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Spices for julienne with chicken and mushrooms. Julienne with chicken and mushrooms in sour cream sauce. Recipe for cooking in a pan

What to cook quickly and tasty for dinner

Classic mushroom and chicken julienne does not require mysterious ingredients or tricks to make. One hour, regular groceries, a couple of frying pans - you're done.

1 h 30 min

150 kcal

4.93/5 (14)

It is a mistake and extremely unfair in relation to gastronomy to believe that julienne or julienne (but not julienne) are mushrooms under cheese and mayonnaise. The dish owes its delicate and refined French taste to bechamel sauce, which, by the way, can be prepared in a matter of minutes at home in ordinary Russian cuisine.

Julien is translated from French as "July". The love story for this dish began a long time ago - for the first time this culinary term was heard from chef Francois Massialo. He used it as a term for cutting fresh July vegetables for seasonal dishes. Why in Russia they called “julienne” what in France they call “cocot” (translated from French - “rooster”) - still remains a mystery. However, the last name in our country is also used when talking about this dish. "Kokotnitsa" are called special portioned forms (with a capacity of 100 gr.), In which julienne is prepared, accordingly, we sometimes hear a variant of the name - julienne. In it, julienne is not only made, but also served on the table.

Julienne can be prepared in one form - immediately for the whole company, and then laid out on deep portioned plates and immediately, without delay, serve. And in portions - in disposable foil forms. But you shouldn’t cook it for the future - you can’t call julienne a “dish of the second day”. Only lazy julienne can be stored in the refrigerator - without cheese. Otherwise, the dish will become hard and tasteless. Let's figure out how to cook julienne with mushrooms and chicken!

What is needed for julienne

So, step by step, we are preparing julienne with mushrooms and chicken. Before you - classic recipe !

Ingredients

If you do not have portion molds for baking, then use sand tartlets- Cooking allows such an option. Julienne in tartlets looks very original and aesthetically pleasing. You can also cook julienne in pots in the oven. So the dish will stay warm longer. If you are concerned about the question of which mushrooms you need to take for the right julienne, the answer is any! Usually it is cooked with champignons, but you can take what is at hand, or within walking distance - from mushrooms to oyster mushrooms.

Step 1: prepare the filling

The dish is prepared very quickly, so immediately prepare all the necessary ingredients and kitchen utensils.
Chicken fillet cut into large, but thin flat slices, salt. It will need to be chopped into small pieces after frying.
Cut the mushrooms right away small cubes.
Chop the onion very thinly and finely.
Heat the pan well over high heat, add vegetable oil. Fry the chicken about golden brown(2 minutes is enough for each side). Set it aside to cool down a bit.
Now fry the onion until golden brown, put it in a separate bowl.
Reheat the pan, add a little oil and fry the mushrooms at maximum temperature. Send them to a bowl with onions.
Cut the cooled chicken small cubes, combine with mushrooms and onions.

So that the mushrooms do not let the juice in, throw them in small portions - in 1 layer on a hot pan and be sure to cook at the maximum temperature. So they will not give water, but will acquire a golden crust.

Stage 2: preparing the famous Bechamel

Lightly heat a clean, dry frying pan without oil. Put the flour and, stirring constantly, fry it until a delicate color. baked milk.
Add butter and immediately mix the ingredients intensively so that the mass is homogeneous, without lumps.
While stirring vigorously, pour in the cream.
Add salt, nutmeg and prepare the sauce on medium fire until it thickens. The julienne dressing is ready!

The filling resulting from our efforts can be used in another way - lay it on the dough and send it to the oven. As a result, we get a tender and original Julienne pizza.

Stage 3: final

Turn off the stove, but do not remove the sauce from it. Add the filling to it, mix well, leave for a few minutes. Try for salt and pepper.
Turn on the oven 180 degrees for preheating.
Grate the cheese on a coarse grater.
Spread the filling with the sauce over the cocotte makers or send in one large form. Sprinkle cheese on top.
Send to preheated oven for 15 minutes.
Julienne must be served immediately. The hot handle of the cocotte maker is often beautifully wrapped in napkins. The dish itself is decorated with parsley sprigs. It is better to put it on the table on special stands. You can offer to julienne fried toast with garlic and a glass of dry white wine.

