home / Salads/ Chicken julienne without mushrooms in the oven. Julienne with chicken and mushrooms recipe with sour cream

Chicken julienne without mushrooms in the oven. Julienne with chicken and mushrooms recipe with sour cream

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. Is it a joke - yeast pancakes with mushroom julienne they were even served 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 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 a unique flavor forest mushrooms- bright and saturated. 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 delicate taste dishes!
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. Chicken, mushrooms and onions, after frying, transfer immediately to baking dishes (these can be ordinary Silicone forms), and then prepare the sauce by mixing cream, cheese, flour, salt and pepper the preparation of the sauce. 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 sophisticated as classic recipe, however, for a satisfying and delicious 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, approx. 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

You can also make beautiful holiday dish, 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, stew a little more and thick enough ready stuffing lay out on molds-tartlets. 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.

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

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 meal is based on 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 cook a couple of onions, 700 g 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.

Cooking instructions

1 hour Print

1. Boil the chicken for 20–25 minutes, cut into small pieces. Tool Pasta pot The main rule of a good pasta pot is that it should be large. In order to cook just a pound of spaghetti, you need at least five liters of water. Another problem is to drain such an amount hot water. The problem can be solved by buying a pot with a special insert that can be taken out with spaghetti, and all the water will remain in the pot.

2. Mushrooms are also cut, but only raw.

3. Finely chop the onion and fry in vegetable oil (ideally olive) until golden brown, add mushrooms there. Cook until all liquid has evaporated.
Crib How to cut an onion

4. Add chicken and mix.

5. In a dry frying pan, fry the flour until golden brown, add sour cream (you can still have a little more milk, mayonnaise), mix so that there are no lumps. Salt, pepper. Tool

6. Add the sauce to the previously prepared chicken-mushroom-onion mixture. Mix, lay out in coconut bowls. If they are not available, then it is possible in clay pots or in an ordinary heat-resistant pan. The Belgians from Green Pan rebelled against Teflon. With the passion of a preacher, they say that polytetrafluoroethylene heated by more than 260 degrees is toxic and even kills some birds on the spot. Instead, a new Thermolon non-stick coating is offered, which does not contain chemicals harmful to health and at the same time allows frying in a small amount of oil.

7. Three cheese on a coarse grater and sprinkle on top. Bake in the oven at 180 degrees until golden brown. Tool Grater holder The main requirement for a grater is that the product be crushed and the hands are intact. It is especially difficult if the piece is small and you want to grind it without a trace. This is where holders come in. They come in several forms: some are like potholders that serve as a buffer between the fingers and the blade, others are like a fork or comb, on which, say, an onion is pricked. There are also special graters in appearance and design like a mechanical meat grinder. They are equipped with several interchangeable drums that match the different surfaces of the classic grater.

Today it is difficult to imagine a menu without tender chicken meat dishes. Hot and cold snacks in the form of pates, rolls and casseroles, traditional broths and stews, fried and baked chicken are just a small list of culinary delights. original recipes julienne with chicken and mushrooms deservedly top this list. Excellent taste of a masterpiece with French roots gives the sauce. Moreover, each chef has his own secret ingredient, which is mixed with warm milk.

The five most commonly used ingredients in recipes are:

Only its base remains unchanged - flour, butter and dairy products. When preparing julienne, special attention should be paid to cutting. All products must be finely chopped. It is this method of preparing ingredients that is called “julienne” in France. This speeds up the readiness of the dish and gives it a more delicate texture. This recipe attracts with the possibility of a beautiful portion serving. Spread it all out necessary products into tartlets, sprinkle with cheese and bake. Crispy edible kokotnitsa will not leave indifferent the participants of the feast!

See the recipe for the dish with a photo below.

Julien is gourmet 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, it is much more convenient. No family celebration is complete without!

My sister shared the recipe and photos with me, for which many thanks to her. Her favorite julienne contains chicken meat and mushrooms (champignons). You can cook julienne with squid, mussels, shrimps - you also get a very delicate taste!

