Julienne - delicious and simple snack, which can become both a festive dish and for every day. Traditionally, it is served to the table in small molds - cocotte makers. But for original presentation You can use a soft bun or tartlet. How to prepare such a dish, read the article.
How to cook julienne with chicken and mushrooms - features and secrets
It’s very simple to prepare a snack at home, but to make the taste of the dish unforgettable, you need to use the following tips:
- Use chicken meat only boiled without skin. Usually the breast is chosen, but you can use any part of the bird.
- According to the classic recipe, champignons are added to the julienne, which are pre-fried. But you can take others instead, but only with tender pulp and a weak aroma.
- The sauce for the dish must be creamy or, in as a last resort– sour cream. Don't add mayonnaise, it will only spoil the taste.
How to cook julienne with mushrooms and chicken in portions
The dish is baked according to traditional recipe It’s very simple, the main thing is to strictly follow the recipe. Here are the products you will need:
- chicken meat – 200 gr.;
- mushrooms – 150 gr.;
- dry onion – 3 heads;
- Gouda cheese or any other – 75 gr.;
- butter– 70 gr.;
- milk – 100 ml;
- oil for frying;
- dry wine (white) – 60 g;
- sifted flour – 15 g;
- spices (nutmeg, Bay leaf, cloves, peppercorns) and salt.
Recipe:
- First, prepare the onion dressing. For this you will need 2 onions. Peel them and cut them into quarters from the ring. Fry in vegetable oil until transparent. Five minutes before the onions are ready, pour in the wine, stir and let the alcohol evaporate. Place the fried onions on a paper towel. This will allow excess oil to be absorbed into the paper.
- Rinse the mushrooms well, peel if necessary. Cut them into thin strips. Chop the remaining onion and combine with mushrooms. Transfer the mixture to a heated frying pan.
- Fry mushrooms and onions over low heat for about 10 minutes.
- Before cooking chicken, remove film and fat from meat. Put in cold water, add cloves and bay leaves, salt. Boil the breast until tender, then place on a plate to cool.
- Now you need to cook the Bechamel sauce. First melt the butter in a frying pan.
- Then add flour, mix the mixture well and fry it for 3 minutes over low heat.
- Pour warm milk into the pan. When cooking, the sauce must be stirred all the time.
- When the mixture turns white and thickens, add nutmeg and salt. Boil the sauce for another five minutes and remove from heat.
- In a separate container, mix chopped chicken, fried onions, mushrooms and sauce.
- Prepare the cocotte makers for preparing the dish. Divide the mushroom mixture into the pots in small portions.
- Place shredded hard cheese on top.
- Preheat the oven to 220 degrees. Bake the julienne for 10 minutes.
- The finished dish is served in molds, which must be placed on a plate.
How to cook julienne with mushrooms and chicken in a bun
Surprise your guests with an original dish for serving the dish - a bun. For this type of julienne, prepare the following ingredients:
- small buns - according to the number of guests;
- mushrooms (champignons) – 250 gr.;
- chicken meat – 250 gr.;
- dry onion – 2 heads;
- medium fat sour cream – 50 ml;
- cheese durum– 150 gr.;
- oil for frying;
- spices, herbs and salt.
Progress:
- The products need to be prepared: boil the chicken meat with spices, peel the onion, and rinse the champignons in running water. Then chop the mushrooms.
- Cut the onion into cube shape.
- Pour vegetable oil into a well-heated frying pan, fry the mushrooms and onions. At the same time, make sure that the onions do not turn brown, otherwise the julienne will acquire a bitter taste.
- Boiled chicken meat must be finely chopped. If you leave large pieces meat, then the julienne will not acquire a uniform consistency.
- Add chopped chicken to mushrooms and onions, add sour cream, salt and spices. Mix well and continue to simmer the mixture for 5 minutes.
- Prepare the buns. Cut off the top part and remove the crumb from the middle.
- Fill the buns tightly with the sour cream mixture.
To make the taste of the dish more aromatic, you must follow the following tips:
- If you fry the onions for julienne only until transparent, the taste of the dish will be more delicate and there will be no bitterness.
