Dressing for chicken julienne. Exquisite julienne with mushrooms and chicken (simple recipe)

Choose perfect, authentic recipes for chicken julienne on the online resource website. Experiment with the composition of the dish, add various mushrooms, aromatic herbs, replace Bechamel with sour cream or creamy dressing, try it with hard and semi-hard cheeses.

In order for the delicacy to turn out successful, you need to spend a little time carefully preparing the ingredients. Already boiled chicken is used. At the same time, not only brisket, but also any other parts of the poultry carcass are suitable for the dish. There are quite a lot of recipes for making julienne with chicken; the taste of the dish changes depending on the addition of certain ingredients. For example, the taste of tender julienne with a sauce based on cream and mint and a dish that includes fragrant smoked meats and fried onions are incomparable.

The five most commonly used ingredients in chicken julienne recipes:

Interesting recipe:
1. In a hot frying pan with oil, separately fry the onion, chopped into small cubes, then the chicken and mushrooms. When ready, place the fried ingredients in cocotte pans for baking.
2. Prepare the Bechamel dressing: fry the flour in a “dry” frying pan until light golden brown, let it cool a little.
3. Add the cream, mix thoroughly until smooth (to avoid lumps, rub through a strainer), add butter.
4. Pour gravy into prepared containers with food. Sprinkle generously with cheese shavings.
5. Bake at 180°-200° for about fifteen minutes.
6. Serve hot.

Five of the fastest chicken julienne recipes:

Helpful Tips:
. To prevent julienne from having a bitter taste, you should not fry the onion too much; its transparency is enough.
. If you don’t have cocotte makers, you can cook julienne with chicken in ceramic pots, a frying pan or small baking dishes.
. If wild mushrooms are used in julienne, it is advisable to boil them.
. The sauce can be made using broth, sour cream, or milk.
. Seasonings include regular chicken seasonings, as well as mint, pepper and nutmeg.

Today we will cook julienne with chicken and mushrooms. First, let's figure out what it is julienne(or julienne), because There is some confusion here. The point is that julienne in France and in Russia these are completely different dishes. The name comes from the French word julienne, which translates as “July”, because In France, in the summer, soups were prepared from young vegetables, which were cut into very thin strips. Since then, julienne has been called this type of cutting of vegetables, as well as soups and salads made from thinly sliced vegetables.

In Russian cuisine julienne is a hot appetizer, which is usually prepared with mushrooms (white, champignons, chanterelles), chicken, vegetables, seafood, etc., cut into thin strips. The French also have a dish identical to “Russian” julienne, but it is called “cocotte,” which is probably why the heat-resistant bowl or portioned frying pan in which “Russian julienne” is baked is called a cocotte.

If you don’t 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 have a little understanding of the etymology julienne and dishes, let's finally cook it. It's not difficult at all.

Ingredients

chicken fillet 300 g
champignons 300 g
onion 1 piece (100 -150 g)
cheese 100 g
cream 20% 200 ml
butter 20 g
flour 1 tbsp. spoon
nutmeg 1/2 teaspoon
vegetable oil for frying
salt
black pepper

Preparation

First, let's prepare all the ingredients.

Wash the 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 frying pan and heat it well over high heat. Place the chicken fillet in hot oil, add salt and fry for a few minutes on each side until golden brown.

Place the onion in heated vegetable oil, add salt and fry until golden brown.

Heat the vegetable oil again and fry the mushrooms in small parts. We put the mushrooms in a thin layer in well-heated oil; you should not put all the mushrooms in the frying pan at once, because then the mushrooms will release moisture and stew in it, but we need them to fry.

Fry the mushrooms until golden brown. If there are few mushrooms in the pan, they will fry quite quickly, in 5-7 minutes.

Place the mushrooms out of the pan and fry the next part of the mushrooms. I sautéed all the mushrooms in three batches.

By this point, the fried chicken has already cooled down, cut it into strips.

Now let's prepare the sauce. To do this, place the frying pan on medium heat. Fry the flour in a dry frying pan without fat until creamy, stirring constantly. When the flour turns light brown, add the butter and mix until smooth.

Pour the cream into the pan and stir 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, add fried mushrooms, chicken and onions to the thickened sauce.

Mix everything well, add ground black pepper, salt if necessary. Simmer for a couple more minutes. Remove from the stove.

Three cheeses on a coarse grater.

Place our future julienne in cocotte makers and sprinkle grated cheese on top. Place 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. Bon appetit!

