Tender, juicy, aromatic julienne is a dish that is loved for its excellent taste, exquisite “expensive” appearance and ease of preparation.
Usually chicken, mushrooms, cream sauce and cheese are put in julienne, but today we will move away from traditional recipes and prepare a hearty, but no less tasty version of the dish - julienne with mushrooms and potatoes.
Julienne with sour cream in the oven
In this recipe you are invited to prepare this delicious dish in sour cream sauce. You will get a worthy treat for your guests, and you will delight your loved ones with the bright taste of this dish.
Ingredients:
- Chicken breast – 400–500 g.
- Champignons – 300 g.
- Onion – 1 pc.
- Cheese – 100 g.
- Sour cream – 250 g.
- Flour – 1 tsp.
- Salt and chicken seasoning to taste.
- Oil for frying.
Cooking process:
1. Rinse the chicken breast with cold water.
2. Separate the meat from the bone and cut it into medium pieces.
3. Heat a frying pan with a mixture of butter and vegetable oil and fry the chicken meat in it over high heat until golden brown, so that the juice remains inside the pieces. Then sprinkle the fried meat with salt and seasoning to your taste.
4. Peel the onion, chop it finely and start frying in hot vegetable oil.
5. Wash fresh champignons and chop into thin slices. Place them with the onion and fry until the water in the pan has completely evaporated, then add salt to taste.
6. Place the fried mushrooms in a frying pan with the chicken, add wheat flour and mix everything well.
7. Pour sour cream, slightly diluted with water, into the frying pan and simmer the dish over low heat for several minutes.
8. Place the stewed mushrooms with chicken in baking dishes (cocotte bowls, pots).
9. Grind hard cheese on a medium grater and sprinkle it over the contents of the molds.
10. Bake the julienne in the oven at 180° until a golden crispy cheese crust appears on the surface of the julienne.
11. Serve the prepared dish hot to the table immediately.
Eat for your health!
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Recipe for julienne tartlets in the oven
Of particular interest is the preparation of julienne not in cocotte makers, but in tartlets made from shortcrust pastry. You can make these baking containers yourself or buy them ready-made. This dish will suitably decorate any table.
Ingredients:
- Chicken fillet – 300 g.
- Champignons – 200 g.
- Hard cheese – 100 g.
- Sand tartlets – 20 pcs.
- Salt and spices to taste.
For the sauce:
- Sour cream and milk - 1 tbsp.
- Flour – 1 tbsp. l.
- Butter – 2 tbsp. l.
Cooking process:
1. Boil the chicken fillet in salted water until fully cooked.
2. Then cool it and separate it into fibers with your hands.
3. Wash fresh champignons (take small ones so that they can be conveniently placed in tartlets) and chop into thin slices.
4. Fry the mushrooms until tender in heated vegetable oil.
5. Add chicken meat to the mushrooms, salt everything and sprinkle with seasoning and spices (for chicken or ground black pepper) and simmer for several minutes over low heat.
6. In a separate clean frying pan, fry the flour in butter until creamy. Add milk to it and stir quickly to form a thick, homogeneous sauce.
7. Cool the sauce, add the required amount of sour cream and mix again.
8. Place fried mushrooms and chicken into tartlets.
9. Carefully pour sour cream sauce over them.
10. Grind the hard cheese on a coarse grater and sprinkle it over the filled tartlets.
11. Bake the julienne in the oven, preheated to 180°, for 15 minutes, no more, so that the cheese only melts and does not turn into a dense crust.
12. Serve the prepared julienne hot or warm with a salad of fresh vegetables.
Bon appetit!
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Cooking julienne in pots in the oven
Here is a recipe for making julienne in pots. You can cook it from any mushrooms: fresh or frozen, but the most delicious is from dried mushrooms. Cooking with sour cream sauce. Tender meat with mushrooms in sour cream sauce will be an undoubted decoration of the festive table.
Ingredients:
- Chicken fillet – 200 g.
- Mushrooms – 250 g.
- Onion – 1 pc.
- Cheese – 150 g.
- Sour cream – 150 g.
- Butter and vegetable oil - 2 tbsp. l.
- Flour for sauce – 1 tbsp. l.
- Salt and pepper to taste.
