Just recently, my friends and I, who had recently visited Paris, began to argue about the semantics of the word “julienne”. I don’t remember how the bickering began, but in the dispute the truth is born and we managed to find out that the French and Russians understand the meaning of this word differently.

It turns out that foreign chefs use this word to call both cold soups and light salads, and the method itself. vegetable slicing in the form of a straw. We mean hot mushroom dish in cream sauce.

Since we started talking about it, I immediately wanted to cook fragrant julienne.

Menu of recipes for julienne with mushrooms and chicken:

This amazing delicacy can be prepared both in special dishes called cocotte makers, and in heat-resistant pots, on a baking sheet, and even in buns and tartlets.

Mushroom pleasure is equally suitable for everyday cooking, when you want “something like that,” as well as for buffets and festive events. The only difference is in the design and method of presentation.

So, let's get started?

1. Classic cream recipe

The classic recipe is based on four main ingredients: mushrooms, cheese, cream and chicken. It is quite easy to prepare and has a bright rich taste. You can use any mushrooms you like. Chicken can also be substituted at your discretion. But it's better not to change anything in order to enjoy it true taste and an exquisitely delicate combination of products.

Ingredients:

Champignons – 400 gr.
Boiled chicken fillet – 300 gr.
Cream – 150 ml.
Cheese – 150 gr.
Onion – 2 pcs.
Butter – 2 tbsp. l.
Salt, spices - to taste

Preparation:

1. Cut the onions into half rings or thin slices.

2. Sauté the onion in butter until translucent.

3. Cut the pre-boiled chicken fillet into strips.

If you prefer cubes, you can chop the meat in your favorite shape - this will not spoil the taste one bit.

4. Chop the mushrooms. These can be quarters of small champignons, or cubes and straws - here you can use your imagination.

If you want to feel the mushroom flavor accent, then it is better to crumble them into thin oblong-shaped plastics or simply chop the caps.

5. Add the sliced mushrooms and chicken to the onion and fry until ready.

6. Reducing the heat under the frying pan, add cream and stir well.

7. Grate the cheese so that it can melt faster.

8. Add half of the shredded cheese to the mushroom mixture and bring to a boil with constant stirring.

9. Season to your liking and add your favorite spices. You can limit yourself to ground black pepper.

10. As soon as the sauce begins to thicken, turn off the heat.

11. Place the resulting mixture into cocotte makers.

12. Sprinkle the remaining cheese on top.

13. Place in the oven for 5 minutes at 180 degrees to form a golden brown color. cheese cap.

14. Having decorated our creation (or you don’t have to decorate it - it looks very original in itself), serve it hot.

Bon appetit!

2. In tartlets with mushrooms and chicken

Very original snack There will be a mushroom delicacy in buffet tartlets. Both adults and children will love eating this snack along with the shortbread.

Ingredients:

Fresh champignons – 250 gr.
Sour cream – 200 gr.
Milk – 200 ml.
Boiled chicken fillet– 250 gr.
Butter – 50 gr.
Cheese – 100 gr.
Sunflower oil – 2 tbsp. l.
Tartlet – 10-20 pcs.
Flour – 1 tbsp. l.
Pepper, salt - to taste.

Preparation:

1. Grind the mushrooms in plastic and fry them in sunflower oil with periodic stirring until all excess moisture has evaporated.

2. Grind the boiled chicken meat into pieces, which we then separate into smaller pieces with our hands. We send the chicken, shredded to fibers, to the frying mushrooms. Add salt, pepper and mix well.

3. Heat the butter until liquid state in a saucepan. Then add flour to it and mix well so that no lumps form.

4. As soon as the mixture boils, without ceasing to beat, add cold milk. After boiling, turn off the heat and cool slightly.

5. As soon as the mixture has become warm, mix it with sour cream and beat until smooth.

6. Place the resulting meat and mushroom fry into tartlets, leaving them a little incomplete.

7. Pour evenly on top sour cream sauce so that the filling is well soaked.

8. Rubbed on fine grater Sprinkle cheese onto the top of each filled tartlet.

9. Place our creation in the oven for 10-15 minutes so that the cheese cap melts and browns.

Can be decorated ready-made snacks greens and serve warm.

Bon appetit!

3. With bechamel sauce

Whatever dressings are used during the preparation of this wonderful hot vegetable masterpiece, and the most spicy taste gives him real french sauce bechamel, especially if it contains nutmeg.

Ingredients:

Mushrooms – 250 gr.
Flour - 2 tbsp. l.
Cheese - 150 gr.
Milk - 2 glasses.
Butter - 200 gr.
Ground nutmeg – 0.5 tsp.
Onion – 2 pcs.
Salt, spices - to taste.

Preparation:

1. Chop the onions and chop the mushrooms.

Champignons go best with bechamel sauce.

2. We send 80 gr. butter into a frying pan so that it melts for further frying of vegetables.

3. Place chopped mushrooms and onions in a frying pan, add some salt, lightly pepper and simmer for 10 minutes.

You can add your favorite spices, but it is advisable not to get carried away with them so as not to interrupt the flavor of the sauce.

