Chicken and mushroom julienne. Julienne with chicken and mushrooms: recipes. With mushrooms and chicken in a bun

Julienne is one of the most popular appetizers in Russian cuisine today. The word itself, translated from French, means cutting vegetables into strips. A popular snack in France is called “cocotte”. Partly because the mushrooms and meat are cut into strips here, this dish gets its name.

The principle of preparation is quite simple - the ingredients (most often chicken and mushrooms) are pre-heat treated in the form of boiling or frying. They are crushed, placed in cocotte makers or pots, then covered with grated cheese and baked in the oven. A tender, tasty and original dish is liked by everyone without exception. In addition, it is quite filling and is often served hot at holidays.

There are many recipes and cooking methods. The variety of ingredients and serving options is also replete with its variety. This dish will not only decorate your family dinner, but will not go unnoticed at the most luxurious celebration.

We will look at the secrets of cooking in this article.

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

We will need the following products:

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

So, let's begin.

Preparation:

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

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

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

To prevent onions from irritating the mucous membranes of the eyes, we recommend placing them in the freezer for 10-15 minutes before use, in a peeled form. Then, when shredding, rinse the knife often with cold water. This way, your makeup will remain intact, and cooking will not be inconvenient.

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

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

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

5. Transfer the contents of the frying pan onto a baking sheet and level with a spoon. Sprinkle a generous coat of grated cheese on top and place in the oven for 10-15 minutes at 200 degrees. The main thing is that the cheese does not burn, but only completely melts and slightly browns. Otherwise the crust will become tough. And the main highlight of julienne is the stretchy melted cheese!

The treat is ready and requires immediate serving. It is better to divide it with a knife and present it to tasters in portions. Bon appetit!

Recipe for delicious julienne with chicken fillet and porcini mushrooms in tartlets

Serving in tartlets is a very original and profitable option. It's like killing two birds with one stone! Firstly, invited friends will enjoy a doubly satisfying delicacy, and secondly, there is no need to wash the dishes after the celebration! The delicious, crispy tarts also do double duty. This delicacy can be presented to tasters both as an appetizer and as a main course.

Ingredients:

forest mushrooms (boletus, boletus, etc.) - 500g
200g sour cream
150g hard cheese
1 onion
vegetable and butter 50g each
salt and pepper to taste

Preparation:

1. Rinse the mushrooms thoroughly, dry them on a paper towel and cut them as follows: the legs into strips and the caps into cubes.

2. Chop the onion into half rings, as shown in the picture.

3. Heat vegetable oil in a heat-resistant bowl and fry onion half rings until golden brown. Then add the mushrooms to the onions and mix thoroughly. Simmer like this for half an hour.

4. As soon as the required time has passed, add butter to the pan and simmer for another 5 minutes.

5. Now add salt and pepper and stir well.

6. Then pour in sour cream and also carefully distribute it in the mushroom mixture.

7. Boil the chicken fillet until tender and tear into strips with your hands.

8. Place some chicken slices in each tartlet. Pour onion-mushroom dressing on top. Sprinkle with grated cheese and place in the oven for 15 minutes at 180 degrees.

As soon as the cheese is browned, remove the baskets from the oven and you can immediately serve them to the table. Bon appetit!

Julienne with smoked chicken in a frying pan with sour cream

Not only boiled chicken fillet can be used in this case. Smoked meat will be an equally wonderful alternative. By cooking julienne in a frying pan you will save both time and dishes.

We will need:

canned champignons 100g
3 tbsp sour cream
100g cheese
smoked breast 300g
salt and spices according to your preferences

Preparation:

1. Remove the skin from the fillet and chop into medium-sized pieces.

2. Now it’s the mushrooms’ turn. Crumble them into medium strips.

3. Combine chicken and mushrooms in a deep bowl and mix with sour cream. Salt and add spices.

4. Spread the finished mixture in an even layer in the pan. Sprinkle the future masterpiece with a generous layer of grated cheese on top and place in the oven for 15 minutes.

