Julien is an amazing hot dish of French cuisine. True, not everyone knows that in France the word “julienne” refers specifically to the method of cutting food, which in appearance resembles a medium-sized straw. For this reason, an experienced chef, having heard such a word, immediately understands how to cut the ingredients. In the classic version, the dish is prepared from chicken and baked with bechamel sauce. However, today there are many varieties of it. It is made from meat, fish, seafood, and mushrooms. But the most common and beloved dish by many is made from mushrooms and chicken. In this review we will talk about preparing julienne with chicken and mushrooms according to different recipes. And before you start working, it won’t hurt to learn some subtleties and secrets.

How to cook julienne with chicken and mushrooms - subtleties and secrets

  • The most important thing in cooking julienne is cutting the food correctly. Meat and mushrooms are cut into cubes or strips, and vegetables into thin strips or rings.
  • Meat products are taken pre-cooked.
  • Mushrooms are pre-fried with onions or boiled. Champignons are most often used for julienne, but other mushrooms are also suitable: saffron milk caps, oyster mushrooms, chanterelles, etc.
  • For tenderness I use sour cream, cream sauce or bechamel sauce.
  • The sauce must be at a warm temperature. They pour the ingredients already in the molds.
  • Any julienne is sprinkled with hard cheese. It is advisable to choose a variety that melts well.
  • By mixing the cheese with breadcrumbs, the julienne will form a crispy crust.
  • The molds are filled in parts with the prepared ingredients, and then filled with sauce.
  • Special forms for julienne - cocotte makers or chill molds. These are small buckets with handles for one person. In their absence, the dish is prepared in ceramic pots, a baking dish or a frying pan.
  • You can buy cocotte makers in modern cookware stores made of steel, copper, ceramic, heat-resistant glass or stainless steel.
  • Average baking time in the oven is 15-20 minutes. It depends on the set of products.
  • Ceramic or glass cocotte makers are placed in a cold oven, metal ones in a preheated oven.
  • Hot cocottes are served to the table on small plates covered with a napkin. The handle is wrapped in a napkin or paper decoration, which protects against burns.
  • Before guests arrive, the julienne can be laid out in bowls, sprinkled with cheese, and placed in the oven before serving.

Julienne with chicken and mushrooms - classic recipe

The classic recipe for julienne usually uses only chicken. But when talking about this dish, we immediately mean poultry with mushrooms; the latter can be any kind. However, most often these are champignons.

Ingredients:

  • Champignons - 700 g
  • Cream 20% - 350 g
  • Chicken fillet - 300 g
  • Hard cheese - 200 g
  • Onion - 1 pc.
  • Butter - 4-5 tbsp.
  • Flour - 2 tbsp.
  • Salt - to taste
  • Ground white pepper - a pinch

Step-by-step preparation:

  1. Rinse the mushrooms with chicken fillet under running water and dry with a paper towel. Cut into strips as thin as possible.
  2. Place 3 tbsp in the pan. butter and melt.
  3. Add mushrooms and chicken to the pan, add salt and pepper. Bring them almost to readiness.
  4. Peel the onion and chop into strips.
  5. In another pan, melt 2 more tablespoons. oil and sauté the onion in it until transparent.
  6. Pour flour into a third pan, stir and fry until golden brown. Then pour the cream in a thin stream, stirring continuously so that no lumps form in the mixture. Boil and cook for 30 seconds.
  7. Grate the cheese on a coarse grater.
  8. Place mushrooms and chicken in cocotte makers, add onions, pour sauce and sprinkle with cheese.
  9. Place the julienne in the oven and bake at 180°C until the cheese melts.
  10. Before serving, sprinkle the dish with chopped herbs.

Julienne with chicken and mushrooms - recipe in the oven

Julienne in the oven is the basic, easiest and fastest recipe. It is especially good to prepare in the cold season, when the family is looking forward to a hot, delicious dish for dinner that is impossible to resist.

Ingredients:

  • Chicken fillet - 500 g
  • Champignons - 700 g
  • Hard cheese - 250 g
  • Onions - 1 pc.
  • Flour - 3 tbsp.
  • Sour cream - 300 g
  • Salt - to taste

Step-by-step preparation:

  1. Wash the chicken fillet and boil in salted water. Cool the finished meat and cut into strips.
  2. Wash the champignons, finely chop and salt.
  3. Peel the onion and cut into small cubes.
  4. Place the frying pan on the stove, pour in vegetable oil and heat. Sauté the onion until transparent.
  5. Add mushrooms to the pan and fry until tender.
  6. Then add the chicken to the ingredients and stir.
  7. By this time, prepare the sauce at the same time.
  8. To do this, fry the flour in a separate frying pan for 2-3 minutes over medium heat. Stir occasionally. Pour in sour cream, stir and boil. Season with salt and pepper.
  9. Pour the sauce over the chicken and mushrooms and stir. Place food in a heatproof dish.
  10. Grate the cheese and make the top layer out of it.
  11. Place the dish in a preheated oven at 180°C.
  12. When the cheese is completely melted, remove from the roasting pan.

