Julienne with chicken and mushrooms: recipes. Appetizing chicken and mushroom julienne recipes Chicken and mushroom julienne

Today we will cook julienne with chicken and mushrooms. First, let's figure out what 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, they prepared soups from young vegetables, which were cut into very thin strips. Since then, this type of cutting of vegetables has been called julienne, as well as soups and salads made from thinly sliced vegetables.

In Russian cuisine julienne- This is a hot appetizer, which, as a rule, is prepared with mushrooms (porcini, champignons, chanterelles), chicken, vegetables, seafood, etc., cut into thin strips. The French also have a dish identical to the “Russian” julienne, but it is called “cocotte”, which is probably why the heat-resistant bowl or portioned pan in which the “Russian julienne” is baked is called the cocottnitsa.

If you do not 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've sorted out the etymology a bit julienne and dishes, let's finally cook it. It's not difficult at all.

Ingredients

chicken fillet 300 g
champignons 300 g
onion 1 PC. (100 -150 g)
cheese 100 g
cream 20% 200 ml
butter 20 g
flour 1 st. a spoon
nutmeg 1/2 teaspoon
vegetable oil for frying
salt
black pepper

Cooking

First, let's prepare all the ingredients.

My 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 pan, heat it well over high heat. Put the chicken fillet in hot oil, salt and fry for a few minutes on each side, until golden brown.

Put the onion in the heated vegetable oil, salt and fry until golden brown.

We heat the vegetable oil again, fry the mushrooms in small parts in it. We put the mushrooms in a thin layer in well-heated oil, you should not put all the mushrooms in the pan at once, because then the mushrooms will release moisture and will be stewed in it, and we need them to be fried.

Mushrooms are fried until golden brown. If there are few mushrooms in the pan, they will fry quite quickly, in 5-7 minutes.

We spread the mushrooms from the pan and fry the next part of the mushrooms. I sauteed all the mushrooms in three batches.

At this point, the fried chicken has already cooled down, cut it into strips.

Now let's prepare the sauce. To do this, put the pan on medium heat. Fry the flour in a dry frying pan without fat until creamy, stirring constantly. When flour turns light brown, add butter and stir until smooth.

Pour the cream into the pan, mix 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, put the fried mushrooms, chicken and onions into the thickened sauce.

Mix everything well, add ground black pepper, if necessary, salt. We simmer for a couple more minutes. We take it off the stove.

Three cheese on a large grater.

We lay out our future julienne in cocottes, sprinkle with grated cheese on top. We put 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. Enjoy your meal!

Today we will talk about how to cook chicken julienne at home and this delicious dish is so simple that even a novice cook can handle it. Therefore, carefully read our recommendations and boldly implement them.

Julienne with chicken and mushrooms. Recipe with photo

We offer you a classic way of preparing this popular dish. Thanks to him, you can surprise guests at the festive table or please loved ones during Sunday dinner.

Ingredients:

Chicken meat - 500 grams.
Champignons - 300 grams.
Onion - 200 grams.
Hard cheese - 200 grams.
Cream - 350 grams.
Flour - two tablespoons.
Salt and vegetable oil - to taste.

How to cook julienne with chicken and champignons in the oven with cream? Read the delicious recipe here:

Boil the chicken until tender, then cool the meat and chop it finely.
Peel the onion and chop finely.
Wash the mushrooms well and cut into cubes.
Fry the onion in oil, and then the mushrooms.
When excess moisture evaporates, put fillet pieces, salt and spices to the products. After a few minutes, the pan can be removed from the stove.
Prepare the sauce in a separate bowl. Dry the flour over low heat, and then pour in the cream, ground pepper and salt.
Combine sauce with mushrooms, onions and chicken.

Put the products in cocotte makers and generously sprinkle them with cheese. Bake the dish in a preheated oven until cooked.

Julienne in the oven

Usually this popular dish is prepared and served in special dishes. However, there is another interesting way to cook julienne. It will save you time and effort, and taste in no way inferior to the traditional treat.

Required products:

Poultry fillet - 500 grams.
Fresh mushrooms - 300 grams.
Onion - 150 grams.
Hard cheese - 250 grams.
Cream - 250 ml.
Flour - two full spoons.
Salt, ground pepper - two pinches each.