After the time has passed, remove the pan from the oven and immediately start eating.

If you are preparing for a big holiday, then it is better to present the food to the guests in portions, dividing it with a knife and placing it on plates. If it is intended for a family dinner, then you can eat it straight from the frying pan. Save your precious time on washing dishes and devote it to your loved ones.

Bon appetit!

A hearty recipe for chicken breast julienne in a bun in the oven

Not only tartlets and metal baskets are suitable as utensils for creating this delicacy. It can be presented in... a bun! An excellent option for a quick meal. This combination will make your food even more satisfying, which will reduce the time you spend in the kitchen preparing the second one. Your loved ones will be fully satisfied with the bread snack!

Required Products:

5 hamburger buns or other round buns
150g oyster mushrooms
1 onion
100g boiled poultry fillet
100g cream
2 tbsp flour
150g cheese
2 tbsp milk
sesame seeds for sprinkling
dill

Preparation:

1. Cut off the top of the buns and pluck out the crumb. Thus, we get edible dishes for eating.

2. Chop the onion, oyster mushrooms and poultry into small pieces. Place the onion in a frying pan with hot oil and fry until golden brown, then add the mushrooms. Simmer until the liquid has completely evaporated. Now it's the turn of the fillet pieces. They then go to fry for 15 minutes.

3. Season the mixture with salt, pepper and pour in the cream. Blend until smooth.

4. Fill each bun with the prepared filling, not forgetting to leave room for the cheese cap. Top each serving with a generous layer of grated cheese.

5. Grease the surface of the bread with milk and sprinkle with sesame seeds. Cover the top with the previously cut caps. Now put the snack in the oven or microwave for 5-10 minutes.

This is the kind of delicious treat you will delight your family with. After all, our loved ones deserve only the best!

Recipe for chicken and pickled (fresh) honey mushrooms in pots

This dish can be prepared with pickled honey mushrooms, and in the summer, you can also use fresh ones. But be careful. In the forest they are very easy to confuse with their poisonous counterparts. Be careful when collecting. False heels are the brightest colored ones; their flesh is more often yellow than white. If you doubt their quality, it is better to consult with experienced mushroom pickers!

As soon as there is no doubt about the authenticity of the product, they need to be soaked for half an hour. This will make it easier to clean off leaves and grass stuck to the legs of the fruit. Lethargic and rotten specimens are not suitable for us, so the contents of the basket must be carefully sorted.

In general, you can use any other mushrooms. Either fresh or pickled.

Ingredients:

1 chicken fillet
1 onion
300g honey mushrooms
150 g sour cream
vegetable oil
200g cheese

Preparation:

1. Cook clean and fresh honey mushrooms for half an hour at medium temperature. Then drain the broth and simmer in clean water for another 15 minutes. Then drain the water again and cool the mushrooms.

If the mushrooms are pickled, then this stage of preparation can be skipped and proceed immediately to the second point.

2. Place finely chopped onion in a hot frying pan with vegetable oil. As soon as it acquires a golden hue, add mushrooms. Fry for another 10 minutes.

3. Pre-boil the chicken fillet in salted water and chop into medium cubes. Combine it with the mixture in the roasting pan. Stir and keep on fire for about 5 minutes.

4. Place the resulting mixture in pots so that there is room left for the cheese layer. Pour sour cream on top, and then lay out grated Dutch cheese, or the variety that you prepared.

5. All this beauty will go into the oven for 15 minutes until the “cap” is completely melted. As soon as time has passed, immediately remove and serve. And start eating with pleasure!

You can create such an unusual treat from inexpensive and beloved products.

Creating culinary delights is not always expensive and difficult. Bon appetit!

Features of cooking julienne in a slow cooker

Those who are already familiar with this miracle of technology know that it greatly simplifies the cooking process. Each model has its own advantages and features, so it will take some time to get used to it. She can cook for you not only simple things like porridges and soups, but also such exquisite dishes as julienne with béchamel sauce!