Step-by-step recipe for julienne with chicken and mushrooms in the oven

A tasty and satisfying, aromatic and quick-to-prepare dish - julienne with champignons and chicken. Detailed step-by-step recipe for preparing this dish.

Ingredients:

  • Chicken fillet - 400 g
  • Champignons - 400 g
  • Sour cream - 300 g
  • Hard cheese - 200 g
  • Onion - 2 pcs.
  • Wheat flour - 2 tbsp.
  • Salt - to taste
  • Ground black pepper - a pinch

Step-by-step preparation:

  1. Wash the chicken fillet, place it in a cooking pot and boil until tender for 25-30 minutes. Remove the finished meat from the pan and leave to cool. Then cut into small cubes.
  2. Wash the champignons and cut into cubes.
  3. Peel the onion and chop into strips. Pour sunflower oil into the frying pan and sauté until slightly transparent.
  4. Add the mushrooms to the onions, turn the heat up to high and cook the food until all the moisture has evaporated. Fry the food until golden brown.
  5. Add meat to the mushrooms in the pan and stir. Season the dish to taste with salt and ground pepper.
  6. Grate the cheese.
  7. In a separate clean and dry frying pan, fry the flour until golden. To prevent it from burning, stir.
  8. Pour sour cream into the flour and add some grated cheese.
  9. Heat seven, stirring continuously until cheese melts.
  10. Place the prepared mushrooms and chicken in cocotte makers and pour in the sauce. Sprinkle the remaining cheese on top.
  11. Place the filled molds on a baking sheet and place in a preheated oven at 160°C for 15-20 minutes. Determine readiness by the color of the cheese top; it should acquire a golden color. Then remove the julienne from the oven and serve.

Julienne with mushrooms and chicken in tartlets

Julienne in tartlets is much more convenient to use than in molds. At the same time, you don’t have to worry about the dishes. In addition, you can prepare tartlets at home yourself, using the dough (puff pastry, shortbread, etc.) that you like best.

Ingredients:

  • Chicken fillet - 2 pcs.
  • Champignons - 300 g
  • Onions - 200 g
  • Hard cheese - 100 g
  • Cream - 300 ml
  • Flour - 2 tbsp.
  • Tartlets - 15 pcs. (packaging)
  • Salt - to taste
  • Ground black pepper - to taste

Step-by-step preparation:

  1. Boil chicken fillet in salted water until cooked. Usually after boiling it cooks for about half an hour. Cool the finished fillet and chop finely.
  2. Finely chop the peeled onion.
  3. Wash the champignons and cut into strips.
  4. In a frying pan in vegetable oil, sauté the onion until transparent.
  5. Add mushrooms to the onions and fry until the liquid has evaporated. This will happen in about 10 minutes.
  6. Add fillet to the food. Season with salt, ground pepper and any spices.
  7. Fry the flour in a clean and dry frying pan. When it turns golden, pour in the cream, season with salt and pepper and boil.
  8. Add fried mushrooms and chicken to the sauce and stir. Remove the pan from the heat.
  9. Place the entire mixture into tartlets and sprinkle with cheese grated on a medium grater.
  10. Heat the oven to 180°C and bake the julienne until golden brown for no more than 15 minutes.

Julienne with chicken and mushrooms in pots

If you don’t have classic cocotte makers and don’t want to spend money on tartlets, but still need to prepare julienne, then you can use ceramic pots. Almost every housewife has such dishes.

Ingredients:

  • Chicken fillet - 500 g
  • Champignons - 300 g
  • Onions - 200 g
  • Hard cheese - 200 g
  • Sour cream - 300 ml
  • Wheat flour - 2 tbsp.
  • Vegetable oil - for frying
  • Salt - to taste
  • Ground pepper - a pinch

Step-by-step preparation:

  1. Boil the washed chicken fillet in a saucepan until cooked. Then cool and cut into cubes.
  2. Chop the peeled onion into half rings.
  3. Wash the mushrooms and cut into cubes.
  4. Sauté the onion in vegetable oil in a frying pan.
  5. Add mushrooms to it and fry until the liquid has completely evaporated.
  6. Place the fillet in the pan, add salt, pepper and stir. Remove the pan from the heat.
  7. In a dry frying pan, fry the flour until golden brown. Pour sour cream into it and season with spices and salt.
  8. Place the fried mushrooms in the pan with the sauce and stir.
  9. Grate the cheese.
  10. Place the chicken and mushroom mixture into the pots and sprinkle with cheese. Do not cover with the julienne lid.
  11. Place the pots in the oven, turn on 180°C and cook the dish for half an hour. Please note that ceramic pots go into the oven cold to avoid cracking.

