Julienne with chicken - an incredibly tasty interpretation of the classic julienne: recipe with photos

Home Julien

Julienne with chicken with a fragrant crispy cheese crust that melts in your mouth is a favorite dish of many households. Preparing this dish is easy and simple, especially since it requires ingredients that are often found in every refrigerator.

Initially, julienne was a method of cutting vegetables - into thin strips a couple of millimeters thick. Classic julienne was made from mushrooms with sour cream. There is a version that mushrooms began to be cut using the “julienne” method and gradually this name passed from cutting to the dish itself.

One of the main elements of julienne is Bechamel sauce, which is very simple to prepare.

Today, there are a great many recipes for julienne, but basically chicken remains the main ingredient.

Since this dish is portioned, for beautiful and proper presentation you need special utensils - cocotte makers.

Julienne with chicken - how to cook 15 varieties

Classic julienne with chicken and mushrooms
Quick recipe for classic julienne
Julienne with chicken and mushrooms
Julienne with smoked chicken
Chicken julienne
Julienne in the oven
Classic julienne in the form of a puff pastry pie
Chicken julienne in baguette
Julienne in a frying pan
Chicken julienne in vol-au-vent
Chicken julienne with potatoes
Julienne in buns
Julienne with mushrooms and chicken in the microwave
Classic julienne in the microwave
Julienne in a slow cooker

Classic julienne with chicken and mushrooms

This recipe for julienne with chicken and mushrooms is considered a classic. It is prepared in three stages (filling, Bechamel sauce and baking). When serving, it is decorated with greenery, which gives the julienne an elegant look.

Ingredients:

Chicken fillet 300 g
Mushrooms (white) 300 g
Onion – 1
Wheat flour 1 table. l.
Cream (liquid – 15%-20%) 200 ml
Butter 20 g
Hard cheese 100 g
Salt to taste
Black pepper to taste
Nutmeg (ground) 0.5 tsp. l.
Greens for decoration
Vegetable oil for frying

Preparation:

Filling. The fillet must be cut into large thin slices and salted. After frying, it will need to be cut into smaller pieces. Immediately cut the mushrooms into small cubes. Chop the onion finely and thinly.

After preparing the main ingredients, we begin to fry. Fry the chicken for a couple of minutes on each side. Remove it from the heat to cool. Then fry the onion until golden brown and transfer it to a cup. Pour vegetable oil into a heated frying pan and fry the mushrooms over maximum heat. Mix everything, first cutting the chicken into small cubes.

Preparing the sauce:

First you need to heat the frying pan without oil. Then lay out the flour and, stirring it, fry until it turns beige. Next, add the butter according to the recipe and continue to knead so that there are no lumps left. Stirring vigorously, pour in the cream. Add salt and nutmeg and cook until thickened (over medium heat).

The third stage is to combine all the ingredients and bake. Without removing the sauce from the burner, turn off the heat. Add the filling there and mix. Leave to sit for a couple of minutes. Taste - add salt and pepper to taste.

While the oven is preheating to 180 degrees, coarsely grate the cheese.

Place the filling and sauce into cocotte makers and place in the oven for 15 minutes.

Remove the julienne from the oven and garnish with herbs. And serve hot.

In order to serve the julienne hot when guests arrive, it must be placed in the oven before serving, having first laid out the filling and prepared the cheese.

Recipe for julienne with béchamel sauce

This delicious sauce is famous for its nutty aroma. It is he who adds a unique touch to the atmosphere of a festive or family dinner.

To prepare this dish we will need:

1 chicken breast
300 gr. champignons
1 onion
glass of sour cream or heavy cream
300 gr. cheese
1 tbsp. l. flour
butter
vegetable oil
salt, pepper, ground nutmeg

How to cook:

Boil the chicken, cool and separate it into fibers with your hands.

Wash the mushrooms and cut into strips.

Chop the onion as well.

Place the onion in a hot frying pan with oil and fry until golden brown for a couple of minutes.

Now the mushrooms are going there too. Fry for 15 minutes. Next comes the chicken. Add salt, pepper and remove from heat.

Distribute the finished mixture among cocotte makers. Don't forget that sauce and cheese will also go there. So leave some space for them.

Let's move on to preparing the sauce. Fry the flour in a dry frying pan until slightly darkened. Next add butter and sour cream.

Season the sauce with salt and pepper and add ground nutmeg to taste.

Distribute the finished mixture among cocotte makers.

Sprinkle each serving with grated cheese.

Place the dish in the oven for 15 minutes! Serve hot! Bon appetit!

