You can cook a lot of delicious things with chicken by combining it with various foods. Chicken meat goes well with mushrooms, and if you add cheese, the dish takes on an amazing taste that can satisfy the most demanding gourmet. We will tell you how to cook julienne with chicken and mushrooms, and recipes with photos will help you in preparation.

Rules and features of cooking julienne

The word “julienne” itself, translated from French, means a method of cutting food. An experienced chef, having heard this word, knows that all products should be cut finely: mushrooms and meat into strips or cubes, vegetables into strips or rings.

1. The most important thing for an excellent julienne is the correct cutting.
2. The products must be already prepared; they are placed in the oven only to form a cheese crust.
3. Both chicken meat and all vegetables must be fried.
4. Use hard cheese that melts well.
5. Use sour cream, bechamel or cream for the sauce.
6. In addition to cocotte makers, they use ceramic pots or molds, sometimes they simply cook in a small frying pan.
7. Serve the dish hot, placing the cocotte maker on a plate or saucer.
8. The handle must be wrapped in a napkin.
9. Sometimes grated crackers are added to the cheese, which increases the taste of the crispy crust.
10. The temperature of the dish when serving should be at least 70-75 C.
11. Julienne is never placed on the table in advance.
12. Usually 2 cocotte bowls are served to one invitee, since their portion is only 100 g.
13. When serving julienne, serve with a fork and spoon.
14. On the plate on which the julienne is placed, there must be a napkin (paper) and one on top of the dish.
15. Serve the cocotte, placing it in front of the guest with the handle turned to the left.

Julienne with chicken and mushrooms, with sour cream in the oven

Products:

200 g onion
250 g champignons
500 g chicken meat
Pinch of nutmeg
300 g sour cream
Salt pepper
200-250 g good quality cheese
Refined oil
1.5-2 spoons of wheat flour

To prepare this dish, you can use any part of the chicken carcass. You can boil the meat with spices (black peppercorns, bay leaf and salt), or bake it in the oven, after marinating it.

Cut the chicken into pieces and fry in a frying pan, place in a container. You can use any mushrooms, both fresh and frozen. Wash the champignons, cut into slices and fry, set aside.

Chop the onion as finely as possible, fry, turn off the heat and after a few minutes add sour cream.

Add mushrooms and chicken, stir until the sour cream covers all the ingredients. Salt, sprinkle with nutmeg and pepper. Mix everything again.

Now all that remains is to put the products into molds or pots. Cover with grated cheese.

If you don’t have any molds, you can prepare this dish in one pot or in a mold. Then just divide it into portions. Bake at 200 C, it will take a little time, as soon as a beautiful crust forms, you can turn off the oven.

Champignon julienne with chicken, classic recipe in cocotte makers

What is a cocotte? This (a word of French origin cocotte - chicken) is a metal ladle with a long handle, with a capacity of 100 ml, used for serving julienne, as well as for baking sauces and appetizers.

Products:

500 g mushrooms
2 chicken thighs
1 white onion
150-170 g hard cheese
Unscented vegetable oil
250 g sour cream
Salt pepper

Immerse the thighs in water, add salt and cook until tender, skim off the foam from the broth. Place on a plate, let cool, otherwise you may get burned, and cut into thin strips. Place the mushrooms, washed and sorted, on a towel so that all the liquid is gone, otherwise the oil will shoot out. Fry, turning, until done. Remove from the pan with a slotted spoon and place on a plate. Chop the onion into small strips and fry in the oil where the mushrooms were sautéed. Now mix all the stewed and prepared products, add salt, add sour cream and sprinkle, sparingly, with black pepper.

Transfer to cocotte bowls, sprinkle with cheese and place in the oven. Set the temperature to 200 C, bake for 6-8 minutes.

Mushroom champignon julienne with chicken

Products for 12 servings:

400 g fillet
340-360 g cream
600-700 g champignons
1 large onion
200 g cheese
2 incomplete (without a heap) spoons of flour
5 tablespoons butter (butter)
Salt pepper

Cut the fillet and mushrooms into thin strips, clean and dry.

Melt 3 tablespoons of butter and fry the two products until tender, adding salt and pepper at the end.

Remove from the frying pan and press onion, chopped into thin half rings. Using another frying pan, heat the remaining oil and add the flour, stirring constantly with a wooden spoon. Reduce heat and pour in the cream, stirring quickly to prevent lumps from forming. Bring to a boil and remove from heat.

Julienne with chicken and mushrooms, with cream recipe with photo

Products:

Butter – 400 g
Fillet – 0.5 kg
Vegetable oil
Cream 300 g
2 medium onions
200 g cheese
30 g butter
Salt pepper

Boil the fillet, let it cool, cut into strips, also boil the mushrooms, discard in a colander, and chop into slices. Place both products and fry in butter. Chop the onion into thin half rings and lightly fry in hot oil. Add mushrooms and chicken to it, a little more butter and meat with butter. Add cream to the pan, turn off the stove, mix everything and pour into the molds. Grate the cheese on top and place in the oven for 5 minutes.

14.12.2017, 19:09

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

In order to prepare a delicious julienne, just cut the food correctly, pour it with the right sauce and bake it in the oven.

Julienne is truly a very tasty dish; it is not difficult to prepare; it is important to combine the 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.

Place in a 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 making julienne in tartlets

This option for preparing julienne is very suitable for a 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 a cheese crust appears. Bon appetit.

How to cook julienne with mushrooms in buns

If you want to surprise your guest not only with a new dish, but also with an original presentation, try making julienne and serving it in a 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.

Cut the onion and meat into 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 you have a fragrant cheese crust and enjoy your meal.

Recipe for cooking 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 small 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 to a deep baking sheet and 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 in the 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 a 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, in a nearby frying pan you need to fry the finely chopped meat and onions. 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 a 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 serve it on the 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.

For the recipe with photos, see below.

Julienne is an exquisite 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 large form, which is much more convenient. No family celebration is complete 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 You can prepare tender 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 a cast-iron frying pan without a handle). Sprinkle the surface with an even layer of grated cheese.

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

Everyone is interested in your opinion!

Don't leave in English!
There are comment forms just below.