Julienne with mushrooms, chicken and cheese

The main ingredients of julienne are chicken and mushrooms. However, cheese is also an integral component. Without it, the French dish will not be real.

Ingredients:

  • Chicken legs - 2 pcs.
  • Oyster mushrooms - 200 g
  • Onions - 4 pcs.
  • Sour cream - 150 g
  • Hard cheese - 150 g
  • Butter - 80 g
  • Vegetable oil - for frying
  • Freshly ground pepper - a pinch
  • Salt - to taste

Step-by-step preparation:

  1. Wash the legs, place them in a saucepan and bring to a boil. Using a slotted spoon, remove the foam and reduce the heat. Add the peeled onion and simmer over low heat for 45 minutes. If desired, you can add a bay leaf to the broth. Season with salt 10 minutes before cooking.
  2. Remove the finished chicken legs from the pan and cool. Remove the skin, it will not be useful. Separate the meat from the bones and chop it finely.
  3. Peel the onion, wash it and chop it into quarter rings. In a frying pan in vegetable oil, saute it until transparent and soft.
  4. Wash the oyster mushrooms and boil for 10 minutes. Place them in a sieve to drain and cut into medium pieces.
  5. Add prepared mushrooms and chicken to the onions.
  6. Sprinkle the products with flour and mix.
  7. Pour in the sour cream, stir again and turn on medium heat.
  8. Bring the mixture to a boil and simmer for 1-2 minutes, stirring.
  9. Add salt and pepper to taste. Place the ingredients in cocotte bowls and sprinkle thickly with grated cheese.
  10. Heat the oven to 180°C and bake for 5-10 minutes.

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!


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Making chicken julienne is not difficult, although it is considered a true classic of European restaurant cuisine. Treat yourself and your loved ones to such a delicious dish, and we will tell you how it can be prepared and what its variations may be.

Very often, when we talk about chicken julienne, we mean a dish that also includes mushrooms (champignons are usually used for julienne), but adding mushrooms is not an immutable rule. There are many recipes for chicken julienne, we will tell you about the most delicious of them.
SIMPLE CHICKEN JULIEN (WITHOUT MUSHROOMS)
You will need: 500g chicken fillet, 250g milk, 150g hard cheese, 3 tbsp. flour, butter, dill, black pepper, salt.
Cut the chicken fillet into strips, melt the butter in a frying pan, add the chicken, fry for 10 minutes, stirring. Dilute the flour in milk, add salt and pepper, add finely chopped fresh or dried dill, pour over the chicken, bring to a boil and boil for 2-3 minutes. Place the mixture in cocotte bowls, sprinkle with grated cheese, and place in an oven preheated to 180 degrees for 10 minutes.
This is the most basic recipe for chicken julienne, the simplest and fastest, and it can be changed at your discretion: instead of milk and flour filling, make the classic Bechamel sauce, without which julienne is not prepared in France, add onions or other vegetables when frying the chicken.
Of course, chicken julienne with mushrooms is the most classic and popular version of this dish.
CLASSIC JULIEN CHICKEN AND MUSHROOMS
You will need: 700g champignons, 350g cream 20%, 300g chicken fillet, 200g hard cheese, 1 onion, 4-5 tbsp. butter, 2 tbsp. flour, ground white pepper, salt.
Cut the mushrooms and chicken into strips as thin as possible and place in a frying pan with 2-3 tbsp. butter, fry until tender, pepper and salt. Chop the onion very finely, 1-2 tbsp. fry the butter over low heat until softened, almost without browning, sprinkle with flour, stir, fry until the flour is golden brown, then pour in the cream in a thin stream, while stirring the mixture in the pan, bring to a boil, boil for 30 seconds, then rub the sauce through a sieve . Grate the cheese on a coarse grater, place the mushrooms and chicken in cocotte bowls, pour in the sauce, sprinkle cheese on top. Place the julienne in a cold oven (if the cocotte makers are ceramic) or preheated to 180 degrees (if the cocotte makers are metal), bake until the cheese is completely melted, sprinkle with herbs before serving.
In addition to champignons, other mushrooms can be used for julienne: chanterelles, saffron milk caps, oyster mushrooms, etc.
Chicken julienne is a great solution for any celebration, which is probably why it can often be seen on banquet menus. Try making this version of hot dish for any family holiday at home and you’ll see - everyone will be delighted and ask for more! Well, we’ll tell you about a few more julienne recipes, which can already be classified as very unusual due to the fact that they are prepared less frequently than the first two.
JULIEN CHICKEN WITH OLIVES GREEK STYLE
You will need: 400g chicken breast fillet, 250g sour cream, 100g olives, 50g onions, 1 tbsp. flour, 3 tsp. butter, grated cheese, ground black pepper, salt.
Boil the chicken fillet until tender (for flavor, you can add bay leaves, onions, peppercorns and other seasonings), dry it and cut into strips, then lightly brown in olive oil. Finely chop the onion and fry a little. Cut the olives into thin rings, add them to the onion and warm them slightly, mix the onion with the olives and the chicken. Fry the flour in a dry frying pan, add butter, stir, add sour cream, stir, bring to a boil, pepper and add salt, boil for 2-3 minutes over moderate heat. Place the chicken with onions and olives in cocotte makers, pour in the sauce, sprinkle grated cheese on top, and bake in the oven until the cheese melts.
“GENTLE” CHICKEN JULIEN WITH CREAD CHEESE
You will need: 250g of sour cream, 200g of fresh champignons and soft cheese, 150g of boiled chicken fillet, 100g of curd cheese, 1 onion, pepper, salt.
How to cook julienne with curd cheese. Boil the mushrooms for 10 minutes, throwing them into boiling salted water, dry and cut into strips. Cut the onion into small cubes, fry it in vegetable oil until soft, without browning, add the mushrooms, fry until they are ready. Cut the chicken into strips and add to the mushrooms. Grease the cocotte bowls with vegetable oil, lay out the chicken with mushrooms and onions, place the curd cheese cut into cubes on top, grate the soft cheese on a fine grater, mix a third with sour cream, place on the curd cheese, sprinkle the remaining cheese on top, bake the julienne until golden brown at 180 degrees.
EXQUISITE JULIEN CHICKEN WITH TILSITER CHEESE AND AROMATIC HERBS