Of course, you can use an oven, a gas stove and a microwave, while dirtying a mountain of dishes. Another thing is a multicooker. Its main advantages:

Quick cooking
High-quality roasting
Excellent stewing
Your food will never burn or overcook
Saving time and dishes.

There is an opinion that this invention is a technique for the lazy. In fact, why waste precious hours in the kitchen fuss, if at this time you can take a break or devote it to your loved ones?!

When operating, it is important to remember:

The cheese layer will never be golden brown if you cook in a slow cooker. However, the dish will not lose its taste!
The onion should be fried in the “Frying” mode until golden brown.
It is best to always remove the skin from the breast.
It is better to use a special spatula when mixing products, which is sold complete with this assistant. Otherwise, the layer of the bowl may be damaged.

So, when we have learned all the subtleties and secrets, let's start preparing an unusual dinner with bechamel sauce.

Ingredients:

350g champignons
2 onions
2 tbsp flour
a glass of milk
100g Gouda cheese
50g butter
1 clove garlic
1 tbsp ground nutmeg

Preparation:

1. Set the oven to the “Bake” mode. Heat vegetable oil and add a clove of garlic cut into four parts. This zest will add a special note and aroma.

2. As soon as it is fried, remove it. With this, his mission is completed. Finely chopped onion is added to the garlic oil. Here it is sautéed until golden brown.

3. Chop the champignons very finely - this way there won’t be a lot of liquid released. Send them to the archery. Fry with the lid open for 15 minutes.

4. Now add flour and mix well. Then add oil.

5. The mass begins to strengthen and the result is the following picture:

6. Now it’s the milk’s turn. Pour it in while stirring.

7. Leave for 10 minutes. During this time the mass will thicken. Now you need to add salt and crushed nutmeg.

8. The very last step is, of course, the cheese cap. Sprinkle it over the finished mixture and leave it in the slow cooker for 5 minutes.

If you can’t taste dinner right after preparing it, set the “Warming” mode and in this case you can enjoy it at any time.

In general, the process itself will really reduce your time in the kitchen!

Today we looked at a wide variety of cooking recipes. And I think that now it will not be difficult for you to prepare a delicious snack using any of them. Having collected the most optimal and original options in this article, I sincerely hope that they will become the crown aces up your sleeve!

Traditionally, julienne has become incredibly popular on the Russian table. Therefore, prepare it at home, even on weekdays, even on holidays, and eat it for your health.

Bon appetit!

It would seem that such a beautiful French word is julienne. But in French cuisine it does not mean a dish at all, but a way of cutting vegetables very thinly. Julien or julienne in the Russian sense is a hot appetizer made from chicken, mushrooms or seafood in sour cream or milk sauce under a cheese crust. In this case, all ingredients are cut “julienne”, that is, into very small strips or cubes.

This recipe for julienne with chicken and mushrooms is prepared with milk and butter. Thanks to milk, julienne is light, with a pleasant milky taste and without sourness (which is usually provided by sour cream). At the same time, milk does not drown out the aroma of mushrooms and chicken. For the amount of ingredients indicated in the recipe, you will need several cocotte makers or baking pots with a total capacity of 1 liter.

Ingredients:

1 large or 2 small (500 g);
250 g;
2-3 (250 g);
250 g;
1 tbsp. milk;
100 g butter;
1 tbsp. flour;
a little vegetable oil;
salt, pepper to taste.

How to cook delicious julienne with chicken and mushrooms

1. Wash the chicken fillet under running water, dry it with a paper towel and cut into small cubes.

2. Peel the onion, chop it and fry it in a small amount of vegetable oil (1 tbsp.)

3. Wash the champignons and chop them finely.

4. Add chicken and mushrooms to the onions. Add butter and melt it. In principle, onions can be immediately fried in butter. But if you overcook it even a little, the oil will become bitter and this can ruin the entire julienne. Therefore, it is better to put butter with chicken and mushrooms. In this case, it will melt and will not burn, since the chicken and mushrooms will also release juice. And for this you need to pepper and salt everything.

