EntranceMushroom julienne with chicken classic recipe. Julienne with chicken and mushrooms in sour cream sauce
Today we will cook julienne with chicken and mushrooms. First, let's figure out what is julienne(or julienne), because there is some confusion here. The fact is that julienne in France and in Russia - this is completely different dishes. The name comes from the French word julienne, which translates as "July", because. in France, in the summer, they prepared soups from young vegetables, which were cut into very thin strips. Since then, this type of cutting of vegetables has been called julienne, as well as soups and salads made from thinly sliced vegetables.
In Russian cuisine julienne- this is hot snack, which, as a rule, is cooked with mushrooms (porcini, champignons, chanterelles), chicken, vegetables, seafood, etc., cut into thin strips. The French also have a dish identical to the "Russian" julienne, but it is called "cocot", which is probably why the heat-resistant bowl or portioned pan in which the "Russian julienne" is baked is called the cocottnitsa.
If you do not have special cocotte makers, you can use any heat-resistant cups, bowls, pots, etc. If you don’t have them either, cook in one large baking dish, of course, it will be difficult to call it julienne, the aesthetics will be different, but the taste will not change much.
And now that we've sorted out the etymology a bit julienne and dishes, let's finally cook it. It's not difficult at all.
Ingredients
- chicken fillet 300 g
- champignons 300 g
- onion 1 PC. (100 -150 g)
- cheese 100 g
- cream 20% 200 ml
- butter 20 g
- flour 1 st. a spoon
- nutmeg 1/2 teaspoon
- vegetable oil for frying
- salt
- black pepper
Cooking
First, let's prepare all the ingredients. 
My chicken fillet and cut into flat slices. 
Peel the onion and cut into small cubes. 
Wash the mushrooms thoroughly and cut into strips. 
Pour a little vegetable oil into the pan, heat it well over high heat. Put the chicken fillet in hot oil, salt and fry for a few minutes on each side, until golden brown. 
Place the onion in the hot vegetable oil, salt and fry until golden brown. 
We heat the vegetable oil again, fry the mushrooms in small parts in it. We put the mushrooms in a thin layer in well-heated oil, you should not put all the mushrooms in the pan at once, because then the mushrooms will release moisture and will be stewed in it, and we need them to be fried. 
Mushrooms are fried until golden brown. If there are few mushrooms in the pan, they will fry quite quickly, in 5-7 minutes. 
We spread the mushrooms from the pan and fry the next part of the mushrooms. I sauteed all the mushrooms in three batches. 
At this point, the fried chicken has already cooled down, cut it into strips. 
Now let's prepare the sauce. To do this, put the pan on medium heat. Fry the flour in a dry frying pan without fat until creamy, stirring constantly. When flour turns light brown, add butter and mix until smooth. 
Pour the cream into the pan, mix immediately so that there are no lumps left. Salt the sauce, add nutmeg. 
Continue heating, stirring constantly, until the sauce thickens. 
Without removing the pan from the stove, put the fried mushrooms, chicken and onions into the thickened sauce. 
Mix everything well, add black ground pepper salt if necessary. We simmer for a couple more minutes. We take it off the stove. 
Three cheese on a large grater. 
We lay out our future julienne in cocottes, sprinkle with grated cheese on top. We put in an oven preheated to 180 ° C and bake for 15-20 minutes. After the specified time, the cheese should melt and lightly bake. 
Ready! Serve the finished julienne to the table immediately, while it is hot. Enjoy your meal! 
Julienne can be prepared from mushrooms, meat, fish and seafood, and, of course, from chicken. The last option is one of the most popular and common, loved by all fans of this dish. In this article we will talk about cooking chicken julienne according to different recipes.
If we talk about what the original julienne is, then this is chicken julienne. The main evidence that the first julienne in the modern sense of this dish was made from chicken is the fact that the name of the special dishes used to prepare julienne - cocotte maker comes from the word "cocot", and this word is translated from French as "rooster ".
Cooking julienne with chicken is not difficult, although it is considered true classic European restaurant cuisine. Pamper yourself and your loved ones appetizing dish, well, we will tell you how it can be prepared and what its options may be.