You will need: 400 g of champignons, 300-400 ml of cream 15-35%, 200 g of Tilsiter cream cheese and chicken fillet, 15 g of butter, 2 onions, 1 sprig of fresh mint, tarragon, dried mint, pepper, salt.
Boil the mushrooms by throwing them into boiling salted water for 5-10 minutes. Chop the onion into small cubes and fry in olive oil. Cut the chicken into small cubes or strips. Add mushrooms to the fried onions and fry for another 10-15 minutes over medium heat, stirring. Separately, fry the chicken in a little oil. Pour cream into the mushroom mixture, stirring, pepper and salt, season with dried mint and tarragon, simmer everything for 10 minutes. Grease the cocotte makers with a small amount of butter, first place the chicken, then a fresh mint leaf, mushrooms and onions in cream on top, put a slice of cheese on top, bake in an oven preheated to 200 degrees until browned.
CHICKEN AND HAM JULIEN
You will need: 200g of smoked ham or ham and fresh mushrooms, 100g of soft cheese and sour cream, 40-45 olives, 2 onions, 1 chicken (filleted without skin), pepper, salt.
How to cook chicken and ham julienne. Boil the chicken in salted water until cooked, finely chop the mushrooms and fry with onions. Finely chop the chicken fillet and ham into strips. Place in cocotte bowls an equal amount of ham, chicken and mushrooms, 2-3 olives (cut into rings) and 1 tsp. sour cream with a mound, pour the hot broth left over after boiling the chicken on top, cover with a piece of cheese, bake until browned in an oven preheated to 200 degrees.


Julienne with chicken and mushrooms is mistakenly considered a French dish, which actually originated and firmly established its position in Russian cuisine. This dish is quite easy to prepare. Flour is used as a thickener, which is fried in ghee until an appetizing golden brown color appears.

Thanks to the sauce made from flour and butter, mushrooms with chicken acquire a richer taste, which makes you come back to this dish again and again. Sometimes the sauce is replaced with simple sour cream or cream, however, the traditional recipe is the most popular.

This recipe can rightfully be called a classic. It is this that is increasingly found among Slavic recipes for “julienne”, which are served in cafes and restaurants. To prepare this dish, it is best to use mozzarella. If you don’t particularly like curd cheeses, you can take any hard cheese to your taste.

Ingredients

Calorie content

Calories
246 kcal

Squirrels
23.4 g

Fats
14.2 g

Carbohydrates
7.8 g

Preparation

  • Step 1

    Cut the pre-boiled chicken fillet into small pieces.

  • Step 2

    Wash the champignons thoroughly and remove the skin. Cut into medium-sized pieces, as during cooking they will release moisture and shrink noticeably.

  • Step 3

    Cut the onion into thin half rings.

  • Step 4

    Grind the cheese with a fork. If you use hard cheese, grate it.