4. Place the remaining butter in a small saucepan and let it melt over low heat.

5. After adding flour, mix the resulting mass well until smooth.

Be sure to make sure that no lumps form, otherwise you won’t get the real sauce!

6. Without stopping stirring the butter-flour mixture, pour in warm milk in a stream.

7. Simmer the base of the filling with constant stirring and, as soon as it begins to thicken, add nutmeg and add a little salt so that the sauce does not turn out bland and after a minute remove from the stove.

8. Divide the onion-mushroom mass into heat-resistant molds, which we fill approximately halfway.

If you don’t have special utensils, you can use thick-walled clay mugs.

9. Sprinkle with half grated cheese and pour in the bechamel so that it completely covers what has already been placed in the mugs.

10. Repeat in the second circle arranging the remaining mushrooms and onions

11.In this case, first pour in the sauce, and then sprinkle with the other half of the grated cheese, so that at the end of cooking we get a beautiful cheese crust.

11. Place the mugs in the oven for baking at 180 degrees for 20-25 minutes.

Can be served with tender slices of fresh bread.

Bon appetit!

4. Julienne with porcini mushrooms and chicken

An incredible extravaganza of intense mushroom taste porcini mushrooms leave behind. Perhaps most of all I like to cook julienne with them. In itself, this variety of noble mushrooms is very nutritious and full of proteins beneficial to the body, which will more than replenish the entire daily ration no worse than a double portion of meat.

Ingredients:

White mushroom – 0.5 kg.
Fresh chicken fillet – 300 gr.
Cream – 200 ml.
Onions – 2-3 pcs. (depending on size)
Butter – 200 gr.
Cheese – 200 gr.
Flour – 2-3 tbsp.
Salt, pepper - to taste.

Preparation:

1. Dry well-peeled and washed porcini mushrooms and cut into cubes.

2.Cut the chicken into cubes.

3. Chop the onion. It is desirable that it also be small bars.

4. Melt 100 gr. butter, fry the meat and onions until half cooked.

5. Place the mushroom cubes into the frying pan, add some salt and pepper and, stirring occasionally, simmer for 20-30 minutes until tender.

6. Having melted the remaining butter in a saucepan, combine it with flour and cream, stirring vigorously so that the mass is homogeneous. Simmer over medium heat until thickened.

7. Pour the resulting sauce into the main ingredients into a frying pan and simmer for a couple more minutes under the lid.

8.Grate the cheese on a fine grater.

9.Place the resulting mass into molds and sprinkle with cheese.

10. Place in the oven for 15-20 minutes at 180 degrees.

Serve the prepared delicacy hot.

Bon appetit!

5. Recipe for julienne in pots

Very interesting presentation this dish is in pots. Firstly, it will simmer better in the oven, and, secondly, it will remain a mystery to your guests and household members until they open the lid and pick the first piece with a fork or spoon.

Ingredients:

Mushrooms - 300 gr.
Boiled chicken fillet - 1 pc.
Sour cream – 100 gr.
Cheese – 150 gr.
Butter – 2 tbsp. l.
Dill – 0.5 bunch
Onion – 1 pc.
Salt, spices - to taste.

Preparation:

1. Cut the mushrooms and boiled chicken into small pieces.

2. Chop the onion into cubes and saute it in oil until translucent.

3. Add chopped meat and mushrooms to the onion, stirring occasionally and fry for 4 minutes.

4. Add chopped dill and sour cream. Add some salt and simmer for another 5 minutes under the lid.

5. We transfer the received mushroom filling in ceramic heat-resistant pots.

The pots can be of any shape, as long as they have a lid.

6. Grate the cheese and sprinkle it over the contents of the pots.

8. We send our miracle molds, closing the lids, to the oven for 15 minutes to bake at 180 degrees.

Can be served either closed or open.

Bon appetit!

6. With mushrooms and chicken in a bun

What if you made the “dishes” for baking completely edible? For example, cut the buns, remove the crumb from them and bake a properly calculated thick julienne in them? This method of cooking will be very popular with children and those who do not have time for long lunches or are on the road.

Ingredients:

Chicken fillet - 350 gr.
Bun – 6 pcs.
Mushrooms – 350 gr.
Sour cream - 200 gr.
Cheese - 150 gr.
Garlic – 1 clove.
Sunflower oil – 2 tbsp. l.
Salt, spices - to taste.

Preparation:

Cut fresh chicken meat into strips or bars and fry with chopped garlic cloves in oil for 7 minutes.

Chop the mushrooms into strips and add to the pan with the chicken. Stirring occasionally, evaporate the liquid emerging from the mushrooms (about 5-8 minutes).

Grate the cheese.

Mix half the chopped cheese with sour cream.

We send the cheese and sour cream mixture to the chicken with mushrooms, add pepper and mix well, then simmer for 4 minutes until thickened.

Cut off the “lids” from the buns and remove the crumbs.

Fill the bread “dish” with julienne.

Sprinkle with the other half of the grated cheese.

Place the filled buns in the oven for 15 minutes. 5 minutes before the end of baking, you can add the remaining “lids” there too, so that later you can “cover” the julienne with them when serving.

If you are preparing this for a road trip or a picnic, you can put the lids on right away so that the melting cheese “melts” them during baking.

Bon appetit!