Quick recipe for classic julienne

By combining frying and stewing the filling in the sauce, the cooking time for julienne is reduced. It also makes it possible to put the finished product in the refrigerator and take it out as needed (but no more than a day!).

Ingredients:

Chicken fillet 250 gr
Mushrooms 250 gr
Oil (sunflower) 50 ml
Onion – 1
Flour 1 table. l.
Cream 250 ml
Cheese (hard varieties) 30 gr
Salt to taste

Preparation:

Prepare foods from the ingredient list.

Cut the chicken into cubes. Cut the onion into cubes in the same way, only smaller ones. Thaw the mushrooms (if frozen) and chop finely.

Fry the onion in oil and add mushrooms to it. Fry until there is no liquid left. Add fillet and fry.

Remove the pan from the heat and add flour, mixing everything thoroughly until smooth. Then pour in the cream and stir without putting it on the fire.

Now bring the mixture to a boil and simmer briefly in the sauce.

This is the main preparation that can be hidden in the refrigerator.

Now all that remains is to grate the cheese and assemble the julienne.

Place the dough in the molds, sprinkle with cheese and place in a preheated oven for 15-20 minutes.

Mushroom julienne with sour cream and garlic in the oven

If we talk about different options for preparing julienne, then you can take not only the products in the filling. For example, mushrooms, chicken, ham, shrimp, all this is great for julienne. But it’s also worth talking about another popular type - julienne with sour cream. Since mushrooms with sour cream are a win-win option, mushrooms in sour cream baked under a cheese crust are generally a culinary winner. And the fragrant accent in this version of julienne with mushrooms will be garlic.

As with previous recipes, I can suggest you make the filling from products of your choice, but in my opinion, in the version with sour cream, mushrooms should be an integral part, and other ingredients should be added to them: meat, chicken, ham, vegetables.

To prepare you will need:

fresh mushrooms (champignons) - 400 grams,
onions - 1-2 pieces,
garlic - 1-2 cloves,
sour cream (high fat content) - 150 grams,
hard cheese - 150 grams,
salt and pepper to taste.

Preparation:

1. Since we are preparing mushroom julienne with sour cream, let’s start with the mushrooms. If you have wild mushrooms, boil them before frying them. If you took fresh champignons, wash them and cut them into slices or large cubes.

2. Cut the onion into smaller pieces and place it in a frying pan with heated oil to fry. Fry it until transparent, and then add the mushrooms and simmer them until all the juice has evaporated from them and they begin to brown.

3. Peel the garlic and finely chop it with a knife. You can also take some fresh dill and chop it finely.

4. When the mushrooms are ready, add sour cream to the frying pan and stir everything thoroughly. Simmer over low heat for about five minutes, stirring constantly. Add garlic and herbs and add salt to taste.

5. Now you can remove the julienne with mushrooms from the heat and place it in cocotte makers or small pots.

6. Sprinkle each serving of julienne with grated cheese. Place the molds on a baking sheet and place in the oven for 10-15 minutes until the cheese is golden brown. The temperature should be 180-200 degrees, no more.

After the cheese is completely melted and browned, you can remove the julienne with sour cream from the oven. A delicious hot snack is ready!

Julienne with chicken and mushrooms

This recipe is interesting because in it the chicken meat is taken not from the breast, but from the thighs, because... it is soft and quite fatty. Even during cooking, cloves are added, which gives a rich aroma, and celery.

Ingredients:

Water 2 l
Chicken thighs 350 gr
Champignons 150 gr
Butter 30 g
Celery (stem) 1 pc.
Onion – 1
Clove (bud) 1 pc.
For the sauce:
Butter 50 g
Broth (chicken) 200 ml
Flour 2 tablespoons
Nutmeg, black pepper, salt to taste

Preparation:

Prepare the meat from the thighs. Cut it into small pieces, and cut the celery into large pieces. Pour boiling water over the meat, add the onion and cloves. As soon as it boils, cook for 1 minute, skimming off the foam.

It is better to stick a clove bud into an onion.

Cut the champignons into medium slices and fry in butter until the liquid disappears.

Add the celery to the chicken and cook for another 25 minutes. Then we take out the meat and strain the broth.

Preparing the sauce:

Melt the butter in a frying pan over low heat. Add flour and fry for 3 minutes. Pour in the broth and simmer for another 4 minutes, stirring constantly. Add spices to taste.

Grate the cheese and mix it with the chicken, mushrooms and sauce.

While the oven is heating up, place the julienne in cocotte makers and bake for 5-7 minutes.