The intriguing name of julienne with chicken and mushrooms hides an exquisite and very popular dish among Europeans, which has French roots. It is traditionally baked in special conical metal bowls with an elongated handle, up to 50 mm in height and up to 70 mm in diameter - cocotte makers.
In Russian cuisine, small ceramic or clay baking containers are used, which perfectly retain heat and fully preserve the beneficial properties of products.

A hot appetizer will decorate both the festive table and family meals. And you can cook it in the oven, in a slow cooker or in a frying pan. Moreover, if there are no special metal or ceramic molds, julienne can be baked in tartlets, baskets or round fluffy buns, after removing the crumb from them.

The classic recipe for this dish includes mushrooms, white sauce and cheese. But there are many options for preparing this dish. You can bake tender chicken or turkey fillet, seafood or duck tongues under the melted cheese. Make a delicious white sauce based on sour cream or cream, or make bechamel sauce from whole milk with the addition of flour.

The selection of mushrooms is no less varied. In season, they use white mushrooms, chanterelles, milk mushrooms, aspen mushrooms, etc., previously boiled in salted water. And the rest of the year - oyster mushrooms, champignons, winter mushrooms, shiitake, ring mushrooms, grown at home.

The taste of julienne also depends on the type of cheese chosen (blue, rennet, young, creamy, sharp, hard, soft, processed, sausage, feta cheese, etc.)

In a word - experiment, try different options and, perhaps, find the best recipe for yourself that will become your favorite.

How to cook julienne with chicken and mushrooms in the oven

Julienne with chicken and mushrooms, prepared at home, is the most popular among our housewives. Tender chicken fillet, combined with juicy champignons and white sauce, acquires a special taste. And the “cap” of melted cheese preserves the unique aroma of this dish.

Ingredients:

chicken fillet - 300 g.
fresh champignons - 300 g.
cream - 200 ml.
butter - 20 g.
hard cheese - 80 g.
flour - 1 tbsp.
vegetable oil - 2-3 tbsp.
salt - 1/2 tsp.
onion - 1 pc.
ground pepper - a pinch,
nutmeg - 1/2 tsp.

Preparation:

Step 1. We will traditionally prepare all the products by measuring and weighing the ingredients in accordance with the provided recipe. Be sure to wash and peel the mushrooms in advance (this is very convenient), and thoroughly rinse the chicken flesh. Let's peel the onion.

Before we bake the julienne in the oven, we first prepare its base in a frying pan.

Step 2. Cut the fillet into medium-sized pieces.

Step 3. Fry them immediately in a hot frying pan in a minimum (1 tbsp) amount of vegetable oil so that the golden crust is clearly visible on all sides.

Place the finished fillet pieces in a bowl, after removing excess oil using a sieve or paper towel.

Step 4. Chop the onion into small cubes.

Step 5. Fry it until soft and lightly browned in a small amount of oil.

Step 6. Chop the mushrooms into thin slices. Exactly as shown in the photo.

Initially, the definition of julienne (or julienne) among French chefs meant a special way of cutting ingredients, meaning that the thin fractions were cooked as quickly as possible and gave them a delicate consistency.

Step 7. Increasing the heat intensity to the maximum, stirring vigorously, fry the champignons until a slightly noticeable blush appears.

Many housewives try to use a variety of spices in their dishes. However, experienced chefs know that even a few extra crystals of aromatic powder of any seasoning can ruin the taste of the finished food. And because:

You should not get carried away with seasonings and spices when preparing mushroom dishes, including julienne, since mushrooms themselves have a pronounced and characteristic taste and can themselves act as a spice.

Step 8. Cut the cooled pieces of chicken fillet into thin (if possible) strips.

Step 9. An important step in the process is preparing the julienne sauce.
Heat a clean, dry frying pan thoroughly. Pour in the flour and stir vigorously with a spatula until a slightly creamy color appears.

Step 10. Throw a piece of butter into the middle - it will instantly bubble and begin to melt. We will continue to work no less intensively with a spatula/wooden spoon: mix everything thoroughly.

Step 11. Pour in the cream. Continue stirring with a whisk to completely break up all the flour lumps. At this point, add all the spices and salt. The sauce will immediately begin to thicken - this is correct.

Step 12. Place chicken strips, mushrooms and onions into the thickened sauce. Mix everything thoroughly until evenly distributed.

Mix everything thoroughly until evenly distributed.