Chicken julienne recipes
Very often, when it comes to chicken julienne, it means a dish that also includes mushrooms (champignons are usually used for julienne), but adding mushrooms is not an immutable rule at all. There are many chicken julienne recipes, we will talk about the most delicious of them.
Recipe One: Simple Chicken Julienne (No Mushrooms)
You will need: 500g chicken fillet, 250g milk, 150g hard cheese, 3 tbsp. flour, butter, dill, black pepper, salt.
How to cook chicken julienne. Cut the chicken fillet into strips, melt the butter in a pan, put the chicken, fry for 10 minutes, stirring. Dilute the flour in milk, salt, pepper, put finely chopped fresh or dried dill, pour over the chicken, bring to a boil and boil for 2-3 minutes. Arrange the mass in cocottes, sprinkle with grated cheese, put in an oven heated to 180 degrees for 10 minutes.
This is the most basic recipe chicken julienne, the easiest and fastest, and you can change it at your discretion: make instead of milk and flour filling classic sauce Bechamel, without which julienne is not prepared in France, add onions or other vegetables to the chicken when frying.
Of course, chicken julienne with mushrooms is the most classic and popular variety of this dish.
Recipe Two: Classic Chicken and Mushroom Julienne
You will need: 700g champignons, 350g cream 20%, 300g chicken fillet, 200g hard cheese, 1 onion, 4-5 tbsp. butter, 2 tbsp. flour, white ground pepper, salt.
How to cook traditional julienne with mushrooms and chicken. Cut mushrooms and chicken into strips as thin as possible, put in a pan with 2-3 tbsp. butter, fry until tender, pepper and salt. Chop the onion very finely, into 1-2 tbsp. fry the butter over low heat until softened, almost browning, sprinkle with flour, mix, 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, put the mushrooms with chicken into cocotte bowls, pour over the sauce, sprinkle with cheese on top. Put 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.
You can use for julienne, in addition to champignons, other mushrooms: chanterelles, mushrooms, oyster mushrooms, etc.
chicken julienne- this is a great solution for any celebration, which is probably why it can often be seen in the banquet menu. Try to make this option hot for any family holiday at home and you will see - everyone will be delighted and ask for more! Well, we will talk about a few more julienne recipes, which can already be categorized as very unusual due to the fact that they are prepared less often than the first two.
Recipe Three: Greek Chicken Julienne with Olives
You will need: 400g fillet chicken breasts, 250g sour cream, 100g olives, 50g onion, 1 tbsp. flour, 3 tsp butter, grated cheese, ground black pepper, salt.
How to cook julienne in Greek with chicken and olives. Boil the chicken fillet until cooked (for flavor, you can add bay leaf, onion, peppercorns and other seasonings), dry it and cut into strips, then lightly brown in olive oil. Finely chop the onion, also fry a little. Cut the olives into thin rings, put to the onion and warm slightly, mix the onion with olives and chicken. Fry flour in a dry frying pan, put butter, mix, add sour cream, mix, bring to a boil, pepper and salt, boil for 2-3 minutes over moderate heat. Put the chicken with onions and olives in cocottes, pour over the sauce, sprinkle with grated cheese on top, bake in the oven until the cheese is melted.
Recipe four: Chicken julienne "Gentle" with curd cheese
You will need: 250g sour cream, 200g each fresh champignons and soft cheese, 150g boiled chicken fillet, 100g 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, put the mushrooms, fry until they are ready. Cut the chicken into strips, put to the mushrooms. Lubricate the cocotte makers with vegetable oil, put the chicken with mushrooms and onions, put the diced on top cottage cheese, grate soft cheese on a fine grater, mix a third with sour cream, put on curd cheese, sprinkle the remaining cheese on top, bake the julienne until golden brown at a temperature of 180 degrees.
Recipe five: Exquisite chicken julienne with Tilsiter cheese and aromatic herbs
You will need: 400 g of mushrooms, 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.