- Instead of champignons, you can add chanterelles, oyster mushrooms or porcini mushrooms. But before frying them, prepare according to the type of mushrooms (boil or soak in salted water first).
- Serve julienne to the table in portions and warm.
- Utensils for baking can be absolutely any and even edible (tartlets, bread, vegetables), but only small in size.
Step-by-step preparation:
- Rinse the mushrooms with chicken fillet under running water and dry with a paper towel. Cut into strips as thin as possible.
- Place 3 tbsp in the pan. butter and melt.
- Add mushrooms and chicken to the pan, add salt and pepper. Bring them almost to readiness.
- Peel the onion and chop into strips.
- In another pan, melt 2 more tablespoons. oil and sauté the onion in it until transparent.
- Pour flour into a third pan, stir and fry until golden brown. Then pour the cream in a thin stream, stirring continuously so that no lumps form in the mixture. Boil and cook for 30 seconds.
- Grate the cheese on a coarse grater.
- Place mushrooms and chicken in cocotte makers, add onions, pour sauce and sprinkle with cheese.
- Place the julienne in the oven and bake at 180°C until the cheese melts.
- Before serving, sprinkle the dish with chopped herbs.
Julienne with chicken and mushrooms - recipe in the oven
Julienne in the oven - basic, simplest and quick recipe. It is especially good to cook in the cold season, when the family is looking forward to a hot meal for dinner. delicious dish, which 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
- Salt - to taste
- Wash 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 180°C.
- When the cheese is completely melted, remove from the fryer.
A tasty and satisfying, aromatic and quick-to-prepare dish - julienne with champignons and chicken. Detailed step by step recipe 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 tbsp.
- Salt - to taste
- Ground black pepper - a pinch
- Wash 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 the heat to high 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 and 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 cheese melts.
- Place the prepared mushrooms and chicken in cocotte makers and pour in the sauce. Sprinkle the remaining cheese on top.
- Place the filled molds on a baking sheet and place in a preheated oven at 160°C 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 in tartlets is much more convenient to use than in molds. At the same time, you don’t have to worry about the dishes. In addition, you can prepare tartlets at home yourself, 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)
- Salt - to taste
- Ground black pepper - to taste
- Boil chicken fillet in salted water until cooked. Usually after boiling it cooks for about half an hour. Finished fillet cool 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 about 10 minutes.
- Add fillet to the food. Season with salt, ground pepper and any 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 180°C and bake the julienne until golden brown for no more than 15 minutes.
If you don’t have classic cocotte makers and don’t want to spend money on tartlets, but still need to prepare 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 tbsp.
- Vegetable oil - for frying
- Salt - to taste
- Ground pepper - a pinch
- Washed chicken fillet Boil in a saucepan until tender. Then 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 liquid 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 and 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 180°C and cook the dish for half an hour. Please note that ceramic pots go into the oven cold to avoid cracking.
Julienne with mushrooms, chicken and cheese
The main ingredients of julienne are chicken and mushrooms. However, cheese is also an integral component. Without him 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
- Wash the legs, place them in a saucepan and bring to a boil. Using a slotted spoon, remove the foam and reduce the heat. Add the peeled onion and simmer over low heat for 45 minutes. If desired, 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, it will not be useful. Separate the meat from the bones and chop it finely.
- Peel the onion, wash it and chop it 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 prepared mushrooms and chicken to the onions.
- Sprinkle the products with flour and mix.
- 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 180°C and bake for 5-10 minutes.
Video recipes:
The term "julienne" ("julienne") in French cuisine denotes a simple method of slicing ingredients (usually vegetables) into thin strips. It is believed that such processing speeds up the cooking process and allows you to obtain the most tender products.
But in modern Russian cuisine they call it julienne delicious dish, consisting of poultry and mushrooms baked in creamy or sour cream sauce. And although it has long been known that this hot snack has little to do with national cuisine France, the classic julienne with chicken and mushrooms still evokes in us associations with the French. Apparently, this is facilitated by the amazing taste of the dish, which really evokes thoughts of luxury and sophistication.