Cooking process:
1. Boil the chicken fillet until tender in a small amount of salted water and over low heat until it is juicy and soft.
2. Chop the mushrooms into thin strips and place in a frying pan with heated butter and vegetable oils.
3. Peel the onion, chop into thin half rings and add to the mushrooms.
4. Fry everything only until the onion is transparent, and not until golden brown, otherwise the dish will be bitter.
5. Cool the boiled chicken fillet and separate it into fibers with your hands.
6. Add the chicken to the fried mushrooms and onions, add salt and pepper to your taste, stir and simmer over low heat for several minutes.
7. In a separate dry and clean frying pan, prepare sour cream sauce. To do this, first fry the flour until light brown and a pleasant aroma appears. Then add the butter to the flour and stir quickly. Pour the required amount of sour cream into them, stir and bring to a boil over low heat. Sprinkle the sauce with salt.
8. Place the meat and mushroom base in the pot. It should fill the pot to ¾ of its volume.
9. Pour the prepared sour cream sauce over everything.
10. Grind the hard cheese on a coarse grater and add it to the contents of the pot.
11. Bake the julienne in a pot at 180° for 25 minutes. Tender meat with champignons and onions under a crispy cheese crust is ready.
12. Treat your guests and loved ones.
Bon appetit!
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History of Julien
The very name of this common dish brings to mind France. And this is true, because she is the mother of the fragrant and satisfying guest of almost every holiday table.
An interesting discovery for many will be the information that this word, which is currently used to describe a dish, used to be used only to describe a method of cutting food in a special way. These are the fine lines in cutting anything. So, the tomatoes were cut into thin rings, and the vegetables into thin strips, which were very similar to spaghetti. Interestingly, in most ancient sources, any dish where vegetables were cut in this way was called “julienne”.
Where this name came from is also not known for certain. Some say that this is a derivative in honor of the chef who invented this style of cutting food. Others argue that it is its own name. But does that really matter when the question remains of how the cutting method evolved into a complete meal?
Delicious recipe on a baking sheet in the oven
According to the proposed recipe, you can prepare this integral dish of the holiday table on an ordinary baking sheet, because not all housewives have cocotte makers. The taste of the resulting dish will be no different from the original.
Ingredients:
- Boiled chicken fillet – 0.5 kg.
- Mushrooms (champignons) – 0.5 kg.
- Onions – 3 pcs.
- Hard cheese – 300 g.
- Cream – 2 tbsp.
- Flour – 2 tbsp. l.
- Salt, black pepper to taste.
- Sunflower oil for frying.
Cooking process:
1. First boil the chicken breast in salted water.
2. To preserve its juiciness, place the meat in boiling water, cook in a small amount of water and always with onions, bay leaves, celery and carrots.
3. Cool the meat and cut into thin slices or separate into fibers with your hands.
4. Peel the onions, rinse them and chop them into half rings. Start frying the onions in hot vegetable oil.
5. At this time, wash the mushrooms, chop them into thin slices and place them in a frying pan with the onions.
6. Fry the mushrooms until the juice from the pan has completely evaporated.
7. In a separate dry frying pan, fry the flour until creamy.
8. Add oil to it, preferably butter, and immediately stir quickly.
9. Then pour the cream into this frying pan, stir it with the fried flour until smooth, add salt and cook the sauce over low heat for 2-3 minutes until the sauce becomes thick.
10. Place the chopped chicken into the frying pan with the fried mushrooms.
11. Salt everything and sprinkle with ground black pepper to your taste.
12. Add the prepared cream sauce to this frying pan, stir gently and simmer over low heat for 1-2 minutes.
13. Pour the prepared chicken with mushrooms in creamy sauce into a high baking dish or onto a baking sheet with high sides.
14. Grind the cheese on a coarse grater and sprinkle it over the contents of the baking sheet. Don't skimp on the cheese.
15. Bake the julienne at 180°C for 30 minutes, until the cheese turns golden brown and crispy.
16. Done! Serve directly in the form you baked in and treat your guests.
Eat for health and cook with pleasure and love!
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Recipe in foil pans
When there are no cocotte makers or tartlets, but you need to prepare julienne in portions, you can make beautiful, neat molds from food foil, folding it in 2-3 layers. They hold the shape of the dish perfectly, and you can determine the size at your discretion. We will prepare a wonderful sauce for this julienne from processed cheese and cream.