If you want to serve mushroom julienne during a party, then you should not cook it before the guests arrive. Arrange the filling with cheese in the forms, and send it to the oven immediately before serving.

Cooking to save time

This three-step recipe sounds complicated, but it actually takes you no more than an hour, 20 minutes of which the julienne will be baked in the oven. We will leave 7-10 minutes for slicing onions, chicken and mushrooms, we will plan another 15 for frying vegetables, 7 for preparing the sauce.

Do you want to buy time? Arm yourself with three frying pans and fry chicken, mushrooms and onions at the same time. But you should not combine all the ingredients in one dish - you will get a watery stew.

Thanks to its simple ingredients and fast cooking time, julienne is ideal for dinner. It will cheer you up after a busy work schedule, and a small portion will not allow extra pounds to be deposited! So even those who adhere to pp will occasionally treat themselves to this delicious dish.

In the French sense, julienne is a way of slicing and preparing dishes from fresh vegetables that ripen in July. Hence the name consonant with July in French. The French most often cooked soups and stews this way, but here we have julienne - a hot dish of mushrooms, chicken, meat, vegetables and other components of your choice baked under a cheese crust and in sauce. Julienne is easy to cook, the recipe for its preparation is not a big secret and any cook can handle it. The main thing is to keep a few simple recommendations and use your own imagination. After all, there are so many variations of julienne. Let's find out what kind of julienne can be cooked in the oven, in what ways and with what ingredients.

I fell in love with this dish literally from the first spoon, because it combines all types of products that I love, and even under a ruddy cheese crust. Many cook it for the holidays as a hot snack, and someone can please the household for dinner. There is complete freedom.

Many cafes and restaurants have julienne on the menu, both with the most simple ingredients, like mushrooms and chicken, and exotic ones with shrimps and vegetables. But the worse home cooking is, we can also cook julienne with your favorite products and surprise guests.

Julienne with mushrooms (champignons) - a classic recipe with Bechamel sauce

Probably the most simple and popular julienne with mushrooms is prepared almost everywhere. Thanks to this, almost any adult can say that he once tried this particular julienne. Not surprising considering how popular this dish is.

Mushrooms in classic julienne usually use champignons. These mushrooms are grown in artificial conditions, therefore, both in winter and in summer, they can be found fresh on the shelves of shops and food markets. Of course, champignons are best taken fresh.

I know that some people like to cook julienne with cream or sour cream, but as a starting point, as a classic recipe, I will describe how to cook julienne with mushrooms and béchamel sauce. This sauce from French cuisine is as popular as julienne. They just fit perfectly together. The main thing is to prepare them correctly.

If you do not know how to cook bechamel sauce, then I will tell you how it is done right in the recipe. It's not difficult and fast enough.

To cook julienne with mushrooms classic you will need:

fresh champignons - 300 grams,
hard cheese - 100 grams,
onion - 1 piece,
salt and pepper to taste.

For the bechamel sauce:

flour - 50 grams,
butter - 50 grams,
milk - 300 ml,
ground nutmeg - 0.5 teaspoon,
salt to taste.

How to cook classic julienne with mushrooms in cocotte makers in the oven:

1. To prepare julienne, you will need special small cocotte makers. They can be metal or ceramic and usually hold one small serving. Classic julienne with mushrooms is served on the table in these cocotte makers.

First of all, cut the washed mushrooms into thin slices. Chop the onion very finely, and grate the cheese on a coarse grater. Cheese is suitable for almost any hard grade with a good creamy taste.

2. Mushrooms must be fried a little with onions until a small golden crust appears. To do this, heat the oil in a frying pan and put the mushrooms there. In the first minutes, the mushrooms will secrete juice, which must be evaporated, and after that, add the onion and fry everything.

Salt and pepper the mushrooms while cooking. So they will be tastier already in julienne.

