Chicken julienne with mushrooms in a frying pan: recipes with cream and sour cream

Julien is a dish that will decorate any special event and turn an ordinary family meal into an unforgettable feast.

The food of French national cuisine has earned the love of our housewives. Which is not at all surprising, because it’s easy to prepare, the ingredients used are the most common, and the result is simply magical.

The French season julienne with a special bechamel sauce, which is prepared on the basis of sour cream, cream or milk. When soaked in it, you get a very tender, juicy and incredibly tasty dish.

Today I will introduce you to the simplest recipes for making julienne. In the traditional recipe, French housewives use special cocotte makers - small baking dishes. We will use ordinary utensils - heat-resistant molds, pots and a frying pan. See the selection and choose the most suitable option for you.

Classic recipe for julienne with mushrooms in the oven

In the classic version, julienne is prepared according to the simplest recipe - with mushrooms and seasoned with bechamel sauce. Béchamel is a white sauce usually made from cream. It can also be prepared with sour cream, kefir or milk. The sauce gives the dish an incomparable, delicate, creamy taste.

Ingredients:

• 400 g - champignon mushrooms
• 1 PC. - large onion
• 200 g - hard cheese
• 100 g - heavy cream
• salt, ground black pepper - to taste
• vegetable oil - for frying

Step-by-step preparation:

1. Peel the onions and cut them into half rings.

2. Cut the champignons into not too thin slices.

3. Let's heat a frying pan on the fire and pour in a little vegetable oil. Sauté the onion until transparent.

4. Then add the mushrooms and fry along with the onions until the moisture has evaporated from them.

5. Salt and pepper to taste, mix everything and after 5 minutes remove from heat.

6. Let's make the sauce. Place the flour in a dry frying pan and fry it until golden brown, just a couple of minutes.

7. Add butter. Stir the mixture until it dissolves.

8. We begin to pour in the cream in a thin stream, constantly stirring the sauce with a spoon. Cook for about a minute so that it does not thicken too much and remove from heat.

9. Turn on the oven, setting the temperature to 180 degrees. Place the mushrooms and onions in the molds.

10. Grate the cheese on a coarse grater and sprinkle julienne on top.

11. Place the dish in the oven until the cheese has melted and a beautiful golden brown crust has formed - about 10 minutes.

Serve the mushroom julienne hot. Bon appetit!

Chicken julienne in baguette

One of the unusual forms of serving julienne. If you replace the cocotte makers with a regular baguette, you will get excellent snacks for a buffet table or an original snack for work.

Ingredients:

• Chicken breast fillet 300 gr
• Mushrooms 0.5 kg
• Onions 3 pcs
• Cream 70 ml
• Vegetable oil 3 table. l.
• Wheat flour 2 table. l.
• Hard cheese 150 gr
• Baguette 2 pcs
• Spices to taste

Preparation:

Finely chop the mushrooms and fry in a frying pan until the liquid evaporates.

To prevent the mushrooms from releasing a lot of juice, they should be fried in a frying pan in one layer over high heat.

We take out the mushrooms, and add finely chopped onions into the same oil. When the onions are ready, we begin to add them. Add mushrooms and fillet, cut into small pieces - mix. After everything has fried a little, add flour and stir. Constantly stirring, pour in the cream, a glass of water and add spices. Mix well and simmer for 10 minutes. Stir occasionally.

We make molds from baguette. Cut it into pieces and remove the pulp. Place the resulting cups in a greased mold and fill them with julienne. Sprinkle with cheese and place in a preheated oven for 10-15 minutes.

Julienne with chicken, mushrooms, cream and sour cream

I really like this julienne recipe. Here a little sour cream is added to the sauce. This makes the dish very tender and amazingly tasty.

Ingredients:

• 500 g - chicken fillet
• 400 g - fresh champignons
• 300 g - ham
• 350 g - hard cheese
• 3 pcs. - bulbs
• 600 ml - cream
• 250 g - sour cream
• 70 g - butter
• 2 tbsp. l. - torment
• pinch - nutmeg
• sunflower oil - for frying
• ground black pepper, salt - to taste

Cooking sequence:

1. Free the ham from the industrial film and cut into strips.

2. Grate the cheese on a large grater.

3. Cut the onion into quarter rings.

4. Chop the champignons into plates.

5. Cut the chicken fillet into thin strips and fry in a frying pan with vegetable oil until cooked.
   Read also:  How to cook raw honey mushrooms. How to cook honey mushrooms: recipes for dishes made from fresh mushrooms
6. We'll do the same with the rest of the cuttings - separately fry the ham, onions and champignons.
   

   Fry the ham for a short time, it should only be slightly browned.

7. Sauté the onion until golden brown, and the champignons until all the liquid has evaporated.

8. Prepare the sauce. Melt the butter in a hot frying pan. Then add flour and immediately mix the mass. After a minute, pour in a trickle of cream. Boil the sauce with constant stirring until thickened. At the end, add salt and pepper to taste, season with nutmeg.

