We have already prepared julienne (or, more correctly, julienne) in different ways: classic - in the oven, in portioned cocotte makers, in large forms and even in tartlets and buns. They made it only with and without meat. In principle, there is only one option left - in a frying pan. In principle, any julienne begins to be cooked in a frying pan, but then, as a rule, it is baked with cheese in the oven. What to do if there is no oven? Or even just don’t want to heat it up and burn more electricity? Is it possible to bake a dish directly on the stove? It turns out it is possible. And today we will look at a recipe with a photo of cooking julienne with mushrooms and chicken in a frying pan. More precisely, two recipe options from two of our authors.
Recipe 1: julienne with mushrooms and chicken in a frying pan (with photo)
Julien has firmly entered our kitchen. It is usually prepared in the oven, but not all stoves have an oven. For this purpose, recipes for julienne in a frying pan were invented - quite simple and quick dishes.
- 2 medium chicken fillets;
- 40 g flour;
- 2 onions;
- 240 ml cream 20%;
- 40 g butter;
- 160 g cheese;
- 420 g champignons;
- 60 ml vegetable oil.
The meat needs to be washed and dried. Next cut into large pieces. Transfer to a frying pan, add some vegetable oil, fry on both sides over medium heat.
In another frying pan, fry finely chopped onion in the second part of sunflower oil.
Cleaned mushrooms should be cut into slices and then added to the onion. Fry until the mushrooms are completely cooked.
The finished and slightly cooled fillet should be cut into smaller pieces, ideally into cubes.
Add meat to mushrooms and onions, stir and season. A teaspoon of salt and pepper is enough.
In a small container, mix the cream with the sifted flour. It is better to do this with a whisk; with its help you can quickly achieve a homogeneous mass.
Pour this creamy mixture into the frying pan with other products, add butter. Mix everything and cook for twelve minutes.
Next, spread the grated cheese over the entire surface, cover with a lid, and cook for another three minutes until the cheese melts. After this you can serve.
Julienne with champignons and chicken with milk and sour cream
We will prepare a very delicate julienne with milk and sour cream. Prepared quickly, from simple and affordable ingredients. I highly recommend trying it!
Ingredients:
- 400 grams chicken fillet
- Tablespoon of flour
- Salt and ground pepper to taste
- 300 grams of champignons
- 250 grams of milk
- Grated cheese to taste
- 5 tablespoons butter
- 250 grams of sour cream of any fat content
Preparation:
1. Let's start by preparing the sauce. Fry the flour in a dry frying pan until golden brown. Add 2 tablespoons of butter. Stir constantly.
2. Stir constantly so that the flour and butter combine into a homogeneous mass. Then add milk. As soon as it boils, add sour cream and stir. Without stopping stirring, bring the mixture to a consistency and turn it off.
3. Wash the mushrooms, clean them if necessary, and cut them into small pieces. Wash the chicken too and dry it. We cut off the skin, fat, films, and remove from the bone. Cut the fillet into small cubes.
4. First fry the chicken in the remaining oil until the pieces turn pale. Then we transfer the mushrooms here. Simmer until the water evaporates and the food is ready. But you don't need to fry it too much.
5. Now pour our sauce over the chicken and mushrooms. Grate the required amount of cheese on top. At this point, you can cover and cook over low heat until the cheese melts. But you can put it in the oven, preheated to 180 degrees until golden brown.
It will be delicious in any case!
Recipe 2: julienne with mushrooms in a frying pan (step-by-step photos)
Mushroom julienne in a frying pan is a favorite delicacy of many people. This dish can be combined with mashed potatoes and fresh vegetables. And if you decide to pamper your household, but don’t know what to cook, then pay attention to the recipe described below!
- Mushrooms 500 g.
- Chicken fillet 500 g.
- Onions 2 pcs.
- Sour cream 300 g.
- Flour 3 tbsp. l.
- Butter 50 g.
- Salt to taste
- Ground black pepper to taste
- Hard cheese 100 g.
First, wash the mushrooms, cut them into small pieces and fry them in a frying pan with heated vegetable oil.