So, we cook in julienne with chicken and champignons. Recipe:

Cut boiled chicken fillet into small pieces.
Peel the onion and then cut it into half rings.
Mushrooms process and chop with a knife.
Pour a little vegetable oil into the pan and put it on the stove. Fry the onion first, then put the mushrooms to it. When the juice has evaporated, add meat to the products.
Fry the flour in a separate dry frying pan. As soon as it starts to darken, pour cream into it. Boil the sauce, and then bring it to taste with salt and spices.
Pour the cream sauce over the mushrooms and chicken, and then transfer the products to a baking dish.
Grate the cheese and sprinkle over the dish.

Cook the julienne in the oven for about half an hour. When it is covered with a golden crust, the form can be removed and cooled slightly. Cut the dish (like a pie), put the pieces on a plate and serve them to the table.

Julienne with chicken and champignons in pots

Ceramic pots are also often used to prepare this dish. The taste of fresh fragrant mushrooms and sour cream sauce is sure to impress guests. And relatives and friends will ask you more than once to cook delicious and satisfying julienne for them.

Ingredients of the dish:

Chicken fillet - 200 grams.
Champignons - to taste.
Sour cream - four tablespoons.
Cheese - 100 grams.
One bulb.
Salt and seasonings - to taste.

How to cook julienne with chicken and champignons in pots in the oven? You can find the recipe with photos here:

Boil chicken fillet until done. To make it fragrant, add pieces of peeled carrots, garlic, celery stalk and onions to the broth.
Mushrooms and meat cut into equal pieces, and then send them to fry in vegetable oil. At the very end, add the onion and after a few minutes sour cream.
Put the products in small pots, put the grated cheese on the surface.

Julienne is cooked in a well-heated oven for about a quarter of an hour. However, the size of the molds and the wall thickness should be taken into account. This dish should be served hot or warm.

Julienne in tartlets

This holiday appetizer is sure to please your guests. Such a julienne is prepared very quickly, without taking too much effort from the cook.

Ingredients:

Chicken fillet - 300 grams.
Champignons - 300 grams.
Any hard cheese - 80 grams.
Sour cream - three or four tablespoons.
Vegetable oil - two tablespoons.
Onions are one thing.
Salt and spices - to taste.
Tartlets - one package.

This time we will use raw chicken fillet, cut into pieces. Similarly, chop the onion and mushrooms.
Fry all these products until cooked in vegetable oil, add salt and spices to them. At the very end, put sour cream and mix everything well.
Put the filling in the tartlets, and put the grated cheese on the finest grater on top of it.

Preheat the oven to 200 degrees and send the blanks into it. After a quarter of an hour, a delicious and beautiful snack can be served to guests.

Julienne in a frying pan

If you have little time, but you want to please your loved ones with a delicious dish, then take note of this recipe. For an unusual julienne, you will need:

Fresh champignons - 500 grams.
Chicken breast - 500 grams.
Onions - two pieces.
Low-fat sour cream - 300 grams.
Flour - three tablespoons.
Butter - 50 grams.
Hard cheese - 100 grams.
Spices and salt - to taste.

Cooking delicious julienne with chicken and champignons in a frying pan. Recipe:

In separate pans, fry the chopped onion, diced breast and finely chopped mushrooms.
When the products are ready, mix them in one bowl and add sour cream. Heat the dish over medium heat.
Mix sour cream with salt, flour and spices. Pour the resulting sauce over the products. Stew the dish for ten minutes, then sprinkle it with cheese.

Cool the finished treat slightly, and then serve it to the table.

Julienne in bechamel sauce

We want to offer you another option on how to cook julienne with chicken and creamy sauce that goes perfectly with fragrant mushrooms and tender chicken meat.

Products:

Chicken fillet (breast) - one piece.
Fresh mushrooms - 300 grams.
Bulb.
Mozzarella - 200 grams.
Vegetable oil - two tablespoons.
Flour - one spoon.
Salt, ground paprika and pepper - two or three pinches each.
Butter - one tablespoon.
Heavy cream - half a glass.

Julienne with chicken and champignons in the oven with cream is prepared as follows:

Finely chop the boiled fillet and mushrooms. Cut the onion into thin half rings. Fry food until done.
Pour flour into a saucepan and quickly fry it without adding oil. When it turns golden, add the butter and then pour in the milk. At the very end, add warm cream and mix the sauce with a whisk.