9. Add fried foods to the sauce and mix. Simmer for a couple more minutes and turn off the heat.

10. Place the julienne into prepared forms (pots, cocotte makers, ceramic molds). Coat the top with sour cream.

11. Sprinkle all this splendor with cheese shavings and bake in the oven at 180-200 degrees for 15-20 minutes.

12. When the cheese melts and browns, the dish is ready. Remove pans from oven and serve immediately.

Basic rules for preparing French dishes

Julienne (julienne) originally meant thinly slicing vegetables for quick cooking. By this name we mean a hot appetizer of chicken, mushrooms and cheese baked in the oven.

1. You can use different mushrooms. First fill the dried ones with hot water and let them swell. Drain water from canned ones. I immediately send frozen ones to a hot frying pan. Fresh mushrooms are washed, cleaned and can be subjected to heat treatment
2. Champignons, white mushrooms, oyster mushrooms, chanterelles, and honey mushrooms are suitable here. You can use others with a bright taste
3. Chicken meat is used - fillet, breast, thighs. Instead of meat, you can take turkey, seafood, ham and even fish
4. We prepare the sauce in several versions depending on the availability of products and your preferences. With cream, sour cream and Bechamel sauce
5. The cheese is taken from hard varieties - Parmesan, Russian, Gouda, Eden. It is necessary that the product has a salty taste
6. You can bake in cocotte makers, pots, muffin tins, tartlets. The latter can be bought or prepared yourself. Another option is to use buns with pre-removed crumb
7. You can prepare it in advance and bake it before serving. Serve hot.

These are the simple and delicious julienne recipes we looked at today. The holiday is coming soon, and I will definitely treat my family and friends to this festive dish.

A simple homemade recipe for julienne in a frying pan

Lately, I've been fascinated by simple recipes for dishes that don't require a lot of time in the kitchen and preheating the oven. Julienne in a frying pan, the recipe for which I will now introduce you to, is one of these culinary masterpieces. A special feature of the dish will be the sauce prepared on the basis of kefir.

Ingredients:

• 400 g - champignons
• 1 PC. - chicken breast
• 1 tbsp. (200 ml) - kefir (any fat content)
• 1 PC. - onions
• 2 tbsp. l. - torment
• salt, ground black pepper, grated nutmeg - to taste
• Refined sunflower oil – for frying
• 100 g - hard cheese

Step-by-step preparation:

1. Wash the chicken breast and cut into small pieces. Heat a frying pan with vegetable oil and fry the meat until half cooked. Chop the onion and fry with the meat.

2. Cut the champignons into small slices and add to the pan with the rest of the ingredients. Fry until the liquid has evaporated from the mushrooms.

3. Let's prepare the sauce. Pour kefir into a separate bowl, add flour, nutmeg, and ground black pepper to taste. Mix everything well until smooth.

4. Pour the sauce into the pan and stir the contents. Simmer the dish over low heat for 10 minutes.

5. Then sprinkle with cheese, grated on a coarse grater.

6. Cover the pan with a lid and allow the cheese to melt. The julienne is ready, serve the dish right there!

Chicken julienne

Julienne with a delicate taste and two cheeses. This recipe is aimed at the average consumer and includes hard cheese “Russian” and processed cheese “Yantar”.

Ingredients:

• Chicken (white meat) 0.5 kg
• Cream (fat) 100 ml
• Processed cheese (amber) 100 gr
• Hard cheese (Russian) 100 gr
• Bouillon cube (chicken) 1 pc.
• Dry spices and salt to taste

Preparation:

Place chopped white meat in salted boiling water. When the meat is ready, drain the broth.

Now take a microwave-safe container and mix the processed cheese, bouillon cube and cream in it. Place in the microwave and heat until the Yantar cheese softens. Take it out and beat with a mixer until smooth, adding spices.

Cut the meat into strips and place in cocotte makers. Pour over the sauce and add grated cheese.

Bake in the oven for 10 minutes.

Julienne with mushrooms, chicken and cream in the oven

Another simple recipe for making mushroom and chicken julienne at home. Prepare this recipe and please your family with a delicious lunch or dinner.

Ingredients:

• 400 g - mushrooms (champignons)
• 1 PC. - large onion
• 20 g - butter
• 100 ml - cream
• 1 tbsp. l. - torment
• 50 g - cheese
• salt and spices - to taste

Cooking method:

1. Cut the peeled onion into small cubes and sauté in butter until transparent.
2. Cut the champignons into medium pieces and add them to the onion in the pan. Fry until all the liquid is gone from the mushrooms.

3. Add flour, pour in cream and season the dish with salt and spices. Mix well and simmer over low heat for 5 minutes.

4. Place the julienne into the molds, not reaching the top.

5. Sprinkle grated cheese on top and place the dish in an oven preheated to 180 degrees for 10 minutes.

6. During this time, the cheese will melt and cover with a golden brown crust. Immediately place the hot dish on the table; you can garnish with a sprig of dill or parsley.