Julienne recipe with mushrooms and chicken

In simple and understandable words, julienne is also mushrooms in a delicate creamy sauce. Well, now I'm telling how easy and simple you can cook tender julienne with mushrooms and chicken at home. To prepare this baked dish, we 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);
2 tbsp flour;
salt and spices to taste;
vegetable oil for frying.

Mushrooms for julienne are best taken fresh or frozen (no salted, pickled, etc.). I usually use champignons, white mushrooms, oyster mushrooms, straw mushrooms are also suitable.

The first step in preparing the julienne is to thinly chop the onion 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 chicken fillet until cooked, cool and finely chop. We rub the cheese on a coarse grater.

In vegetable oil, fry the onion until soft, add the mushrooms and fry, stirring, until all the liquid has boiled away (10-15 minutes). We put finely chopped chicken meat here, mix, salt and pepper to taste, turn off the fire.

In a separate dry pan, lightly fry the flour, add cream, spices to it and bring to a boil, stirring constantly. Add mushrooms and chicken fried with onions here, mix everything, remove from heat.

Connecting cream sauce with fried mushrooms, onions and chicken

Spread the resulting mass into cocottes or another container for the oven (you can use a baking dish or a cast-iron pan without a handle). Sprinkle the surface with an even layer of grated cheese.

Put in the oven at 180 degrees and bake until golden brown (20-30 minutes). appetizing delicious treat- julienne with mushrooms and chicken, ready! It remains only to enjoy its unique harmonious taste. Bon appetit!

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Very tasty and tender it turns out julienne with chicken in the oven! Mushrooms and cream are a classic addition, try it!

Julienne in the oven traditional recipe based on meat and vegetables. It is correct to call julienne a hot appetizer, because quite often it can be seen in small portioned plates or cocottes / pots. Julien's closest relative is french dish"kokot", which is a meat hot appetizer under creamy sauce.

Julienne is very common all over the world. In addition to chicken (the most popular type of meat for this dish), all kinds of seafood are added to it, such as scallop or smoked fish.

Julienne with chicken and mushrooms is quite easy to make at home, because, in fact, it's just sautéed vegetables with meat in a creamy sauce. The peculiarity of this particular recipe is that we will not cook julienne either in pots, or in cocotte makers, or in tartlets, but bake directly on a baking sheet. It will turn out original and very tasty.

Learn more detailed information about cooking julienne with chicken and mushrooms in the oven can be from step by step recipe with photo.

boiled chicken breast - 1 pc.
champignons - 1 kg
onion - 1 pc.
hard cheese - 300 gr
cream 10% fat - 350 gr
wheat flour - 1 tbsp
vegetable oil - 3 tbsp.
salt, pepper - to taste

To begin with, we clean the mushrooms from thin skins to get rid of harmful substances, wash them under running water and cut them into small cubes with a knife.

We clean the onion from the husk and cut into strips. Heat a frying pan with vegetable oil and put the chopped mushrooms. Fry them for 10 minutes, and then add the chopped onion, as well as required amount salt and pepper and continue to fry for another 10 minutes.

We cut the boiled chicken breast into small cubes. Add it to the pan after the mushrooms become golden.

In the meantime, let's prepare the sauce. To do this, in a separate container, mix the cream with flour. It is best to use a mixer so that no lumps remain.

Pour the cream sauce into the pan and put on a small fire. Cook the sauce until thickened, stirring occasionally with a spoon.

Add the prepared sauce to the meat with mushrooms and simmer over low heat for about 7 minutes.

Lubricate a baking sheet with vegetable oil and spread the already prepared mass on it. With the help of a coarse grater, three cheese and evenly distribute over the julienne. We put the baking sheet in the oven preheated to 190 degrees for half an hour.

After a while, we take out the finished julienne from the oven and cut into portions.

Put on a plate for serving and bring to the table. Julienne, cooked on a baking sheet in the oven, will conquer everyone from the first bite.