3. Prepare the bechamel sauce. To do this, you need to melt a 50-gram piece of butter in a not too hot frying pan until it becomes completely liquid.

4. Now pour two tablespoons of flour into the oil without removing it from the stove and immediately start stirring. Stir with a wooden spatula or a spoon (you can use silicone) until all the lumps are crushed. At the same time, the fire should not be strong, so that everything slowly melts, mixes, but does not burn.

Stir until you get a homogeneous mass similar to a liquid cream.

5. Now start pouring milk into this mass in a thin stream. Do not stop stirring the sauce with a spoon. Milk, if poured slowly and carefully, will mix with the preparation of the sauce. The main thing is to try to avoid lumps.

Continue stirring vigorously until all the milk has been poured in and the sauce is smooth again. After that, cook it over low heat until it becomes thick to the desired consistency. I can compare its density with condensed milk. The longer you simmer, the goose the béchamel sauce becomes. We must stop in time. In the process, salt the sauce to taste and add ground nutmeg.

The hardest part when making bechamel sauce for the first time is avoiding lumps. But if it doesn’t work without them, then don’t despair and don’t throw away the sauce, just dip an immersion blender into it and there are no lumps.

Do not let the sauce cool completely, as soon as it is ready, continue cooking the julienne.

6. Put fried mushrooms and some cheese into cocotte makers. Use no more than half of the cheese, we need this part to make the mushroom filling more tasty and cheesy. Stir the mushroom pieces and grated cheese into each cocotte maker.

7. Pour the mushroom cheese mixture with Bechamel sauce. Sprinkle the remaining grated cheese on top.

8. Put the cocotte makers on a baking sheet preheated to 180 degrees and bake them for about 15 minutes. Readiness is determined by the ruddy cheese crust.

Now julienne with mushrooms according to the classic recipe is ready and it can be served on the table until it has cooled down. Eat it hot, each serving.

It is almost impossible to resist this fragrant dish. Bon appetit!

Chicken and mushroom julienne with cream - a simple and delicious recipe with a photo

The second most popular is julienne with chicken and mushrooms. Mushrooms can be champignons, or there may be other forest mushrooms, depending on what season is in the yard and whether there are fresh chanterelles or porcini, for example. It will definitely be delicious with these mushrooms. But we do not have a mushroom season, so again our favorite champignons. The chicken here is in the form of a chicken breast, these pieces are great in taste and will be a great addition to the dish.

There are two options for how to cook chicken: boil it in advance or fry it already in the process of preparing the julienne. The taste of julienne with chicken and mushrooms will not change much depending on how you cook the chicken.

In the very first recipe, I told you how to cook julienne with bechamel sauce, but there are many variations of the sauce, and here I will talk about something else. Although in the future you can improvise and make different recipes, taking the filling from one and the sauce from another. Trust me they will match.

So, in this recipe we will prepare cream sauce. Who can argue with the fact that the cream is ideally combined with champignons and chicken. I dare not. It's too tasty to doubt. Therefore, prepare and be sure to try both options. With cream, it will turn out not much fatter than with Bechamel sauce. If you remember, the sauce is made from butter and milk, but here we just have it ready milk product more fat. Chicken julienne with mushrooms and cream turns out to be very delicate in taste.

champignon - 400 gr,
chicken breast - 2 pcs,
onion - 1 pc,
cream 20-25% - 150 ml,
cheese - 100 grams,
flour - 1 tablespoon,
salt and pepper to taste.

Cooking:

1. If you prefer boiled chicken in julienne, then this will have to be done in advance. Fortunately, chicken breast is cooked for 20-30 minutes, no more. Dip it in salted water and after half an hour of cooking it is ready.

2. Peel the onion and cut into very small cubes. I don’t know about you, but I love the taste of onions, but I don’t like too large pieces of it, especially in such a delicate dish as julienne with chicken and mushrooms.

Sauté the chopped onion in vegetable oil until it becomes translucent.

3. Cut the mushrooms into slices or a little less if you like small pieces. But keep in mind that when frying, they will greatly decrease.

