Julienne is a most delicate dish that equally decorates a festive and everyday table. But before you cook it, you need to choose the recipes. Julienne with mushrooms and chicken is considered a classic of the genre; below we will present the most delicious recipes at home.
Subtleties of cooking julienne with mushrooms and chicken
1. The first thing to do is cut the main components in the correct order. Vegetables must be chopped into rings, half rings or strips. Chicken and mushrooms are chopped into bars or cubes of equal size.
2. Before making julienne, you need to prepare all the products. With chicken and mushrooms, everything is clear - these components are boiled or fried, chopped according to the rule above.
3. The dish will be tastier if you boil or fry the chopped mushrooms along with onions in advance. Champignons are used as an addition to poultry, but oyster mushrooms, saffron milk caps, chanterelles, etc. are also suitable.
4. Chicken julienne is made especially tasty by adding a delicate sauce, for example, “Béchamel”. But it is often replaced with cream or sour cream. It all depends on the recipe.
5. When wondering how to cook a delicious julienne with chicken and mushrooms, you need to observe some more nuances. The sauce should be at room temperature. It is poured over all the components that are already packaged in molds.
6. After pouring the ingredients, you need to sprinkle the julienne with grated hard cheese. You can mix it with a small amount of milk and one quail yolk so that the cheese melts better and does not harden immediately.
7. If you combine grated cheese with crumbs of crackers, then the crust will become crispy and golden brown. But before you cook julienne in this way, you need to dry the wheat bread. Then the dish with mushrooms and chicken will turn out delicious, just like in a restaurant, but at home.
8. Traditionally, julienne is prepared in chill molds or cocotte makers. This is a special small ladle with a handle, which is wrapped in a napkin when served. The form is designed for one person. If this is not available, ceramic pots or frying pans are used.
9. The duration of baking julienne in the oven varies between 15-20 minutes. If the cocotte maker is made of metal, it is placed in a hot oven. But if the dish is prepared in ceramic pots or chillers, there is no need to preheat the oven.
10. Before serving, if the julienne has cooled down, you can sprinkle it with grated cheese and put it in the oven for a while. The dish is served in cocotte bowls with the handles wrapped in a napkin on a small plate.
Julienne with mushrooms and chicken in cocotte makers: “a classic of the genre”
- chicken fillet - 300-330 gr.
- mushrooms (preferably champignons) - 650 gr.
- cream with fat content from 20% - 330 gr.
- sifted flour - 50 gr.
- onion - 1 pc.
- hard cheese - 200-220 gr.
- butter - 120 gr.
- salt and ground pepper - to your taste
When deciding how to cook julienne according to this recipe with mushrooms and chicken, you need to take all the ingredients according to the recipe. It is worth considering that at home the dish is prepared from ingredients at room temperature.
1. Wash the chicken meat, remove the film and dry on paper towels. Rinse the champignons, cut off 1 mm. edges of the leg (weathered part). Chop the mushrooms and chicken into bars as finely as possible.
2. Heat a frying pan, add more than half the specified volume of butter into it. Melt and fry the mushrooms and chicken. Salt and sprinkle with ground black pepper, stir, leave under the lid, turning off the stove.
3. Peel the onion, chop it into cubes, fry in the remaining butter until golden brown. In another frying pan, fry the sifted flour without oil until it turns brownish.
4. Then slowly pour the cream into the flour and stir so that no lumps appear. Bring the flour and cream base to a boil, set for 30 seconds, then turn off.
5. Julienne with mushrooms and chicken is prepared with hard cheese, especially if the recipe is classic. It is better to take cheese that melts well. Rub it, proceed to the next step.
6. Now prepare the cocotte makers, lay out the ingredients in layers. First comes a mixture of fried mushrooms and chicken, then onions. All this is poured with cream sauce and sprinkled with cheese.
7. Send the future julienne to the oven, preheating it to 180-185 degrees. Bake for 15 minutes until the cheese is melted and golden. Before serving, sprinkle with chopped dill or parsley leaves.
Chicken julienne with mushrooms in pots
- chicken breast or fillet - 0.5 kg.