7. How to cook julienne at home on a baking sheet

But what to do if you don’t have time to tinker with cocotte makers, pots and buns, and there will be quite a lot of guests or household members? Can be cooked on a baking sheet!

Ingredients:

Champignons - 400 gr.
Cheese – 250 gr.
Boiled chicken meat - 350 gr.
Cream - 150 gr.
Onion - 2 pcs.
Butter – 3 tbsp. l.
Flour - 1 tbsp. l.
Salt, pepper - 0.5 tsp each.

Preparation:

1. Grind the onions in a way convenient for you.

2. Finely chop the boiled chicken meat. The smaller, the tastier!

3. Cut the mushroom into strips.

4. Saute the chopped onion in butter until translucent.

5. Add the mushrooms to the onion and evaporate the liquid while stirring occasionally.

6. We also send the chopped chicken to the frying pan, add some salt, pepper and fry together with the mushrooms for a couple of minutes.

7. In another dry frying pan, fry the flour until golden color and with vigorous stirring, dilute with cream. Let it boil and remove from the stove.

8. Pour the creamy mixture into the chicken-mushroom mixture and mix well, then simmer for a couple of minutes over medium heat.

9. Place the resulting mixture from the frying pan onto a baking sheet and sprinkle with grated cheese.

10. Place in an oven preheated to 180 degrees for 15 minutes until the baked cheese crust appears.

You can serve either on a baking sheet or divided into portioned pieces, decorated with greenery.

Bon appetit!

8. With potatoes, chicken and mushrooms in pots

Julienne with potatoes is very satisfying and comes right with a side dish. Men really like this option.

Ingredients:

Chicken fresh fillet– 500 gr.
Cheese – 250 gr.
Mushrooms – 500 gr.
Cream – 300 ml.
Onion – 2 pcs.
Sunflower oil – 2 tbsp. l.
Butter – 100 gr.
Flour – 2 tbsp. l.
Dill – 0.5. beam
Salt, pepper - to taste.

Preparation:

1. Cut the boiled chicken meat into cubes.

2. Chop the mushrooms into strips. Champignon caps are best.

3. Chop the onion into strips or quarters of rings.

4. Grate the cheese.

5. Fry the onion in sunflower oil until translucent.

To avoid bitterness, it is not advisable to bring the onion to a golden color.

6. Place the chopped mushrooms in the onion and fry until all excess liquid has evaporated, about 5 minutes. Add salt at your discretion.

7. Add chicken meat and stir fry for another couple of minutes.

8. In the same frying pan, lightly fry the flour for a couple of minutes.

9. Add the butter to the flour and, as it melts, mix well until smooth.

10. Add cream, add salt, pepper, mix thoroughly and simmer until thickened under the lid for about 5 minutes over medium heat.

11. Cut the potatoes into cubes and distribute into pots.

12. Sprinkle chopped dill on the potatoes.

13. Spread the chicken and mushroom mixture on top.

14. Pour in thickened sauce. You can even stir lightly right in the pots so that the sauce is distributed into the voids between the ingredients.

15. Sprinkle with grated cheese to make it good layer cheese cap.

16. Place the pots, covered with lids, into an oven preheated to 180 degrees for 20-30 minutes so that the potatoes have time to stew well.

This potato and mushroom delight should preferably be served hot.

Bon appetit!

9. Video - How to cook julienne with mushrooms and chicken at home

You can prepare wonderful julienne at home quite quickly and easily. The following video demonstrates this clearly.

Julienne with chicken in the oven turns out very tasty and tender! Mushrooms and cream are a classic addition, try it!

Julienne in the oven is traditional recipe, which is based on meat and vegetables. It is correct to call julienne a hot appetizer, because quite often it can be seen in small portioned plates or cocotte makers/pots. The closest relative of julienne is French dish“Kokot”, which is a hot meat appetizer with creamy sauce.

Julienne is very common throughout the world. In addition to chicken (itself popular type meat for this dish), all kinds of seafood are added to it, such as scallops or smoked fish.

Julienne with chicken and mushrooms is quite easy to make with your own hands, because, in essence, it is just fried vegetables with meat in a creamy sauce. The peculiarity of this particular recipe is that we will not cook julienne in pots, cocottes, or tartlets, but bake it directly on a baking sheet. It will turn out original and very tasty.

You can find out more detailed information about cooking julienne with chicken and mushrooms in the oven from the step-by-step recipe with photos.

boiled chicken breast - 1 piece
champignons – 1 kg
onion - 1 piece
hard cheese - 300 gr
cream 10% fat – 350 g
wheat flour - 1 tbsp.
vegetable oil - 3 tbsp.
salt, pepper - to taste

First, we clean the mushrooms from thin skin, in order to get rid of harmful substances, wash under running water and cut into small cubes using a knife.

Peel off the husks onion and cut into strips. Heat a frying pan with vegetable oil and add chopped mushrooms. Fry them for 10 minutes and then add chopped onion and required amount salt and pepper and continue to fry for another 10 minutes.

Slice the boiled chicken breast into small cubes. Add it to the pan after the mushrooms turn golden brown.

In the meantime, let's prepare the sauce. To do this, mix the cream with flour in a separate container. It is best to use a mixer so that there are no lumps left.