Put the mushrooms to the fried onions, mix and fry further until all the liquid released from the mushrooms has evaporated. Literally 5-7 minutes will be enough for readiness. Salt mushrooms with onions to taste.

4. As soon as the mushrooms begin to brown, sprinkle them with flour and mix well. Continue frying with flour. Just a couple of minutes. What is it for? Muk and have us in this case will act as a thickener for the sauce. When fried, it acquires a pleasant caramel flavor and also absorbs the aromas of mushrooms.

5. A couple of minutes after frying the flour with mushrooms, pour 100-150 ml of cream into the pan. It’s good if it’s special thick cream for sauces, these are now sold in stores, just read the labels.

Pour in the cream and turn the heat down to low, it should only bubbling slightly or it will curdle and separate into clumps and butter. This must not be allowed, the sauce should be thick and uniform. Simmer the mushrooms in the cream over low heat for 5-7 minutes until they thicken a little.

6. If you have already cooked the chicken, then disassemble it manually or with a fork into thin fibers, so it is more pleasant to eat than cubes cut with a knife.

If the chicken is raw and you plan to saute it, do so in a separate skillet while you fry and sauté the mushrooms. For this, the chicken is cut into small pieces and fried in vegetable oil until tender. As soon as the chicken meat loses its pink color and turns gray, then the chicken is ready. Do not forget to salt it when frying.

7. Now you can mix the chicken meat with the rest of the julienne filling. Place the chicken in the skillet and stir well. Now you can lay out the julienne with chicken and mushrooms in cocotte makers to bake in the oven.

8. Grate the cheese on a coarse grater and sprinkle the julienne on top with a thick layer. The thicker and ruddier the cheese crust, the tastier the julienne will turn out. Now it can be put in the oven for 15 minutes at a temperature of 180-200 degrees. If you have an electric grill in the oven, then you can use it. The fact is that the julienne itself is ready, but you only need to bake the crust until a golden blush. A grill will suffice for this.

The readiness of julienne with chicken and mushrooms is determined by appearance cheese crust. Once browned, you can remove from the oven and serve almost immediately. You know that hot freshly cooked julienne is the most delicious!

By the way, according to this recipe, you can cook julienne with mushrooms and without chicken, or you can replace chicken, for example, with ham. It makes for an incredible meal. Once, for the sake of experiment, I replaced the chicken with lightly fried bacon - it turned out just amazing!

Experiment with the filling and don't be afraid. Happy Holidays and Happy Holidays with your family!

Mushroom julienne with sour cream and garlic in the oven

If we're talking about different options cooking julienne, then you can take not only the products in the filling. For example, mushrooms, chicken, ham, shrimp, all this is great in julienne. But it is also worth talking about another popular type - julienne with sour cream. Since mushrooms with sour cream are a win-win option, mushrooms in sour cream, baked under a cheese crust, are generally a winner of culinary sympathies. And garlic will become a fragrant accent in this version of julienne with mushrooms.

As with previous recipes, I can offer you to make the filling from products of your choice, but in my opinion, in the version with sour cream, mushrooms should be an integral part, and other ingredients should be added to them: meat, chicken, ham, vegetables.

For cooking you will need:

fresh mushrooms (champignons) - 400 grams,
onions - 1-2 pieces,
garlic - 1-2 cloves,
sour cream (high fat) - 150 grams,
hard cheese - 150 grams,
salt and pepper to taste.

Cooking:

1. Since we are preparing mushroom julienne with sour cream, we will cook and start with mushrooms. If you have forest mushrooms, then boil them before frying them. If you took fresh champignons, then wash them and cut them into plates or large cubes.

2. Cut the onion into smaller pieces and put it in a frying pan with heated oil to fry. Fry it until transparent, and then add the mushrooms there and simmer them until all the juice has evaporated from them and they begin to brown.

3. Peel the garlic and finely chop with a knife. You can also take some fresh dill and chop it finely.

4. When the mushrooms are ready, put sour cream in the pan and mix everything well. Simmer over low heat for five minutes, stirring constantly. Put the garlic and herbs in there and salt to taste.

