Julienne cooking method with chicken. Julienne with mushrooms and chicken in the oven recipe. Smoked chicken option

14.12.2017, 19:09

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

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

Julienne is truly a very tasty dish; it is not difficult to prepare; it is important to combine the ingredients correctly when preparing the sauce.

According to the classics, it is prepared from chicken meat. It doesn't have to be breast. You can use any part of the chicken, be it legs, wings, or loin. It is important that it is seedless.

Ingredients.

1 chicken breast.

• 250-300 mushrooms.
• 1 onion.
• 350 cream.
• 200 cheese.
• 2 tablespoons white flour.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process.

Cook the chicken, cool, cut into strips.

Fry onions and sliced ​​mushrooms in a frying pan.

Fry the mushrooms and onions until the moisture evaporates. As soon as this happens, lay out the chicken and fry the meat and mushrooms for 5-7 minutes.

Pour flour into a dry frying pan, brown, pour in cream. Under the frying pan, reduce the heat and stir until it boils. Don't forget to add a little salt.

Pour the resulting sauce into the frying pan with the mushrooms and mix well.

I put the whole mass into pots and sprinkle generously with grated cheese.

Place in a hot oven for 30 minutes. Do not cover the pot with a lid. Since it is important that the cheese turns out to be an appetizing crust.

After 30 minutes, take out the julienne pots and serve. Bon appetit.

Recipe for julienne in tartlets

This option for preparing julienne is very suitable for a festive feast or a small buffet. It’s also very suitable for those who don’t really like washing dishes, since there are no dirty dishes left behind.

Ingredients.

• 300 grams chicken meat.
• 300 grams of mushrooms.
• 200 gr. Cheese.
• Approximately 20 tartlets.
• 1 glass of sour cream.
• 1 glass of milk.
• 2 tablespoons flour.
• 50-60 butter.
• Vegetable oil.
• Pepper and salt to taste.

Cooking process.

Boil chicken meat, cool. For this version of cooking julienne, it is better to tear the meat with your hands and make the pieces as small as possible. Why with your hands? It's just easier to separate the meat into fibers. And this way the meat will become much more tender than if you cut it with a knife.

Fry the mushrooms with onions in vegetable oil, then add the meat and fry everything together for 5-7 minutes.

All that remains is to prepare the sauce. It is better and easier to prepare the sauce in a bowl with a thick bottom. Since the heat is distributed evenly. And so, add flour to the melted butter and stir until it comes to a boil. Then pour in the cooled milk. As soon as the mixture begins to boil, remove from heat and let it cool while stirring. Pour sour cream into the warm mixture and mix well until smooth. The sauce is ready.

Divide the meat and mushrooms into tartlets. Pour a little sauce into each serving. The sauce is thick, so you need to pour it in several stages so that it fills all the voids well.

All that remains is to sprinkle with grated cheese and bake in the oven until a cheese crust appears. Bon appetit.

How to cook julienne with mushrooms in buns

If you want to surprise your guest not only with a new dish, but also with an original presentation, try making julienne and serving it in a fragrant bun. I think that your guests will appreciate your efforts.

Ingredients.

• 5-6 fresh buns.
• 300 gr. Turkey or chicken fillet.
• 350 gr. Fresh mushrooms.
• 1-2 cloves of garlic.
• 1 onion.
• A glass of milk.
• 2-3 spoons of flour.
• Grated nutmeg.
• Olive oil.
• Butter 50 gr.
• Salt and pepper to taste.

Cooking process.

Cut off the tops of the buns and use a tablespoon to scoop out the soft center. Then put the buns in the oven for 15 minutes at 200.

Cut the onion and meat into small pieces, fry in a frying pan with vegetable oil for 10-15 minutes.

I cut the mushrooms into cubes and place them in a frying pan with the meat. Fry until all the moisture has evaporated from the mushrooms.

I simmer for about 2-3 minutes. The filling is ready, you can distribute it among the buns. Sprinkle each filled bun with a small layer of grated cheese. Place the dish in the oven and bake until you have a fragrant cheese crust and enjoy your meal.