  • Step 5

    Heat a deep frying pan or saucepan and put vegetable oil on it to melt. Add the onion, mix, add salt and fry until a light golden hue appears.

  • Step 6

    Add mushrooms and chicken. Fry for about 10 minutes. Stir, pepper and remove from heat.

  • Step 7

    In another frying pan, fry the flour for the future sauce. There is no need to use oil.

  • Step 8

    When the flour turns golden, add the butter and mix it with the flour.

  • Step 9

    Pour in the heavy cream and mix thoroughly. Stir the sauce until a homogeneous mass is formed. If the sauce is too thick, it can be diluted with milk or a small amount of boiled water.

  • Step 10

    Turn on the oven and leave to warm up.

  • Step 11

    Place the mixture of mushrooms and chicken fillet into a baking dish and pour over the resulting sauce. Distribute the sauce evenly and sprinkle the top of the dish with paprika or other spices. You can add a little chopped herbs.

  • Step 12

    Place the Julienne in the oven and bake until golden brown. If desired, you can sprinkle the dish on top with grated hard cheese and put it in the oven for a little while longer to form an appetizing golden brown crust. Serve the julienne to the table and enjoy its delicate creamy taste. Bon appetit!

If you prefer simple and tasty dishes with rich flavor, julienne with chicken and mushrooms will definitely surprise you. The dish prepared according to this recipe has a rich creamy mushroom taste, complemented by tender chicken. In addition, julienne with mushrooms and chicken is healthy, quite simple and at the same time satisfying.

You can cook julienne with mushrooms and chicken according to different recipes. Typically this dish includes boiled chicken fillet and mushrooms, but fried chicken and other types of mushrooms can be used if desired. In addition to the main ingredients, you can add mozzarella or hard cheeses to the julienne. This dish is also prepared with cream or sour cream, always adding a couple of tablespoons of flour.

Try cooking julienne with mushrooms according to our recipes. You will definitely love this delicious dish that you can enjoy every day.

Julienne with chicken and mushrooms in sour cream sauce

As we have already said, some housewives prefer to cook julienne with sour cream. Indeed, sour cream goes well with mushrooms and chicken, giving the dish a delicate creamy taste.

Ingredients:

  • Chicken breast – 250 g
  • Mushrooms – 500 g
  • Mozzarella cheese – 120 g
  • Sour cream – 1 tbsp. spoon
  • Butter – 2 tbsp. spoons
  • Flour – 1 tbsp. spoon
  • Onion – 1 pc.
  • Garlic – 1 clove
  • Nutmeg - to taste
  • Ground black pepper - to taste
  • Salt - to taste

Preparation:

  1. Boil chicken breasts in salted water until tender.
  2. We wash, clean and cut the mushrooms into larger pieces.
  3. Cut the onion into cubes or half rings and fry in butter.
  4. Add chopped garlic and fry for no more than a minute. There is no need to squeeze the garlic, otherwise it will give off an overpowering smell. It is better to chop it into small cubes with a knife.
  5. Place the mushrooms in a frying pan with the onions and garlic and fry them until most of the moisture has evaporated.
  6. Salt and pepper the mushrooms. You need to add salt in moderation, as the cheese can be quite salty.
  7. While the mushrooms are frying, cut the chicken fillet into small pieces.
  8. Place the chicken in the pan with the mushrooms and fry everything together for another 5 - 10 minutes.
  9. Let's start preparing the sauce. To do this, melt the butter in a frying pan and add flour to it. Stir and fry until lightly golden brown. Add sour cream, add spices and mix thoroughly. If the sauce is too thick, you can add a small amount of water.
  10. When the sauce is ready, transfer the mushrooms and chicken to a baking dish and pour the resulting sauce over everything. Mix thoroughly.
  11. Grind the cheese and place it on top of the mushrooms and chicken.
  12. Place the dish in the oven and bake until golden brown.

Serve Julienne with mushrooms and chicken to the table and enjoy the creamy and delicate taste. Bon appetit!

Recipe for julienne in a frying pan with mushrooms and chicken

You can cook julienne with mushrooms and chicken directly in a frying pan. To do this, we need a standard set of products and a little free time. So.

Ingredients:

  • 400 g chicken fillet
  • 400 g champignons
  • 1 large onion
  • 250 g sour cream
  • 3 tbsp. spoons of flour
  • 40 g butter
  • 100 g hard cheese
  • Salt, spices - to taste

Preparation:

  1. Wash the chicken and cut into small pieces. Fry in a frying pan until light golden brown. Place on a plate.
  2. Wash the mushrooms, peel and cut into cubes. Fry separately in butter.
  3. Cut the onion into cubes, add to the mushrooms and also fry.
  4. Add fried chicken fillet to mushrooms and onions.
  5. Pour sour cream over the mushrooms and chicken, add flour, salt and pepper. Mix thoroughly.
  6. Sprinkle grated cheese on top. Cover the pan with a lid and simmer for about 15 minutes over low heat.