How to cook chicken julienne with herbs. Boil the mushrooms by throwing them into boiling salted water for 5-10 minutes. Cut the onion into small cubes and fry in olive oil. Cut the chicken into small cubes or strips. Put the mushrooms to the fried onions, fry for another 10-15 minutes over medium heat, stirring occasionally. Separately, fry the chicken in a small amount of oil. Pour cream into the mushroom mass, stirring, pepper and salt, season with dried mint and tarragon, simmer everything for 10 minutes. Lubricate the cocotte makers with a small amount of butter, first put the chicken, then a fresh mint leaf, mushrooms and onions in cream on top, put a plate of cheese on top, bake in an oven preheated to 200 degrees until browning.
Recipe Six: Chicken Julienne with Ham
You will need: 200 g of smoked ham or ham and fresh mushrooms, 100 g of soft cheese and sour cream, 40-45 olives, 2 onions, 1 chicken (filleted without skin), pepper, salt.
How to cook chicken julienne with ham. Until cooked, boil the chicken in salted water, finely chop the mushrooms and fry with onions. Finely chop the chicken fillet, ham. Put in equal amounts of ham, chicken and mushrooms, 2-3 olives (cut into rings) and 1 tsp. sour cream with a pea, top with hot broth left after cooking the chicken, cover with a piece of cheese, bake until browned in an oven preheated to 200 degrees.
Cook delicious julienne with chicken and enjoy gourmet dishes, easy to prepare, at home
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Initially, the term "julienne" meant a special way of cutting young vegetables. Vegetables are cut into strips and go, as a rule, to salads or soups. This cut gives ready meal more delicate texture or speeds up the cooking process so that they do not get confused beneficial features young vegetables.
But in the Russian culinary tradition, julienne or, as it is also called, julienne, means something else: it is a second course or an appetizer that can be prepared from any food, be it mushrooms, poultry, meat, seafood or vegetables. All varieties of julienne have one thing in common - the dish is poured with sauce, sprinkled with abundantly grated cheese and baked until golden brown in the oven. Julien is best served hot.
Julienne is prepared and served in special forms - cocotte makers. Initially, the dish known to us today as julienne was called "kokot", which served as the name of the dishes for its preparation. But you can present julienne not only in cocotte makers, ceramic or glass molds are also perfect for this. If you want to find fame among your guests, then bake julienne in tartlets or small buns, while removing some of the crumb. But in this case, julienne is best served immediately on the table, because the buns will soften from the contents.
Let's start cooking julienne. Preparing this dish is very simple, so you can serve it not only for a festive feast, but also to please your household on a weekday.
First, let's prepare the products.
You can take any mushrooms for julienne: fresh, frozen, canned or dry.
Today we will cook julienne from fresh mushrooms. Of course, nothing beats the flavor forest mushrooms, but if they are not available, use store-bought champignons.
Wash the mushrooms thoroughly and cut into thin slices.
For julienne, all products are cut into thin strips or slices, and only onions or tomatoes, if you suddenly use them, for example, for seafood julienne, in thin half rings.
Peel the onion and cut into thin half rings.
Cut the chicken fillet into small strips.
For julienne, it is better to use breast fillet or meat from the thighs or chicken legs. Be sure to remove the skin from the meat. You can also use boiled fillet or smoked.
Heat up in a frying pan olive oil and fry the onion until soft.
Add mushrooms and a pinch of nutmeg to the pan.
Once the mushrooms are slightly browned, add the chicken pieces and continue to fry until the excess liquid has evaporated, 20 minutes.
Let's prepare the julienne sauce.
Sauce for julienne can be anything. You can use lightly salted cream, you can mix sour cream with mayonnaise, or use only sour cream, adding an egg or flour to it.
But we'll prepare Bechamel sauce.
Melt the butter in a saucepan.
Add flour and fry, stirring, for 5 minutes.
Pour milk in portions, stirring the sauce well with a whisk. Bring to a boil and cook for 5 minutes until thickened. Season the sauce with salt and pepper.
Put a mixture of mushrooms, chicken and onions in molds.
14.12.2017, 19:09
Recipe for julienne with mushrooms and chicken in the oven. 7 recipes how to cook at home
Posted on December 14, 2017In order to cook a delicious julienne, it is enough to cut the products correctly, pour them with the right sauce and bake in the oven.
