Julienne (julienne) with chicken and mushrooms: step by step recipes with photos

Chicken julienne with mushrooms is a famous dish on the festive table. Due to the minimal set of products, it can be used in the daily menu.

How to cook julienne with chicken and mushrooms

Julienne means cutting all products into thin strips. Thanks to this, the dish acquires a delicate texture, and the cooking process becomes faster. The perfect combination of chicken and mushrooms makes it incredibly delicious.

Prepare a dish in a cocotte maker. This is a small portioned bowl with a long handle, in which julienne is served on the table. At home, you can replace this dish with clay pots, a baking dish, or a rooster. And if you want to impress the guests, then you can prepare a fragrant appetizer in tartlets.

Only hard cheese is added, giving preference to varieties with a salty flavor.

Any chicken parts are used for cooking, but most often breast is preferred. The skin is preliminarily removed. Finely chopped mushrooms are cooked in butter. As a result, they should be perfectly browned and tender. At the same time, it is desirable that the fruits do not stand out against the general background, but only share their aroma and favorably emphasize the unique taste.

It is customary to serve the dish in cocotte makers.

The classic recipe for mushroom julienne with chicken

The classic champignon and chicken julienne recipe is the most common cooking option. If the farm has run out of cream, then you can replace it with sour cream. At the same time, the taste of the dish will not suffer at all.

Product set:

• onions - 180 g;
• chicken (fillet) - 230 g;
• coarse salt;
• high-quality flour - 25 g;
• champignons - 180 g;
• hard cheese - 130 g;
• black pepper;
• butter;
• cream (from 25%) - 160 ml.

How to prepare:

1. Chop the onions. Sprinkle with pepper. Salt.
2. Boil and then cool the fillets. Chop into cubes.
3. Grind the fruiting bodies. Combine with onions and fry.
4. For the sauce, fry the flour in a dry frying pan. Pour in the cream. Sprinkle with salt. Mix. Boil. It is important not to miss a moment, as the flour immediately burns.
5. Add all the fried ingredients. Stir and remove from heat. Submit to forms.
6. Sprinkle with chopped cheese. Put in the oven. Hold for 27 minutes. Temperature - 180 ° С.

Fresh herbs favorably emphasize the taste of julienne

Chicken julienne with mushrooms in the oven

In this recipe, smoked meats are used for cooking, thanks to which the dish acquires a special taste and aroma.

Product set:

• chicken broth - 300 ml;
• chicken - 1 carcass;
• flour - 25 g;
• smoked meats - 270 g;
• sea ​​salt;
• champignons - 270 g;
• pepper;
• onions - 330 g;
• olives - 240 g;
• sour cream (fat) - 170 ml;
• cheese - 170 g.

How to prepare:

1. Boil and cut the carcass into strips, after removing the bones.
2. Fry chopped onions with chopped forest fruits. Season with pepper and salt.
3. Add flour. Pour in chicken broth. Mix well. Add smoked meats and chicken, cut into strips. Fry for seven minutes.
4. Send to a heat-resistant container. Pour in sour cream. Stir.
5. Cook julienne with chicken and mushrooms in the oven for 20 minutes.
6. Sprinkle generously with cheese shavings. Cook for seven minutes.

Simmer the dish in the oven until a beautiful brown crust appears

The easiest recipe for julienne with chicken and mushrooms

How to cook julienne with chicken and mushrooms step by step is described in detail in the proposed recipe. Great for busy cooks.

Product set:

• champignons - 700 g;
• cream (fat) - 240 ml;
• cheese - 130 g;
• high-quality flour - 25 g;
• butter - 55 g;
• chicken (fillet) - 420 g;
• onion - 125 g.

Step by step description:

1. Cut the mushrooms into long strips and the meat into cubes.
2. Heat the oil in a saucepan. Add chopped food. Fry until soft.
3. Sprinkle with pepper, then salt and stir.
4. Chop the onion. Sprinkle with flour and fry.
5. Pour cream to it. While stirring, bring to a boil. Cool down.
6. Place the fried ingredients in the mold, then pour over the sauce evenly. Sprinkle with grated cheese.
7. Send to hot oven. Temperature - 190 ° С. Bake for 17 minutes.

The dish is cooked when a firm crust has formed.

Julienne in champignon hats with chicken

Julienne with chicken and mushrooms will look more original if cooked in hats.

Product set:

• olive oil;
• chicken - 370 g;
• sea ​​salt;
• onion - 125 g;
• flour - 20 g;
• butter 82% - 25 g;
• thick sour cream - 160 ml;
• pepper;
• large champignons - 4 pcs.;
• parmesan - 60 g.