- champignons (or chanterelles) - 0.3 kg.
- onions - 150-170 gr.
- premium flour - 50 gr.
- sour cream - 280 gr.
- hard cheese - 200 gr.
- butter - 80 gr.
- salt, pepper - to taste
Since you can cook julienne with mushrooms and chicken in pots, it makes sense to use this. Considering that almost everyone has pots at home, you can easily turn the recipe into reality.
1. Rinse the chicken, remove the films, dry with napkins. Send the sirloin to cook until done. Then cool, cut into strips as finely and accurately as possible.
2. Cut the onion into cubes. Wash the mushrooms, chop into bars or thin slices along the stem. Mix champignons with onions, fry in butter until tender.
3. Add chopped boiled chicken to the mushrooms, stir, fry a little more and remove from heat. Pour flour into a separate frying pan and simmer over medium power until golden brown.
4. Slowly add sour cream to the flour, stirring at the same time to avoid lumps. Sprinkle with ground pepper and salt to taste. Add mushrooms, onions and chicken to the sour cream sauce, stir.
5. Prepare the pots, place the mixture of chicken and champignons on the bottom, level, but do not compact too tightly. Sprinkle with grated cheese, do not preheat the oven, otherwise the dishes will burst.
6. Do not cover the pots with lids; cook chicken julienne with mushrooms at 180 degrees for 15-20 minutes. The cheese should melt well and acquire a golden crust.
Julienne with chicken, mushrooms and cream in a pan
- chicken fillet - 0.4 kg.
- onions - 1 pc.
- cream with fat content from 25% - 270 ml.
- hard cheese - 160-170 gr.
- mushrooms (preferably champignons) - 250 gr.
- black pepper, salt - to your taste
- butter or vegetable oil - for frying
Before preparing julienne, you need to decide on the cream that goes perfectly with mushrooms and chicken. It is better to choose thick cream with a fat content of about 30%. The recipe at home is simple.
1. After rinsing the chicken, dry it with towels and chop into strips or thin slices. Pour vegetable oil into a frying pan or melt butter and fry the fillet.
2. Add diced onions to the chicken, bring them to a golden hue. The mushrooms need to be washed, cut into slices along the stem and separately fried until the liquid disappears.
3. Mix champignons with chicken and onions, season with pepper and salt. Pour in the heavy cream in a thin stream, mix everything thoroughly. Warm the ingredients over low heat for 2-3 minutes.
4. Grate the cheese and sprinkle the contents of the pan with it. Cover with a lid and simmer for a few more minutes until the cheese melts. Julienne with chicken and mushrooms according to this recipe in a frying pan is ready!
Chicken julienne with mushrooms in a slow cooker
- cheese (hard) - 0.2 kg.
- chicken fillet or breast - 0.5 kg.
- mushrooms - 0.4 kg.
- milk - 150 ml.
- onion - 1 pc.
- butter - 0.1 kg.
- flour - 60 gr.
- salt, black pepper - to your taste
Since you can prepare the most delicate julienne with mushrooms and chicken in a slow cooker, you should use this cunning helper at home.
1. Rinse the fillet under the tap, wait until the excess liquid drains. Chop into thin slices or strips. It is better to use champignons for mushrooms; they are light and ideal for julienne.
2. Chop the mushrooms and grate the cheese with a fine-hole grater. Peel the onion and chop into cubes. Sift the flour and prepare the multicooker for use.
3. Pour vegetable oil into the bowl or melt the butter. Send the onions to fry at the appropriate setting. After 3 minutes, add chicken and mushrooms.
4. Stir until the moisture has completely evaporated. Add more oil if necessary. Remove the fried ingredients into another container and start making julienne sauce with chicken and mushrooms in a slow cooker.
5. Melt 100 g in a bowl. butter, add flour according to the recipe, stir and fry for 2 minutes. Pour in milk at room temperature, stirring constantly. Salt and pepper.
6. After 1 minute of simmering, add mushrooms, onions, and chicken to the sauce. Make sure the mixture is moderately thick. Otherwise, add more flour.