Julienne with chicken and mushrooms in a frying pan is ready

All that remains is to decorate the dish and bake the julienne in the oven.

Step 13. To do this, spread the finished mass into clay pots or cocotte makers.

Step 14. Distribute the shavings of cheese (we will grate them on a large grater) over the julienne - this will be the finishing touch.

Step 15. Since our cocotte makers are made of clay, we will put them in a cold oven!, and only after that turn on the heat.

Let's wait until the thermometer stops at 180 degrees and bake until a cheese crust appears for about 15-20 minutes.

Julienne with chicken and mushrooms in pots is ready

Julienne should be served directly in pots or cocotte makers. And when serving, don’t forget to garnish the dish with sprigs of fresh fennel or dill, purple or green basil leaves, coriander or parsley shoots, as well as cherry tomatoes or small-fruited tomato halves.

Important advice for those who will serve julienne with mushrooms and chicken on the festive table:

It is customary to serve hot julienne to guests in separate portions immediately after cold appetizers, or during a break before serving the main course.

Julienne in tartlets with mushrooms and chicken

For a more original serving, julienne can be placed in tartlets, baskets or small buns (after removing the pulp from them), then decorated with cheese and baked in the oven.

Cook with pleasure - eat with appetite. Have a pleasant gastronomic experience for you and your guests!

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

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

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

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

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

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

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

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

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

So, first of all, I would like to mention this julienne with mushrooms and chicken. The recipe for the dish is classic, so we will bake it in the oven.

Ingredients:

chicken fillet – 300 g;
champignons – 300 g;
onion – 1 pc.;
cheese – 100 g;
cream 10-25% - 200 ml;
flour – 1 tsp;
vegetable oil - for frying.

Preparation:

We wash the chicken breast and boil it in salted water for 20 minutes. Be sure to remove the noise. Cool the finished meat.

Remove the peel from the onion and chop it.

Cut the mushrooms into medium oblong pieces.

Fry the prepared vegetable in a frying pan with vegetable oil, the onion should become transparent.

Add mushrooms here, mix, simmer for 20 minutes, all moisture should evaporate.

Shred the fillet into medium cubes.

Three cheeses on a grater with large holes.

Salt and pepper the onion-mushroom mixture, add the meat, and mix.

Sprinkle with flour. Pour in the cream and simmer on medium heat for 5 minutes.

Place the mixture in cocotte makers or other portioned forms, sprinkle with it, and bake in the oven for 20 minutes at 180 degrees.

As soon as a delicious crust appears on top, we can enjoy a delicious lunch.

The dish is served to the table immediately, hot, it should not cool down. Cream can be replaced with sour cream if desired.

Julienne with chicken and champignons

This julienne with mushrooms and chicken will delight you and your household with its extraordinary and amazing taste. The recipe for the treat is classic and simple, so even a novice housewife can handle it. We will prepare the dish in the oven and, of course, with cream, since this component makes the food tender and melting in the mouth.

Ingredients:

chicken breast – 200 g;
champignons – 200 g;
onion – 1 pc.;
butter – 50 g;
cream 20% - 200 ml;
flour – 1 tbsp;
vegetable oil – 80 g;
cheese – 50 g;
nutmeg – ½ tsp;
salt, pepper - to your taste.

Preparation:

Wash the chicken breast, dry it, beat it a little, pepper, salt, fry on both sides until golden.

Chop the champignons into slices. Remove the peel from the onion, chop it, sauté in a frying pan with vegetable oil until soft.

Fry the flour, it should acquire a creamy hue, add butter, cream, stir until thick.

We also put mushrooms, nutmeg, and salt here. Chop the breast into cubes and place in cocotte bowls.

Pour the sauce on top and sprinkle with grated cheese.

Place the dish in the oven to bake for 15 minutes at 200 degrees.

And now we can invite everyone to the table.

It is not necessary to use champignons; you can use other mushrooms to suit your taste.

Julienne with chicken and mushrooms

Learn how to cook this julienne with mushrooms and chicken. This dish is baked not in the oven, but in a frying pan and with cream. The result will be amazing. You can serve the finished dish for dinner.

Ingredients:

chicken fillet – 400 g;
champignons – 300 g;
onions – 1 pc.;
cream 20-30% - 200 ml;
hard cheese – 150 g;
vegetable oil – 2 tbsp;
salt, ground black pepper - to your taste;
greens - for decoration.

Preparation:

Rinse the chicken breast, dry it, and chop it into medium cubes.