Cheese Julienne with potatoes, mushrooms and chicken

These light, cheesy garlic potatoes in a creamy cheese sauce. This classic dish takes less than an hour to prepare from start to finish. They will definitely make it to your holiday.

Ingredients:

200 g potatoes
¼ cup butter
¼ cup all-purpose flour
1.5 cups skim milk
2 cups cheddar cheese
Spices

Preparation:

Preheat the oven.

Bring a container of water to a boil. Peel the potatoes and place them whole in boiling water. Cook for about 20 minutes. Remove from water and let cool until cool enough.

Meanwhile, make the cheese sauce. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, until flour is golden brown; about 2 minutes. Stir in milk and cook, stirring often, until thickened; about 2-3 minutes. Remove from heat and stir in shredded cheese. Season with salt and pepper.

Fry the chicken and mix with mushrooms.

Carefully peel the potatoes and cut into pieces. Place the potatoes in a single layer in a baking dish and season with salt and pepper. Spoon the cheese sauce on top of the potatoes. Add mushroom mixture to chicken.

Repeat two more layers. Pour any remaining cheese sauce over the top layer of potatoes. Spread to ensure all potatoes are covered.

Sprinkle with 1/4 cup shredded cheddar and paprika.

Bake in a 350 degree oven.

Julienne with smoked chicken

Classic julienne with the addition of smoked chicken is incredible. The smoky aroma creates the feeling that the dish is “smoky.”

Ingredients:

Smoked chicken 300 gr
Bulbs 3 pcs
Champignons 400 gr
Cream 100 gr
Vegetable oil 2 tbsp.

Preparation:

Finely chop the onion and place it in a saucepan with poured oil. Fry until golden brown. Add champignons there, cut into thin strips. Fry and stir occasionally.

Cut the smoked meat into cubes and place in baking dishes. Place the champignons with onions on top, sprinkle and pepper. Pour in high fat cream and sprinkle with hard grated cheese.

Put it in the oven. Once the cheese has melted you can take it out.

Recipe for julienne with cream in the oven

What’s great about this recipe is that you can put it on the holiday table, or you can pamper your family on weekdays. The appetizer, although small in volume, is filling.

You will need:

Half a chicken breast
Fresh champignons – 250 g
Onion – 1 pc.
Cream (10-20%) – 150 ml
Cheese – 50 g

I got three servings from this quantity.

Boil the chicken meat in salted water, cool, and cut into pieces.

We wash the mushrooms, clean them from dirt if necessary and chop them into thin slices. First, cut the mushroom in half, and then into plates.

Chop the onion into half rings.

Simmer the onion in a frying pan until golden brown.

Add the mushrooms and fry until done.

Place chicken meat in a frying pan, add salt and sprinkle with pepper.

Lastly, pour in the cream and simmer for 7-10 minutes.

Place in molds and cover with grated cheese.
Place in a preheated oven, keep at 190 degrees for 20 minutes.

Advice

You need to take into account the features of your oven. You may need more or less time. The cheese will melt and brown, which means it’s ready.

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 in the oven

Recipe for julienne with chicken and mushrooms with the addition of corn starch and olive oil.

Ingredients:

Chicken breast 300 gr
Champignons 250 gr
Hard cheese (grated / for decoration) 30 g / 140 g
Olive oil 30 ml
Cream (22% fat) 100 g
Corn starch 15 g
Onion 150 gr
Salt 3 g
Ground black pepper and herbs to taste

Preparation:

Finely chop the onion, the champignons and meat into strips and fry in olive oil. Add salt and pepper. Divide into prepared pans.

Mix cream, grated cheese, starch, salt and pepper. Pour this mixture into the molds to the top.

Place in preheated oven for 20 minutes.

Julienne on a baking sheet in the oven

A wonderful, appetizing julienne can be prepared not only in pots, but also in a deep pan, according to the principle of lasagna. There will be no difference in taste, but the dish itself will be easier to portion.

Ingredients:

Chicken breast (boiled) – 1 pc.
Champignons – 700 gr.
Onions – 1-2 pcs.
Cream (15%) – 350 ml.
Wheat flour – 1-2 tbsp.
Cheese – 250 gr.
Salt - to taste.
Ground pepper - to taste.
Nutmeg – 1 pinch.

Cooking process:

Step 1. Separate the chicken meat from the bones, then cut into small pieces.

Step 2. Free the onion from the husk, and wash the mushrooms and peel off the films.

Step 3. Cut the onion smaller.

Step 4. Also chop the mushrooms. You can cut the mushrooms into slices or cubes.