7. Sprinkle the ingredients with cheese and set the “Warming” function for a quarter of an hour. Cook covered and garnish with greenflies before serving.
Mushroom julienne with chicken, cream, tomato and olives
- tomatoes - 150-180 gr.
- chicken breast or fillet - 400 gr.
- cream 33% fat - 260 ml.
- hard cheese - 140-160 gr.
- onion - 2 pcs.
- champignons - 200 gr.
- olives - 15 pcs.
- flour - 60 gr.
- crushed pepper, salt - to your taste
Before preparing a tender julienne with mushrooms and chicken, take all the ingredients. Make sure food is at room temperature at home.
1. Wash the fillet, let dry, boil in lightly salted water. Cut into bars. Rinse the tomatoes, cut out the inedible parts, and chop the pulp itself into neat cubes.
2. Chop the onion, pass the cheese through a grater, and sift the flour. Wash the champignons, cut off 1 mm. legs (weathered part), cut thinly into slices. Also boil the mushrooms with salt and chop them as desired. Cut the olives into 2 parts.
3. Fry the onion in butter or vegetable oil until it becomes transparent. Add boiled mushrooms and allow moisture to evaporate. Add chicken pieces, chopped tomatoes, salt and pepper. Fry for 3 minutes, set aside.
4. Take another frying pan and fry the sifted flour without oil. When the flour turns golden, pour the cream into it in a thin stream, constantly stirring the contents. Simmer the sauce for 2 minutes until thickened, add olives and stir.
5. Now distribute the ingredients from the first frying pan into cocotte makers or ceramic pots. Pour over the sauce and sprinkle with grated cheese. Bake for a quarter of an hour. Julienne with cream and mushrooms, tomatoes and chicken is ready!
When wondering how to prepare a delicious julienne with mushrooms and chicken for a holiday or everyday table, it makes sense to take a closer look at simple recipes at home. Experiment, add your favorite spices and surprise your guests! Bon appetit!
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 very method of cutting vegetables into strips. We mean a hot mushroom dish in cream sauce.
Since we started talking about this, I immediately wanted to prepare a 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 the true taste and 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 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
A very original appetizer would 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. Melt the butter until liquid 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 sour cream sauce evenly on top so that the filling is well soaked.
8. Place finely grated cheese on top of each filled tartlet.
9. Place our creation in the oven for 10-15 minutes so that the cheese cap melts and browns.
You can decorate ready-made snacks with herbs and serve warm.
Bon appetit!
3. With bechamel sauce
Whatever dressings are used during the preparation of this wonderful hot vegetable masterpiece, the most piquant taste is given to it by real French bechamel sauce, 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 in 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 the 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
Porcini mushrooms leave behind an incredible extravaganza of rich mushroom flavor. 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 that are beneficial for the body, which will more than replenish the entire daily diet 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
A very interesting presentation of 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. Transfer the resulting mushroom filling into 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 brown and dilute with cream while vigorously stirring. 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 it either on a baking sheet or by dividing it into portions and garnishing with herbs.
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:
- Fresh chicken 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 create a nice layer of 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.
A dish with a beautiful and delicate name, chicken and mushroom julienne, has been in Russian cooking for quite some time. It is of French origin, but in its homeland it is called completely differently, namely, “cocotte” (in French “rooster”). This dish is prepared from mushrooms and seafood or mushrooms with chicken. For dressing, use French béchamel sauce, in which the ingredients are baked under a cheese crust. In Russia, julienne is prepared with a variety of products, for example, potatoes, pumpkin or rice, fish, pork, beef or rabbit, liver or ham.
But no matter what ingredients our domestic julienne includes, each option is delicious in its own way, for example, this magnificent chicken julienne with mushrooms. The recipe with photos awaits your attention.
In French cuisine, julienne refers to a method of thinly slicing young summer vegetables for sauces and soups. The culinary term “julienne” (translated as “July”) was introduced by chef François Massialo. The French call vegetable salads and soups with vegetables, cut in a special way, julienne.