We send the meat to fry in a frying pan with vegetable oil until half cooked.

Remove the peel from the onion, chop it, transfer it to the chicken, and sauté together for 4 minutes.

Cut the champignons into large pieces and add to the rest of the ingredients. As soon as all the moisture has evaporated, add salt and pepper, simmer for another 7 minutes, the mixture should become golden.

Pour cream over the mixture and heat together. Using a grater with large holes, grate the cheese and place it on top.

Cover the container with a lid and turn off the heat.

After 5 minutes, put the treats into portioned plates, sprinkle with herbs and invite everyone to the table.

The dish can be supplemented with vegetables. Basil or lettuce leaves are ideal for decoration.

Julienne with chicken and mushrooms with cream in cocotte makers

It would seem that julienne with mushrooms and chicken is a fairly simple dish, but this is not so, if you try this treat at least once, you will no longer be able to refuse it. For the first time, a classic recipe is suitable; it is not complicated and does not require special culinary skills. Lunch is baked in the oven with cream, the result will be stunning.

Ingredients:

chicken fillet – 300 g;
kefir – 1 tbsp.;
cream 15% - 1 tbsp.;
champignons – 200 g;
wheat flour – 1 tbsp;
salt, pepper - to your taste;
nutmeg – 1/3 tsp;
onions – 1 pc.;
butter – 50 g;
hard cheese – 60 g.

Preparation:

We immediately wash the meat, and then send it to marinate in chilled kefir for 3 hours for juiciness.

Remove the skins from the onion, rinse, chop, and fry in a frying pan with butter until transparent.

Cut the champignons into medium pieces, transfer them to a container with vegetables, simmer together until all the moisture has evaporated.

Salt the mixture and pepper to your taste, cool. After marinating, dry the meat and chop into small cubes.

Fry in a frying pan until golden brown, stir with a spatula. Mix the fillet with the onion-mushroom mixture.
Now let's make the Bechamel sauce. Melt the remaining butter in a frying pan and sauté the wheat flour until lightly golden.

Pour in the cream, add salt, nutmeg, pepper, stir until smooth, simmer over low heat until thick.

Fill the cocotte bowls with filling.

Pour the sauce on top, sprinkle with cheese, grated on a fine grater.

Place the treats in the oven to bake for 15 minutes at 200 degrees.

We take out the dish and immediately serve it to the table.

If the mushrooms are small in size and fresh, then the caps do not need to be cut. Not only cocotte makers are suitable for cooking, but, for example, single fireproof dishes or pots.

Chicken julienne with champignons and cream

Today, julienne is one of the most famous and delicious dishes. Many people use the classic recipe to prepare this treat, as it is simple and easy. Today we suggest preparing the meal with mushrooms and chicken, as well as cream. Let's bake it all in the oven and get a real culinary masterpiece that can become not only your family's favorite everyday dinner, but also a decoration for any holiday table.

Ingredients:

chicken fillet – 1 pc.;
champignons – 300 g;
cauliflower – 200 g;
Parmesan cheese – 100 g;
cream – 250 ml;
butter – 30 g;
flour – 2 tbsp;
leeks – 3 pcs.;
paprika – 1 tsp;
vegetable oil;
green onions – 1 bunch;
salt - to your taste;
basil greens - for decoration.

Preparation:

Wash the meat, boil in salted water, cut into cubes.

Peel the onion, chop into slices, mix with chopped champignons, fry these ingredients until golden in a frying pan with vegetable oil.
Separate the cauliflower into florets, cook in salted liquid for 10 minutes, add to the rest of the ingredients, mix, simmer together for 5 minutes.

Prepare the sauce. Combine the cream with butter, flour, simmer for 5 minutes, pour into a mixture of vegetables and meat, season with paprika, salt, stir, cook for 10 minutes, turning the heat to medium.

Add chopped green onions. Place the resulting mass into cocotte bowls.

Sprinkle grated Parmesan cheese on top. Send to bake in the oven for half an hour at 180 degrees.

Decorate the treat with herbs and serve.

For piquancy, you can use other spices instead of paprika, and if you don’t have cream, you can use sour cream.

Julienne with chicken and mushrooms

This wonderful julienne with mushrooms and chicken will give you true pleasure during your meal, not only everyday, but also on holidays. The dish is very tasty, satisfying and easy to prepare, especially if you pay attention to the classic recipe. We will bake the treat in the oven with cream, and you can also view the photo.