Then put another frying pan on the fire and heat the oil.
Wash the chicken breasts, cut into pieces and fry in an empty frying pan with hot oil.
Then peel the onion and chop it. Fry the onion in a clean frying pan as well.
Now put the fried onions with meat pieces into the frying pan with the mushrooms, stir, pour in sour cream, add a little flour, pepper and salt to your taste, stir again and in 15 minutes the delicious mushroom julienne in the frying pan will be ready!
Recipe 3: how to cook julienne with porcini mushrooms in a frying pan
- porcini mushrooms 150 g;
- low-fat sour cream or cream - three tablespoons;
- 1 onion;
- Parmesan - 200 grams;
- olive oil – 20 g.
Wash the mushrooms thoroughly and chop.
Cut the onion into rings.
Heat the oil in a frying pan with high sides. Place porcini mushrooms and onions in heated oil and fry until half cooked.
Season all the ingredients with sour cream and place them in pre-prepared cocotte bowls. Three cheese and generously sprinkle on top of the mushrooms.
Place in a hot oven and leave there for a quarter of an hour. A fragrant, golden brown crust is guaranteed.
Recipe 4: classic julienne with mushrooms in a frying pan
Julienne with chicken and mushrooms in a frying pan is a dish that is perfectly adapted to our life. The classic julienne with chicken and mushrooms is baked in the oven under the grill so that a cheese crust appears on the surface of the julienne. But there are times when for some reason the oven doesn’t work or it hasn’t been installed yet, but you really want to eat julienne.
- Chicken breast - 500-600 grams.
- Champignon mushrooms - 400-450 grams.
- Onions - 1-2 pieces.
- Carrots - 1 piece.
- Sour cream 30% - 350-400 grams.
- Milk 3.5% - 400 ml.
- Mozzarella cheese - 90-100 grams.
- Smoked sweet paprika - to taste.
- Olive oil - 4-6 tablespoons.
- Salt, ground black pepper - to taste.
Pour 2-3 tablespoons of olive oil into a frying pan and place on the stove. Peel and finely chop the onion, place in a frying pan, fry until slightly golden brown. Lightly salt and pepper the onion.
Peel the carrots, grate them on a coarse grater and place them in a frying pan with the onions, fry over low heat until soft.
Rinse the mushrooms under running water, transfer to a towel, and dry. Cut the mushrooms into small cubes or plates. Place in a frying pan with onions and carrots and fry over low heat for 6-7 minutes. Then add just a little salt and pepper, don’t forget to stir. Place the prepared vegetables in a bowl and keep in a warm place.
Meanwhile, wash the chicken breast, dry it and cut it into small cubes. Pour a few more tablespoons of olive oil into the pan and transfer the meat to the pan.
Fry the chicken meat over high heat until slightly golden brown, then add salt, pepper, sprinkle with paprika, reduce heat, cover the pan with a lid and simmer for 5-7 minutes.
Then combine the chicken meat and vegetables, simmer everything together for 5 minutes.
There was no cream in the store, so I took sour cream and milk. Place the sour cream in a bowl, pour in the milk, stir thoroughly, add salt and pepper, and pour into the frying pan. Cover the pan with a lid, bring to a boil and simmer over low heat for 10 minutes. Sour cream and milk can be replaced with cream.
Grate the mozzarella cheese on a coarse grater and generously sprinkle all this beauty. Cover the pan with a lid and simmer on the lowest heat for about 5 minutes, the cheese should melt. Take any cheese.
Turn off the heat under the frying pan and leave the julienne with chicken and mushrooms for 10 minutes so that all the flavors come together harmoniously.
Serve julienne with chicken and mushrooms cooked in a frying pan hot, with a slice of fresh bread. The dish turned out filling and tasty. Cook with love!
How to cook julienne with chicken and mushrooms in tartlets with cheese
One of the best options for serving julienne is in tartlets. An excellent solution for the holiday table, as a snack.