Julien is really tasty dish it is not difficult to prepare it, it is important to combine the products correctly when preparing the sauce.
According to the classics, it is prepared from chicken meat. It doesn't have to be breast. You can use any part of the chicken, be it legs, wings, or sirloin. It is important that no bones.
Ingredients.
1 chicken breast.
- 250-300 mushrooms.
- 1 head of onion.
- 350 cream.
- 200 cheese.
- 2 tablespoons of white flour.
- Vegetable oil.
- Salt and pepper to taste.
Cooking process.
Cook chicken, cool, straw mode.
Saute the onion and sliced mushrooms in a pan.
Saute mushrooms and onions until moisture evaporates. As soon as this happens, lay out the chicken and fry the meat with mushrooms for 5-7 minutes.
Pour the flour into a dry frying pan, brown it and pour over the cream. Lower the heat under the skillet and stir until it comes to a boil. Don't forget to salt a little.
Pour the resulting sauce into a pan with mushrooms and mix well.
I lay out the whole mass in pots and sprinkle with plenty of grated cheese.
I put in hot oven for 30 minutes. Do not cover the pot with a lid. Since it is important that the cheese turns out to be an appetizing crust.
After 30 minutes, we take out the julienne pots and serve. Enjoy your meal.
Recipe for julienne in tartlets
This julienne cooking option is very suitable for festive feast or a small buffet. And it’s also very good for those who don’t really like to wash dishes, because after that there is no dirty dishes left.
Ingredients.
- 300 grams of chicken meat.
- 300 grams of mushrooms.
- 200 gr. Cheese.
- Approximately 20 tarts.
- 1 glass of sour cream.
- 1 glass of milk.
- 2 tablespoons of flour.
- 50-60 butter.
- Vegetable oil.
- Pepper and salt to taste.
Cooking process.
Boil chicken meat, cool. For this julienne cooking option, it is better to tear the meat with your hands and make the pieces as small as possible. Why hands? It's just that it's easier to separate the meat into fibers. And this way the meat will become much more tender than if you cut it with a knife.
Fry the mushrooms with onions in vegetable oil, then add the meat and fry a little together for 5-7 minutes.
It remains to prepare the sauce. It is better and easier to prepare the sauce in a saucepan with a thick bottom. Since the heat is distributed evenly. And so, add flour to the melted butter and stir until it boils. Then pour in the chilled milk. As soon as the mixture begins to boil, remove from heat and stir to cool. Pour sour cream into the warm mixture and mix well until smooth. The sauce is ready.
Arrange meat with mushrooms on tartlets. Pour a little of the sauce into each serving. The sauce is thick, so you need to pour it in in several stages so that it fills all the voids well.
It remains to sprinkle with grated cheese and bake in the oven until cheese crust. Enjoy your meal.
How to cook julienne with mushrooms in buns
Do you want to surprise the guest not only with a new dish, but also original presentation try to cook julienne and serve it in a fragrant bun. I think that the guests will appreciate your efforts.
Ingredients.
- 5-6 fresh buns.
- 300 gr. Turkey or chicken fillet.
- 350 gr. Fresh mushrooms.
- 1-2 cloves of garlic.
- 1 head of onion.
- A glass of milk.
- 2-3 tablespoons of flour.
- Grated nutmeg.
- Olive oil.
- Butter 50 gr.
- Salt and pepper to taste.
Cooking process.
Cut the top off the buns and scoop out the soft center with a spoon. Then put the buns in the oven for 15 minutes at a temperature of 200.
Cut the onion and meat into small pieces, fry in a pan with vegetable oil for 10-15 minutes.
I cut the mushrooms into cubes and put them in a frying pan with the meat. Saute until all the moisture has evaporated from the mushrooms.
Carcass for about 2-3 minutes. The filling is ready, you can distribute it among the buns. Sprinkle each bun with a small layer grated cheese. We put the dish in the oven and bake until a fragrant cheese crust of bon appetit.
Recipe for julienne in a pan
If you want to cook julienne, but special pots are at hand. There is a way out, you can cook it in a baking sheet or in a baking dish.