Recipe for making julienne in a baking sheet

If you want to cook julienne, have special pots on hand. There is a way out: you can cook it in a baking pan or in a baking dish.

Ingredients.

• 1 kg. chicken fillet.
• Champignons 500 grams.
• 2 onions.
• 300 milk.
• Flour 4 tablespoons.
• 50 butter.
• 200 hard cheese.
• Vegetable oil
• Salt and pepper to taste.

Cooking process.

Fry the meat with onions in vegetable oil until cooked.

Cut the mushrooms into small pieces and fry with onions. When the meat and mushrooms are ready, combine them together and simmer for about 10 minutes.

Pour the flour into a cast iron frying pan and fry until slightly grayish in color. Add 500 sour cream and mix until smooth. If the mixture turns out too thick, you can add a little milk.

Transfer the dressing to the meat and mushrooms, mix, cover with a lid and simmer for about 10 minutes.

Transfer the finished filling to a deep baking sheet and sprinkle generously with grated cheese.

Place the baking sheet in the oven for 30 minutes. The oven temperature is no more than 200 degrees.

Julienne with chicken, mushrooms and potatoes in pots

Julienne with potatoes began to be prepared in the modern world to give the dish more calories. But with the addition of potatoes, the dish did not lose much. And many tried it for the first time with potatoes, so for some this option will be a classic recipe. I used to have a recipe for a dish that was just super, be sure to check out the recipe.

Ingredients.

• 400 grams of chicken meat.
• 300 grams mushrooms.
• 3-5 potatoes.
• 150 hard cheese.
• 2-3 tablespoons of flour.
• 250 grams of milk.
• 30 grams of butter.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process.

Potatoes are cut into cubes and fried in vegetable oil until half cooked.

At the same time, fry the finely chopped meat and onions in a nearby frying pan. Fry the meat with onions for literally 3-5 minutes and add finely chopped mushrooms to it.

Fry the mushrooms until all the liquid has evaporated. As soon as all the liquid has evaporated from the mushrooms, add flour, butter and milk to the frying pan. Stir and simmer until the mixture thickens.

Now you can distribute the filling into the pots. Place the potatoes in the first layer, then the mushroom mixture and sprinkle generously with grated cheese.

Place in the oven for 20 minutes. And bake the cheese until a beautiful golden brown crust at a temperature of 190-200 degrees. Julienne with potatoes, meat and mushrooms is ready. Enjoy your meal.

Julienne in a frying pan

You can also cook julienne directly in the pan. And serve it on the festive table. This cooking option is also very simple and neat.

Ingredients.

• 1 chicken thigh.
• 250-300 grams of mushrooms.
• 1 onion.
• 70 grams of cheese.
• 50 grams of cream.
• 1 tablespoon of flour.
• 30 grams of butter.
• 1 bunch of dill.

Cooking process.

Boil the chicken thigh, cool and separate the meat from the bones.

Fry mushrooms with onions, add meat.

Throw butter into a frying pan, add flour, pour in cream. Stir and simmer until thickened over low heat.

Add a little finely chopped dill and stir. Sprinkle with grated cheese, place the frying pan in the oven and bake until crusty. Bon appetit.

How to cook julienne in a slow cooker

Bon appetit.

For the recipe with photos, see below.

Julienne is an exquisite dish and the most... It is most often prepared from seafood, mushrooms or meat, baked in a delicate creamy sauce under a generous layer of cheese. Usually julienne is baked in portions using small cocotte makers. In our family, julienne is prepared in one large form, which is much more convenient. No family celebration is complete without!

My sister shared the recipe and photos with me, for which I thank her very much. Her favorite julienne contains chicken meat and mushrooms (champignons). You can cook julienne with squid, mussels, shrimp - it also produces a very delicate taste!

