separately in butter.
Cut the onion into cubes, add to the mushrooms and also fry.
Add fried chicken fillet to mushrooms and onions.
Fill the mushrooms with chicken with sour cream, add flour, salt and pepper. Mix thoroughly.
Sprinkle with grated cheese on top. Cover the pan with a lid and simmer for about 15 minutes over low heat.

On this our Julien is ready. Bon Appetit!

Julienne in tartlets - a delicious and simple appetizer

If you want to make a simple and quite appetizing snack, then julienne in tartlets is a great option. Such an appetizer will advantageously complement the festive table, and it is also well suited even for a morning breakfast.

Cooking julienne with chicken and mushrooms in tartlets is very easy. For this we need ready-made tartlets, classic products for julienne and a little free time.

Ingredients:

Chicken fillet - 250 g
Champignons - 250 g
Onions - 1 piece
Sour cream - 200 g
Cream - 150 ml
Butter - 50 g
Hard cheese - 100 g
Flour - 1 tbsp. l
Sunflower oil - for frying
Salt, pepper - to taste
Tartlets - 10 - 20 pcs (depending on size)

Preparation:

Boil the chicken fillet in salted water until tender. We take out on a plate and leave to cool.
Peel the champignons, rinse thoroughly and cut into large pieces.
We heat a frying pan with butter and fry the mushrooms until all the moisture has evaporated from them.
Cut the chicken fillet into small pieces.
Cut the onion into cubes and fry until a light golden hue appears.
Add chicken and mushrooms to the onion in a skillet and fry everything together.
In a separate bowl, mix sour cream, cream and flour. Add a little salt to taste and ground pepper.
We fill the julienne with the resulting sauce and stew a little.
We lay out our julienne on tartlets. Sprinkle with grated cheese on top. If you wish, you can grind the dish with chopped herbs.
We spread the tartlets on a baking sheet and send them to the preheated oven. Bake the julienne tartlets until the cheese melts.
We take out the tartlets from the oven, let cool and serve. Bon Appetit!

Julienne with porcini mushrooms and chicken

Insanely tasty and very appetizing Julienne can be cooked with porcini mushrooms and chicken. These mushrooms are distinguished by a pronounced taste that ordinary champignons simply cannot match.

Julienne with porcini mushrooms and chicken is an independent and quite nutritious dish. It perfectly replaces meat dishes and can be served with or without a side dish.

Ingredients:

Porcini mushrooms - 600 g
Chicken breasts - 400 g
Onions - 1 piece
Cream - 250 ml
Flour - 3 tbsp. spoons
Cheese - 200 g
Butter - 150 g
Spices and salt to taste

Preparation:

We wash and clean the porcini mushrooms well. Cut into pieces.
Cut the chicken into pieces.
We also peel the onion and cut it into cubes.
Heat a frying pan and fry the onion in butter until golden brown.
Add chicken and fillet to the pan and fry until tender. You can add a little salt and pepper. Just do not overdo it, since the cheese is already salty enough.
Fry the mushrooms separately in butter. Season with salt and pepper.
Place the mushrooms and chicken fillet with onions in a baking dish.
Cooking the sauce. To do this, in a frying pan or saucepan, mix the cream, flour and a little butter. We put on fire and let the sauce stand until it thickens. The fire should be medium.
We fill our Julienne with the resulting sauce.
Three cheese on a grater and sprinkle the dish with it.
We put Julienne in the oven and leave it for 15 - 20 minutes so that the cheese melts well and a golden crust appears.
We take out Julienne with chicken and porcini mushrooms and serve hot. It turns out to be a very tasty and nutritious dish. Bon Appetit!

Julienne in pots with chicken and mushrooms

Very simple and tasty Julienne can be cooked in clay pots. The pots allow the dish to be well heated and nourished. Also, the aroma of the dish is perfectly preserved in them, and the very method of serving will certainly delight your loved ones or guests.