Ingredients: 
- chicken breast (fillet) - 300 g;
- champignons - 200 g;
- onion - 1 pc.;
- cheese - about 80 g;
- salt - to taste;
- vegetable oil - 1-2 tbsp. spoons;
- fresh herbs - a few sprigs.
For the sauce:
- butter - 40 g;
- sour cream - 250 g;
- milk - 250 ml;
- flour - 1 tbsp. spoon.
Classic julienne recipe with chicken and mushrooms step by step
How to cook julienne with mushrooms and chicken
- Pour chicken breast cold water, boil for about 20 minutes, adding salt and, if desired, your favorite spices to the boiling liquid. Cool the finished chicken meat, then remove all large and small bones. We separate the poultry fillet into fibers by hand, or cut it into small pieces.
- Finely chop the onion and fry in vegetable oil until soft. We cut the washed champignons into thin slices and add them to the onion.
- Sauté the contents of the pan over moderate heat until the moisture released by the champignons has completely evaporated. At the end we add salt.
How to prepare sauce for classic julienne with chicken and mushrooms
- Now let's prepare the julienne sauce. To do this, stirring constantly, “dry” the flour on a dry and clean surface of a heated frying pan over moderate heat (until it becomes creamy). Next add softened butter. Continuing to stir continuously, fry the mixture for another 1-2 minutes (until smooth), then remove the pan from the heat.
- Heat the milk in a separate pan. Place the butter-flour mixture into the hot but not yet boiling liquid. Stir quickly and then bring to a boil and remove the milk from the heat. Cool the milk mixture until warm, and then mix with sour cream. The julienne sauce is completely ready!
- Let's return to the main components of our dish. Mix the cooled champignons with the chicken, adding salt to the ingredients if necessary and seasoning with ground pepper if desired.
- Next, sort the mixture into refractory molds, greased with just a drop of oil. Fill the base of the future julienne with milk sauce.
- As a finishing touch, we cover the snow-white sauce with cheese shavings, after which we send our preparations to a hot oven.
- Since almost all the components of the dish are already ready, we bake the julienne for a short time: about 15-20 minutes at 180 degrees. As soon as the cheese crust is browned, remove the molds from the oven.
- Serve the classic julienne with chicken and mushrooms warm, adding fresh herbs and optional vegetables.
Enjoy delicate taste chicken and mushrooms baked in milk sauce under cheese crust. Enjoy your meal!
Julienne with mushrooms and chicken is a popular appetizer that owes its name to the French. However, in terms of composition, this is a purely Russian invention. Fragrant, delicious mushroom julienne with chicken meat may well be hearty dish for dinner. And as a hot appetizer, it’s simply great; it’s not for nothing that Professor Preobrazhensky, a connoisseur of good Russian cuisine, recommended it with a glass of good vodka.
Classic julienne with mushrooms and chicken
Actually, the word “julienne” translated from French means a type of cutting of vegetables for soup. And nothing more. But Russian lovers of delicious food, and even presenting the dish in style, “with a candy-bober,” came up with such a clever name. It caught on and became synonymous with delicate taste. Is it a joke - yeast pancakes With mushroom julienne They were even served in the buffet of the Kremlin Palace of Congresses.
We will tell you how to cook julienne at home, and do it in variations.
For 4 full servings you will need:
- pair chicken breasts, cleared of skin and cartilage;
- several pieces of dried porcini mushrooms;
- 200 g fresh champignons;
- a quarter liter of cream;
- 1 large onion;
- 1 tbsp. spoon of wheat flour;
- salt, black pepper, a little nutmeg- everything to taste;
- a couple of tablespoons of butter or vegetable oil or any fat (chicken, duck, goose, etc.);
- grated hard cheese.
Important! For classic recipe We recommend using dry mushrooms. In addition to chopped champignons, dried porcini mushrooms will be needed to impart a unique aroma forest mushrooms- bright and rich. Plus, grinding the whites will make the sauce deliciously thick. If you don’t have natural porcini mushrooms, you can supplement the julienne with mushroom seasoning.
Preparation:
- Grind dry mushrooms to powder or crush in a mortar.