Step 5. Pour a little vegetable oil into the frying pan and heat it up.

Step 6. Then place the onion there and sauté over low heat until transparent.

Step 7. As soon as the onion in the pan becomes transparent, add the champignons to it, mix well and continue cooking. The onions and champignons need to be cooked until all the liquid has evaporated from the pan.

Step 8. After this, add chopped chicken to the frying pan with onions and mushrooms, stir and fry for seven to ten minutes. At the same time, you can start preparing the sauce on the adjacent burner.

Step 9. To prepare the julienne sauce, quickly fry the flour in a dry frying pan and carefully add the cream, stirring the mixture constantly.

Step 10. Season the sauce with salt and pepper, and add a pinch of nutmeg for a special flavor.

Step 11. When the sauce boils, pour it into the pan with the mushrooms, onions and chicken, mix everything well and leave covered with the heat off.

Step 12. Turn on the oven at 180-190 degrees and take out a deep baking sheet.

Step 13. Carefully place the julienne on a baking sheet, leveling the top layer.

Step 14. Grate hard cheese, preferably medium or coarse.

Step 15. Then sprinkle the cheese over the entire surface of the julienne, sparingly.

Step 16. Don't leave any gaps without cheese so that the julienne is delicious.

Step 17. Place the baking sheet with the dish in the oven for about 20 minutes. As soon as the cheese begins to turn into a golden crust, the dish is ready. Cut the julienne into portions directly on the baking sheet and serve the julienne slices on flat plates.

Classic julienne in the form of a puff pastry pie

Favorite julienne in the form of puff pastry pie. Can be served either hot or cold.

Ingredients:

Puff pastry (yeast-free) 500 g
Champignons (fresh) 300 gr
Chicken fillet 300 gr
Sour cream 180 gr
Cheese (hard) 200 gr
Flour 5 table. l.
Onion – 1
Vegetable oil 2 tbsp.
Salt and pepper to taste

Preparation:

Thaw the puff pastry in advance.

Boil the chicken and cut it into cubes, like mushrooms. Finely chop the onion. Coarsely grate the cheese.

Fry the onion in a frying pan until golden brown, and add the mushrooms to it. As soon as the water evaporates, add chicken and spices. Stir and add flour while stirring. Next add sour cream and mix well.

Line the pie pan with baking paper. Unfold the first part of the dough and lay out the julienne. Sprinkle well with grated cheese.

The cheese for topping should be hard and melt easily. And if you mix it with breadcrumbs, you get a crispy crust.

You can make a grid from the second layer of dough, placing it on top of the cheese. We coat it with egg.

Bake for half an hour at 180 degrees.

Julienne in pots in the oven

To prepare this dish, you can use not only champignons, but also other varieties of mushrooms. Porcini mushrooms are perfect, even if they are dried. You can add them for the taste and aroma of this wonderful dish.

Ingredients:

Chicken (fillet) – 500 gr.
Fresh champignons – 300 gr.
Porcini mushrooms – 2-3 pcs.
White onion – 150 gr.
Hard cheese – 250-300 gr.
Wheat flour – 2 tbsp.
Cream (fat) – 350 ml.
Table salt - to taste
Ground pepper - to taste
Vegetable oil - for frying

Cooking process:

Step 1: Take fresh chicken fillet and rinse it.

Step 2. Then put the chicken to boil until done, and at the same time prepare other ingredients. If you have dry mushrooms, you need to soak them in cold, clean water.

Step 3. Peel the white onion, rinse the onion and finely chop.

Step 4. Wash and peel the champignons, and then cut them.

Step 5. Porcini mushrooms, if fresh, rinse and peel too.

Step 6. Then chop the mushrooms, namely, cut into thin slices or cubes, as you like.

Step 7. First of all, you need to bring the onion to readiness. To sauté onions, add vegetable oil to a frying pan, place the frying pan over moderate heat and place the onions in it. Cook until translucent without browning.

Step 8. Place mushrooms - both champignons and porcini - into a frying pan with onions, stir and cook over moderate heat. When the water has evaporated from the pan, the mixture is ready.

Step 9. Place the chopped chicken fillet in a frying pan with champignons and onions, stir and fry for about five to seven minutes over moderate heat.

Step 10. Add salt, ground pepper and stir.

Step 11. After this, turn off the heat and remove the dish from the stove.

Step 12. In a dry, clean frying pan, saute the flour until golden brown, then begin to pour in the cream in a thin stream, constantly stirring the mixture. You can add a pinch of nutmeg for flavor. When the sauce boils, you can consider it ready.