Put the chicken and mushrooms in pots or cocotte bowls, then fill them with sauce and sprinkle with grated cheese. Bake the dish until it is covered with a beautiful crust.

Julienne in a multicooker

No less tasty is this dish, beloved by many, if it is prepared using modern kitchen appliances.

Ingredients:

Mushrooms - 300 grams.
Fillet - 300 grams.
Bulb.
Cream - 200 ml.
Flour - a tablespoon.
Butter - two tablespoons.
Ground pepper and salt - to taste.

How to cook julienne with chicken and champignons in a slow cooker:

Mushrooms, onions and fillets cut into pieces, and then put them in a bowl. Add butter and set the "Baking" mode for 50 minutes. Season the filling with pepper and salt.
After 20 minutes, add flour and mix the products. After another five minutes, pour in the cream and cover the bowl with a lid.

When the dish is almost ready, sprinkle it with cheese. Bake the julienne until the signal sounds.

Conclusion

Delicious julienne with chicken and champignons, the recipe of which you choose, will decorate any meal. Therefore, feel free to serve it to guests or treat your family at the festive table.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

A culinary creation with this name belongs to French cuisine. This is a vegetable cut in the form of straws, which is used in soups and salads. In the Russian version, this is a fragrant hot dish, in which you need to add a lot of cheese and a delicate sauce. Mushroom julienne with chicken is especially delicious. Below are the various preparation options.

Cooking julienne with chicken and mushrooms

How to cook julienne with chicken and mushrooms? It is worth exploring the ingredients used in more detail. White mushrooms or champignons are often taken as mushrooms for cooking. You can also try chanterelles. Delicate and refined taste is obtained due to the sauce called Bechamel, which is easily prepared even in Russian cuisine based on sour cream, cream or broth.

What is julienne cooked in

How to make julienne with chicken and mushrooms? You also need to know about dishes. The classic is the kokotnitsa - a special portioned form with a capacity of 100 g. If it is not available at home, a frying pan, ducklings or clay pots are often used. An unusual solution is the use of tartlets. These are small baskets, similar to the famous cake. In addition to confectionery cream, salad, pate, caviar or even julienne can be served in them.

Recipe for julienne with chicken and mushrooms

Before cooking julienne with mushrooms and chicken, the main products must be properly prepared. Poultry meat can be taken in any form - fillet, shank, breast or any other parts. It is better to remove the skin from the meat, and rinse the mushrooms thoroughly. It is better to do this in several waters. These preparation guidelines apply to all instructions on how to make mushroom and chicken julienne.

Classical

The traditional recipe uses mushrooms. They often have to be bought in canned or frozen form. In this case, the first must be thrown into a colander, and the second - rinsed with a stream of water and squeezed. The classic recipe for julienne with mushrooms and chicken is simple. As a result, you get a juicy and aromatic dish.

Ingredients:

cream 20% - 0.3 kg;
flour - 2 tbsp. l.;
mushrooms - 0.5 kg;
fillet - 0.5 kg;
butter - 5 tbsp. l.;
onion - 1 pc.;
cheese - 0.2 kg.

Cooking method:

Cut meat with mushrooms into strips thinner.
Put 3 tablespoons of butter in a frying pan, heat it up, then fry the meat and mushroom mass until tender.
Saute the chopped onion in the remaining oil until soft. Then add flour to it, keep on fire until it acquires a golden hue.
While stirring the onion, gradually pour in the cream.
Spread the meat, mushroom mass over the cocotte makers, pour the sauce on top, sprinkle with grated cheese.
Send cook at 180 degrees.

With white mushrooms

Another original method of how to cook such a dish is to make julienne of porcini mushrooms with chicken. They are often used freshly picked. This gives the dish a particularly rich taste. Due to freshly picked forest mushrooms, the aroma is more spicy, strong, with a dense texture. The cooking process is almost the same.

Ingredients:

onions - 2 pcs.;
white mushrooms - 0.25 kg;
flour - 50 g;
chicken drumsticks - 5 pcs.;
nutmeg - to taste;
butter - 100 g;
hard cheese - 50 g;
milk or cream - 2 tbsp. l.