- Add powder to cream.
- Clean the champignons by wiping the cap and stem dry. Large mushrooms have denser and coarser stems; it is better to chop them. Cut the caps into slices. For small mushrooms cutting the legs together with the caps is suitable.
- Peel the onion and cut thinly into half rings.
- Cut raw breasts into strips across the grain. It’s good that they have approximately the same appearance, this will decorate the dish.
- Melt fat or heat oil in a frying pan or saucepan. Place some of the breast strips into it in one layer and lightly, without frying, fry until the pieces turn white. Place the fried pieces in a saucepan and fry the rest separately. Put it all together.
- In the remaining oil after frying the chicken, fry the onion a little. Add chopped champignons. Fry until all the liquid has evaporated. Important! Julienne does not tolerate fried foods. Deep frying of meat and overcooking of onions will ruin the delicate taste of the dish!
- At the end of frying, add flour, stir and keep on the fire a little longer until the mushrooms lightly brown.
- Add chicken to mushrooms with onions and flour, pour in cream, salt and pepper and simmer for about five minutes. After that, try how it turns out with salt, add grated nutmeg and turn off.
- Transfer the finished julienne into cocotte makers (these are small special saucepans made of metal or ceramics) and, sprinkle with grated cheese, bake in the oven.
You will need:
- 400 g chicken fillet;
- a quarter liter of sour cream and milk;
- one tbsp. spoon of flour;
- 300 g of mushrooms (you can take oyster mushrooms, champignons or any wild mushrooms);
- butter for frying;
- a little grated hard cheese, approximately st. spoon;
- salt pepper.
To prepare you need to do the following:
- Lightly dry the flour in a frying pan - a little until you get a light nutty aroma;
- add a couple of tablespoons of butter to the flour and mix;
- First pour in the milk, then, bringing it to a boil, add sour cream and boil. Add some salt and pepper. Set aside the finished sauce for a while;
- First add the chicken cut into bars into the rest of the oil, then, after frying it a little, add the chopped mushrooms;
- when the chicken is ready, pour in the sauce;
- sprinkle grated cheese on top and place the pan in the oven for a few minutes to brown the top.
In tartlets
You can also make something beautiful holiday dish, serving it in tartlets. Julienne tartlets are prepared on the basis of puff pastry. You can make it yourself, but you can also use a store-bought one. It is better to use yeast-free dough.
Slicing fresh vegetables thin straws, the French call this process “julienne”. But in the Russian culinary world, julienne is called a sophisticated French dish. Prepare julienne with chicken and mushrooms for home kitchen It’s very simple, it won’t take a lot of time and effort.
In Russian cuisine they love to prepare traditional classic julienne with chicken and mushrooms; it has already become an honorable dish at any festive feast. Mushroom julienne, when it comes to classic version, most often prepared with champignons, but can also be made with porcini mushrooms.
It’s possible to prepare julienne at home from these simple products, such as poultry fillet, champignons, vegetable oil, butter, cheese, milk, salt, flour, sour cream.
- Boil 500 g of fillet, cut into small slices.
- Chop and fry 1 medium onion. Add 200 g of champignons cut into small slices.
- Fry over medium heat until all the moisture from the mushrooms has evaporated, add salt at the end.
- The champignons are cooked, it’s time for the mushroom and chicken julienne sauce.
- Place the frying pan over moderate heat. When it is well heated, add 1 tablespoon of flour and dry, stirring, until creamy. Add 50 g of butter and simmer for another 2 minutes, do not forget to stir. When the contents become homogeneous, you can remove from the heat.
- Heat 250 ml. milk. Just before it comes to a boil, add the flour mixture to the pan. Stir quickly and remove from heat after boiling. Cool slightly and add 250 ml. sour cream. The sauce for chicken julienne with mushrooms is ready.
- Now we should return to the main ingredients of the dish. Mix the champignons, which have cooled while preparing the sauce, with the meat. If necessary, add salt and pepper.
- Into the lubricated vegetable oil The mixture for the future julienne with chicken meat and mushrooms is laid out in the form, poured with the prepared sauce.