Step 13. Place the mixture of chicken with onions and mushrooms in the pan, stir and simmer for just a couple of minutes.

Step 14. After this, distribute the julienne into pots, small or large - at your discretion. Turn on the oven at 180 degrees and while it is heating, grate the cheese and sprinkle the dish in each pot.

Step 15. Place the julienne pots in the oven and bake the dish until the cheese looks like a golden crust. After this, remove the dish and serve immediately while the julienne is still 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.

Chicken and mushroom julienne with cream - a simple and tasty recipe with photos

The second most popular is julienne with chicken and mushrooms. Mushrooms can be champignons, or they can be other forest ones, depending on what season it is and whether there are fresh chanterelles or white ones, for example. It will definitely be delicious with these mushrooms. But it’s not mushroom season here, so champignons are our favorite again. The chicken here is in the form of chicken breast, these pieces taste great and will complement the dish great.

There are two options for how to cook chicken: boil it in advance or fry it while cooking the julienne. The taste of julienne with chicken and mushrooms will not change much depending on how you cook the chicken.

In the very first recipe, I told you how to cook julienne with bechamel sauce, but there are many variations of the sauce and here I will tell you about something else. Although in the future you can improvise and make different recipes, taking the filling from one and the sauce from another. Believe me, they will fit together.

So, in this recipe we will prepare cream sauce. Who can argue with the fact that cream goes perfectly with both champignons and chicken. I don't dare. It's too delicious to doubt. So get ready and be sure to try both options. With cream it won't be much fattier than with Bechamel sauce. If you remember, the sauce is made from butter and milk, but here we simply have a ready-made dairy product with a higher fat content. Chicken julienne with mushrooms and cream turns out to be very delicate in taste.

To prepare you will need:

champignon - 400 g,
chicken breast - 2 pcs,
onions - 1 piece,
cream 20-25% - 150 ml,
cheese - 100 grams,
flour - 1 tablespoon,
salt and pepper to taste.

Preparation:

1. If you prefer boiled chicken in julienne, you will have to do this in advance. Fortunately, the chicken breast is cooked for 20-30 minutes, no more. Dip it in salted water and after half an hour of cooking it is ready.

2. Peel the onion and cut into very small cubes. I don’t know about you, but I love the taste of onions, but I don’t like too large pieces of them, especially in such a delicate dish as julienne with chicken and mushrooms.

Fry the chopped onion in vegetable oil until it becomes transparent.

3. Cut the mushrooms into slices or a little smaller if you like small pieces. But keep in mind that they will shrink greatly when frying.

Add the mushrooms to the frying onions, stir and fry further until all the liquid released from the mushrooms has evaporated. Literally 5-7 minutes will be enough for readiness. Salt the mushrooms and onions to taste.

4. As soon as the mushrooms begin to brown, sprinkle them with flour and stir well. Continue frying with flour. Just a couple of minutes. What is it for? In this case, flour will play the role of a sauce thickener. When fried, it acquires a pleasant caramel flavor and also absorbs the aromas of mushrooms.

5. A couple of minutes after frying the flour with mushrooms, pour 100-150 ml of cream into the frying pan. It would be good if it was special thick cream for sauces; these are now sold in stores, just read the labels.

Pour in the cream and reduce the heat to low; it should only bubble slightly, otherwise it will curdle and separate into lumps and butter. This cannot be allowed; the sauce should be thick and homogeneous. Simmer the mushrooms in cream over low heat for 5-7 minutes until they thicken a little.

6. If you have already cooked the chicken, then disassemble it by hand or with a fork into thin fibers, it is more pleasant to eat than cubes cut with a knife.

If the chicken is raw and you plan to fry it, do so in a separate pan while you fry and sauté the mushrooms. To do this, the chicken is cut into small pieces and fried in vegetable oil until cooked. As soon as the chicken meat loses its pink color and turns grey, the chicken is ready. Don't forget to salt it when frying.

7. Now you can mix the chicken meat with the rest of the julienne filling. Place the chicken in the pan and stir well. Now you can put the julienne with chicken and mushrooms in cocotte makers to bake in the oven.

8. Grate the cheese on a coarse grater and sprinkle a thick layer of julienne on top. The thicker and browner the cheese crust is, the tastier the julienne will be. Now you can put it in the oven for 15 minutes at a temperature of 180-200 degrees. If you have an electric grill in your oven, you can use that too. The fact is that the julienne itself is ready, and you just need to bake the crust until golden brown. A grill will be enough for this.