Ingredients:
- Medium bulb
- Ground pepper and salt to taste
- 400 grams of champignons
- 150 grams of sour cream
- A couple of tablespoons of vegetable oil
- 100 grams of hard cheese
- One chicken breast
- Blend of Italian herbs to taste
- 3 pinches of flour
- 15-17 medium shortcrust pastry tartlets
Preparation:
1. Peel the onion and chop finely.
2. Wash the mushrooms, clean them if necessary. Not only champignons will work, but also other edible mushrooms to suit your taste. chop them finely too. But if you want, you can cut into thin slices.
3. Heat vegetable oil in a frying pan. First, fry the onion until golden brown, about 7 minutes.
4.Finely chop the chicken. Send to fry with onions for a few minutes until pale. Then add the mushrooms. Stirring, cook everything together for another 10-15 minutes, until the main moisture evaporates. Then sprinkle with flour.
4. Immediately add the dried herbs, stir and fry for a couple more minutes. Then add sour cream, stir and wait for it to boil. Season and add salt to taste.
5. Place the finished mixture into the tartlets, tightly. Sprinkle grated cheese on top. Add as much as you like. Some people like a more generous cheese cap, others less so. Place them on a baking sheet lined with parchment.
6. Heat the oven at 180 degrees. We will bake until browned, 10-15 minutes. After all, all the ingredients in the tartlets are already ready.
You can serve them hot or cold as you like.
Recipe 5: homemade julienne with mushrooms in a frying pan (step by step)
Julienne can be prepared in different ways. The classic method involves preparing individual ingredients, preparing the well-known Bechamel sauce and baking a mixture of the original ingredients under the sauce, generously sprinkled with grated hard cheese, most often Parmesan, in cocotte makers in the oven. The dish always turns out with a very rich taste and amazing aroma of mushrooms and, when combined with a baked cheese crust, is simply something magical.
Perhaps I will not be mistaken if I say that there are no people indifferent to this dish. However, it is not always possible to make a full-fledged original julienne, and in this situation you can use a simpler recipe for julienne in a frying pan, which I will offer you. The taste of the dish does not get worse one gram, take my word for it! So, we will cook mushroom julienne with chicken in a frying pan.
- champignons – 400 g;
- chicken breast (fillet) – 1 pc.;
- kefir (any fat content, mine is 3.2%) – 1 glass (200 ml);
- onion – 1 pc.;
- wheat flour – 2 tbsp;
- ground black pepper - to taste;
- grated nutmeg - to taste;
- salt - to taste;
- refined sunflower oil - for frying;
- butter (optional) – 1 tbsp;
- hard cheese (we use Kostromskoy) – 100 g.
First of all, to prepare julienne with mushrooms in a frying pan, you need to rinse and peel the champignons and dry them a little.
Cut the chicken fillet into small pieces.
Cut the dried mushrooms into slices.
Fry the chicken fillet in sunflower oil until half cooked.
Chop the onion.
And add it to the fried chicken.
Add chopped mushrooms to the onion-chicken mixture. Fry the mixture until the mushrooms are ready.
Our simple julienne (classic recipe) with chicken and mushrooms in a frying pan involves, of course, also preparing the sauce. To do this, mix kefir, ground black pepper, nutmeg and flour in a bowl. Mix everything thoroughly.
When the liquid from the mushrooms has almost evaporated, you need to salt the contents of the pan and pour in the resulting sauce. You can stir or leave everything as is if you wish. Simmer over low heat for 5-10 minutes.
Our julienne in a frying pan, the recipe with the photo with kefir sauce presented above, is almost ready. All we have to do is create that same cheese crust that gives a unique flavor to the classic julienne. So, you need to grate the cheese on a coarse grater.
And pour it in, carefully and evenly distributing it over the chicken-mushroom mixture. If desired, you can add pieces of butter to the pan at this stage to add a creamy flavor to the sauce.
Cover the pan with a lid and let the cheese melt. Of course, with this cooking method you will not get a baked hard cheese crust. To do this, you would need, at a minimum, to put the frying pan with julienne under the grill or in the oven for a while, but since we are preparing julienne with chicken and mushrooms in a frying pan - a recipe with a photo without an oven, we will enjoy the viscous aromatic cheese mass without crust. If you let the julienne cool, the crust will, of course, form by itself.