Cooking method:

Wash the shins, boil, but not completely, adding salt, a couple of peppercorns, then separate the meat and cut into cubes.
Chop the onion, peel the mushrooms, fry them in half the oil, send to the meat.
Pass the flour on the remaining piece of butter until its shade approaches golden.
Add milk or cream there, stir, salt, pepper, season with nutmeg.
Simmer the sauce for another 7 minutes until thickened, while stirring.
Arrange the meat with the mushroom mass in cocotte bowls, add the sauce, put a layer of grated cheese on top.
Place in the oven for 7-10 minutes, setting the temperature to 180.

in a frying pan

The advantage of this method, how to cook such a dish, is speed, because julienne with chicken and mushrooms in a pan requires only one type of dish. You need to fry all the ingredients, then sprinkle with cheese, and then wait until it becomes rosy. The finished dish is very similar to mushrooms in sour cream, although the taste does not differ from the previous ones.

Ingredients:

chicken fillet - 0.4 kg;
champignons - 0.4 kg;
sour cream - 0.2 kg;
ground pepper - to taste;
cheese - 150 g;
onion - 2 pcs.

Cooking method:

Rinse the fillet, cut into cubes, sauté in a frying pan, pepper before starting.
Pass the onion until transparent, adding only a little butter, then add the mushrooms, salt, then add the chicken meat.
Add sour cream, cover, simmer for about 10 minutes.
Grate the cheese, send half to the rest of the ingredients, and distribute the rest on top.
When the cheese is melted, turn off the heat.

In tartlets

The components in this version are so well matched that you simply can’t tear yourself away from the finished dish. Tartlets are suitable from any dough, sand or puff. The base remains the same ingredients. The recipe itself can be considered just a godsend, because tartlets with julienne of mushrooms and chicken perfectly cope with the role of a beautiful appetizer at a holiday of any theme.

Ingredients:

champignons - 200 g;
butter - 40 g;
tartlets - about 20 pcs.;
chicken fillet - 300 g;
flour - 1 tbsp. l.;
milk and sour cream - 250 g each;
cheese - 100 g.

Cooking method:

Rinse the mushrooms, cut into plates, fry in vegetable oil until the moisture evaporates.
Boil the fillet, after cooling, chop into strips. Then send the meat to the mushrooms, season with spices, mix.
Melt the butter over low heat, slowly pour in the flour, stirring with a whisk. After boiling, pour in the milk. Continue stirring. When the mixture boils again, turn off the stove, cool.
When the milk mass is warm, add sour cream, mix.
Distribute the mushroom mass with chicken meat among tartlets, as shown in the photo. Then pour them with sauce, sprinkle with cheese slices.
Set to bake, turning on the heating at 180 degrees, and the timer for 5 minutes.

In the oven

The next option is very similar to the ones above. You can use the mushrooms you like. Chicken meat is also allowed to be taken in any form, be it drumstick or breast. If the dish contains different parts, it will not become less tasty and fragrant. You can bake julienne with chicken and mushrooms in the oven with the addition of smoked meats, such as ham.

Ingredients:

onion - 2 pcs.;
cheese, champignons - 0.25 kg each;
chicken fillet - 0.5 kg;
flour - 2 tbsp. l.;
cream 20% - 300 g.

Cooking method:

Cut the boiled fillet into cubes.
Overcook the mushrooms by adding finely chopped onions.
Pass the flour, only without oil, add cream and wait for it to boil. Add the rest of the ingredients to the sauce.
Put everything in the form. Spread a layer of grated cheese on top, bake at 180 degrees.

In a slow cooker

Judging by the reviews, julienne with chicken and mushrooms in a slow cooker is particularly tender. For cooking with this kitchen "assistant", the "Baking" mode is used, although it can be replaced by the "Stew" program. Even such as "Soup" or "Steamer" will do. Using them helps to easily prepare a delicious dish that may not work according to other instructions.

Ingredients:

flour - 2 tbsp. l.;
hard cheese - 0.2 kg;
cream - 250 g;
onion - 1 pc.;
chicken fillet - 0.4 kg;
marinated champignons - 0.2 kg.