5. Now you can remove the julienne with mushrooms from the fire and arrange them in cocottes or small pots.

6. Sprinkle each serving of julienne with grated cheese. Put the molds on a baking sheet and put in the oven for 10-15 minutes until a golden crust appears on the cheese. The temperature should be 180-200 degrees, no more.

After the cheese is completely melted and browned, you can remove the julienne with sour cream from the oven. Delicious hot snack is ready!

Julienne in potatoes - original video recipe

I cannot but tell you that in addition to the well-known method of preparing and serving julienne in cocotte makers or pots, there are also original ones. One of them is a method of cooking julienne with mushrooms in potato boats. This is perfect for those who do not have suitable dishes or really want new tastes. It is clear that in this version of the dish, the julienne is eaten along with the “dishes”, which will be an excellent baked potato.

To prepare such a dish, you can take any of the three julienne recipes that I described above. They are very detailed and will not leave you with any questions, but at the very end, when it is time to put the dish into molds, we will put them in potatoes. To do this, potatoes must be peeled in advance, cut out the middle to make a kind of plates and bake until cooked in the oven. This is necessary because the julienne in the oven, in fact, does not bake for very long, only to melt and bake the cheese. So the potatoes would have remained raw if they had not been cooked in advance.

This is the only secret of this recipe. But I am sure that many will like it for its originality. Moreover, mushrooms with potatoes in cream sauce or sour cream - this is a real meal.

If you want to see the cooking process with your own eyes and make sure that there is nothing complicated, then watch the video.

Julienne in tartlets - a hot appetizer for the festive table

And finally, about julienne as a festive dish. I tried to cook different versions of julienne, but this way of serving seems to me the most suitable for holidays and meeting guests at home. Tartlets are small edible cups made of shortcrust or waffle dough that are eaten along with the filling. And to make julienne the filling of tartlets, in my opinion, just a brilliant idea. And you don’t have to wash the dishes a lot after the guests leave and servings can be done a large number of, and not only by the number of cocottes in the house. Well, who keeps a dozen cocottes at home? I certainly don't. So tartlets save at such a moment.

Imagine these delicious mouth-watering tartlets under a ruddy cheese crust on a large platter in the middle. holiday table. How long do you think they will stay there? I give them five minutes, no more. Believe me, I always prepared julienne in tartlets with a margin for the arrival of guests, everyone wants to eat a few things and there is no desire to stop.

What is special in order to cook julienne in tartlets. Firstly, the tartlets themselves must be bought or prepared. It takes a long time to cook, so it's easier to buy. Choose the size at your discretion, now they are sold in different sizes. What kind of dough the tartlets will have is also of your choice. I personally liked shortcrust pastry tartlets more, they hold their shape well and do not become rubbery.

Secondly, when you cook the julienne itself, for example, according to one of the recipes above, make it thicker. That is, reduce the liquid part, reduce the amount of milk and cream, or evaporate them a little over very low heat until the julienne with mushrooms and chicken becomes thicker. Too liquid julienne in tartlets begins to gradually soak them. The thick one lasts longer, they already have time to eat before they cool down.

for the festive table, you can arrange a variety of fillings in julienne, make one part with mushrooms, another with chicken, and a third with ham. or in any other combination. Your guests will definitely like it, because it will turn out a little surprise.

One final tip for preparing tart julienne is to cook them immediately before serving. In the heat of the heat, they are the most delicious, while the tartlets themselves and the julienne inside are still hot.

And for those who do not have enough visibility for cooking julienne in tartlets, I suggest watching the recipe on the video.

This time I did without exotic options for julienne, like vegetable or shrimp. Perhaps I will devote a separate article to them. But I can’t help but note that the classic recipe for cooking julienne with mushrooms will forever remain my favorite and most delicious recipe. And I want you to find yours. Enjoy your experiments and delicious meals!

Julienne can be prepared from mushrooms, meat, fish and seafood, and, of course, from chicken. The last option is one of the most popular and common, loved by all fans of this dish. In this article we will talk about cooking chicken julienne according to different recipes.