So, julienne with chicken and mushrooms with kefir sauce is ready! Bon appetit!
Julienne with chicken and champignons with cream at home
A tender, light and satisfying dish. It's very easy to prepare. For this you will need simple products available for almost every refrigerator. I suggest you cook it too!
Ingredients:
- 2 medium chicken breasts
- 3 onions
- Salt and ground pepper to taste
- Half a kilo of champignons (you can use other mushrooms to suit your taste)
- 150 grams of hard cheese
- 250 milliliters cream of any fat content
Preparation:
1. Wash the chicken breast, dry it, remove bones, fat, skin and films. First cut into strips across, and then into pieces lengthwise. They should be small, but not too small.
2. Heat a little vegetable oil in a frying pan. We send the chicken here and fry, stirring until the pieces lighten and lightly brown. There should be no pink juice left on them.
3. Finely chop the onion. We send it to fry with the meat. Stir, add salt, season to taste, stir.
4. Wash the mushrooms, clean them, cut them into medium pieces. Can be cut into beautiful slices. If desired, you can use thawed or dried mushrooms. In the second option, they must first be soaked. Fry, stirring, until done.
5. When most of the water from the mushrooms and meat has evaporated, they will be ready. The main thing is to simmer at low power and under the lid. There is no need to fry for a long time.
6. Now you can pour in the cream. But they must first be warmed to room temperature, taken out of the refrigerator a couple of hours before. Simmer under the lid for about 5 minutes. Then add grated cheese and wait under the lid for it to melt.
At this point the dish is ready. But immediately after removing from the stove it will be quite watery and liquid. Therefore, I advise you to let it cool a little under the lid. Then the products will absorb the juice again. It will be even tastier and more aromatic.
Recipe 6, step by step: how to make mushroom julienne in a frying pan
Mushroom julienne with sour cream in a frying pan turns out very appetizing, and this recipe will brighten up any home menu. After all, julienne has an amazing taste, an aroma that is inherent in French cuisine. And if you cook it in portioned bowls, it can be the main hot appetizer for the holiday table.
An excellent combination of the taste of tender chicken meat, aromatic champignons, baked in a stunningly tasty sauce under a cheese crust, makes this dish simply magical and very refined.
For julienne, you can use any part of chicken meat, but fillet will be more delicate in taste. It is better to take mushrooms in small sizes, with intact elastic caps, then they will be more fragrant.
You can add a little spice to the sauce, but it is important only to highlight the natural flavors of the ingredients and not to overwhelm them.
- chicken meat (fillet) – 400 g;
- mushrooms (champignons) – 500 g;
- butter – 3 tbsp;
- crushed hard cheese – 3 tbsp;
- wheat flour – 1 tbsp;
- sour cream (any fat content) – 250 g;
- whole milk – 250 ml;
- fine salt;
- seasonings - to taste.
First we prepare the sauce, for this we dry the flour a little in a frying pan, and then add butter to it and prepare the base - the “Roux” sauce. It is important to mix the mixture thoroughly so that it does not burn.
Next, gradually pour in warm milk and wait until the mixture begins to boil. After this, add sour cream and salt to the sauce and let it brew.
Now wash the chicken meat and cut it into pieces. We wash the mushrooms, if necessary, peel the skin from the caps, and then cut them into slices. First fry the chicken for 3-5 minutes. Then add mushrooms to it and continue cooking until the meat is soft.
After that, pour the sauce here.
And sprinkle the surface with cheese.
Continue cooking the dish in the oven for about half an hour at medium temperature so that the cheese melts well.
Bon appetit!
Delicious julienne with chicken, mushrooms, milk and cheese in a frying pan
Creamy sauce for julienne with chicken and mushrooms can also be prepared with milk: it is not so fatty and is suitable for those who are watching their weight and do not want to overeat, but still expect a tasty and healthy dish for dinner.
Cooking time: 25 min.
Cooking time: 10 min.
Servings – 2.
Ingredients:
- Chicken fillet – 500 gr.
- Sour cream 20% - 150 gr.