Ingredients:
- Boiled chicken fillet – 1 half.
- Fresh champignons – 300 g.
- Cream – 6 tbsp. l.
- Processed cheese – 1 pc.
- Onion – 2 pcs.
- Hard cheese – 100 g.
- Oil for frying.
- Salt and black pepper to taste.
Cooking process:
1. Boil chicken fillet in salted water until fully cooked.
2. For flavor, add bay leaves, carrots and onions to the water.
3. Cut the cooked chicken into slices or separate it into fibers with your hands.
4. Wash fresh champignons and chop into thin slices.
5. Peel the onions and chop them into half rings.
6. Fry the onions and mushrooms in a frying pan. Then cool them a little and pour in the required amount of cream so that they do not curdle in a hot frying pan.
7. Mix mushrooms with cream and simmer together for a few minutes.
8. Then add pieces of boiled fillet to the mushrooms, pour 4 tbsp. l. water and add processed cheese, cut into pieces.
9. Stir the contents of the frying pan to dissolve the cheese, sprinkle with pepper and salt to your taste and simmer for a few minutes over low heat.
10. Form small molds from foil and place them on a baking sheet.
11. Place chicken and mushrooms over them.
12. Sprinkle the filling generously with hard cheese shredded on a coarse grater.
13. Bake the julienne in an oven heated to 200°C for 15 minutes. Delicate creamy julienne is ready.
Bon appetit!
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Making boats
It's time for the fun part - making julienne molds. It is important to note that the potatoes should not only be large, but also approximately the same size. This will make it easier to calculate the cooking time and no one will feast on raw food.
The root vegetable is thoroughly washed and cut lengthwise into two parts. In the center of the resulting halves you need to make indentations for the filling. Many people use an ordinary teaspoon for this purpose. The baskets are ready, all that remains is to bake.
Recipe for cooking in cocotte makers
The classic form of preparing and serving julienne, especially for the festive table, is cocotte makers. These are small metal buckets with handles. This dish is served hot and 2 pieces per person, since the portion is only 100 g. The julienne itself is already prepared and is baked in cocotte makers only to obtain a crispy cheese crust. From the quantity indicated in the recipe you will get 6 servings.
Ingredients:
- Chicken fillet – 0.6 kg.
- Mushrooms (champignons) – 0.4 kg.
- Onion – 1 pc.
- Heavy cream – 150 ml.
- Hard cheese – 100 g.
- Flour – 1 tbsp. l.
- Salt and pepper to taste.
Cooking process:
1. Boil the chicken fillet for 20–30 minutes in advance, cool it and divide it into pieces with a fork. You can cut the meat into small pieces and fry in a frying pan until cooked, that is, so that it just changes its color from pink to gray.
2. Peel the onion and finely chop it, because we are preparing a delicate dish.
3. Fry the onion until transparent, no more.
4. Wash the mushrooms, chop them into thin slices and fry them together with the onions.
5. Fry the mushrooms until the liquid from the pan has completely evaporated (5–7 minutes). Add a spoonful of flour to the fried mushrooms, stir and fry for another 2-3 minutes. It will give the sauce the desired thickness.
6. Then pour cream over the mushrooms and over low heat, stirring the contents, simmer the mushrooms for several minutes.
7. Then put the pieces of boiled chicken into the frying pan, sprinkle the dish with salt and pepper to your taste and stir.
8. Place julienne into cocotte bowls.
9. Grate the cheese on a coarse grater and generously sprinkle the julienne with it. To enhance the crunchy taste of the crust, you can add some breadcrumbs to the grated cheese.
10. Bake the dish at a temperature of 200 degrees or in the “Grill” mode for 15 minutes. As soon as the cheese crust is browned, you can remove it from the oven and serve.
Bon appetit!
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Cocotte or julienne?
In domestic cooking, julienne is nothing more than a dish baked in sour cream, mayonnaise or sauce. And if we talk about terminology, then in French cuisine there really are dishes that are prepared in a similar way. True, there they are called “kokot”, and why we call it differently is a mystery shrouded in darkness.