Ingredients:

chicken fillet – 400 g;
champignons – 700 g;
onions – 2 pcs.;
hard cheese – 200 g;
cream – 400 ml;
wheat flour – 2 tbsp;
butter – 50 g;
vegetable oil – 3 tbsp;
salt – 1 tsp;
ground black pepper – 2 pinches;
ground nutmeg – 2 pinches.

Preparation:

We wash the meat, boil or fry until golden, as you wish. Just first cut the fillet into medium pieces.

Transfer the component to a container and cover with foil. Remove the peel from the onion, chop it, sauté in a frying pan with vegetable oil.

Add the champignons, which we peel and chop into pieces, and simmer until the liquid evaporates. Season with salt and pepper.

Chop the fillet into cubes, add to the onion-mushroom mixture, mix and after a few minutes turn off the heat.

Place the butter in the pan until it melts, add the flour and stir thoroughly for a minute and a half.

Pour the cream here using a whisk, do not stop, stir so that there are no lumps.

Sprinkle with ground black pepper, nutmeg, salt, bring to a boil, turn off the heat. Combine the resulting sauce and chicken with mushrooms.

Place the mixture in heat-resistant containers or one mold, cover with grated cheese, and bake in the oven for 25 minutes at 180 degrees until golden.

Serve the dish immediately to the table hot.

You can use any hard cheese you like, and instead of cream, sour cream is suitable.

Julienne with chicken breasts

And here is another wonderful recipe for an amazing tender julienne, which will become an indispensable treat on your everyday and holiday table. Be sure to try to prepare such a masterpiece, believe me, you will be delighted with the result.

Ingredients:

chicken fillet – 200 g;
champignons – 400 g;
onions – 2 pcs.;
cream – 400 ml;
fresh mint - 1 sprig;
Tilsiter cream cheese – 200 g;
salt, pepper - to your taste;
tarragon - 1-2 sprigs;
mint – 1-2 sprigs;
butter – 50 g.

Preparation:

Preparing the mushrooms.

Pour water into the container, put it on fire, add salt, boil, and let the first component cook for 10 minutes.

Remove the peel from the onion and chop into cubes.

Heat a frying pan with butter and sauté the vegetable for 3 minutes.

We wash the fillet and chop it into cubes.

Transfer the already cooked mushrooms into a colander to drain the liquid.

Rinse the greens and chop them.

Heat another frying pan with oil, add the meat here and fry over medium heat for 15 minutes.

Place the mushrooms in the onion and simmer together for 15 minutes.

Pour in the cream, add the tarragon, and after 10 minutes remove from the heat. Grease cocotte makers or any portioned dishes with butter.

Place the fillet, fresh mint and onion-mushroom mixture on top, cover with cheese, which we chop into slices.

Place the treat in the oven to bake for 15 minutes at 200 degrees.

Decorate the dish with mint, blanched leeks, cut into rings and serve.

If the mushrooms are fresh, peel them and use only the caps. It is better to pour boiling water over the frozen product before cooking. Butter can be replaced with olive oil.

Julienne with chicken and mozzarella

This dish will delight your family with its rich creamy taste and aroma. This treat is the perfect lunch or dinner. Be sure to take note of the recipe for making such an amazing julienne, believe me, you will not regret it.

Ingredients:

chicken fillet – 1 pc.;
champignons – 300 g;
onion – 1 pc.;
mozzarella – 200 g;
vegetable oil – 2 tbsp;
flour – 1 tbsp;
salt – 2-3 pinches;
pepper – 2-3 pinches;
butter – 1 tbsp;
heavy cream – ½ tbsp.;
ground paprika – 2-3 pinches.

Preparation:

We wash the chicken breast and send it to boil in boiling salted water. Chop the finished meat into pieces.

Rinse the champignons, dry them using a paper towel, and then chop them into slices. Remove the peel from the onion and chop it into half rings.

Three cheeses on a grater with large holes. Heat a frying pan with vegetable oil, sauté the onion, sprinkle salt, fry until soft and golden.
We also add the prepared components here.

Pepper and mix. Place the saucepan over medium heat, add flour, and keep on the stove until golden brown.

Add oil, stir until it dissolves. As soon as the mixture becomes thick, add milk in a small amount.

Warm up the whipped cream a little. Place them in a container with the butter-flour mixture, heat for a minute, and then beat using a whisk.

Place the mixture in pots, add sauce, sprinkle with grated cheese and paprika, and bake the treat in the oven at 180 degrees until a golden crust appears.