Why the French dish cocotte turned into julienne in our country is still not clear. Perhaps because the products for it are also cut into thin strips.
Julienne is prepared in special portioned molds - cocotte makers, made of metal or ceramics. However, if such dishes are not available, you can use ordinary pots or even sand tartlets, in which julienne will look very aesthetically pleasing, impressive and appetizing.
It should be noted that julienne is a fairly high-calorie and filling dish, so it is not recommended to cook large portions, because... it will be extremely difficult to overcome them. Another important condition: julienne is eaten only hot, so it is baked immediately before serving.
For a large group of guests, julienne can be prepared in one large form, while hot, quickly pour it into deep portioned plates and serve immediately. But the julienne should not be left the next day, otherwise it will lose its unsurpassed taste.
Mushroom and chicken julienne: recipe
The quality of a dish is largely determined by the sauce that is used to season it. In Russian cuisine, julienne is often seasoned with cream, full-fat sour cream or even mayonnaise, but the classic julienne recipe calls for a special bechamel sauce, which has an unusually delicate taste and excellent aroma. Its preparation does not require any special products or significant financial costs, but it will guarantee that chicken julienne with mushrooms will be 100% successful.
Ingredients:
chicken fillet (without skin) – 300 g;
champignons or porcini mushrooms – 300 g;
onion – 1 pc.;
flour - 1 table. spoon;
butter – 20 g;
liquid cream (20%) – 200 ml;
hard cheese – 100 g;
nutmeg – 0.5 teaspoon. spoons;
black pepper;
salt;
vegetable oil – 100 g;
greens for decoration.
Julienne prepares quite quickly, the main thing is to immediately prepare all the necessary products and utensils.
Preparing the filling:
Cut the chicken fillet into large thin layers. In general, small pieces of fillet are placed in julienne, but it is not recommended to chop it finely before frying, so that the juice does not evaporate from the meat.
Wash the mushrooms, dry and cut into thin strips.
Also cut the onion into thin half rings.
Pour some vegetable oil into a well-heated frying pan and fry the layers of chicken fillet in it until golden brown. The meat is fried over medium heat for about 2 minutes on each side. It must be salted during cooking.
Place the fillet on a plate, pour the onion into the frying pan and, stirring systematically, fry it over low heat until golden-transparent.
Place the prepared onion in a deep plate, add oil to the frying pan and fry the mushrooms over maximum heat. To prevent the mushroom pieces from releasing juice and quickly acquiring a golden brown crust, you need to fry them in small portions in a well-heated frying pan.
Place the mushrooms from the frying pan into a plate with fried onions.
Cut layers of chicken fillet into thin strips and add to mushrooms and onions.
Preparation of bechamel sauce:
A clean and dry saucepan is heated slightly over the fire. Then flour is poured into it and fried without oil until light creamy in color, stirring constantly (the flour should not be overcooked, otherwise the julienne will taste bitter).
Add butter to the prepared flour, quickly and thoroughly mixing the ingredients to obtain a homogeneous mass without lumps.
Continuing to stir the butter-flour mixture, pour cream into it, add salt, pepper and nutmeg. Cook the sauce over low heat until thickened.
Final stage:
Add mushroom and chicken fillet filling to the hot sauce and mix all ingredients well. After a few minutes, taste the half-finished julienne and, if necessary, add salt and/or pepper.
Set the oven to heat at 180 0 C.
Grate the cheese on a coarse grater.
Place the future julienne into cocotte makers or pour into a large mold and sprinkle with grated cheese on top.
Load the cocotte makers into the preheated oven for 15-20 minutes.
Remove the finished julienne from the oven, garnish with parsley sprigs and serve immediately.
To make julienne more convenient to eat from hot cocottes, their handles can be beautifully wrapped in paper napkins.
You should not prepare julienne before guests arrive. All ingredients for the dish can be prepared in advance, but do not combine them to avoid getting a watery mass when stewing. It will take just a few minutes to mix the mushrooms and chicken with the sauce and place them in the cocotte bowls, so it’s best to do this just before cooking.
You can bake the julienne while the guests are eating cold appetizers.