The readiness of julienne with chicken and mushrooms is determined by the appearance of the cheese crust. Once browned, you can remove it from the oven and serve almost immediately. You know that hot, freshly prepared julienne is the most delicious!

By the way, according to this recipe, you can prepare julienne with mushrooms and without chicken, or you can replace the chicken, for example, with ham. It turns out to be an incredible meal. Once, as an experiment, I replaced the chicken with lightly fried bacon - it turned out simply amazing!

Experiment with fillings and don't be afraid. Enjoy your holidays and meals with your family!

Julienne in a frying pan

A quick way to pamper your family and friends with a delicious dinner. This is especially true when it’s hot outside and it’s too stuffy to turn on the oven.

Ingredients:

Mushrooms (champignons) 0.5 kg
Chicken meat 0.5 kg
Bulbs – 2
Sour cream 300 gr
Flour 3 tablespoons
Butter 50 g
Hard cheese 100 gr
Ground salt and pepper to taste

Preparation:

Cut the mushrooms into small pieces and fry them in a frying pan. In a second frying pan, fry the diced fillet. Lastly, fry the onion until translucent. Add fillet and mushrooms to the onion and mix. The base is ready.

Mix sour cream and flour. Add seasoning to taste. Pour the resulting mixture over the base. Sprinkle grated cheese on top.

Cover with a lid and turn on low heat. Simmer for 15 minutes.

Chicken julienne in vol-au-vent

Vol-au-vents made from puff pastry with a filling like julienne simply melt in your mouth. And garlic will add piquancy.

Ingredients:

Puff pastry 250 gr
Chicken breasts 0.25kg
Cream 200 ml
Salt 5 g
Wheat flour 15 gr
Onion 80 gr
Chicken egg – 1
Cheese (soft) 40 gr
Vegetable oil 40 ml
Garlic 2 cloves.
Ground black pepper 2 g

Preparation:

For vol-au-vents, cut out 8 rings and 4 circles with different diameters from the dough. Beat the egg. Place the circles on a baking sheet lined with tracing paper and brush with egg. Place one ring on top and lubricate each one. Let the dough rise for 10 minutes. Then put it in the oven, preheated to 180 degrees, for 15 minutes.

In a heated frying pan with oil, fry the chopped onion. Then add the chicken, chopped in the same way, and fry for another 10 minutes. Salt, pepper and add flour. Mix well and pour in the cream. Stirring, wait for it to boil. Add garlic and turn off.

Place the prepared filling into the vol-au-vents, sprinkle with grated cheese and place in the oven. As soon as the cheese has melted, the dish is ready.

Suitable drinks for this dish include: tea, juice, wine and vodka.

Homemade chicken julienne of champignons with cream

Another original recipe made from simple and affordable ingredients. The composition is minimal, but the result is 100% successful. This julienne will fly off the table in no time. You can't do without additives!

Here I will show you how easy it is to prepare a delicious lunch, dinner or snack (decide for yourself) in the shortest possible time, with minimal expenditure of food and effort. Begin!

Components:

Fresh champignons - 350 gr.
Hard cheese - 300 gr.
Medium size chicken breast - 1 pc.
Flour - 1 tbsp. without a pot
A little vegetable oil
Cream 10% - 500 ml.
Salt, peppercorns, bay leaves to taste

Preparation:

1. Wash the fillet and immerse it in a saucepan and fill it (with the top) with clean cold water. Salt, add a couple of bay leaves and a pinch of black peppercorns. Let it cook for about 20 minutes after boiling, until the meat is cooked.

2. Meanwhile, prepare the mushrooms and onions. Wash the champignons, dry them after that and cut them into thin slices.

3. On the contrary, cut the onion into smaller cubes. Heat a little vegetable oil in a frying pan, sauté the onion for a couple of minutes until soft.

4. Now we add mushrooms to the onion. We will cook over medium heat, without covering with a lid, so that the moisture evaporates. When there is no more left in the pan, add salt and pepper to your liking.

Do not salt the mushrooms immediately after you add them to the pan. Otherwise, they will secrete a lot of juice and as a result will be dry.

You shouldn’t dry them out too much; they should remain juicy.

5. Add flour to the mushroom mixture. To mix it more evenly, it is better to do this through a strainer. Mix everything well, then pour in the cream. Stir again, then simmer for 5 minutes until thickened.

6. Meanwhile, cut the boiled meat with two forks (you can cut it with a knife) into small pieces.

7. Add the chicken to the creamy sauce, stir and immediately turn off the heat under the frying pan.

8. Grate the cheese with a coarse grater.

9. Now let's prepare the baking dish. You can use portioned cocotte makers or shared containers. In this case it is aluminum. There is no need to lubricate it with anything. We spread the resulting mass here and level it with a spatula. Sprinkle with grated cheese and place in the oven at 200 degrees.