Recipe 2: Chicken Julienne in the Oven (Step by Step Photos)

Julienne are hot appetizers and are very popular in winter, as they can warm up perfectly in a matter of minutes. Most often, these dishes are prepared with mushrooms and chicken. Today I will share prescription julienne with chicken. It is easy to do, and the result will certainly please you. Julienne with chicken is especially tender and soft. At the same time, it is very nutritious and will quickly give a feeling of satiety. This appetizer can be prepared in advance, and before serving, all that remains is to turn on the oven and after 15 minutes hot julienne will delight you and your guests.

boiled chicken - 250 g;
onion - 0.5 pcs.;
cream 35% - 1 glass;
flour - 1 tbsp. l.;
olive oil - 3 tbsp. l.;
salt, pepper, favorite spices - to taste.

Finely chop the onion and place in a pan with olive oil.

Fry until transparent and half cooked.

Finely chop the boiled chicken for julienne.

Add the chopped chicken pieces to the skillet with the onions.

Stir and fry until the onion is fully cooked. Then add flour.

Stir, after 3 minutes add cream.

Mix the contents of the pan with cream and add salt, pepper, spices.

Fry for another 5 minutes, stirring constantly.

Turn off the fire. Arrange the contents of the pan in cocottes or small molds. Leave 2 cm on top.

Grate the cheese on a coarse grater.

Spread the cheese all the way to the top of the cocotte maker.

Send the cocotte with julienne with chicken to the oven preheated to 250 degrees.

Place in oven until cheese is nicely browned, about 15 minutes.

Chicken julienne is ready, you need to eat it hot!

Recipe 3, step by step: julienne with chicken and potatoes in the oven

Incredibly tasty, mouth-watering home-style julienne will especially appeal to men. Be sure to treat your household with this delicacy, believe me, they will appreciate your culinary skills!

Potato 700 g.
Chicken fillet 400 g
Champignons 300 g.
Cheese 250-300 g.
Onion 3 pcs.
Milk 200 ml. 42
Seasoning for potatoes to taste
Black pepper to taste
Salt to taste

Peel potatoes, wash, cut into small pieces.

Take out the pan, grease it sunflower oil, sprinkle chopped onion on top, put potatoes on top of the onion layer.

Salt, pepper the potato layer, sprinkle with seasoning.

Peel the husk from the onion, cut into cubes, send the onion to fry until golden.

Wash the chicken meat, cut into cubes, send the meat to the fried onion, salt, pepper, simmer together for another four minutes.

Peel the mushrooms, cut into small pieces, combine with the onion-meat mass, simmer together for another 5 minutes.

As soon as the products become soft, pour in the milk here, make a low fire, simmer the mass for another two minutes.

Now potatoes, meat on a baking sheet, pour gravy, sprinkle with grated cheese, cover with a piece of foil.

Preheat the oven, send the dish to bake for 50 minutes. That's all, a very satisfying, fragrant home-style julienne will soon be on your table!

Recipe 4: chicken julienne on a baking sheet in the oven (with photo)

Tender and juicy julienne of chicken and mushrooms under baked cheese crust is a true gourmet delight. Julienne is best cooked from boiled chicken legs, because the legs have the most juicy meat. Julienne can be baked both in traditional cocotte makers and in pots, in a glass form or in a frying pan. Chicken and mushroom julienne is perfect for both family and for holiday table. The taste of chicken julienne will not leave you indifferent.

Chicken legs - 600 g
Mushrooms (fresh) - 500 g
Onion - 1 pc.
Sour cream - 200-250 g
Flour - 2 tbsp. spoons
Cheese - 150 g
Salt - to taste
Ground pepper - to taste
Dried dill - to taste (optional)

Wash the chicken legs and remove any remaining feathers. Boil water in a saucepan and add chicken legs into boiling water. Simmer the chicken over low heat with the lid closed for 20 minutes.

After 20 minutes, remove the chicken legs from the broth and leave to cool.

Peel the cooled chicken legs from the skin and cut along the fibers into thin strips.

Wash the mushrooms and cut into half-plates (cut each mushroom in half, and then cut each half into slices).