Cooking julienne with mushrooms:

half a kilogram of champignons (mushroom julienne can be prepared from chanterelles, mushrooms or oyster mushrooms, and other mushrooms)
100-150 grams of low-fat sour cream (15%);
bulb;
100 grams of hard cheese;
vegetable oil.

We chop the onion very finely, cut the mushrooms into thin strips. In a frying pan, heat a couple of tablespoons of vegetable oil, spread the onion and, stirring often, let stand for about 3 minutes.

Add mushrooms to the pan, they must be kept over medium heat for about 7-8 minutes. When the mushrooms are reduced in size and browned a little, add sour cream to the pan, salt and pepper.

Stirring the whole mass, let it stand for about 5 minutes, the moisture will evaporate a little and the sauce will become thicker. It is better not to get carried away with sour cream, as it can dry out and make the sauce very thick. If the sauce is too thick, it can be thinned with cream or milk.

The filling is ready, we lay it out in cocotte makers and send it to the oven for 5 minutes until the cheese is melted (oven temperature 200-250 degrees).

Julienne with mushrooms and cheese is ready!

Julienne can be a salad!

Indeed, as we learned from the history of julienne, everything that is finely chopped has the right to be called that. A wonderful protein salad can be made using traditional julienne ingredients. Such a salad will be low-calorie and easily digestible.

Recipe and Ingredients:

mushrooms (300-400 grams);
medium bulb;
1 small carrot;
2 tbsp. l. olive oil;
chicken fillet or any chicken meat;
100 g soft cheese (15%);
egg white and yolk (2-3 boiled eggs);
a couple of tablespoons of mayonnaise (or bechamel sauce);
100 grams of pineapple (canned).

Boil the chicken, chop into small cubes, leave to cool (you can cook soup from the remaining broth). Finely chopped mushrooms, carrots and onions are fried in a pan with olive oil. We will lay out our salad in layers in a bowl with a wide bottom.

The first layer is mushrooms, the second is chicken, the third layer is rubbed on a fine grater, the top is laid out separately grated egg white, the top layer is sprinkled with finely grated egg yolk.

Salad can be topped with a net of mayonnaise, and put on it slices of pineapple, diced. So that the salad does not lose its tenderness and mild taste, you can make mayonnaise sauce with sour cream, or prepare Bechamel sauce.

Are you one of those millions of women who struggle with being overweight?

Have all your attempts to lose weight failed?

And have you already thought about drastic measures? It is understandable, because a slender figure is an indicator of health and a reason for pride. In addition, this is at least the longevity of a person. And the fact that a person who loses "extra pounds" looks younger - an axiom that does not require proof.

And today let's cook champignon julienne with chicken: a classic recipe, traditional serving, cream cheese sauce - everything is as it should be? Yes, yes, it is the classic julienne, without any additives, changes and reservations. In principle, I am a supporter of the fact that recipes can and sometimes even need to be changed to your liking, but, perhaps, in this case I will insist on leaving everything as it is.

The fact is that the classic julienne recipe is very successful, you are unlikely to want to add something to it. Chicken and mushrooms are a great combination, these two ingredients complement each other well, and in the company of julienne sauce of cream and grated cheese, their taste is revealed quite brightly.

I often use the classic julienne recipe if I want to treat guests to a hearty and spectacular appetizer: the dish is not difficult to prepare, but it looks very appetizing. Well, and the taste ... We are talking about julienne (the classic recipe, of course, without changes) - how can it be tasteless?

Ingredients for 3 servings:

300 g fresh champignons;
150 ml cream 20-30%,
150 g chicken fillet,
100 g hard cheese,
1 onion, medium-sized;
4 tablespoons of butter;
1 tablespoon of flour with a large slide;
ground black pepper, salt.

How to cook classic julienne with chicken and mushrooms:

Boil the chicken fillet and cool it, removing it from the broth in which it was cooked, and covering it with a lid (so as not to weather). Cut the chicken fillet into small cubes.