Pour the creamy sauce into a frying pan and place on low heat. Cook the sauce until thickened, stirring occasionally with a spoon.

Add the finished sauce to the meat with mushrooms and simmer over low heat for about 7 minutes.

Grease a baking sheet with vegetable oil and place it on it. ready mass. Using a coarse grater, grate the cheese and distribute evenly over the julienne. Place the baking sheet in an oven preheated to 190 degrees for half an hour.

After a while, take the finished julienne out of the oven and cut it into portions.

Place on a serving plate and bring to the table. Julienne cooked on a baking sheet in the oven will conquer everyone from the first bite.

Recipe 2: Julienne with chicken in the oven (step-by-step photos)

Julienne is a hot appetizer and is very popular in winter, as it can perfectly warm up in a matter of minutes. Most often these dishes are prepared with mushrooms and chicken. Today I will share recipe julienne with chicken. It is not difficult to do, and the result will certainly please you. Julienne with chicken is particularly tender and soft. At the same time, it is very nutritious and will quickly give you a feeling of fullness. This appetizer can be prepared in advance, and before serving all you have to do is turn on the oven and after 15 minutes hot julienne will delight you and your guests.

boiled chicken - 250 g;
onions - 0.5 pcs.;
cream 35% - 1 glass;
flour - 1 tbsp. l.;
olive oil - 3 tbsp. l.;
salt, pepper, favorite spices - to taste.

Finely chop the onion and place in a frying pan with olive oil.

Fry until transparent and half cooked.

Finely chop the boiled chicken for julienne.

Add chopped chicken pieces to the pan with onions.

Stir and fry until full readiness Luke. Then add flour.

Stir, after 3 minutes add cream.

Mix the contents of the frying pan with the cream and add salt, pepper, and spices.

Fry for another 5 minutes, stirring constantly.

Turn off the fire. Place the contents of the frying pan into cocotte makers or small molds. Leave 2 cm at the top.

Grate the cheese on a coarse grater.

Place cheese all the way to the top of the cocotte maker.

Place the cocotte maker with julienne with chicken in an oven preheated to 250 degrees.

Bake in the oven until the cheese is nicely browned, about 15 minutes.

Chicken julienne is ready, you need to eat it hot!

Recipe 3, step by step: julienne with chicken and potatoes in the oven

Incredibly delicious delicious julienne Men will especially like the homey feel. Be sure to pamper your household with this delicacy, believe me, they will appreciate your culinary skills!

Potatoes 700 g.
Chicken fillet 400 g.
Champignons 300 g.
Cheese 250-300 g.
Onions 3 pcs.
Milk 200 ml. 42
Seasoning for potatoes to taste
Black pepper to taste
Salt to taste

Peel the potatoes, wash them, cut them small pieces.

Take out the baking sheet and grease it sunflower oil, sprinkle chopped onions on top, place potatoes on top of the onion layer.

Salt and pepper the potato layer, sprinkle with seasoning.

Peel the skins from the onion, cut into cubes, and fry the onion until golden.

Wash the chicken meat, cut into cubes, add the meat to the fried onions, add salt and pepper, and simmer together for another four minutes.

Peel the mushrooms, cut into small pieces, combine with the onion and meat mixture, simmer together for another 5 minutes.

As soon as the products become soft, pour in the milk, turn the heat to low, and simmer the mixture for another two minutes.

Now pour the gravy over the potatoes and meat on a baking sheet, sprinkle with grated cheese, and cover with a piece of foil.

Preheat the oven and bake the food for 50 minutes. That's all, a very satisfying, aromatic home-style julienne will soon be on your table!

Recipe 4: Julienne with chicken on a baking sheet in the oven (with photo)

Tender and juicy julienne of chicken and mushrooms under a baked cheese crust is a true gourmet delight. Julienne is best prepared from boiled chicken legs, as the legs have the juiciest meat. Julienne can be baked both in traditional cocotte makers and in pots, in glass form or in a frying pan. Chicken and mushroom julienne is perfect for both a family and a holiday table. Taste chicken julienne will not leave anyone indifferent.

Chicken legs – 600 g
Champignons (fresh) – 500 g
Onion – 1 pc.
Sour cream – 200-250 g
Flour – 2 tbsp. spoons
Cheese – 150 g
Salt - to taste
Ground pepper - to taste
Dried dill - to taste (optional ingredient)

Wash the chicken legs and remove any remaining feathers. Boil water in a saucepan and add chicken legs into boiling water. Simmer the chicken with the lid closed for 20 minutes.

After 20 minutes, remove the chicken legs from the broth and leave to cool.

Peel the cooled chicken legs from the skin and cut along the grain into thin strips.

Wash the mushrooms and cut into half slices (cut each mushroom in half, and then cut each half into slices).

Peel the onion and cut into small cubes. Heat a little in a frying pan vegetable oil and add onions. Fry the onion until lightly browned over low heat, stirring occasionally. The onion should not burn, otherwise the julienne will taste bitter.

Add champignons to the fried onions and stir. Simmer the mushrooms over low heat with the lid closed until the liquid has completely evaporated, about 20 minutes.

IN prepared mushrooms lay out the cut chicken meat.