How to cook:

1. Separate the legs of the washed fruit bodies.
2. Make a depression in the hats.
3. Chop the onion. Cut the chicken and mushroom legs into strips.
4. Fry the meat, then add the onion. Darken until the vegetable is transparent.
5. Add mushrooms. Simmer on medium flame for seven minutes.
6. Add oil. Sprinkle with flour. Pour sour cream. Simmer for two minutes.
7. Fill in the hats. Sprinkle with cheese.
8. Bake for 25 minutes. Mode - 170 ° С.

The largest mushroom caps are used for a snack.

Chicken and champignon julienne with cream

The recipe for chicken julienne with champignons is easy to prepare and will appeal to all lovers of mushroom dishes.

A set of products:

• chicken fillet (boiled) - 320 g;
• sea ​​salt;
• champignons - 330 g;
• onions - 110 g;
• cheese - 125 g;
• cream - 200 ml;
• pepper;
• flour - 10 g.

Cooking process:

1. Chop mushrooms, vegetables and meat. Grate a piece of cheese.
2. Fry the vegetable. Combine with mushrooms and simmer for 13 minutes. The liquid should evaporate.
3. Add meat. Season with salt and pepper. Sprinkle with flour and stir immediately.
4. Pour in the cream and simmer over medium heat for four minutes.
5. Expand into forms. Sprinkle with cheese.

Cook for 25 minutes. Oven mode - 170 ° С

Julienne with canned mushrooms and chicken

Julienne with chicken and champignons in the oven comes out delicious not only from fresh, but also from canned mushrooms.

Product set:

• butter - 65 g;
• flour - 40 g;
• chicken fillet (boiled) - 360 g;
• cheese - 80 g;
• onions - 125 g;
• canned mushrooms - 200 g;
• thick sour cream - 60 ml.

How to prepare:

1. Drain the marinade from the canned food.
2. Chop the meat and fry for seven minutes. Cool down. Season with salt and pepper.
3. Chop the onion, then the mushrooms. Fry for seven minutes.
4. Fry flour in butter. Put out the thick sour cream. Cook for two minutes.
5. Distribute the prepared components in layers in the form. Sprinkle with cheese.
6. Cook for 17 minutes. Temperature range - 170 ° С.

Any heat-resistant form is suitable for cooking julienne.

Chicken julienne with mushrooms in tartlets

If you want to surprise your guests, then you should prepare the dish according to the proposed option.

Product set:

• chicken (breast) - 420 g;
• butter - 40 g;
• tartlets;
• flour - 45 g;
• mushrooms - 270 g;
• olive oil - 40 ml;
• cheese - 190 g;
• milk - 240 ml;
• liquid sour cream - 240 ml.

How to prepare:

1. Boil and cool the breast.
2. Cut the washed mushrooms into strips. Fry.
3. Cut the meat in the same way. Send to fried product. Cook for seven minutes.
4. Melt the butter separately. Add flour. Stir until smooth.
5. Pour in milk. Continuously stirring, simmer until the mass boils. Remove from heat and cool slightly.
6. Pour in sour cream. Stir.
7. Place the meat filling with mushrooms in the tartlets. Drizzle with sauce. Sprinkle with cheese, chopped on a medium grater.
8. Place in the oven for 16 minutes.

The more cheese, the tastier and more appetizing the julienne will turn out.

Recipe for champignon and chicken julienne with Béchamel sauce

Béchamel is a versatile sauce that is used to prepare various dishes. Julienne is especially tasty with him.

Product set:

• champignons - 420 g;
• pepper;
• nutmeg - 3 g;
• hard cheese - 180 g;
• sea ​​salt;
• low-fat milk - 550 ml;
• onions - 250 g;
• chicken fillet (boiled) - 350 g;
• butter - 170 g.

How to cook properly:

1. Cut the mushrooms into thin slices.
2. Fry the chopped onion until golden brown, then add the fruit bodies. After seven minutes, stir in the chopped meat. Season with salt and pepper.
3. Melt the butter and sprinkle with flour. Stir constantly with a whisk and add milk. Add salt and nutmeg. The sauce should thicken.
4. Pour over fried foods. Stir and send to pots. Sprinkle with grated cheese.
5. Place in an oven. Darken until a delicious crust forms.
6. The process will take about 20 minutes at 180 °.

Spread the cheese shavings evenly over the julienne surface.

How to make potted chicken and champignon julienne

Julienne with chicken and mushrooms on sour cream cooked in pots is an excellent portioned dish that always looks spectacular on the table.

Product set:

• champignons - 370 g;
• chicken (breast) - 370 g;
• cheese - 160 g;
• onion - 230 g;
• olive oil - 55 ml;
• flour - 50 g;
• liquid sour cream - 400 ml.

How to prepare:

1. Cut the meat and onion into strips. Stir and fry.
2. Grind the mushrooms. Send to fillet. Darken over medium flame for seven minutes.
3. Pour flour into a saucepan. While stirring, fry until yellowish.
4. Pour in sour cream and stirring thoroughly, then simmer for five minutes. The fire should be minimal. Salt.
5. Combine toasted foods.
6. Send to pots and sprinkle with chopped cheese.
7. Place in a hot oven. Temperature - 190 ° С. Time - 17 minutes.