Peel the onion and cut into small cubes. Heat some vegetable oil in a frying pan and add the onion. Sauté the onion over low heat until lightly browned, stirring occasionally. The onion should not burn, otherwise the julienne will be bitter.

Add champignons to the fried onion and mix. Simmer the mushrooms over low heat with the lid closed until the liquid has completely evaporated, about 20 minutes.

Put the chopped chicken meat into the prepared mushrooms.

Prepare the sauce. Pour the flour with a small amount of boiling water so that the flour dissolves and does not leave lumps.

Add sour cream to the resulting mixture and mix thoroughly. The sauce is ready. Pour the resulting sauce to the champignons with chicken. Add pepper, salt and dried dill.

Mix thoroughly.

It turns out a very tasty mixture, from the sample of which I could not resist and ate a couple of tablespoons) Julienne is almost ready, it remains only to bake it in the oven with cheese. To do this, put the julienne in the prepared form, greased with a small amount of butter or mayonnaise.

Grate the cheese on a coarse grater and put on top of the julienne.

Send julienne sprinkled with cheese into an oven preheated to 200 degrees for 15 minutes so that the cheese has time to melt.

Chicken julienne is ready, serve it hot. If you cook julienne in cocotte makers, then serve it as an appetizer before the main course. If you cook julienne in one general form, then serve julienne as a main course with a side dish.

Recipe 5: Chicken julienne in pots in the oven (step by step)

Cream 200 milliliters
Salt to taste
Flour 2 teaspoons
Pepper to taste
Cheese 150 grams
Onion 50 grams
Mushrooms 300 grams
Chicken fillet 2 pieces

Boil the fillet until tender! You can not only fillet, I took 1 fillet and thigh, the meat will be even more tender.

Finely chop the onion and fry until slightly golden!

Mushrooms cut as you like! I bought frozen champignons, immediately sliced! Mushrooms can be put as much as you want and whoever loves it! I put about 400 grams already thawed.

Add mushrooms to onions and fry until half cooked.

Finely chop the chicken or tear into small pieces!

Add chicken to mushrooms, sprinkle evenly with flour, pour cream! And simmer for 5 minutes. Salt and pepper to taste!

Arrange the finished mass in pots or cocotte makers !!

Grate the cheese on a coarse grater and sprinkle generously on top! Put in the oven for 20 minutes!

Very tasty and hearty meal ready!

Recipe 6: Oven Julienne with Chicken and Mushrooms

Milk sauce for the dish is made on the basis of heavy cream.

Please note that according to the recipe, the chicken fillet is pre-boiled, however, the julienne is very tender and tasty.

From these ingredients, 4 cocotte bowls with a volume of 250 ml are obtained. Bon appetit!

450 g fresh champignons fresh
2 pcs. medium onion
400 g boiled chicken fillet
400 ml heavy cream
ground black pepper to taste
30 g wheat flour
refined sunflower oil for frying
200 g hard cheese

Boiled chicken fillet cut into cubes across the grain.

Chop the onion into small cubes.

Fry onion cubes until golden brown in vegetable oil.

While the onions are frying, cut the mushrooms into cubes.

Pour the mushrooms into the pan with the onions.

Fry mushrooms with onions, evaporating most of the liquid.

Add chicken to mushrooms.

Salt and pepper to taste.

Mix well and fry for a couple more minutes.

In a dry and clean frying pan, heat the flour for 1-2 minutes, stirring with a spatula.

Pour the cream into the flour and mix everything until smooth.

Add a little salt and pepper, let the sauce simmer for 1 minute.

Add chicken with mushrooms to the creamy sauce, mix well and remove from heat.

We lay out the julienne in cocottes, filling them by about ¾ of the volume.

We generously fill each cocotte with cheese, make a cheese cap.

Bake for 20 minutes in a preheated oven at 180 degrees until the cheese is browned.

The dish is served hot. Bon appetit!

Recipe 7: how to cook julienne with chicken in the oven

You can cook such a treat not only in portioned dishes. If you don't have cocottes, 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.