Cooking method:

Turn on one of the multicooker modes listed above.
Pass the flour first, set it aside. Then fry chopped champignons and fillets in vegetable oil.
Next, pour back the flour, pour in the cream, mix.
Pour grated cheese on top, simmer with the lid closed for 10 minutes.

Julienne pie with chicken and mushrooms

Following the instructions below, you will be able to make a julienne pie with chicken and mushrooms. The principle of cooking here is similar to the option using tartlets, only you have to knead the dough yourself and the dish turns out to be large. The result of your efforts will be a fragrant chicken with sour cream and mushroom sauce, presented in the form of a delicious pie on a tender dough.

Ingredients:

granulated sugar - 1 tsp;
egg - 1 pc.;
salt - 0.5 tsp;
sour cream and cream - 150 g each;
chicken breast - 1 pc.;
flour - 1 tbsp. and another 200 g;
champignons - 0.2 kg;
cheese - 150 g;
baking powder - 10 g;
chicken breast - 1 pc.

Cooking method:

Combine the egg with 2 tablespoons of grated cheese, melted butter, salt and sugar.
Add the baking powder to the flour, pour them into the egg mixture, knead the dough, then spread it with your hands on the bottom and sides of the mold, as the photo shows. Then send it to the refrigerator shelf.
Saute mushrooms until liquid evaporates.
Mix the cream with 1 tablespoon of flour.
Pass the onion, then add the fillet cubes, fry, put the mushrooms there, then add the sour cream.
When the mass thickens, distribute it in a form with dough, sprinkle with cheese on top, keep in the oven at 180 degrees, get it for half an hour.

To choose one or another method of cooking julienne with chicken and mushrooms, you need to decide for which occasion this dish is needed. For a holiday, it is better to make it in tartlets, because when served, they look very original. This can be seen even in the photo. An option in the form of a homemade pie is also suitable for the celebration. If you are in a hurry, then use simpler instructions - in a pan or in the oven, and in a large form.

Video

Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!

Julienne with mushrooms and chicken is a popular appetizer that owes its name to the French. However, in terms of composition, this is a purely Russian invention. Fragrant, delicious mushroom julienne with chicken meat can be quite a hearty dish for dinner. And as a hot appetizer, it is simply magnificent, it is not for nothing that the connoisseur of good Russian cuisine, Professor Preobrazhensky, recommended it to a glass of good vodka.

In fact, the word "julienne" in French means a type of cutting vegetables for soup. And nothing more. But Russian lovers of delicious food, and even presenting the dish with chic, “with candibober”, came up with such a tricky name. It took root, became synonymous with fine taste. It's no joke - yeast pancakes with mushroom julienne were served even in the buffet of the Kremlin Palace of Congresses.

We will tell you how to cook julienne at home, and do it in variations.

For 4 full servings you will need:

a couple of chicken breasts, peeled of skin and cartilage;
a few pieces of dried porcini mushrooms;
200 g fresh champignons;
a quarter liter of cream;
1 large onion;
1 st. a spoonful of wheat flour;
salt, black pepper, a little nutmeg - all to taste;
a couple of tablespoons of butter or vegetable oil or any fat (chicken, duck, goose, etc.);
grated hard cheese.

Important! For a classic recipe, we recommend using dry mushrooms. In addition to chopped champignons, dry porcini mushrooms will be required to convey the unique aroma of forest mushrooms - bright and rich. In addition, ground whites will make the sauce deliciously thick. If there are no natural porcini mushrooms, you can supplement the julienne with mushroom seasoning.

Cooking:

Grind dry mushrooms to a powder or crush in a mortar.
Add powder to cream.
Peel the mushrooms by wiping the cap and stem dry. In large mushrooms, the legs are denser and coarser, it is better to chop them. Cut the caps into slices. For small mushrooms, cutting the legs along with the caps is suitable.
Peel the onion and cut into thin half rings.
Cut raw breasts into strips across the grain. It's good that they have approximately the same appearance, this will decorate the dish.
Melt the fat or heat the oil in a frying pan or in a saucepan. Put a part of the breast strips into it in one layer and lightly, without frying, fry until the pieces turn white. Put the fried pieces in a saucepan, fry the rest separately. Put it all together.
In the remaining oil after frying the chicken, fry a little onion. Add chopped mushrooms. Fry until all the liquid has evaporated. Important! Julien does not tolerate fried foods. Strong frying of meat, overcooking of onions will spoil the delicate taste of the dish!
At the end of frying, add flour, mix and hold on the fire for a little more until the mushrooms are lightly browned.
Add chicken to mushrooms with onions and flour, pour in cream, salt, pepper and simmer for five minutes. After that, try how it turned out for salt, add grated nutmeg and turn it off.
Transfer the finished julienne to cocottes (these are small special pots made of metal or ceramics) and, sprinkled with grated cheese, bake in the oven.