Ingredients:

Champignons (or other mushrooms) - 900 g
Chicken fillet - 4 pieces
Sour cream - 300 g
Hard cheese - 450 g
Butter - 150 g
Onions - 2 pieces
Flour - 3 tbsp. spoons
Salt, spices - to taste
Greens to taste

Preparation:

Boil the chicken fillet in salted water until tender. We take it out of the broth and leave to cool.
We clean the mushrooms, wash and cut into larger pieces.
Cut the onion into cubes or half rings. Fry in butter until golden brown.
Add mushrooms to a skillet with onions and fry until all moisture is gone from the mushrooms.
While the mushrooms are fried, cut the chicken fillet. We send the chicken to the mushrooms, mix thoroughly, salt and pepper. Fry everything together for about 5 minutes.
Add sour cream and flour to the pan and simmer for a couple of minutes so that the sauce is evenly distributed. If necessary, you can pour in a little boiled water.
Put Julienne in clay pots.
Chop the herbs and sprinkle them with a small layer on top to give the dish a pleasant aroma.
Rub the cheese and sprinkle Julienne over the greens.
We send our pots with Julienne to the oven and leave on medium heat for 10 - 15 minutes. Five minutes before the dish is ready, it is better to remove the lids so that the cheese turns brown.

Potatoes with mushroom julienne in pots

This recipe is adapted from Slavic cuisine. Potatoes go well with mushrooms and chicken, and the dish itself turns out to be nutritious and healthy.

Try to cook Julienne with potatoes in pots in the oven. Delight your loved ones with a delicious and appetizing dish!

Ingredients:

Chicken breasts - 500 g
Mushrooms - 500 g
Potatoes - 1.5 kg
Bulb onions - 2 pieces
Cream - 300 ml
Butter - 120 g
Flour - 3 tbsp. spoons (no slide)
Hard cheese - 200 g
Greens (dill) - to taste
Salt, pepper - to taste
Vegetable oil - for frying

Preparation:

We wash the chicken fillet, cut into larger cubes. Fry in vegetable oil until a light golden hue appears. Salt and pepper.
Cut the onion into cubes and fry in butter until golden brown.
Wash the greens and chop them with a knife. Fresh dill is best for this dish.
Peel the mushrooms and cut into larger pieces. Add to onion and simmer until excess moisture evaporates.
Add fried chicken fillet, herbs, cream, flour and the rest of butter to the mushrooms. Mix thoroughly and extinguish. If necessary, you can add a little water.
Peel and dice the potatoes. We lay out in pots by about half.
spread the mushrooms with chicken and sauce on top. If necessary, add a small amount of boiled water so that the potatoes do not turn out to be too dry.
Grate the cheese and sprinkle on top. We cover the pots with lids and put them in the oven for 30 - 40 minutes so that the potatoes are well stewed.
Remove the lids from the pots and keep Julienne in the oven for about 5 minutes, until a golden brown crust appears.

You can serve the dish to the table immediately after cooking, but it is best to leave it to simmer already in the turned off oven for at least half an hour. Then the potatoes will be well saturated with the sauce and will become even tastier. Bon Appetit!

Julienne with chicken and mushrooms in dough

Classic Chicken and Mushroom Julienne can be served not only on its own, but also used as a filling for dough. It is the unleavened puff pastry that is best combined with julienne. It can be purchased in a store ready-made, or you can make it yourself at home.

Ingredients:

Puff pastry - 500 g
Chicken fillet - 400 g
Mushrooms - 400 g
Onion hands - 2 pieces
Sour cream - 200 g
Flour - 2 tbsp. spoons
Hard cheese - 150 g
Butter - 60 g
Chicken yolk - 1 pc
Salt, spices - to taste

Preparation:

Boil the chicken fillet until tender and cut into slices.
Cut the onion into cubes.
We clean the mushrooms and cut them into larger ones.
Fry the onion in a pan until golden brown.
Add mushrooms to the onion and simmer until excess moisture evaporates.
Mix the mushrooms, onion and chicken fillet and stew a little more.
In a separate frying pan, mix the butter, flour and sour cream. Warm up until a homogeneous sauce is formed. If necessary, you can add a little boiled water, salt and pepper to taste.
Roll out the dough and cut into rectangles of about 8 x 10 cm.Form the baskets by pinching the edges and fill them with mushrooms and chicken. Put in a baking dish, greased with vegetable oil. Add sour cream sauce on top.
Three cheese on a grater and cover the baskets with appetizers with it. We send to the oven to bake the dough.
Mash the chicken yolk with a little water and grease the baskets with it. We send it for 3 - 5 minutes, so that the dough takes on a beautiful shiny color.

We serve ready-made baskets with Julien to the table. If desired, 5 minutes before the end of cooking, you can sprinkle chopped herbs on top of the dish, which will make the dish even more beautiful and appetizing.