With this our Julien is ready. Bon appetit!

Julienne in tartlets - a delicious and simple snack

If you want to prepare a simple and quite appetizing appetizer, then julienne in tartlets is a great option. This appetizer will complement the holiday table favorably, and is even good for morning breakfast.

It is very easy to prepare julienne with chicken and mushrooms in tartlets. For this we need ready-made tartlets, classic julienne products and a little free time.

Ingredients:

  • Chicken fillet – 250 g
  • Champignons – 250 g
  • Onion – 1 pc.
  • Sour cream – 200 g
  • Cream – 150 ml
  • Butter – 50 g
  • Hard cheese – 100 g
  • Flour – 1 tbsp. l
  • Sunflower oil - for frying
  • Salt, pepper - to taste
  • Tartlets – 10 – 20 pcs (depending on size)

Preparation:

  1. Boil the chicken fillet in salted water until tender. Remove to a plate and leave to cool.
  2. Peel the champignons, wash them thoroughly and cut them into large pieces.
  3. Heat a frying pan with butter and fry the champignons until all the moisture has evaporated.
  4. Cut the chicken fillet into small pieces.
  5. Cut the onion into cubes and fry until light golden brown.
  6. Add the chicken and mushrooms to the frying pan with the onions and fry everything together.
  7. In a separate bowl, mix sour cream, cream and flour. Add a little salt to taste and ground pepper.
  8. Season the julienne with the resulting sauce and simmer a little.
  9. We spread our julienne into tartlets. Sprinkle grated cheese on top. If desired, you can sprinkle the dish with chopped herbs.
  10. Place the tartlets on a baking sheet and place in the preheated oven. Bake the tartlets with julienne until the cheese has melted.
  11. Remove the tartlets from the oven, let cool and serve. Bon appetit!

Julienne with porcini mushrooms and chicken

Insanely delicious and very appetizing Julienne can be prepared with porcini mushrooms and chicken. These mushrooms have a distinct taste that ordinary champignons simply cannot compare with.

Julienne with porcini mushrooms and chicken is an independent and quite nutritious dish. It perfectly replaces meat dishes and can be served with or without a side dish.

Ingredients:

  • Porcini mushrooms – 600 g
  • Chicken breasts – 400 g
  • Onion – 1 pc.
  • Cream – 250 ml
  • Flour – 3 tbsp. spoons
  • Cheese – 200 g
  • Butter – 150 g
  • Spices and salt - to taste

Preparation:

  1. We wash and clean the porcini mushrooms well. Cut into pieces.
  2. Cut the chicken into pieces.
  3. We also clean the onion and cut it into cubes.
  4. Heat a frying pan and fry the onion in butter until golden brown.
  5. Add chicken and fillet to the pan and fry until cooked. You can add a little salt and pepper. Just don’t overdo it, because the cheese is already quite salty.
  6. Fry the mushrooms separately in butter. Season with salt and pepper moderately.
  7. Place the mushrooms and chicken fillet with onions in a baking dish.
  8. Prepare the sauce. To do this, mix cream, flour and a little butter in a frying pan or saucepan. Place on the fire and simmer the sauce until it thickens. The fire should be medium.
  9. Season our Julienne with the resulting sauce.
  10. Three cheeses on a grater and sprinkle them on the dish.
  11. Place the Julienne in the oven and leave it for 15-20 minutes so that the cheese melts well and a golden crust appears.
  12. We take out the Julienne with chicken and porcini mushrooms and serve it hot. It turns out to be a very tasty and nutritious dish. Bon appetit!

Julienne in pots with chicken and mushrooms

A very simple and tasty Julienne can be prepared in clay pots. Pots allow the dish to simmer and soak well. They also perfectly preserve the aroma of the dish, and the serving method itself will definitely please your loved ones or guests.

Ingredients:

  • Champignons (or other mushrooms) – 900 g
  • Chicken fillet – 4 pcs.
  • Sour cream – 300 g
  • Hard cheese – 450 g
  • Butter – 150 g
  • Onion – 2 pcs.
  • Flour – 3 tbsp. spoons
  • Salt, spices - to taste
  • Greens - to taste

Preparation:

  1. Boil chicken fillet in salted water until cooked. Remove from the broth and leave to cool.
  2. We clean the mushrooms, wash them and cut them into larger pieces.
  3. Cut the onion into cubes or half rings. Fry in butter until golden brown.
  4. Add the mushrooms to the frying pan with the onions and fry until all the moisture is gone from the mushrooms.
  5. While the mushrooms are frying, chop the chicken fillet. We send the chicken to the mushrooms, mix thoroughly, add salt and pepper. Fry everything together for about 5 minutes.
  6. Add sour cream and flour to the pan and simmer for a couple more minutes so that the sauce is evenly distributed. If necessary, you can pour in a little boiled water.
  7. Place Julienne in clay pots.
  8. Chop the greens and sprinkle a small layer on top to give the dish a pleasant aroma.
  9. Grate the cheese and sprinkle Julienne on top of the greens.
  10. We put our pots of Julienne in the oven and leave them on medium heat for 10 - 15 minutes. Five minutes before the dish is ready, it is better to remove the lids so that the cheese browns.