Ingredients.
- 1 kg. chicken fillet.
- Champignons 500 grams.
- 2 onion heads.
- 300 milk.
- Flour 4 tablespoons.
- 50 butter.
- 200 hard cheese.
- Vegetable oil
- Salt and pepper to taste.
Cooking process.
Fry the meat with onions in vegetable oil until tender.
Cut mushrooms into big chunks and fry with onions. When the meat and mushrooms are ready, put them together and simmer for about 10 minutes.
Pour the flour into a cast-iron skillet and fry until a slightly grayish color. Add 500 sour cream and mix until smooth. If the mass is too thick, you can add a little milk.
Transfer the dressing to the meat and mushrooms, mix, cover with a lid and simmer for about 10 minutes.
We shift the finished filling into a deep baking sheet, sprinkle with plenty of grated cheese.
Place the tray in the oven for 30 minutes. The temperature in the oven is not more than 200 degrees.
Julienne with chicken mushrooms and potatoes in pots
Julienne with potatoes began to be cooked already in the modern world in order to give the dish a high calorie content. But with the addition of potatoes, the dish did not lose much. And many tried it for the first time with potatoes, so for some this option will be classic recipe. before there was a recipe for a dish just super look at the recipe for sure.
Ingredients.
- 400 grams of chicken meat.
- 300 grams of mushrooms.
- 3-5 potatoes.
- 150 hard cheese.
- 2-3 tablespoons of flour.
- 250 grams of milk.
- 30 grams of butter.
- Vegetable oil.
- Salt and pepper to taste.
Cooking process.
Potatoes are cut into cubes and fried in vegetable oil until half cooked.
In parallel, in a nearby pan, you need to fry finely chopped meat with onions. Fry the meat with onions for literally 3-5 minutes and pour finely chopped mushrooms into it.
Saute mushrooms until all liquid has evaporated. As soon as all the liquid has evaporated from the mushrooms, add flour, butter and milk to the pan. Stir and simmer until the mass thickens.
Now you can distribute the filling among the pots. Put the potatoes in the first layer, then the mushroom mass and sprinkle generously with grated cheese.
We put in the oven for 20 minutes. And bake the cheese until a beautiful golden brown at a temperature of 190-200 degrees. Julienne with potatoes, meat and mushrooms is ready to enjoy your meal.
Julienne in a frying pan
You can also cook julienne right in the pan. And apply for festive table. This cooking option is also very simple and neat.
Ingredients.
- 1 chicken thigh.
- 250-300 grams of mushrooms.
- 1 head of onion.
- 70 grams of cheese.
- 50 grams of cream.
- 1 tablespoon of flour.
- 30 grams of butter.
- 1 bunch of dill.
Cooking process.
Boil the chicken thigh, cool and separate the meat from the bones.
Mushrooms fry with onions, add meat.
Pour the butter into the frying pan, add the flour and pour in the cream. Stir and simmer until thickened over low heat.
Add some finely chopped dill and mix. Sprinkle with grated cheese, put the pan in the oven, bake until crusty. Enjoy your meal.
How to cook julienne in a slow cooker
Enjoy your meal.
What to cook quickly and tasty for dinner
Classic mushroom and chicken julienne does not require mysterious ingredients or tricks to make. One hour, regular groceries, a couple of frying pans - you're done.
1 h 30 min
150 kcal
4.93/5 (14)
It is a mistake and extremely unfair in relation to gastronomy to believe that julienne or julienne (but not julienne) are mushrooms under cheese and mayonnaise. The dish owes its delicate and refined French taste to bechamel sauce, which, by the way, can be prepared in a matter of minutes at home in ordinary Russian cuisine.
Julien is translated from French as "July". The love story for this dish began a long time ago - for the first time this culinary term was heard from chef Francois Massialo. He used it as a term for cutting fresh July vegetables for seasonal dishes. Why in Russia they called “julienne” what in France they call “cocot” (translated from French - “rooster”) - still remains a mystery. However, the last name in our country is also used when talking about this dish. "Kokotnitsa" are called special portioned forms (with a capacity of 100 gr.), In which julienne is prepared, accordingly, we sometimes hear a variant of the name - julienne. In it, julienne is not only made, but also served on the table.