Dish in a slow cooker

In the age of high technology, it is rare that a housewife can do without a multicooker. For this case, there is a separate recipe for julienne:

1. Mushrooms and onions are fried in butter or vegetable oil until tender. Next, flour is added to the bowl.
2. The mixture cooks for a few minutes. Cream is added to the resulting mass. The multicooker will cook the dish for another 10 minutes without external intervention.
3. Then sprinkle the appetizer with cheese and leave it to heat until the guests arrive.

These are just a few options for preparing julienne. The beauty of this dish is that it leaves room for imagination. Experiment and share with friends.

Recipe for julienne tartlets with mushrooms and cheese

Tartlets are sand baskets in which you can cook and beautifully serve food. This is a festive option for a hot snack. You can use ready-made tartlets, or you can make your own. We will go with the second option, so the recipe for shortcrust pastry for tartlets will be a bonus for you.

Ingredients:

For the test:

• 250 g - flour
• 180 g - butter
• 1 tbsp. l. - granulated sugar
• 1 PC. - egg
• 0.5 tsp. - salt

For filling:

• 200 g - chicken fillet
• 250 ml - cream
• 100 g - cheese
• 1 tbsp. l. - torments
• 100 g - champignons
• 1 PC. - onions

How to cook:

1. Chop the onion into small cubes.

2. Then sauté in vegetable oil until golden brown.

3. Cut the champignons into slices and fry them in vegetable oil.

4. Boil the chicken fillet in advance in salted water and cool. Cut into cubes.

5. Add the meat to the mushrooms and onions and mix the ingredients. Sprinkle flour on top. Stirring with a spatula, fry over medium heat.

6. Then pour in the cream and cook the mixture until it thickens, stirring occasionally with a spatula.

7. Let's start with the tartlet dough. Cut the butter into the sifted flour. rub it into crumbs with your hands.

8. In a separate bowl, beat the egg. Add salt, sugar and beat the mixture with a fork or whisk. Pour the egg mixture into the dough.

9. Let's knead the shortbread dough and make a bun out of it. Place in a bag and put in the refrigerator for half an hour.

10. Then we take out the dough and divide it into pieces, from which we form cakes so that they fit into the molds.

11. Fill out the forms with julienne dough.

12. Spread grated cheese over the top of the molds.

13. Place in the oven until the cheese crust is browned - at 180-200 degrees for about 15-20 minutes. Bon appetit!

Description of preparation:

Usually julienne is prepared in special dishes - cocotte makers.
But if you don’t have such utensils, don’t despair, because julienne can be cooked in pots, and the taste won’t change. Juicy, aromatic, with a crispy crust, this is definitely a very tasty julienne, ideal for a family dinner. See how to cook julienne in pots. Purpose: For lunch / For dinner / For a holiday table Main ingredient: Poultry / Chicken / Mushrooms / Dairy products / Cheese / Sour cream / Chicken breast / Chicken fillet / Champignons Dish: Hot dishes / Julienne Geography of cuisine: French / European

Julienne with chicken and mushrooms in the microwave

Agree, chicken and mushrooms are always a good combination. And when the meat is simmered with mushrooms in a creamy sauce, the result is an incredibly tasty dish!

Ingredients:

• 200 g - mushrooms
• 200 g - boiled chicken fillet
• hard cheese - to taste
• 50 ml - cream
• salt and pepper - to taste
• butter - for frying

Recipe:

1. Let the frying pan heat up and put a piece of butter in it. Cut the champignons into slices and fry in a frying pan.
2. When the liquid from the mushrooms has evaporated, add the boiled chicken, cut into small pieces. Salt and pepper to taste.
3. Transfer the mixture to a container suitable for cooking in a microwave oven. Pour in the cream, mix everything, sprinkle grated cheese on top.
   

   If you wish, you can decorate the dish with sliced ​​mushrooms.

4. Let the julienne cook in the microwave in the heating mode for 5-10 minutes. Bon appetit!

Vegetarian julienne with tomatoes and white wine

Photo: haarmony/Depositphotos

Ingredients

• 3 tablespoons vegetable oil;
• 400 g champignons;
• ½ onion;
• salt, spices - to taste;
• ¼ glass of white wine;
• ½ cup heavy cream;
• ¾ cup sour cream;
• 2 tomatoes;
• ½ cup grated cheese;
• crispy baguette - optional.

Preparation

Preheat oven to 200°C. Pour 2 tablespoons of oil into a frying pan and fry thinly sliced ​​mushrooms and onions for about 5 minutes. Season them to taste with salt and pepper. Drain off excess liquid and divide the mushrooms and onions into 6 equal portions. Place them in cocotte bowls or baking dishes.

In a small saucepan, boil white wine with one tablespoon of oil. Add cream and sour cream. Cook the mixture until thickened, stirring constantly. Add your favorite seasonings, remove the sauce from the heat and pour it over the mushrooms and onions. Place a tomato slice on top of each serving and sprinkle with grated cheese.

Bake for 20 minutes or until the cheese is melted and the sauce is bubbly. Remove the julienne from the oven, let cool for 5 minutes and serve with a crusty baguette.

Diversify your diet