Prepare the sauce. Pour in flour a small amount boiling water so that the flour dissolves and does not leave lumps.

Add sour cream to the resulting mixture and mix thoroughly. The sauce is ready. Pour the resulting sauce into the champignons and chicken. Add pepper, salt and dried dill.

Mix thoroughly.

It turns out very delicious mixture, which I couldn’t resist trying and ate a couple of tablespoons) Julienne is almost ready, all that’s left is to bake it in the oven with cheese. To do this, place the julienne in a prepared pan, greased with a small amount of butter or mayonnaise.

Grate the cheese on a coarse grater and place on top of the julienne.

Place the julienne cheese sprinkled in an oven preheated to 200 degrees for 15 minutes so that the cheese has time to melt.

The chicken julienne is ready, serve it hot. If you cook julienne in cocotte makers, then serve it as an appetizer before the main course. If you cook julienne in one general form, then serve julienne as a main dish with a side dish.

Recipe 5: julienne with chicken in pots in the oven (step by step)

Cream 200 milliliters
Salt to taste
Flour 2 teaspoons
Pepper to taste
Cheese 150 grams
Onion 50 grams
Mushrooms 300 grams
Chicken fillet 2 pieces

Boil the fillet until done! You can not only fillet, I took 1 fillet and a thigh, the meat will be even more tender.

Finely chop the onion and fry until slightly golden!

Cut the mushrooms as you like! I bought frozen champignons, straight into slices! You can add as many mushrooms as you want, depending on how you like them! I put about 400 grams already defrosted.

Add mushrooms to onions and fry until half cooked.

Finely chop or tear the chicken into small pieces!

Add the chicken to the mushrooms, sprinkle evenly with flour, pour in cream! And simmer for about 5 minutes. Add salt and pepper to taste!

Divide the finished mixture into pots or cocotte makers!!

Grate the cheese on a coarse grater and sprinkle generously on top! Place in the oven for 20 minutes!

Very tasty and hearty dish ready!

Recipe 6: Julienne in the oven with chicken and champignons

The milk sauce for the dish is made with heavy cream.

Please note that according to the recipe, the chicken fillet is pre-boiled, however, the julienne turns out very tender and tasty.

From these ingredients you get 4 cocotte bowls with a volume of 250 ml. Bon appetit!

450 g fresh champignons fresh
2 pcs. medium onion
400 g boiled chicken fillet
400 ml heavy cream
ground black pepper to taste
30 g wheat flour
sunflower refined oil for frying
200 g hard cheese

Cut the boiled chicken fillet into cubes across the grain.

Chop the onion into small cubes.

Fry the onion cubes in vegetable oil until golden brown.

While the onions are frying, cut the mushrooms into cubes.

Add the mushrooms to the frying pan with the onions.

Fry the mushrooms and onions, evaporating most of the liquid.

Add chicken fillet to the mushrooms.

Salt and pepper to taste.

Mix well and fry for a couple more minutes.

In a dry and clean frying pan, heat the flour for 1-2 minutes, stirring with a spatula.

Pour the cream into the flour and mix everything until smooth.

Add a little salt and pepper and let the sauce simmer for 1 minute.

Add to cream sauce chicken with mushrooms, mix well and remove from heat.

Place the julienne into the cocotte bowls, filling them to about ¾ of the volume.

Generously fill each cocotte with cheese and make a cheese cap.

Bake for 20 minutes in a preheated oven at 180 degrees until the cheese is browned.

The dish is served hot. Bon appetit!

Recipe 7: how to cook chicken julienne in the oven

You can prepare such a treat not only in portioned dishes. If you don't have cocotte makers, don't worry! You can cook it on a baking sheet. This is very convenient when there are a lot of guests and you need to feed everyone.

1 chicken breast
300g oyster mushrooms
3 onions
bunch of dill
half a stick of butter
200g cheese
300g sour cream
half a teaspoon of nutmeg
1 tbsp flour
salt to your taste

Let's look at the cooking method step by step with a full set of photographs.

Finely chop the onion. Cut the meat and mushrooms into large strips. Grate the cheese on a coarse grater. Finely chop the dill.

Place the butter in a heatproof bowl and place it over medium heat. As soon as the butter melts, add the onion and fry for about 15 minutes until golden brown.

To prevent onion from irritating the mucous membranes of the eyes, we recommend placing it in a freezer for 10-15 minutes, in purified form. Then, when shredding, wash the knife often cold water. This way, your makeup will remain intact, and cooking will not be inconvenient.

Add meat, mushrooms, mix thoroughly and cook over medium heat until the liquid evaporates. Then reduce it to a minimum and simmer in this form for another 20 minutes.

Place sour cream in a frying pan and season nutmeg, salt and sprinkle with flour. Simmer for about 5 minutes over medium heat.

If you do not add flour, the dish will turn out less thick. But even if you don’t have this ingredient on hand, don’t be upset. Dinner will be a success in any case.

For the recipe with photos, see below.

Julien is gourmet dish and the most. It is most often prepared from seafood, mushrooms or meat, baked in a delicate creamy sauce under a generous layer of cheese. Usually julienne is baked in portions using small cocotte makers. In our family, julienne is prepared in one big shape, it’s much more convenient. None family celebration can't do without!