- At the final stage of cooking julienne with chicken and mushrooms, all that remains is to add grated cheese and put it in the oven. Temperature must be at least 180 degrees.
- Since it doesn’t take long to cook a hearty julienne, 15 minutes to be exact, during this time you can prepare the dishes for the dish. As soon as the cheese is browned, julienne with chicken and mushrooms (for example, champignons) can be removed from the oven and placed on plates.
Classic chicken julienne with mushrooms is left to be decorated with herbs and served.
Julienne with chicken and mushrooms in the oven is prepared quickly and consists of the most regular ingredients. It’s safe to say that, despite the simplicity of the products, cooking julienne with chicken and mushrooms festive table- means to add a gentle French touch of sophistication to it.
Chicken Julienne
Julienne recipes are quite varied. The composition of this dish is constantly experimented with, as a result, new delicious recipes are obtained.
Since the recipe for making julienne with chicken and mushrooms was written above, now we should consider a more simplified, but no less tasty option no mushrooms. Just like the first option, it is quickly prepared and does not require expensive and exotic ingredients.
Before you prepare chicken julienne with cheese, you need to prepare the poultry fillet, soft cheese, flour, butter, milk, salt and pepper and herbs.
Step-by-step preparation:
- Meat cut into strips (500 g) is fried in butter for 10 minutes.
- Next you need to make the filling: add 250 ml of flour. milk, season with salt, chopped herbs, pepper, mix. Pour the contents into the meat and boil for 3 minutes.
- Place everything in molds, sprinkle with cheese and place in the oven for 10 minutes.
It’s the easiest way to prepare julienne, and the pleasure from eating the dish will be no less than from other recipes. In addition, this cooking option is perfect for those who do not like mushrooms or for some reason cannot eat them.
Recipe with porcini mushrooms, chicken and cheese
White forest natives are held in special esteem in the culinary world. The reason for this is their taste qualities and unsurpassed aroma. The recipe for julienne of porcini mushrooms will appeal to all connoisseurs exquisite tastes.
To prepare julienne with mushrooms, chicken, cheese, you will need following ingredients(the quantity of all products is calculated for 1 serving):
- 100 g boiled fillet;
- 100 g white mushrooms;
- 50 g soft cheese;
- mayonnaise and sour cream 1 tbsp. spoon;
- 50 g butter;
- salt and pepper.
Mushroom and chicken julienne is prepared as follows:
- Fry the meat cut into strips in butter for 10 minutes.
- The mushrooms must be boiled for 30 minutes, then fried with onions until the moisture evaporates and mixed with the meat.
- Now you should prepare the filling for the main ingredients. Mix mayonnaise with sour cream, season with salt and pepper to taste, mix all ingredients well.
- Place the preparation with mushrooms and chicken in molds, pour over the prepared mixture, spread grated cheese on the surface and place in the oven until golden crust on cheese. Mushroom julienne is ready for a delicious pastime.
Another simple recipe for julienne with mushrooms, which is perfect for lunch or dinner. It should also be noted that porcini mushroom julienne will also be a feature of the festive table.
Interesting recipe with cheese and cream
This delicious recipe– julienne with mushrooms and cheese – the whole family will love it. Since the dish is prepared with cream, the taste is delicate and soft.
Before you prepare julienne with mushrooms and cheese, you need to have the following products (for 2 servings):
- butter (30 g);
- champignons (140 g);
- dried basil (1.5 tsp);
- cream (120 ml.);
- cheese – preferably soft (130 g);
- flour (10 g);
- salt.
- Melt the butter in a frying pan and season it with basil. Then add champignons cut into 8 pieces and fry until tender.
- Pour in cream (100 ml), simmer for another 5 minutes, cover with a lid.
- Then add flour, stir, simmer until the cream mixture thickens slightly.
- Distribute the mixture into molds, pour the remaining cream on top.
- Sprinkle with cheese and bake until a delicious golden crust forms.
Here is a simple recipe for a delicious julienne with cheese and mushrooms. Since the dish with cream has a delicate taste and aroma, children will be delighted with it.