Pancakes with mushroom and chicken julienne

A very simple and delicious appetizer can be prepared by stuffing savory pancakes made in milk or water with julienne. We have already looked at popular pancake recipes, so here is one of the simplest recipes. You can also consider other variations of pancake recipes for every day.

Ingredients:

Chicken fillet - 500 g
Mushrooms (Champignons) - 500 g
Cream - 200 g
Onions - 2 pieces
Flour - 2 tbsp. spoons
Mozzarella cheese - 300 g
Butter - 2 tablespoons spoon
Salt, ground pepper - to taste

For pancakes:

Flour - 2 cups
Water - 1.5 - 2 glasses
Eggs - 2 pieces
Sugar - 1 tbsp. spoon
Salt - 0.5 tsp
Vegetable oil - 3 tbsp. spoons
Butter - for lubrication

Preparation:

Cooking pancakes in a pan with a small diameter. Grease the finished pancakes with vegetable oil. See a detailed recipe for pancakes on water.
Boil the chicken fillet until tender.
Wash the mushrooms and cut them into cubes.
Cut the onion into cubes and fry in vegetable oil. Add mushrooms and simmer everything together.
When the excess moisture evaporates, add the boiled and diced chicken fillet. We extinguish everything together.
Add the cream and butter sauce. If necessary, add a little water, salt and pepper there.
Grind the mozzarella and mix with the rest of the ingredients. Simmer for another five minutes to get a thick enough filling.
We take pancakes and wrap a julienne appetizer in them. We put it on a dish and serve. Bon Appetit!

Julienne with potatoes on a tray in the oven

Another equally tasty and simple recipe that can be served as an independent dish is julienne on a dish with potatoes in the oven. Of course, this dish bears little resemblance to the classic recipe, nevertheless, it turns out to be very tasty and nutritious.

Ingredients:

Potatoes - 1.5 kg
Mushrooms - 400 g
Chicken - 300 g
Onions - 2 pieces
Cream - 250 ml
Sour cream - 3 tbsp. spoons
Flour - 3 tbsp. l
Hard cheese - 250 g
Salt, pepper, herbs - to taste
Vegetable oil - for frying

Preparation:

Fry the chopped chicken fillet in a pan.
Cut the mushrooms into large pieces.
Cut the onion into cubes and fry until golden brown.
Add mushrooms to the onion and fry until excess moisture leaves the mushrooms. Mix with chicken fillet.
Cut the potatoes into slices and put them on a baking sheet greased with vegetable oil.
Spread the chicken and mushrooms evenly over the potatoes. Add a little salt and pepper. Chopped greens can be added.
In a separate frying pan, mix sour cream, cream and flour. Stew everything together to get a slightly thick, homogeneous sauce.
Season the potatoes with julienne with the resulting sauce.
Grate the cheese and sprinkle it on our dish.
We send to the oven and cook over medium heat until the potatoes are cooked. You can check the degree of doneness by piercing the dish with a knife or fork. The finished potatoes should be soft enough.

Ready-made Julienne with potatoes, chicken and mushrooms turns out to be very tasty, but also high in calories. This dish is usually enjoyed by men and children. It is also well suited for a festive table. Try it and you will not be disappointed!

It would seem that such a beautiful French word is julienne. But in French cuisine, it does not mean a dish at all, but a way of cutting vegetables very finely. Julienne or julienne in the Russian sense is a hot appetizer made from chicken, mushrooms or seafood in sour cream or milk sauce with a cheese crust. In this case, all the ingredients are cut "julienne", that is, very small strips or cubes.

This chicken and mushroom julienne recipe is cooked in milk and butter. Thanks to milk, julienne turns out to be light, with a pleasant milky taste and without sourness (which is usually given by sour cream). At the same time, milk does not drown out the aroma of mushrooms and chicken. For the amount of ingredients specified in the recipe, you will need several cocotte makers or baking pots with a total capacity of 1 liter.

Ingredients:

1 large or 2 small (500 g);
250 g;
2-3 (250 g);
250 g;
1 tbsp. milk;
100 g butter;
1 tbsp flour;
some vegetable oil;
salt and pepper to taste.

How to make delicious julienne with chicken and mushrooms

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

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

3. Rinse the champignons, chop finely.

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