My sister shared the recipe and photos with me, for which I thank her very much. Her favorite julienne contains chicken meat and mushrooms (champignons). You can cook julienne with squid, mussels, shrimp - it also produces a very delicate taste!

Recipe for julienne with mushrooms and chicken

In simple and understandable words, julienne is mushrooms in a delicate creamy sauce. Well, now I’m telling you, how easy and simple can be cooked delicate julienne with mushrooms and chicken at home. To prepare this baked dish we will need:

300-500 grams of chicken fillet;
200-300 grams of mushrooms;
100-200 grams of onions;
150-250 grams of hard cheese;
250-350 grams of cream (10-20% fat content);
2 tbsp. flour;
salt and spices to taste;
vegetable oil for frying.

It is better to take fresh or frozen mushrooms for julienne (no salted, pickled, etc.). I usually use champignons; porcini mushrooms, oyster mushrooms, and straw mushrooms are also suitable.

The first stage of preparing julienne is to thinly chop the onions and mushrooms

The first step in cooking is to cut the onion into thin half rings or cubes, and the mushrooms into thin slices. Then boil the chicken fillet until tender, cool and finely chop. Grate the cheese on a coarse grater.

Fry the onion in vegetable oil until soft, add the mushrooms and stir-fry until all the liquid has evaporated (10-15 minutes). Add finely chopped chicken meat here, mix, salt and pepper to taste, turn off the heat.

In a separate dry frying pan, lightly fry the flour, add cream, spices and bring to a boil, stirring constantly. Add mushrooms and chicken fried with onions, mix everything, remove from heat.

Combine creamy sauce with fried mushrooms, onions and chicken

Place the resulting mass in cocotte makers or another oven-safe container (you can use a baking dish or cast iron frying pan without handle). Sprinkle the surface with an even layer of grated cheese.

Place in the oven at 180 degrees and bake until formed golden crust(20-30 minutes). Appetizing tasty treat- julienne with mushrooms and chicken, ready! All that remains is to enjoy its unique harmonious taste. Bon appetit!

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14.12.2017, 19:09

Recipe for julienne with mushrooms and chicken in the oven. 7 recipes to cook at home

Published on December 14, 2017

In order to prepare a delicious julienne, all you need to do is cut the ingredients correctly and pour them the right sauce and bake in the oven.

Julien is really very tasty dish It is not difficult to prepare; it is important to combine ingredients correctly when preparing the sauce.

According to the classics, it is prepared from chicken meat. It doesn't have to be breast. You can use any part of the chicken, be it legs, wings, or loin. It is important that it is seedless.

Ingredients.

1 chicken breast.

250-300 mushrooms.
1 onion.
350 cream.
200 cheese.
2 tablespoons white flour.
Vegetable oil.
Salt and pepper to taste.

Cooking process.

Cook the chicken, cool, cut into strips.

Fry onions and sliced mushrooms in a frying pan.

Fry the mushrooms and onions until the moisture evaporates. As soon as this happens, lay out the chicken and fry the meat and mushrooms for 5-7 minutes.

Pour flour into a dry frying pan, brown, pour in cream. Under the frying pan, reduce the heat and stir until it boils. Don't forget to add a little salt.

Pour the resulting sauce into the frying pan with the mushrooms and mix well.

I put the whole mass into pots and sprinkle generously with grated cheese.

I bet in hot oven for 30 minutes. Do not cover the pot with a lid. Since it is important that the cheese turns out to be an appetizing crust.

After 30 minutes, take out the julienne pots and serve. Bon appetit.

Recipe for julienne in tartlets

This option for preparing julienne is very suitable for festive feast or a small buffet. It’s also very suitable for those who don’t really like washing dishes, since there are no dirty dishes left behind.

Ingredients.

300 grams chicken meat.
300 grams of mushrooms.
200 gr. Cheese.
Approximately 20 tartlets.
1 glass of sour cream.
1 glass of milk.
2 tablespoons flour.
50-60 butter.
Vegetable oil.
Pepper and salt to taste.

Cooking process.

Boil chicken meat, cool. For this version of cooking julienne, it is better to tear the meat with your hands and make the pieces as small as possible. Why with your hands? It's just easier to separate the meat into fibers. And this way the meat will become much more tender than if you cut it with a knife.

Fry the mushrooms with onions in vegetable oil, then add the meat and fry everything together for 5-7 minutes.

All that remains is to prepare the sauce. It is better and easier to prepare the sauce in a bowl with a thick bottom. Since the heat is distributed evenly. And so, add flour to the melted butter and stir until it comes to a boil. Then pour in the cooled milk. As soon as the mixture begins to boil, remove from heat and let it cool while stirring. Pour sour cream into the warm mixture and mix well until smooth. The sauce is ready.

Divide the meat and mushrooms into tartlets. Pour a little sauce into each serving. The sauce is thick, so you need to pour it in several stages so that it fills all the voids well.

All that remains is to sprinkle with grated cheese and bake in the oven until cheese crust. Bon appetit.

How to cook julienne with mushrooms in buns

Do you want to surprise your guest not only with a new dish, but also original presentation try cooking julienne serve it in fragrant bun. I think that your guests will appreciate your efforts.

