Many people know julienne as a hot appetizer. But not everyone knows that, translated from French, julienne (and correctly julienne) is a specific cut when vegetables are chopped into thin strips. Perhaps because of this cutting technology, its name was transferred to a dish that has long been firmly established in our kitchens. Most often, the main components of julienne are chicken, cheese, and mushrooms. And then... they cook it with the addition of cream (which has already become a classic) or sour cream. The utensils for baking in the oven are also used in different ways, from small portioned molds to baking sheets (if you cook your favorite dish, there’s a lot at once!). This is what we will do today - look at 4 recipes with photos of your favorite hot snack.
Julienne with mushrooms and chicken, classic recipe with cream
The delicate, refined aroma of classic julienne will win the hearts of your loved ones
The main secret of julienne, as we already know, is the ingredients cut into strips!
Ingredients:
- 1 chicken breast
- 300 gr. champignons
- 1 onion
- 350 gr. heavy cream
- 300 gr. hard cheese
- 2 tbsp. l, flour
- salt, black pepper
- vegetable oil
Preparation:
Boil the chicken fillet for 20 minutes after the water boils.
Cool the meat and cut it into oblong pieces, put it aside and wait in the wings.
Chop the onion into strips and set aside.
Cut the mushrooms into strips.
Place the onion in a hot frying pan with oil. Fry for 5 minutes.
Mushrooms are added to the onions, simmer for another 15 minutes. Now add the chicken. Remove from heat, salt and pepper.
Lightly fry the flour in a dry, hot frying pan.
Pour in the cream, add salt and pepper and bring the mixture to a boil.
Pour the resulting sauce over the meat and mushrooms.
Grate the cheese on a fine grater.
Place the mixture of mushrooms, chicken and sauce into cocotte makers.
Sprinkle with a generous cap of cheese and place in the oven for half an hour at 180 degrees. No need to cover with a lid!
After 30 minutes, the dish is ready for tasting! Bon appetit!
Julienne in tartlets with mushrooms and chicken
This julienne recipe is good not only for its wonderful taste, but also because you don’t need to wash the dishes after dinner. The dish is served in tartlets, which give it a special twist.
We will need the following ingredients:
- 1 chicken breast
- 300 gr. champignons
- 200 gr. cheese
- 20 pcs. tartlets
- glass of sour cream
- 2 tbsp. l. flour
- a glass of milk
- 50 gr. butter
- salt pepper
- vegetable oil
Cooking:
Wash the mushrooms, cut into strips and fry in hot oil until golden brown (15-20 minutes).
Wash the chicken, boil in salted water until tender and cool. Then we cut the meat into long fibers with our hands and add it to the mushrooms as soon as the moisture has evaporated. Add salt, pepper and mix.
Required Ingredients
- 200 grams of meat (turkey or chicken breast);
- 300 grams of mushrooms (champignons);
- 3 onions;
- 100 grams of sour cream with a fat content of 20% -25%;
- 1 carrot;
- bay leaf - to taste;
- ground black or red pepper - to taste;
- peppercorns - to taste:
- coriander - to taste;
- salt - to taste;
- vegetable oil for frying;
- a small piece of butter (optional);
- 200 grams of hard 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!
Julienne with porcini mushrooms and chicken
Julienne with porcini mushrooms will decorate the table of absolutely any celebration. Even just pampering your family with this dish will be a great idea.
Ingredients:
- 1 leg
- 300 gr. porcini mushrooms
- 1 onion
- 100 gr. heavy cream
- half tbsp. flour
- 100 gr. parmesan cheese
- salt, pepper, Italian seasoning mixture
- sunflower oil
Wash the chicken leg and boil in salted water until tender. Then cool, separate from skin and bones. Now you need to cut the meat into pieces.
Chop the onion.
Place the onion in a hot frying pan with oil for 5 minutes until golden brown.
Add the chicken to the onions. Fry until the meat is lightly browned.
Pre-boil the mushrooms for 40 minutes in salted water, cool them and cut them into pieces.
Add them to the onions and chicken. Simmer for another 10 minutes.
Slowly add flour and then pour in cream.
Simmer until the first bubbles appear, add salt, pepper, spices and remove from heat.
Place the resulting mixture of ingredients into cocotte makers. Sprinkle with a cap of cheese and place in the oven for 15 minutes. Serve hot, in portions.
History of the dish
Many will be surprised by the fact that julienne is not actually mushrooms baked in a creamy sauce with meat, but a special way of cutting vegetables, which significantly affects the taste of the finished dish with such vegetables.
Julienne is cutting root vegetables into strips, and tomatoes and onions into rings.
It is this kind of cutting that allows you to cook vegetables much faster than chopped vegetables in another way, and the consistency of the finished dish is very tender and each ingredient is soaked in other components of the dish.
This dish originates from France, where thinly sliced mushrooms were prepared in this way for the first time. Only there, to this day, baked thinly sliced mushrooms are called “cocotte” from the name of the small frying pan in which they are baked - a cocotte maker.