Recipe for julienne with mushrooms and chicken

In simple and understandable words, julienne is mushrooms in a delicate creamy sauce. Well, now I’m telling you, how easy and simple You can prepare tender julienne with mushrooms and chicken at home. To prepare this baked dish we will need:

• 300-500 grams of chicken fillet;
• 200-300 grams of mushrooms;
• 100-200 grams of onions;
• 150-250 grams of hard cheese;
• 250-350 grams of cream (10-20% fat content);
• 2 tbsp. flour;
• salt and spices to taste;
• vegetable oil for frying.

It is better to take fresh or frozen mushrooms for julienne (no salted, pickled, etc.). I usually use champignons; porcini mushrooms, oyster mushrooms, and straw mushrooms are also suitable.

The first stage of preparing julienne is to thinly chop the onions and mushrooms

The first step in cooking is to cut the onion into thin half rings or cubes, and the mushrooms into thin slices. Then boil the chicken fillet until tender, cool and finely chop. Grate the cheese on a coarse grater.

Fry the onion in vegetable oil until soft, add the mushrooms and stir-fry until all the liquid has evaporated (10-15 minutes). Add finely chopped chicken meat here, mix, salt and pepper to taste, turn off the heat.

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

Combine creamy sauce with fried mushrooms, onions and chicken

Place the resulting mass in cocotte makers or another oven-safe container (you can use a baking dish or a cast-iron frying pan without a handle). Sprinkle the surface with an even layer of grated cheese.

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

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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.

Wash the chicken, put it in a saucepan, fill it with cold water, bring it to a boil and skim off the foam.
Place the peeled onion in the pan and cook for about an hour at low simmer.
Salt to taste, in the middle or at the end of cooking.
Remove the onion from the finished broth and discard.
We take out the chicken, set it aside, let it cool, separate the flesh from the bones and chop finely.

And also, in addition to the chicken that we need for julienne, we will also have chicken broth for lunch. You can cook more chicken than the recipe calls for, then part of the chicken will be used for julienne, and part of the chicken can be used to make chicken soup. The chicken can be boiled the day before, then the cooking time for the julienne is significantly reduced.

While the chicken is cooking, chop the onion.
For julienne, I take quite a lot of onions and cut them into quarter rings.
Now we will prepare the onions in a special way: pour quite a lot of vegetable oil into the frying pan, and also add a decent piece of butter for flavor. Add the onion, mix and add salt to taste.

Simmer the onion over low heat for about 20-30 minutes until it becomes very, very soft.

Don’t be surprised that we use so much oil; our task is not to fry the onions, but to make them soft and simmered, because properly cooked onions will give the julienne a particularly delicate consistency. I would like to note that even those who do not like onions will not feel them at all in the julienne if you do not spare the oil and follow my recommendations. And we will remove the excess oil later anyway.

Cleaning the mushrooms.

I love julienne with wild mushrooms; you can use frozen ones if you don’t have fresh ones, or replace them with champignons.

If you don’t like or eat mushrooms at all, you can prepare julienne without mushrooms.

We clean the mushrooms dry, and then quickly rinse them in cool water and, if necessary, remove the dirt with a brush.
Do not cut too large.

Heat the frying pan over medium heat, add the chopped mushrooms and add a little salt.

Place the mushrooms in a dry frying pan; do not add oil, because... Usually there is a sufficient amount of moisture in mushrooms, and our task is to let this liquid evaporate. If during the process you see that very little liquid is released, then literally a tablespoon of oil can be added.

Fry, stirring occasionally, until the moisture from the mushrooms evaporates.

There is not too much moisture in my mushrooms, sometimes it happens that the mushrooms are stewed directly in their juice - they can secrete so much liquid.

Thus, fry the mushrooms for about 10 minutes.
And when the moisture has almost evaporated, add a piece of butter.
Fry for a couple more minutes.

Now add our stewed onions to the mushrooms. I transfer the onions to the mushrooms using a special spoon with holes so as not to add too much oil to the julienne.

Mix and add finely chopped chicken to the onions and mushrooms.
Mix again, add salt and pepper to taste.
You can add chopped dill.

Add sour cream, a couple of spoons, to the desired julienne thickness.
Bring to a boil and cook for 2-3 minutes, stirring.

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