Ingredients.

5-6 fresh buns.
300 gr. Turkey or chicken fillet.
350 gr. Fresh mushrooms.
1-2 cloves of garlic.
1 onion.
A glass of milk.
2-3 spoons of flour.
Grated nutmeg.
Olive oil.
Butter 50 gr.
Salt and pepper to taste.

Cooking process.

Cut off the tops of the buns and use a tablespoon to scoop out the soft center. Then put the buns in the oven for 15 minutes at 200.

Chop onion and meat in small pieces, fry in a frying pan with vegetable oil for 10-15 minutes.

I cut the mushrooms into cubes and place them in a frying pan with the meat. Fry until all the moisture has evaporated from the mushrooms.

I simmer for about 2-3 minutes. The filling is ready, you can distribute it among the buns. Sprinkle each filled bun with a small layer of grated cheese. Place the dish in the oven and bake until a fragrant cheese crust Bon appetit.

Recipe for making julienne in a baking sheet

If you want to cook julienne, have special pots on hand. There is a way out: you can cook it in a baking pan or in a baking dish.

Ingredients.

1 kg. chicken fillet.
Champignons 500 grams.
2 onions.
300 milk.
Flour 4 tablespoons.
50 butter.
200 hard cheese.
Vegetable oil
Salt and pepper to taste.

Cooking process.

Fry the meat with onions in vegetable oil until cooked.

Cut the mushrooms into pieces big pieces and fry with onions. When the meat and mushrooms are ready, combine them together and simmer for about 10 minutes.

Pour the flour into a cast iron frying pan and fry until slightly grayish in color. Add 500 sour cream and mix until smooth. If the mixture turns out too thick, you can add a little milk.

Transfer the dressing to the meat and mushrooms, stir, cover with a lid and simmer for about 10 minutes.

Transfer the finished filling into deep baking tray Sprinkle generously with grated cheese.

Place the baking sheet in the oven for 30 minutes. The oven temperature is no more than 200 degrees.

Julienne with chicken, mushrooms and potatoes in pots

Julienne with potatoes began to be prepared already in modern world to give the dish more calories. But with the addition of potatoes, the dish did not lose much. And many tried it for the first time with potatoes, so for some this option will be classic recipe. I used to have a recipe for a dish that was just super, be sure to check out the recipe.

Ingredients.

400 grams of chicken meat.
300 grams mushrooms.
3-5 potatoes.
150 hard cheese.
2-3 tablespoons of flour.
250 grams of milk.
30 grams of butter.
Vegetable oil.
Salt and pepper to taste.

Cooking process.

Potatoes are cut into cubes and fried in vegetable oil until half cooked.

At the same time, fry the finely chopped meat and onions in a nearby frying pan. Fry the meat with onions for literally 3-5 minutes and add finely chopped mushrooms to it.

Fry the mushrooms until all the liquid has evaporated. As soon as all the liquid has evaporated from the mushrooms, add flour, butter and milk to the frying pan. Stir and simmer until the mixture thickens.

Now you can distribute the filling into the pots. Place the potatoes in the first layer, then the mushroom mixture and sprinkle generously with grated cheese.

Place in the oven for 20 minutes. And bake the cheese until beautiful golden brown crust at a temperature of 190-200 degrees. Julienne with potatoes, meat and mushrooms is ready. Enjoy your meal.

Julienne in a frying pan

You can also cook julienne directly in the pan. And apply for festive table. This cooking option is also very simple and neat.

Ingredients.

1 chicken thigh.
250-300 grams of mushrooms.
1 onion.
70 grams of cheese.
50 grams of cream.
1 tablespoon of flour.
30 grams of butter.
1 bunch of dill.

Cooking process.

Boil the chicken thigh, cool and separate the meat from the bones.

Fry mushrooms with onions, add meat.

Throw butter into a frying pan, add flour, pour in cream. Stir and simmer until thickened over low heat.

Add a little finely chopped dill and stir. Sprinkle with grated cheese, place the frying pan in the oven and bake until crusty. Bon appetit.

How to cook julienne in a slow cooker

Bon appetit.

Julienne with chicken and mushrooms is a dish probably loved by many. In Russian cuisine it is hot snack, which is prepared with vegetables, such as mushrooms (champignons, porcini and chanterelles), as well as chicken, seafood and other ingredients.

You can prepare it for a holiday table, as well as, and you can please your family on a weekday. This combination of chicken and mushrooms actually turns out very successful, and if you add it on top the most delicate cream and baked with cheese - it turns out simply incredibly tasty.

In this article, I suggest you consider the most popular recipes for julienne with chicken and mushrooms. Where you can cook it in special cocotte tins and plus everything, you can also bake this wonderful dish in buns and even in tartlets. And since we're talking about snacks, I suggest you rate

Julienne with chicken and mushrooms in a frying pan - recipe with step-by-step photos

Ingredients:

Boiled chicken – 300 gr
champignons – 300 gr
cream 10% – 100 g
small onions - 2 pcs.
wheat flour - 2 tbsp. spoons
hard cheese - 50 g
salt and pepper - to taste.