Potatoes with mushroom julienne in pots

This cooking recipe is an adapted version of Slavic cuisine. Potatoes go well with mushrooms and chicken, and the dish itself is nutritious and healthy.

Try cooking Julienne with potatoes in pots in the oven. Please your loved ones with a delicious and mouth-watering dish!

Ingredients:

  • Chicken breasts – 500 g
  • Mushrooms – 500 g
  • Potatoes – 1.5 kg
  • Onions – 2 pcs.
  • Cream – 300 ml
  • Butter – 120 g
  • Flour – 3 tbsp. spoons (without slide)
  • Hard cheese – 200 g
  • Greens (dill) - to taste
  • Salt, pepper - to taste
  • Vegetable oil - for frying

Preparation:

  1. Wash the chicken fillet and cut it into larger pieces. Fry in vegetable oil until a light golden hue appears. Salt and pepper.
  2. Cut the onion into cubes and fry in butter until golden brown.
  3. Wash the greens and chop them with a knife. Fresh dill is best for this dish.
  4. We clean the mushrooms and cut them into larger pieces. Add to the onion and simmer until excess moisture evaporates.
  5. Add fried chicken fillet, herbs, cream, flour and remaining butter to the mushrooms. Mix thoroughly and simmer. If necessary, you can add a little water.
  6. Peel the potatoes and cut them into cubes. Divide the pots approximately halfway.
  7. Place mushrooms with chicken and sauce on top. If necessary, add a small amount of boiled water so that the potatoes do not turn out too dry.
  8. Grate the cheese and sprinkle on top. Cover the pots with lids and place in the oven for 30–40 minutes so that the potatoes are thoroughly stewed.
  9. Remove the lids from the pots and keep the Julienne in the oven for about 5 minutes until golden brown.

You can serve the dish immediately after cooking, but it is best to leave it to simmer in the switched off oven for at least half an hour. Then the potatoes will be well soaked in the sauce and will become even tastier. Bon appetit!

Julienne with chicken and mushrooms in dough

Classic chicken and mushroom julienne can be served not only on its own, but also used as a filling for dough. Unleavened puff pastry goes best with julienne. You can buy it in a store ready-made or make it yourself at home.

Ingredients:

  • Puff pastry – 500 g
  • Chicken fillet – 400 g
  • Mushrooms – 400 g
  • Onion hands – 2 pcs.
  • Sour cream – 200 g
  • Flour – 2 tbsp. spoons
  • Hard cheese – 150 g
  • Butter – 60 g
  • Chicken yolk – 1 pc.
  • Salt, spices - to taste

Preparation:

  1. Boil the chicken fillet until tender and cut into pieces.
  2. Cut the onion into cubes.
  3. We clean the mushrooms and cut them into larger pieces.
  4. Fry the onion in a frying pan until golden brown.
  5. Add mushrooms to the onion and simmer until excess moisture evaporates.
  6. Mix mushrooms, onions and chicken fillet and simmer a little more.
  7. In a separate pan, mix butter, flour and sour cream. Heat until a smooth sauce forms. If necessary, you can add a little boiled water, salt and pepper to taste.
  8. Roll out the dough and cut into rectangles approximately 8 by 10 cm. We form baskets, pinching the edges and fill them with mushrooms and chicken. Place in a baking dish greased with vegetable oil. Add sour cream sauce on top.
  9. We grate the cheese and cover the baskets with the appetizer with it. Place in the oven to bake the dough.
  10. Whisk the chicken yolk with a small amount of water and grease the baskets with it. Leave for 3 - 5 minutes until the dough acquires a beautiful shiny color.

Serve the finished baskets with Julien to the table. If desired, about 5 minutes before the end of cooking, you can sprinkle chopped herbs on top of the dish, which will make the dish even more beautiful and appetizing.

Pancakes with mushroom and chicken julienne

A very simple and tasty snack can be prepared by stuffing savory pancakes cooked with milk or water with julienne. We have already looked at popular pancake recipes, so we will present one of the simplest recipes. You can also consider other variations for every day.