- Milk – 1 tbsp.
- Hard cheese – 300 gr.
- Salt - to taste.
- Champignons – 5 pcs.
- Vegetable oil - for frying.
- Butter – for frying.
- Wheat flour – 1 tbsp.
- Chopped greens - for decoration.
Cooking process:
1. Peel the mushrooms and cut into slices a few millimeters thick.
2. Peel the onion and chop finely.
3. Fry the mushrooms with a small amount of vegetable oil, then add the onion. There is no need to salt the product during cooking, otherwise it will release too much liquid, and the mushrooms and onions should acquire a golden crust and a slightly dried appearance.
4. Cut the chicken into small cubes, fry with butter, add flour and mix well. Wait until the flour turns light golden brown.
5. In one deep frying pan, combine meat with flour, mushrooms and onions, add milk and sour cream, stir quickly and cook on low heat for 15 minutes.
6. Sprinkle grated cheese on top, cover with a lid and let stand for another 5 minutes until the cheese begins to melt. Serve in portions with chopped herbs.
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Recipe 7: mushroom julienne in a frying pan with sour cream
Julienne is a traditional dish of French cuisine, which is prepared in portioned baking dishes - cocotte makers. You can use almost any mushrooms to prepare it, as long as they are fresh. When prepared, julienne turns out to be a very tender, but at the same time satisfying and colorful dish. You can serve it to the table either as an independent dish or as an appetizer addition to the main courses.
- fresh mushrooms (champignons or porcini) - 200 g
- Bulgarian onion - 3 pcs
- chicken breast - 1 piece
- sour cream - 250 ml
- wheat flour (WS) - 50 g
- mustard - 1 tsp.
- table salt, ground black pepper - a pinch
- hard cheese - 50 g
Pour the flour into a dry, heated frying pan and, stirring constantly, fry until creamy.
In a small bowl, grind mustard with sour cream, then add a pinch of salt and fried flour. Stir everything until smooth - this will be the dressing sauce for the future julienne.
Cut the mushrooms (not too finely) into slices and, together with the onion chopped into half rings, fry until half cooked.
Boil the chicken breast in lightly salted water (about 15 minutes), and then cut into small pieces.
Grate the cheese using a regular grater.
Prepare small portioned baking dishes and begin laying out the base for the future dish: the first layer is mushrooms fried with onions.
Next, evenly spread a layer of boiled chicken fillet.
Then pour the ingredients with the previously prepared dressing sauce.
Sprinkle the top of the future dish with cheese, season with a pinch of pepper and place in an oven preheated to 200 degrees.
Bake the julienne for 7 - 10 minutes, until the cheese melts and a light crust appears.
The finished julienne is served to the table in portions and hot. This dish goes very well with potato side dishes. Your guests and family will be delighted!
Features of preparing julienne
Julienne with mushrooms is considered one of the simplest and fastest restaurant dishes, which even inexperienced housewives can do. It will take no more than half an hour, taking into account the preliminary preparation of the ingredients, which are fried or boiled until fully cooked before being placed in the cocotte maker.
Despite the absence of difficulties in the technological process of preparing this dish, there are a number of subtleties that will allow you to prepare the “correct” julienne on the first try:
- Onions and mushrooms in julienne are cut into extremely thin strips, and chicken or seafood into small cubes;
- The classic creamy sauce for julienne is prepared from flour fried until golden brown and heavy cream, which is introduced into the flour in a thin stream and simmered over the fire until the mass thickens. In order for the sauce to have a uniform consistency, the cream should be added to the flour while hot and stirred thoroughly.
- Traditional julienne is prepared and served in special small ladles (cocotte makers), but today housewives easily deviate from this rule - the dish will turn out no less tasty in clay pots, deep-bottomed frying pans and multicooker bowls.
- It is not recommended to add potatoes and other vegetables to julienne, because... they will “take away” the delicate taste from the dish and turn it into a regular casserole.
- To ensure that the julienne “cap” acquires a golden and aromatic crust on top of the creamy sauce and layer of cheese, you can cover the dish with ground breadcrumbs.