We thoroughly wash fresh champignons, removing dirt and cutting off spoiled places. Cut the mushrooms into small pieces.

Peel the onion, rinse with cold water. Cut the onion as small as possible.

In a frying pan, heat half the butter and fry the mushrooms on it until tender, about 8 minutes (first, the mushrooms will be stewed in the released juice, and then they will be fried). Salt and pepper the mushrooms to taste, remove from the pan.

In the same pan, put the remaining butter and spread the onion. Sauté the onion until translucent, without browning.

Sprinkle evenly with flour, mix and fry over low heat until the flour is golden brown.

Pour a little cream in a thin stream, stirring so that lumps do not form. Then pour the remaining cream, mix thoroughly and put the pan on the fire. Stirring constantly, bring to a boil and simmer the sauce for 1 minute.

Add the chicken fillet to the mushrooms, about half of the total amount of cheese, grated on a medium grater, and the sauce. Mix gently and thoroughly.

We spread the mushroom mass in cocotte makers or portioned baking dishes.

Sprinkle our classic julienne on top with the remaining grated cheese.

We put cocottes (or molds) with julienne in an oven preheated to 180 degrees C and bake until the cheese is completely melted, about 7-10 minutes.

Before serving, you can decorate the classic julienne with greens. Serve julienne hot.

I hope you liked my julienne: a classic recipe - with chicken and mushrooms. Cook it, you will see for yourself how tasty and satisfying it is! And you can leave your feedback about this dish in the comments or in our VKontakte group.

2017-05-13

Roast, fish soup, hodgepodge, meatballs, pancakes, charlotte - this is far from full list most popular dishes in Russia, according to statistics.

Julienne with chicken and mushrooms in the oven, or as it is also called - "kokot", can absolutely legitimately claim a place of honor on this list. The refined "Frenchman" has long been mistaken for his own, so he has long been not a guest on our tables, but a full-fledged host of the celebration.

Julienne with chicken and champignons on a baking sheet

Ingredients

- 2 pcs. + -
- 400 g + -
- 4 things. + -
- 500 g + -
Soft cheese- 300 g + -

Cooking julienne on a baking sheet with mushrooms and chicken

Let the composition of julienne practically not change, but the dishes for its preparation change. As usual - pots, cocotte makers, even a frying pan. But has anyone tried to serve food on a baking sheet?

If not, then be sure to try it. This is a slightly unusual way of preparing such a dish, but how delicious it turns out if it is done so exquisitely.

We wash the fillet with cold water, wipe it with a disposable towel, put it on a baking sheet and bake for 25 minutes at 180 degrees. But you can also fry the chicken. For a richer taste, the fillet can first be grated with fine salt and spices. Once again, we will make a reservation that this procedure is not obligatory.
Cooled down chicken breast tear into pieces along the fibers. Don't want to get your hands dirty? Then the knife and fork are your friends for the next 10 minutes.
We rub the cheese on a large grater.
With a bow, you have to tinker a bit. First, we remove the dry “skin” from it - the husk. Now wash under running cold water and cut in half. Then finely chop, fry until golden brown.
Mushrooms cut into thin slices. Although it is much more convenient to buy already cut champignons. Throw the mushrooms to the onion and fry for another half hour.
Mix chopped chicken with mushrooms and onions.
Pour the julienne preparation with sour cream and mix.
Transfer the mixture prepared for baking to a baking sheet, level it.
Sprinkle with cheese. There is no need to feel sorry for him, we pour out the whole.
We place in a hot oven and melt the cheese at 180 degrees for 10-15 minutes.

The only negative of this dish is that it is eaten very quickly. But when you see the happy faces of those who treated themselves, you will immediately have inspiration and strength for the second portion.

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 very thin cutting of vegetables. Julienne or julienne in the Russian sense is a hot appetizer made from chicken, mushrooms or seafood in sour cream or milk sauce under a cheese crust. In this case, all the ingredients are cut into “julienne”, that is, very small straws or cubes.