Julienne can be prepared in one form - immediately for the whole company, and then laid out on deep portioned plates and immediately, without delay, serve. And in portions - in disposable foil forms. But you shouldn’t cook it for the future - you can’t call julienne a “dish of the second day”. Only lazy julienne can be stored in the refrigerator - without cheese. Otherwise, the dish will become hard and tasteless. Let's figure out how to cook julienne with mushrooms and chicken!
What is needed for julienne
So, step by step, we are preparing julienne with mushrooms and chicken. Before you - classic recipe!
Ingredients
If you do not have portion molds for baking, then use sand tartlets- Cooking allows such an option. Julienne in tartlets looks very original and aesthetically pleasing. You can also cook julienne in pots in the oven. So the dish will stay warm longer. If you are concerned about the question of which mushrooms you need to take for the right julienne, the answer is any! Usually it is cooked with champignons, but you can take what is at hand, or within walking distance - from mushrooms to oyster mushrooms.
Step 1: prepare the filling
- The dish cooks very quickly, so cook everything right away necessary ingredients and kitchen utensils.
- Chicken fillet cut into large, but thin flat slices, salt. It will need to be chopped into small pieces after frying.
- Cut the mushrooms right away small cubes.
- Chop the onion very thinly and finely.
- Heat the pan well over high heat, add vegetable oil. Fry the chicken about golden brown(2 minutes is enough for each side). Set it aside to cool down a bit.
- Now fry the onion until golden brown, put it in a separate bowl.
- Reheat the pan, add a little oil and fry the mushrooms at maximum temperature. Send them to a bowl with onions.
- Cut the cooled chicken small cubes, combine with mushrooms and onions.
So that the mushrooms do not let the juice in, throw them in small portions - in 1 layer on a hot pan and be sure to cook at the maximum temperature. So they will not give water, but will acquire a golden crust.
Stage 2: preparing the famous Bechamel
- Lightly heat a clean, dry frying pan without oil. Put the flour and, stirring constantly, fry it until a delicate color. baked milk.
- Add the butter and immediately mix the ingredients vigorously so that the mass is homogeneous, without lumps.
- While stirring vigorously, pour in the cream.
- Add salt, nutmeg and prepare the sauce on medium fire until it thickens. The julienne dressing is ready!
The filling resulting from our efforts can be used in another way - lay it on the dough and send it to the oven. As a result, we get a tender and original Julienne pizza.
Stage 3: final
- Turn off the stove, but do not remove the sauce from it. Add the filling to it, mix well, leave for a few minutes. Try for salt and pepper.
- Turn on the oven 180 degrees for preheating.
- Grate the cheese on a coarse grater.
- Spread the filling with the sauce over the cocotte makers or send in one large form. Sprinkle cheese on top.
- Send to preheated oven for 15 minutes.
- Julienne must be served immediately. The hot handle of the cocotte maker is often beautifully wrapped in napkins. The dish itself is decorated with parsley sprigs. It is better to put it on the table on special stands. You can offer to julienne fried toast with garlic and a glass of dry white wine.
If you want to serve mushroom julienne during a party, then you should not cook it before the guests arrive. Arrange the filling with cheese in the forms, and send it to the oven immediately before serving.
Cooking to save time
This three-step recipe sounds complicated, but it actually takes you no more than an hour, 20 minutes of which the julienne will be baked in the oven. We will leave 7-10 minutes for slicing onions, chicken and mushrooms, we will plan another 15 for frying vegetables, 7 for preparing the sauce.
Do you want to buy time? Arm yourself with three frying pans and fry chicken, mushrooms and onions at the same time. But you should not combine all the ingredients in one dish - you will get a watery stew.
Thanks to its simple ingredients and fast cooking time, julienne is ideal for dinner. It will cheer you up after a busy work schedule, and small portion will not allow to be deposited extra pounds! So even those who adhere to pp will occasionally treat themselves to this delicious dish.