Julien had already been pre-prepared. Therefore, we will not bake it for a long time. The goal is to melt the cheese and give it an appetizing appearance. This takes from 15 to 25 minutes, depending on your oven.

As soon as you are satisfied with the appearance of the dish, you can take it out.

Source -

10. After baking, to make it easier to cut, the dish needs to cool a little. Then you can serve immediately. Enjoy your meal!

Chicken julienne with potatoes

This julienne is considered unconventional. But thanks to potatoes, it not only acquires a completely different taste, but is also more satisfying.

Ingredients:

Potatoes 0.8 kg
Chicken meat (fillet) 300 gr
Champignons 200 gr
Salt to taste
Ground black pepper to taste
Butter 100 gr
Milk 0.5 l
Flour 75 gr
Dill 1 gr
Hard cheese 150 gr
Vegetable oil 4 tsp. l.

Preparation:

Cut the potatoes into strips and fry until lightly browned. Cut the meat and mushrooms into thin strips and simmer in a separate bowl for 30 minutes, adding spices at the end.

Preparing the sauce:

Pour the sifted flour into the melted butter and grind, pouring in the milk. Cook while stirring until thickened. Then mix with mushrooms and meat. When the mixture boils, turn off the heat and add dill.

Place potatoes on the bottom of the molds (pots or cocotte makers). Fill the top with the mixture and crumble the cheese. Place in the oven for 15-20 minutes.

With chicken hearts

This dish will really appeal to those who love offal; julienne has both a piquant taste and a light mushroom aroma.

To prepare you will need:

200 gr. chicken fillet;
380 gr. champignons;
2 onions;
200 gr. chicken hearts;
300 ml. heavy cream;
1 sprig of fresh mint;
200 gr. cream cheese;
Salt and black pepper - to taste;
50 gr. butter;
2-3 tbsp. spoons of vegetable oil.

Preparation:

Rinse fresh mushrooms and dry them from moisture; rinse frozen mushrooms with hot water; they should melt completely.

Boil the prepared mushrooms in salted water for 5-7 minutes.

Peel the onion and cut into small cubes.

Fry the chopped onion in a mixture of butter and olive oil until golden brown.

While the onions are fried, cut the chicken fillet and peel the hearts - if they are large, you should cut them into 2-4 parts.

Allow the mushrooms to drain excess moisture after boiling and cut. Chop fresh herbs.

Add mushrooms to the meat, pour in cream, sprinkle everything with herbs and spices, add salt to taste and simmer for 10-12 minutes. Grate hard cream cheese.

Grease a ceramic pot with butter, place the chicken and mushrooms in cream, sprinkle with cheese and place in the oven for 20 minutes.

Important!

In a preheated frying pan with oil, fry the chicken and hearts until nicely golden brown, not forgetting to season them with salt, pepper and your favorite spices.

Serve hot, complementing the dish with fresh bread.

Julienne in buns

Another unique way to serve a classic dish in a non-traditional way. A hot snack in an edible mold, what could be more original?

Ingredients:

Bun (unsweetened) 8 pcs.
Chicken fillet 1 kg
Hard cheese 300 gr
Champignons 300 gr
Cream (fat) 100 ml
Onion 1 piece
Flour 2 tablespoons
Milk 0.4 l
Vegetable oil for frying 30 g
Bunch of greens 5 g

Preparation:

Cut off the top of the buns and carefully remove the pulp - the molds are ready.

Fry onions, mushrooms and meat in a heated frying pan with oil.

Preparing the sauce:

Mix milk with cream, add salt and, stirring constantly, slowly add flour.

Turn on the oven to heat up.

Once the filling is ready, fill the buns. Place them on a baking sheet lined with tracing paper, sprinkle with cheese, and cover with the top of the buns.

As soon as the cheese melts, take it out and serve, sprinkled with herbs.

Julienne salad

If you like hearty salads, julienne is something you will definitely like. The dish is prepared without baking, and therefore saves the housewife’s time. You can serve it in a bowl or bowl, as you prefer. Despite the availability of products and regardless of the method of serving, julienne salad with chicken and mushrooms will be a rather exquisite treat for the holiday table. Be sure to save the recipe so as not to lose it.

Required:

300 gr. champignons;
300 gr. chicken fillet;
1 large onion;
1 tbsp. l. flour;
20 gr. butter;
200 ml. cream;
100 gr. hard cheese;
Salt, pepper, nutmeg;
Sunflower oil.