This chicken and mushroom julienne recipe is made with milk and butter. Thanks to milk, the julienne is light, with a pleasant milky aftertaste 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 indicated 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 st. milk;
100 g butter;
1 tbsp flour;
a little vegetable oil;
salt, pepper to taste.

How to cook delicious julienne with chicken and mushrooms

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

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

3. We wash the champignons, finely chop.

4. We spread the chicken and mushrooms to the onion. 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 you can ruin the whole julienne. Therefore, it is better to spread butter with chicken and mushrooms. In this case, it will melt and 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 fillet should turn white.

6. Pour in the milk and mix immediately. Let's boil.

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

8. Immediately mix and remove from heat. The julienne should thicken slightly.

9. Rub the cheese on a fine grater.

10. We shift the julienne from the pan into cocotte makers and sprinkle with cheese on top.

11. Send to the oven preheated to 200 degrees for 10 minutes. In this case, the cheese should grab an appetizing crust, but not burn.

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

We have already prepared julienne (or, more correctly, julienne) in different ways: in the classic way - in the oven, in portioned cocotte makers, in large forms, and even in tartlets and buns. Made it only with meat and without it. In principle, there was only one option left - in a pan. In principle, they begin to cook any julienne in a pan, but then, as a rule, they bake it under cheese in the oven. But what if there is no oven? Or even just do not want to warm it up, burn more electricity? Is it possible to bake a dish directly on the stove? It turns out you can. And today we will see a recipe with a photo of cooking julienne with mushrooms and chicken in a pan. More precisely, two versions of the recipe from two of our authors.

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

Julienne are good in different versions, and all because chicken, mushrooms, cheese, cream are ideally combined with each other. Greens are best used with a neutral smell, such as parsley. It will not distort the creamy flavor of the julienne sauce. The peculiarity of this recipe is that its main components will be fried separately, which will allow us to get a crust on the chicken, make the onion golden and calmly evaporate all excess moisture from the mushrooms. Let's see how it's done step by step.

To prepare this julienne you will need:

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

How to cook julienne with mushrooms and chicken in a pan

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

Chicken and mushroom julienne is prepared in different ways, but my recipe will help you cook a snack at home in a pan in just thirty minutes. We will make it with sour cream and mushrooms. With all the simplicity of preparation, the dish turns out to be delicious and may well become a hearty dinner, which can only be supplemented with fresh vegetables.

Ingredients:

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

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

Peel a medium sized onion. Cut into small cubes. I think the smaller we cut it, the more tender the dish will be. If you are preparing a large portion, you can grind in a food processor.
Let's prepare the chicken. My fillet in cold water. Dry the meat with a paper towel, removing water drops. Cut into thin slices.
Pour sunflower oil into a frying pan and put onions. Fry until golden brown, don't overcook.
We send the fillet pieces to the pan, fry together with the onion, from all sides. Chicken meat is tender and cooks quickly.
Mushrooms, we have champignons, wash them, remove the skin from the caps, cut into thin slices.
The chicken fried quickly enough, its color became lighter.
Combine mushrooms with chicken pieces in a pan.
Mix all the contents of the pan and simmer under the lid. The mushrooms will release juice. Some housewives advise putting Bay leaf, but I think it's redundant here. Mushrooms are fragrant on their own without additives, but if you put a handful of forest mushrooms, the taste will be even brighter.
In some recipes, flour is fried in a dry frying pan and then sour cream is poured in. We just mix sour cream with flour and salt a little.
Pour the chicken with mushrooms with prepared sour cream, salt (if necessary). Stir and bring to a boil. Simmer chicken with mushrooms in sauce over medium heat for 3-4 minutes.
And here is the final step. We rub the cheese on a grater with medium holes, sprinkle it with julienne in a pan. Cover with a lid and cook over medium heat until cheese is melted.
You can increase the amount of cheese for a firmer crust. I prefer thin, not even a crust, but such islands of melted cheese. And you decide on the amount of cheese yourself, to your liking.

The dish is served warm, and it is better to cook at a time. Julienne, of course, can be warmed up, but freshly cooked it tastes better.