In its classic form, julienne with mushrooms is prepared with chicken meat, since it cooks quite quickly. But if you want to replace the chicken with any other type, then you can safely do this, but the meat must also be cut into thin pieces and be sure to be stewed first so that it is soft and tender in the finished dish.
Julienne with mushrooms and chicken in pots
The principle of preparing julienne in pots is no different from the recipe in cocotte makers. Only in this case the dish is laid out in kitchen clay pots, thereby creating the special taste of julienne.
Ingredients:
- 1 chicken breast
- 300 gr. champignons
- 1 tbsp. heavy cream
- 2 tbsp. l. flour
- 300 gr. cheese
- salt pepper
- 1 onion
Julienne with mushrooms and chicken in a bun
A very original recipe for serving julienne will not leave your holiday guests and your loved ones indifferent.
Ingredients:
- 1 chicken breast
- 300 gr. champignons
- 1 clove of garlic
- 6 sesame buns
- glass of sour cream
- 200 gr. cheese
- salt, black pepper, nutmeg
Cut the chicken fillet into strips, finely chop the garlic. Place everything in a hot frying pan with oil and fry until golden brown for 15 minutes.
Cut the mushrooms into strips and evaporate the liquid from them in a frying pan.
Grate the cheese on a coarse grater. Mix half the mixture with sour cream.
Combine chicken, mushrooms and cheese and sour cream sauce.
Using a knife, cut off the tops of the buns and carefully remove the core.
Spread the julienne over the buns.
Make a cheese cap.
Cover the top with the previously cut cap and place in the oven for 15 minutes.
Ready! Bon appetit!
How to cook julienne with mushrooms and chicken at home on a baking sheet
Julienne can be prepared not only in portioned dishes. On a baking sheet it turns out no less tasty.
Required ingredients:
- 1 chicken breast
- 300 gr. champignons
- 1 onion
- 300 gr. cheese
- glass 10% cream
- salt pepper
- 2 tbsp. l. flour
Cut fresh mushrooms into pieces.
Fry them in a frying pan with finely chopped onion until the water has completely evaporated.
Now add the chopped chicken breast to the mushrooms.
Using a mixer, mix flour and cream in a separate bowl until there are no lumps.
Pour the sauce into the pan and heat until thickened, stirring occasionally.
Pour the sauce over the mushrooms and chicken and mix thoroughly.
Place the resulting mass on a baking sheet and place in the oven, preheated to 180 degrees for 20 minutes.
As soon as the cheese crust is browned, the dish is ready!
Useful tips
It’s not at all difficult to prepare delicious julienne in pots if you know some tricks. Cooking secrets that the housewife should take note:
- The julienne will turn out juicier if, after adding the ingredients to the dish, add a couple of tablespoons of water.
- The cheese crust allows the dish to simmer, soaking in the cheese aroma, so you don’t need to use lids. If the recipe indicates the need to cover the dish with a lid, it should be removed about ten minutes before turning off the oven. This way the cheese will brown, turning into a delicious crust.
- Those who like a spicy taste can add a couple of pinches of grated nutmeg to the sauce.
- When frying mushrooms, it is important to maintain their juiciness without drying them out.
- To prepare julienne, not only chicken breast is suitable, but also meat from other parts of the chicken, separated from the bone before use.
- The julienne pots should be placed in a warm oven and should be heated gradually.
- It is recommended to place hot pots with the finished dish on a wooden cutting board or stand. Utensils may crack if removed from the oven and placed on a damp or too cold surface.
- The dish is best served hot, immediately after cooking, garnished with fresh herbs.
Julienne with potatoes, chicken and mushrooms in pots
Julienne with potatoes is one of the most popular and satisfying versions of this dish.
Ingredients:
- 1 boiled chicken breast
- 200 gr. cheese
- 1 onion
- 300 gr. champignons
- 2 potatoes
- fresh dill
- 1 tbsp. l. flour
- half a glass of sour cream
- butter
- salt pepper
In a dry, hot frying pan, fry the flour until brown.
Add butter to the flour and keep it on the fire until it melts.
Now add sour cream and chopped dill. Simmer for 5 minutes, stirring constantly.
Cut the mushrooms into cubes, chop the onion finely. Place them on the fire until the water has completely evaporated.
Then add a little vegetable oil and finely chopped chicken. Fry for another 10 minutes.
Grease the bottom of the pot with sunflower oil. Add diced potatoes in an even layer. Sprinkle it with chopped dill.
The second layer will be a mixture of chicken and mushrooms.
Pour the resulting sauce over everything. Sprinkle a cap of cheese on top.
Place in the oven for 20 minutes.
The dish is ready! Bon appetit!
Description of preparation:
Hot dishes cooked in portioned pots are perhaps the most successful option for dishes on the holiday table.
Julienne must be cooked in ceramic cocotte makers, which allows you to immediately decorate portions of the finished dish and serve them on the table. The filling of julienne can be different, but traditionally it is prepared with chicken fillet and mushrooms - this makes the dish not only satisfying, but also very aromatic. You can add some herbs or spices for a richer flavor. Purpose: For lunch / For a holiday table Main ingredient: Poultry / Chicken / Mushrooms / Chicken fillet / Champignons Dish: Hot dishes / Julienne