Julienne salad

How to cook:

Wash the fillet, cut into layers, like into meatballs.
Wash the mushrooms and cut into strips.
Peel the onion and cut into cubes.
Fry the prepared chicken pieces for julienne salad with chicken on both sides until golden brown. Use a little sunflower oil when frying. Place the finished pieces on a napkin to absorb excess oil.
Place the onion in the pan where the chicken was fried. Fry until light golden brown. Remove the fried onions to a bowl.
Pour a tablespoon of oil and fry the mushrooms. It is important that the moisture comes out. Therefore, do not cover the pan with a lid. To fry until golden brown, add mushrooms in small portions.
Cut the chicken plates into strips for julienne salad with chicken and mushrooms. Mix main ingredients in a large bowl.
Now you can start preparing the sauce.
Measure flour into a clean, dry frying pan. Fry until golden brown. To ensure uniform cooking, stir during frying.
Add butter, stir until smooth.
Pour in the cream in a thin stream, constantly stirring the contents of the pan. Stir the resulting sauce, salt and pepper it. Add nutmeg.
Stir and heat until the sauce reaches a medium thick consistency.
Add chicken julienne to the pan. The step-by-step recipe is coming to an end. While the ingredients simmer together for a few minutes, grate the cheese.
Transfer the contents of the pan to a bowl. Let cool, season the salad with grated cheese. Adjust salt and pepper to taste and serve with or without herbs.
The consistency of the salad will be dense, so you can serve it in ready-made serving bowls or a large salad bowl.

Julienne with mushrooms and chicken in the microwave

Sometimes it happens that the microwave is the only way to cook. Classic julienne in the microwave is in no way inferior to that cooked in the oven, but is easier to prepare.

Ingredients:

Chicken fillet 0.3 kg
Cream (20%) 130 ml
Hard cheese 100 g
Seasoning for chicken 0.75 teaspoon. l.
Salt 2 pinches
Champignons (fresh) 0.3 kg

Preparation:

Place diced chicken in a microwave-safe dish. Pour 50 ml of water and microwave for 10 minutes at maximum power.

Send the chopped mushrooms next to the meat for 7 minutes.

Drain the liquid. Pour cream into the meat with mushrooms, add salt and chicken seasoning. Sprinkle cheese on top and cook for 4 minutes.

Classic julienne in the microwave

If you don’t have an oven, but you want julienne. You can easily fry traditionally and bake in the microwave.

Ingredients:

Champignon mushrooms 300 g
Chicken fillet 500 g
Hard cheese 100 g
Onions 2
Flour 2 tbsp. L.
Sour cream 300 g
Butter 1 tbsp. L.
Salt, ground black pepper to taste
Sunflower oil for frying

Preparation:

Cut mushrooms and fillets into small pieces. Chop the onions. Add a little oil to a heated frying pan and fry the onion. Add champignons and cook until half cooked. Add some salt. In a second frying pan, brown the chicken fillet.

Place the fillet in a baking container, followed by the mushrooms.

Preparing the sauce:

Melt the butter over low heat and sift the flour into it, stirring constantly. Add sour cream and simmer for 5 minutes under the lid.

Pour the resulting sauce over the mushroom layer and sprinkle cheese on top.

Place in the microwave for 15 minutes.

Video on how to make julienne in potatoes with mushrooms and cheese

Not quite classic, but very tasty julienne. Its non-standard feature is that we will add potatoes to the composition. It turns out even more satisfying and tasty. A great lunch for the whole family.

The author of this video will show you the entire recipe step by step, “from” to “to”.

The result is impressive! See for yourself!

List of ingredients:

Fresh mushrooms - 300 gr.
Salt, pepper to taste
Flour - 1 tbsp.
Medium size potatoes - 5-6 pcs.
Medium bulbs - 2 pcs.
Seasoning for potatoes to taste
Hard cheese - 100 gr.
Cream - 150 ml.
Milk - 50 ml.

We've looked at a selection of yet another tasty treat. I hope it inspires you to make some julienne recipes in the near future. And that's great! After all, preparing it is not at all difficult and not expensive on the wallet.

Today we prepared this delicious dish in different ways - according to the classic recipe with sour cream, cream and even potatoes. What was julienne like in puff pastry tartlets?! Mmm, just heaven for a foodie. We also cooked it in pots with cheese. Choose any recipe to suit your taste.

This is an excellent dish for a holiday table, as a snack or main dish. And it will be very useful for a family dinner, because both adults and children love it!