Cooking method:

First, let's prepare everything necessary ingredients. If you have boiled chicken fillet, cut it into small pieces. But since I boiled the chicken thigh, I will have to separate the meat from the bone in small pieces.

We clean and finely chop the onion, and grate the cheese on a coarse grater.

Then put the frying pan on the stove, pour vegetable oil into it and fry the onion in it over medium heat and literally after a minute add the champignons cut into small slices.

Fry them for about 5-7 minutes and add two tablespoons of flour. Stirring constantly, cook for another minute and add the chicken pieces.

Continue frying for three minutes, then add the cream and simmer until the cream begins to thicken.

Then remove the frying pan from the stove and fill the cocotte maker with what you got and put it in the oven.

Cook at 180 degrees for 10-15 minutes until done.

Julienne is ready, bon appetit!

How to cook julienne with chicken and mushrooms with cream in the oven on a baking sheet

Ingredients:

Fresh mushrooms (white or champignons) - 200 gr
chicken breast - 1 piece
onions - 2 pcs
sour cream - 250 ml
wheat flour - 50 gr
hard cheese - 50 g
mustard - 1 teaspoon
salt and black ground pepper- taste.

Cooking method:

First of all, boil the chicken breast and fry the flour a little in a dry frying pan.

Then mix mustard with sour cream and add fried flour and salt. Mix this whole mass thoroughly.

Cut the mushrooms into small pieces, cut the onion into half rings and fry until half cooked.

Now place them in layers on a baking sheet, first the fried mushrooms and onions.

We will have boiled chicken pieces on top.

And fill it all with the sauce we prepared.

Sprinkle everything with grated hard cheese on a medium grater, pepper to taste and place in an oven preheated to 200 degrees for 10 minutes.

Then we take it out of the oven, let it cool a little and serve.

Julienne with chicken and mushrooms in tartlets - recipe with photo

Ingredients:

Chicken meat - 300 gr
tartlets – 16 pcs
fresh mushrooms (white or champignons) - 500 gr
onion - 1 piece
hard cheese - 90 gr
cream - 3 tbsp. l
vegetable oil - for frying
salt and pepper - to taste.

Cooking method:

Cut the mushrooms and onions into small squares, fry in a frying pan in oil until half cooked, and do not forget to add salt and pepper to taste. And for those who don’t really like a lot of oil, place the mushrooms on a napkin to remove excess oil.

Boil the chicken meat in salted water for about 40 minutes, then cool and chop finely.

Now mix the chicken meat with the fried mushrooms, pour in the cream and mix thoroughly. Then fill the tartlets and sprinkle grated hard cheese on top. Place on a baking sheet on which parchment has been previously laid and place in the oven preheated to 200 degrees for 5-7 minutes until the cheese melts.

Remove the finished julienne in tartlets from the oven and sprinkle with herbs to taste. The dish is ready, eat to your health!

Julienne with chicken and mushrooms with sour cream in pots

Ingredients:

Chicken fillet - 500 rub.
fresh champignons – 300 gr
hard cheese - 200 gr
onion - 200 gr
sour cream - 350 gr
flour - 2 tbsp. l
vegetable oil - for frying
salt and pepper - to taste.

Cooking method:

Boil the chicken fillet in salted water, then let it cool slightly and cut into small pieces.

Chop the peeled onions and champignons as finely as possible.

Now put the frying pan on the stove, pour vegetable oil into it and lightly fry the onion for one minute. Add the mushrooms and fry over low heat for 10 minutes until all the liquid has boiled away.

Then add chicken fillet, salt and pepper to taste, mix and remove from heat.

Next, fry the flour in a dry heat-resistant pan (or in a frying pan) for five minutes, pour in the cream, add a little salt and pepper and bring to a boil, then pour into the frying pan with the mushrooms and mix thoroughly.

Transfer the prepared mixture into prepared pots and sprinkle grated cheese on top. Place them in a preheated oven at 180 degrees for 10 minutes.

The dish is ready, bon appetit!

Recipe for julienne with chicken and mushrooms in a slow cooker

Ingredients:

Fresh mushrooms – 350 gr
chicken fillet – 350 gr
onion - 150 gr
milk - 250 ml
hard cheese - 150 gr
butter - 50 g
flour - 1.5 tbsp. l
mustard - 1/2 teaspoon
salt and pepper - to taste.

Cooking method:

First of all, set the “Baking” mode for 55 minutes, put a piece of butter in the multicooker and wait for it to melt.

Add finely chopped onion and also chopped and (in my case, boiled, because I have wild mushrooms, but store-bought ones can be chopped and immediately fried), mushrooms in small pieces. Mix thoroughly and cook for another 20 minutes.

Don't forget to check if there is water in the bowl. For me, after about ten minutes, it was already a bit dry and I added a little water, but if it’s the other way around, then you’ll need to leave the lid open for a few minutes.

Stir and cook for another 10 minutes. And then add mustard, flour and salt. Stirring again, pour in the milk and cover until done.

After the beep, open the multicooker lid and sprinkle with grated cheese. Close it again and set it to “Keep Warm” for 10 minutes.

Julienne in the slow cooker is ready!

Delicious julienne with chicken and mushrooms in buns (video)

Bon appetit!!!