Important! Only champignons can be fried immediately. If you use other mushrooms, such as oyster mushrooms, they should first be boiled a little in salted water for about ten minutes, set aside and let the water drain, then cook.

Excellent, fragrant julienne is ready for a solemn removal to the guests!

Julienne with mushrooms and chicken in the oven

In the same way, you can cook julienne with mushrooms and chicken in the oven. After frying the chicken, mushrooms and onions, immediately transfer them to baking dishes (these can be ordinary silicone molds), then prepare the sauce by mixing cream, cheese, flour, salt and pepper the sauce preparation. Next, pour the contents of the molds with sauce and send everything to the oven heated to 180 degrees. Cook for 20 minutes. Serve the dish in the same forms as it was baked.

Recipe for cooking in a pan

You can also cook julienne in a pan. This option is not as refined as the classic recipe, but for a hearty and tasty dinner for the whole family, it is quite worthy.

You will need:

400 g chicken fillet;
a quarter liter of sour cream and milk;
one st. a spoonful of flour;
300 g of mushrooms (you can take oyster mushrooms, champignons or any forest mushrooms);
butter for frying;
a little grated hard cheese, about tbsp. spoon
salt pepper.

To prepare, do the following:

lightly dry the flour in a pan - a little, until a light nut flavor is obtained;
add a couple of tablespoons of butter to the flour and mix;
pour milk first, then, bringing it to a boil, add sour cream, boil. Salt and pepper. Set aside the finished sauce for a while;
pour the chicken into the rest of the oil, first cut into bars, then, after frying it a little, add the chopped mushrooms;
when the chicken is ready, pour in the sauce;
sprinkle grated cheese on top and send the pan for a few minutes in the oven - to brown the top.

In tartlets

And you can also make a beautiful festive dish by serving it in tartlets. Julienne in tartlets is prepared on the basis of puff pastry. You can make it yourself, but you can also use a ready-made store. It is better to take the dough without yeast.

First, bake the tartlets. To do this, divide the defrosted semi-finished product into 6 parts, put each into a mold or a finished cocotte maker, pressing down in the center, and send it to the preheated oven for fifteen minutes. We put the baked tartlets on a baking sheet, and while they cool down, we will prepare the filling for them.

In the usual way, we cut the chicken, mushrooms and onions, fry, add sour cream, pepper and salt, simmer a little more and lay out the fairly thick finished filling in tartlet molds. Sprinkled with a little cheese, put in the oven for quite a bit, as soon as the cheese melts, you can take it out.

Easy bun recipe

This is the case when you can effectively serve a dish, even if there are no molds at all. Ready-made savory buns with a dense crust are suitable. Cut off each top, carefully remove the crumb from the middle and fill the void with the filling. Sprinkle with cheese on top and send to bake in the oven. If you garnish the dish with green salad leaves, it will be very beautiful, and the buns with filling will become both a julienne and a side dish at the same time. Julienne in buns is a very interesting and economical option.

Smoked chicken option

There are many variants of the classic julienne invented by the people. They have nothing to do with the real dish, but they are popular among the people and quite tasty. These include a dish with smoked chicken.

This recipe uses ready-made smoked fillet breast (400 g), 200 g mushrooms, a leek stalk, butter, sour cream cheese (two glasses), as well as pepper and salt.

Julienne is prepared in the same sequence, the only exception is chicken, which is cut into small pieces and added immediately without frying. Everything else - cooking the sauce, pouring into cocotte makers and baking with cheese, is done in the same sequence.