By the way, as in France, it is customary for us to prepare julienne cocotte in the same dish - a cocotte maker. What is she like? This is a small frying pan or heatproof bowl. It comes in all different shapes and sizes.
But no matter what the dish is called, the main thing is how to cook it correctly and tasty! And even though potatoes are absolutely not the ingredient that is usually used in the homeland of julienne, it is what makes the dish more satisfying and juicy. Here are several options for both simple recipes and more complex ones.
Julienne with chicken and mushrooms with cheese in the oven
We present to your attention another version of the classic preparation of julienne from chicken meat, mushrooms and cheese. Mushrooms can be any kind. Julienne with wild mushrooms is especially tasty, but ordinary champignons are more often used. This recipe uses more mushrooms and cheese than standard recipes. Cooked in cream sauce.
Ingredients:
- Champignons – 700 g.
- Chicken fillet – 300 g.
- Hard cheese – 200 g.
- Cream – 350 g.
- Butter – 5 tbsp. l.
- Onion – 1 pc.
- Flour – 2 tbsp. l.
- Salt and black pepper to taste.
Cooking process:
1. Wash fresh mushrooms and chicken meat with cold water and dry with a paper towel. Using a sharp knife, chop them into thin strips.
2. Heat 3 tablespoons of butter in a frying pan and fry the mushrooms along with the meat in it until tender. Be sure to sprinkle them with salt and pepper to your taste.
3. Peel the onion and chop it into thin half rings.
4. In a separate frying pan, fry the onion in butter until transparent.
5. Heat a third dry frying pan and fry the flour in it until light brown and a special aroma appears. Then slowly pour the cream into the fried flour and stir quickly so that there are no small lumps. Cook the sauce for no more than ½ minute.
6. Place the fried mushrooms and meat in cocotte makers or pots.
7. Lay out the fried onions in a second layer.
8. Pour cream sauce over everything.
9. Sprinkle the julienne with cheese grated on a coarse grater and place in the oven preheated to 180°. Bake the julienne until the cheese turns golden brown.
10. Sprinkle the prepared julienne with fresh dill or parsley and serve immediately.
Bon appetit!
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Recipe for julienne with chicken and mushrooms with potatoes
According to the classics, potatoes are not added to julienne. But you can try. Add grated potatoes to the main dish. It will turn out very tasty. Cook in pots in the oven.
Ingredients:
- Chicken fillet – 300 g.
- Large potatoes – 5 pcs.
- Any mushrooms – 400 g.
- Onion – 1 pc.
- Hard cheese – 200 g.
- Sour cream – 3 tbsp. l.
- Flour – 1 tbsp. l.
- Salt and pepper to taste.
Cooking process:
1. Rinse the chicken fillet with cold water, dry it with a paper towel and cut it into small cubes.
2. Peel the onion and also chop it into small cubes.
3. Wash the mushrooms and chop them into thin slices.
4. Peel the potatoes, rinse and chop onto a coarse grater.
5. Heat a deep frying pan with vegetable oil and fry the pieces of meat in it.
6. Add chopped onions and mushrooms to the fried meat and fry everything until golden brown.
7. Then put the grated potatoes in the frying pan, mix them with the rest of the ingredients and simmer for a few minutes.
8. Pour the required amount of sour cream into the frying pan. Salt the julienne, sprinkle with spices to your taste and simmer for a few more minutes over low heat.
9. Place this prepared filling in baking pots.
10. Grind the hard cheese on a coarse grater and cover the contents of the pots with it.
11. Bake the julienne in an oven preheated to 200° for 25 minutes. A delicious treat is ready.
Bon appetit!
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Reviews (20):
Julien he is Julien. It cannot be changed or anything added to it, but here there are potatoes with mushrooms baked in cream.
Lesh, listen, you really did some strange julienne. The cutting is absolutely not julienned. Julienne is thin plates (about 1 mm), straws - but not cubes.
I once heard from a chef: “If you don’t like my strange displayed “Bottom of the Sea” cake, even though it’s not made at all like the correct and real “Bottom of the Sea”, but the way I wanted, then you have every right to post your own recipe “correct” “Seabed” to the site. So today is the answer! I posted the version of the “Julienne with mushrooms and potatoes” recipe, which is the most popular on the Russian-speaking Internet. Anyone who doesn’t like something can always post their version on Webspoon