Ingredients:

  • Chicken fillet – 500 g
  • Mushrooms (Champignons) – 500 g
  • Cream – 200 g
  • Onion – 2 pcs.
  • Flour – 2 tbsp. spoons
  • Mozzarella cheese – 300 g
  • Butter – 2 tbsp. spoon
  • Salt, ground pepper - to taste

For pancakes:

  • Flour – 2 cups
  • Water – 1.5 – 2 cup
  • Eggs – 2 pcs.
  • Sugar – 1 tbsp. spoon
  • Salt - 0.5 teaspoon
  • Vegetable oil – 3 tbsp. spoons
  • Butter - for greasing

Preparation:

  1. Cook pancakes in a frying pan with a small diameter. Grease the finished pancakes with vegetable oil. View detailed.
  2. Boil the chicken fillet until cooked.
  3. Wash the mushrooms and cut them into cubes.
  4. Cut the onion into cubes and fry in vegetable oil. Add mushrooms and simmer everything together.
  5. When the excess moisture has evaporated, add the boiled and diced chicken fillet. Let's simmer everything together.
  6. Add cream and butter sauce. If necessary, add a little water, salt and pepper.
  7. Grind the mozzarella and mix with the rest of the ingredients. Simmer for another five minutes until the filling is thick enough.
  8. We take pancakes and wrap the julienne appetizer in them. Place on a platter and serve. Bon appetit!

Julienne with baked potatoes in the oven

Another equally tasty and simple recipe that can be served as an independent dish is julienne on protvina with potatoes in the oven. Of course, this dish bears little resemblance to the classic recipe, however, it turns out very tasty and nutritious.

Ingredients:

  • Potatoes – 1.5 kg
  • Mushrooms – 400 g
  • Chicken – 300 g
  • Onion – 2 pcs.
  • Cream – 250 ml
  • Sour cream – 3 tbsp. spoons
  • Flour – 3 tbsp. l
  • Hard cheese – 250 g
  • Salt, pepper, herbs - to taste
  • Vegetable oil - for frying

Preparation:

  1. Fry the chopped chicken fillet in a frying pan.
  2. Cut the mushrooms into large pieces.
  3. Cut the onion into cubes and fry until golden brown.
  4. Add mushrooms to the onions and fry until excess moisture leaves the mushrooms. Mix with chicken fillet.
  5. Cut the potatoes into slices and place on a baking sheet greased with vegetable oil.
  6. Distribute the chicken and mushrooms evenly over the potatoes. Add a little salt and pepper. You can add chopped herbs.
  7. In a separate pan, mix sour cream, cream and flour. Simmer everything together to get a slightly thick, homogeneous sauce.
  8. Season the julienne potatoes with the resulting sauce.
  9. We grate the cheese and sprinkle it on our dish.
  10. Place in the oven and cook over medium heat until the potatoes are done. You can check the degree of readiness by piercing the dish with a knife or fork. The finished potatoes should be quite soft.

Ready-made Julienne with potatoes, chicken and mushrooms turns out very tasty, but also quite high in calories. This dish is usually liked by men and children. It is also good for the holiday table. Try it and you won't be disappointed!

Prepare chicken fillet or chicken thighs for julienne with mushrooms. To do this, wash the selected product and then cut it into small slices.

Place chicken fillet or thigh meat in a small ladle and pour boiling water over it. Place on the fire, bring to a boil and skim off the foam. Add salt to taste and cook for 2 minutes.

Cover the container with the chicken and remove from the heat. Let the chicken flesh cool completely in the broth, then remove it and chop it finely. Strain the broth.

Wipe the mushrooms with a damp cloth and peel. Cut into thin strips. Peel and chop the onion. In a small frying pan, heat 25 g of butter and, stirring, brown the onion over low heat.

Add prepared mushrooms, increase heat to high and cook, stirring occasionally, 5 minutes until golden brown. Salt and pepper to taste. Remove from heat.

Prepare sauce for chicken julienne with mushrooms. To do this, brown the flour in a small frying pan, stirring constantly. Add 25 g of butter and, also stirring, fry for 1 minute.

Add sour cream and stir. Pour in the milk, a couple of tablespoons of chicken broth and, stirring with a whisk (so that there are no lumps), cook until thickened. Salt and pepper to taste.

Grate the cheese on a fine or medium grater. Distribute mushrooms with onions and boiled chicken among cocotte makers. If you don't have one, you can use fireproof bowls or even small frying pans.

Pour the resulting sour cream sauce over the chicken and mushrooms and sprinkle with grated cheese. Place the cocotte makers on a baking sheet and place in the oven. Heat it to 180°C. Bake the chicken julienne with mushrooms until the cheese is melted and the crust is golden (15–20 minutes).