With added potatoes

Another simplified but popular recipe for a hearty homemade dish is based on the classic julienne. Potatoes, previously fried to a light crust in vegetable oil, are placed on the bottom of special baking pots or cocotte makers. A fried mixture of chicken, onions, mushrooms is placed on top. Everything is poured with prepared sauce. For an interesting taste, many also add dill to the sauce. This is a matter of taste - dill can simplify the julienne and kill the flavor of the mushrooms. Everything is baked in the usual order until cooked in the oven.

How to cook in a slow cooker?

In a slow cooker, it turns out quite tasty and fragrant chicken and mushroom julienne. You can take any mushrooms, including boiled forest mushrooms (400 g). Also prepare a couple of onions, 700 g of chicken meat, one multi-glass of cream and 100 g of cheese. Salt and pepper to taste and a little butter.

Put the oil in a bowl and turn on the frying mode. On this mode, fry the chicken meat, cut into pieces, for 10 minutes, stirring so that the meat is fried evenly. Add chopped onion and finely chopped champignon mushrooms, fry everything for another ten minutes. If other types of mushrooms are used, they must be boiled.

Pour the cream, salt and pepper, sprinkle the sauce on top with grated cheese. Set the "Extinguish" mode for half an hour, after the time has elapsed, the dish will be ready.

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

It turns out that foreign chefs call this word both cold soups and light salads, as well as the method of cutting vegetables in the form of straws. We mean a hot mushroom dish in a creamy sauce.

Once the conversation came up about this, I immediately wanted to cook fragrant julienne.

Julienne recipe menu with mushrooms and chicken:

This amazing yummy can be cooked 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 receptions and festive events. The difference is only in the design and delivery method.

So let's get started?

1. Classic cream recipe

The classic recipe is based on four main ingredients: mushrooms, cheese, cream and chicken meat. It is quite easy to prepare and has a bright rich taste. You can use any mushrooms you like. The chicken can also be substituted at your discretion. But it is 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

Cooking:

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

2. Pass the onion in butter until translucent.

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

If you prefer cubes, you can grind the meat in your favorite form - this will not spoil the taste a bit.

4. Grind the mushrooms. It can be quarters of small champignons, and cubes and straws - here you can turn on your imagination.

If you want to feel exactly the mushroom flavor accent, then it is better to crumble with thin oblong-shaped plastics or just chop the hats.

5. We send sliced \u200b\u200bmushrooms and chicken to the onion and fry until cooked.

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

7. We rub the cheese on a grater so that it can melt faster.

8. We send half of the chopped cheese to the mushroom mass and, with constant stirring, bring to a boil.

9. Add salt 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. We spread the resulting consistency in cocotte makers.

12. Sprinkle the remaining cheese on top.

13. Send to the oven for 5 minutes at 180 degrees to form a ruddy cheese cap.

14. Having decorated our creation (or you can not decorate it - it looks very original in itself), we serve it hot.

Enjoy your meal!

2. In tartlets with mushrooms and chicken

A very original snack will be a mushroom delicacy in buffet tartlets. Both adults and children will love to eat this snack along with the "sand mold".

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.

Cooking:

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

2. Grind the boiled chicken meat into pieces, which we then divide with our hands into smaller pieces. We send the chicken chopped to the fibers to the fried mushrooms. Salt, pepper and mix well.

3. Melt butter until liquid in a saucepan. Then we send flour into 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 fire and cool a little.

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

6. Put the resulting meat and mushroom roast into tartlets, leaving them a little incomplete.

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

8. Pour grated cheese on a fine grater onto each filled tartlet on top of a slide.

9. We send our creation to 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 on the table.

Enjoy your meal!

3. With bechamel sauce

Whatever dressings are used during the preparation of this wonderful vegetable hot masterpiece, real French béchamel sauce gives it the most piquant taste, especially if it contains nutmeg.

Ingredients:

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

Cooking:

1. Chop the onions and cut the mushrooms.

Mushrooms are best combined with bechamel sauce.

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

3. Put the chopped mushrooms with onions into the pan, add, lightly pepper and simmer for 10 minutes.

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

4. Send the remaining butter to a small saucepan and let it melt over low heat.

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

Be sure to watch so that lumps do not form, otherwise you will not see the real sauce!

6. Without stopping stirring the butter-flour mass, pour warm milk in a trickle.

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

8. Distribute the onion-mushroom mass into heat-resistant molds, which we fill by about half.

If there is no special dishes, you can use thick-walled clay mugs.