The main thing is to preheat the oven.
To speed up the process of frying chicken, mushrooms and onions, you can use three frying pans at once.
So, the chicken and mushroom julienne is ready - now you can serve it to the table.
Watch the video - recipe for julienne with chicken and mushrooms:
See more classic recipes for main dishes:,.
The term "julienne" in French cuisine refers to 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, julienne is a delicious dish consisting of poultry and champignons baked in creamy or sour cream sauce. And although it has long been known that this hot appetizer has little in common with the national cuisine of France, the classic julienne with chicken and mushrooms still evokes 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
- Fill the chicken breast with 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.
We enjoy the delicate taste of chicken and champignons baked in milk sauce under a cheese crust. Enjoy your meal!
Today we will cook julienne with chicken and mushrooms. First, let's figure out what it is julienne(or julienne), because There is some confusion here. The fact is that julienne in France and in Russia these are completely different dishes. The name comes from the French word julienne, which translates as “July”, because In France, in the summer, soups were prepared from young vegetables, which were cut into very thin strips. Since then, this type of cutting of vegetables, as well as soups and salads made from thinly sliced vegetables, have been called julienne.
In Russian cuisine julienne- This is a hot appetizer, which is usually prepared with mushrooms (ceps, champignons, chanterelles), chicken, vegetables, seafood, etc., cut into thin strips. The French also have a dish identical to “Russian” julienne, but it is called “cocotte,” which is probably why the heat-resistant bowl or portioned frying pan in which “Russian julienne” is baked is called a cocotte.
If you don’t have special cocotte makers, you can use any heat-resistant cups, bowls, pots, etc. If you don’t have them either, cook in one large baking dish; of course, it will be difficult to call it julienne, the aesthetics will be different, but the taste will not change much.
And now that we have a little understanding of the etymology julienne and dishes, let's finally cook it. It's not difficult at all.
Ingredients
- chicken fillet 300 g
- Champignon 300 g
- onion 1 PC. (100 -150 g)
- cheese 100 g
- cream 20% 200 ml
- butter 20 g
- flour 1 tbsp. spoon
- nutmeg 1/2 teaspoon
- vegetable oil for frying
- salt
- black pepper
Preparation
First, let's prepare all the ingredients. 
Wash the chicken fillet and cut into flat slices. 
Peel the onion and cut into small cubes. 
Wash the mushrooms thoroughly and cut into strips. 
Pour a little vegetable oil into the frying pan and heat it well over high heat. Place the chicken fillet in hot oil, add salt and fry for a few minutes on each side until golden brown. 
Place the onion in heated vegetable oil, add salt and fry until golden brown. 
Heat the vegetable oil again and fry the mushrooms in small parts. We put the mushrooms in a thin layer in well-heated oil; you should not put all the mushrooms in the frying pan at once, because then the mushrooms will release moisture and stew in it, but we need them to fry. 
Fry the mushrooms until golden brown. If there are few mushrooms in the pan, they will fry quite quickly, in 5-7 minutes. 
Place the mushrooms out of the pan and fry the next part of the mushrooms. I sautéed all the mushrooms in three batches. 
By this point, the fried chicken has already cooled down, cut it into strips. 
Now let's prepare the sauce. To do this, place the frying pan on medium heat. Fry the flour in a dry frying pan without fat until creamy, stirring constantly. When the flour turns light brown, add the butter and stir until smooth. 
Pour the cream into the pan and stir immediately so that there are no lumps left. Salt the sauce, add nutmeg. 
Continue heating, stirring constantly, until the sauce thickens. 
Without removing the pan from the stove, add fried mushrooms, chicken and onions to the thickened sauce. 
Mix everything well, add ground black pepper, salt if necessary. Simmer for a couple more minutes. Remove from the stove. 
Three cheeses on a coarse grater. 
Place our future julienne in cocotte makers and sprinkle grated cheese on top. Place in an oven preheated to 180°C and bake for 15-20 minutes. After the specified time, the cheese should melt and lightly bake. 
Ready! Serve the finished julienne to the table immediately while it is hot. Bon appetit! 
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