5. Fry for 3-5 minutes over medium heat, stirring constantly. All pieces of chicken should turn white.

6. Pour in milk and mix immediately. Let's boil.

7. As soon as the bubbles appear, sprinkle flour on top.

8. Mix immediately and remove from heat. The julienne should thicken slightly.

9. Grate the cheese on a fine grater.

10. Transfer the julienne from the frying pan into cocotte makers and sprinkle cheese on top.

11. Place in an oven preheated to 200 degrees for 10 minutes. In this case, the cheese should form an appetizing crust, but not burn.

The most delicious and tender julienne with chicken and mushrooms is ready! Bon appetit!

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

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

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

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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

Julienne is ready, bon appetit!

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

Ingredients:

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

Cooking method:

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

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

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

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

We will have boiled chicken pieces on top.

And pour it all with the sauce we prepared.

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

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

Julienne with chicken and mushrooms in tartlets - recipe with photo

Ingredients:

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

Cooking method:

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

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

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

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

Julienne with chicken and mushrooms with sour cream in pots

Ingredients:

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

Cooking method:

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

Chop the peeled onions and champignons as finely as possible.

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

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

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

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

The dish is ready, bon appetit!

Recipe for julienne with chicken and mushrooms in a slow cooker

Ingredients:

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

Cooking method:

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

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

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

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

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

Julienne in the slow cooker is ready!

Delicious julienne with chicken and mushrooms in buns (video)

Bon appetit!!!

Today we’ll 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 feel free to implement them.

Julienne with chicken and champignons. Recipe with photo

We offer you a classic way to prepare this popular dish. Thanks to it, you can surprise your guests at the holiday table or please your loved ones during Sunday dinner.

Ingredients:

Chicken meat - 500 grams.
Champignons - 300 grams.
Onions - 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 cooked, 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 champignons.
When excess moisture has evaporated, add fillet pieces, salt and spices to the food. 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 the sauce with mushrooms, onions and chicken.

Place the ingredients in the cocotte bowls and sprinkle them generously with cheese. Bake the dish in a preheated oven until done.

Julienne in the oven

Usually this popular dish is prepared and served in special dishes. However, there is another interesting way to prepare julienne. It will save you time and effort, and the taste is in no way inferior to a 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, let's prepare julienne with chicken and champignons. Recipe:

Cut the boiled chicken fillet into small pieces.
Peel the onion and then cut it into half rings.
Process the mushrooms and chop them with a knife.
Pour some vegetable oil into the frying pan and place it on the stove. First fry the onion, then add the champignons to it. When the juice has evaporated, add meat to the food.
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 adjust it to taste with salt and spices.
Pour the creamy sauce over the mushrooms and chicken, and then transfer the ingredients to a baking dish.
Grate the cheese and sprinkle it on the dish.

Cook the julienne in the oven for about half an hour. When it is covered with a golden brown crust, you can take out the pan and cool it a little. Cut the dish (like a pie), place the pieces on a plate and serve them.

Julienne with chicken and champignons in pots

Ceramic pots are also often used to prepare this dish. The taste of fresh aromatic mushrooms and sour cream sauce will definitely impress your guests. And family and friends will ask you more than once to prepare a delicious and satisfying julienne for them.

Ingredients:

Chicken fillet - 200 grams.
Champignons - to taste.
Sour cream - four tablespoons.
Cheese - 100 grams.
One onion.
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 the chicken fillet until done. To make it aromatic, add pieces of peeled carrots, garlic, celery stalks and onions to the broth.
Cut the mushrooms and meat into equal pieces, and then fry them in vegetable oil. At the very end, add the onion and after a few minutes sour cream.
Place the food in small pots and place the grated cheese on the surface.

The julienne is prepared in a well-heated oven for about a quarter of an hour. However, you should take into account the size of the molds and the thickness of the walls. This dish should be served hot or warm.