9. Sprinkle with half of the grated cheese and fill with bechamel so that it completely covers what has already been laid out in circles.

10. Repeat the second round of unfolding the remaining mushrooms with onions

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

11. We send the mugs to the oven for baking at 180 degrees for 20-25 minutes.

It can be served with tender slices of fresh bread.

Enjoy your meal!

4. Julienne with porcini mushrooms and chicken

Porcini mushrooms leave behind an incredible extravaganza of rich mushroom taste. Perhaps most of all I like to cook julienne with them. By itself, this variety of noble mushrooms is very nutritious and saturated with proteins that are useful for the body, which will more than replenish the entire daily diet no worse than a double serving 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.

Cooking:

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

2. Cut the chicken into cubes.

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

4. Having melted 100 gr. butter, send the meat and onions to fry until half cooked.

5. We send cubes of mushrooms to the pan, add salt, pepper and, under the lid, periodically stirring, simmer for 20-30 minutes until cooked.

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

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

8. Rub the cheese on a fine grater.

9. We spread the resulting mass into molds and sprinkle with cheese.

10. Send for 15-20 minutes in the oven at a temperature of 180 degrees.

Serve the prepared dish hot.

Enjoy your meal!

5. Recipe julienne in pots

A very interesting serving 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.

Cooking:

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

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

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

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

5. We shift the resulting mushroom filling into ceramic heat-resistant pots.

Pots can be of any shape, as long as they are closed with a lid.

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

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

It can be served both closed and open.

Enjoy your meal!

6. With mushrooms and chicken in a bun

But what if you make the "dishes" for baking completely edible? For example, cut the buns, take the crumb out of them and bake a correctly calculated thick julienne in them? This cooking method will be very popular with children and those who do not have time for long meals 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.

Cooking:

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

Grind the mushrooms into strips and send to the pan with the chicken. Stirring occasionally, evaporate the liquid that appears from the mushrooms (about 5-8 minutes).

Grate the cheese.

Mix half of the shredded cheese with sour cream.

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

Cut the tops off the buns and remove the crumbs.

We fill the bread "dishes" with julienne.

Sprinkle with the other half of the grated cheese.

We send the filled buns to the oven for 15 minutes. 5 minutes before the end of baking, you can also send the remaining “lids” there, so that later they can “cover” the julienne when serving.

If it's for a road trip or a picnic, you can put the lids on right away so that the melting cheese will "melt" them when baking.

Enjoy your meal!

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

But what if there is no time to mess with cocottes, 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

Cooking:

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

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

3. We make mushroom slices into strips.

4. Pass the chopped onion in butter until translucent.

5. We send mushrooms to the onion and evaporate the liquid with occasional stirring.

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

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

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

9. Put the resulting consistency from the pan on a baking sheet and sprinkle with grated cheese.

10. We send it to the oven preheated to 180 degrees for 15 minutes until a baked cheese crust appears.

You can serve both on a baking sheet, and dividing into portioned pieces, decorating with herbs.

Enjoy your meal!

8. With potatoes, chicken and mushrooms in pots

Very satisfying and “immediately with a side dish” is a julienne with potatoes. This option is very popular with men.

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.

Cooking:

1. Cut the boiled chicken meat into cubes.

2. Shred the mushrooms in stripes. Mushroom hats are the best.

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

4. Grate the cheese.

5. We send the onion to fry in sunflower oil until a translucent color.

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

6. Dip the chopped mushrooms into the onion and fry until all excess liquid has evaporated for about 5 minutes. Add salt at your discretion.

7. Add chicken meat and stir fry for a couple more minutes.

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

9. We send the butter to the flour and, as it melts, mix well until a homogeneous consistency.

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 them among the pots.

12. Sprinkle potatoes with chopped dill.

13. Spread the chicken and mushroom mass on top.

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

15. Sprinkle with grated cheese to make a good layer of cheese cap.

16. We send the pots closed with lids to an oven preheated to 180 degrees for 20-30 minutes so that the potatoes have time to stew well.

Serve this potato-mushroom delight preferably hot.

Enjoy your meal!

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

You can cook a wonderful julienne at home quite quickly and simply. The following video demonstrates this clearly.