Julienne in tartlets

This holiday appetizer is sure to please your guests. This 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.
Onion - one piece.
Salt and spices - to taste.
Tartlets - one pack.

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

Preheat the oven to 200 degrees and place the workpieces into it. After a quarter of an hour, a delicious and beautiful appetizer can be served to guests.

Julienne in a frying pan

If you don’t have much 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 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 food. Simmer the dish for ten minutes, then sprinkle it with cheese.

Cool the finished treat slightly, and then serve.

Julienne in bechamel sauce

We want to offer you another option on how to cook julienne with chicken and the creamy sauce goes perfectly with aromatic 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 the food until done.
Pour flour into a saucepan and quickly fry it without adding oil. When it turns golden, add butter and then pour in milk. At the very end, add warm cream and stir the sauce with a whisk.

Place chicken and mushrooms in pots or cocotte makers, then pour sauce over them and sprinkle with grated cheese. Bake the dish until it has a nice crust.

Julienne in a slow cooker

This beloved dish is no less tasty if 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:

Cut the mushrooms, onions and fillets into pieces and then place 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 stir the ingredients. After another five minutes, pour in the cream and close the bowl with a lid.

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

Conclusion

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

The term "julienne" in French cuisine refers to a simple method of slicing ingredients (usually vegetables) into thin strips. It is believed that such processing speeds up the cooking process and allows you to obtain the most tender products.

But in modern Russian cuisine, julienne is a delicious dish consisting of poultry and champignons baked in creamy or sour cream sauce. And although it has long been known that this hot appetizer has little in common with the national cuisine of France, the classic julienne with chicken and mushrooms still evokes associations with the French. Apparently, this is facilitated by the amazing taste of the dish, which really evokes thoughts of luxury and sophistication.

Ingredients:

chicken breast (fillet) - 300 g;
champignons - 200 g;
onion - 1 pc.;
cheese - about 80 g;
salt - to taste;
vegetable oil - 1-2 tbsp. spoons;
fresh herbs - a few sprigs.

For the sauce:

butter - 40 g;
sour cream - 250 g;
milk - 250 ml;
flour - 1 tbsp. spoon.

Classic julienne recipe with chicken and mushrooms step by step

How to cook julienne with mushrooms and chicken

Fill the chicken breast with cold water, boil for about 20 minutes, adding salt and, if desired, your favorite spices to the boiling liquid. Cool the finished chicken meat, then remove all large and small bones. We separate the poultry fillet into fibers by hand, or cut it into small pieces.
Finely chop the onion and fry in vegetable oil until soft. We cut the washed champignons into thin slices and add them to the onion.
Sauté the contents of the pan over moderate heat until the moisture released by the champignons has completely evaporated. At the end we add salt.
How to prepare sauce for classic julienne with chicken and mushrooms
Now let's prepare the julienne sauce. To do this, stirring constantly, “dry” the flour on a dry and clean surface of a heated frying pan over moderate heat (until it becomes creamy). Next add softened butter. Continuing to stir continuously, fry the mixture for another 1-2 minutes (until smooth), then remove the pan from the heat.
Heat the milk in a separate pan. Place the butter-flour mixture into the hot but not yet boiling liquid. Stir quickly and then bring to a boil and remove the milk from the heat. Cool the milk mixture until warm, and then mix with sour cream. The julienne sauce is completely ready!
Let's return to the main components of our dish. Mix the cooled champignons with the chicken, adding salt to the ingredients if necessary and seasoning with ground pepper if desired.
Next, sort the mixture into refractory molds, greased with just a drop of oil. Fill the base of the future julienne with milk sauce.
As a finishing touch, we cover the snow-white sauce with cheese shavings, after which we send our preparations to a hot oven.
Since almost all the components of the dish are already ready, we bake the julienne for a short time: about 15-20 minutes at 180 degrees. As soon as the cheese crust is browned, remove the molds from the oven.
Serve the classic julienne with chicken and mushrooms warm, adding fresh herbs and optional vegetables.