In a pot, the dish is baked evenly, so it turns out to be especially tender

Mushroom champignon julienne with chicken and nutmeg

This variation is ideal for those who follow their figure, as the dish turns out to be low in calories.

Product set:

• chicken (fillet) - 330 g;
• olive oil - 60 ml;
• cheese - 170 g;
• mushrooms - 200 g;
• liquid sour cream - 2 tbsp. l .;
• nutmeg - 5 g;
• broccoli - 230 g.

How to cook properly:

1. Chop the chicken into strips, and chop the mushrooms into plates.
2. Wash, then dry the broccoli. Divide into inflorescences.
3. Pour all prepared components into the heated oil. Fry for 13 minutes. The hotplate setting should be medium.
4. Pour in sour cream and salt. Sprinkle in nutmeg. Put out five minutes.
5. Transfer to form. Sprinkle with chopped cheese.
6. Send to the oven. Temperature - 190 ° С. Time - 17 minutes.

For cooking broccoli, you can use not only fresh, but also frozen

Julienne in a slow cooker with chicken and mushrooms

The multicooker helps to shorten the cooking time and, as a result, get perfectly baked julienne.

Product set:

• fillet - 370 g;
• hard cheese - 140 g;
• flour - 45 g;
• liquid sour cream - 40 ml;
• champignons - 270 g;
• butter - 50 g;
• olive oil - 40 ml;
• onions - 260 g.

How to prepare:

1. Boil, then leave the chicken to cool. Cut into strips.
2. Chop the onions. Rinse, dry and chop the mushrooms.
3. Set the "Fry" mode in the device, "Baking" is also suitable.
4. Pour in oil. Add mushrooms. Fry for two minutes. Add butter and simmer for five minutes. Transfer to a plate.
5. Switch to "Extinguishing". Sprinkle onion mixed with flour. Add fillet.
6. Pour in sour cream and simmer for two minutes. Add mushrooms. Mix.
7. Switch to Baking. Sprinkle with grated cheese. Cook for 10 minutes.

Served sprinkled with chopped herbs

Julienne recipe with chicken, mushrooms and garlic

Garlic helps to enhance the flavor of the julienne. The dish is usually served hot, but cold it remains no less tasty.

Product set:

• garlic - 4 cloves;
• mushrooms - 370 g;
• a mixture of peppers;
• cheese - 170 g;
• liquid sour cream - 260 ml;
• butter;
• salt;
• onion - 140 g;
• chicken breast - 450 g.

How to prepare:

1. Cut the boiled chicken and mushrooms into strips.
2. Chop the onion and chop the garlic. Grate the cheese.
3. Fry the onions with mushrooms. Then add the meat mixed with garlic.
4. Pour in sour cream. Season with salt and pepper. Simmer for four minutes on low heat.
5. Transfer to cocotte makers. Send to the oven for 12 minutes. Sprinkle with cheese. Cook until completely melted.

Julienne is served with white or black bread

Chicken breast and champignon julienne in potatoes

Often, julienne is served on the festive table in tartlets, but it is not always possible to find them on sale. Therefore, you can cook a surprisingly original dish in potatoes, which comes out more satisfying and rich in taste.

Product set:

• large potatoes - 4 fruits;
• champignons - 420 g;
• pepper;
• flour - 10 g;
• butter - 130 g;
• cheese - 130 g;
• onion - 130 g;
• salt;
• chicken - 200 g;
• cream (fat) - 240 ml.

How to prepare:

1. Rinse and towel dry the potatoes. Do not trim the skin. Cut into two equal parts.
2. Take out the pulp with a dessert spoon. You will get a boat with a side thickness of no more than 7 mm. Pour the workpieces with water.
3. Melt half the butter in a skillet. Lay out the mushrooms, cut into thin strips. Simmer over medium heat for seven minutes.
4. Add chopped onion. Cook for five minutes. Add flour. Stir with quick movements. The mass should thicken. You cannot overcook the onion, otherwise the julienne will taste bitter.
5. Pour in the cream. Remove from heat. Put the appetizer in an ovenproof dish.
6. Place a little butter in each piece. Sprinkle with salt and pepper.
7. Fill with filling. Send to an oven preheated to 190 ° C.
8. Bake for a quarter of an hour. Sprinkle with grated cheese. Cooks for another 17 minutes.

Lettuce will help make the potato snack more effective.

Julienne with mushrooms and chicken: recipe with Mozzarella cheese

For cooking, it is better to use chicken breast that has not been frozen. In this case, the dish will turn out to be more tender and juicy.

Product set:

• salt;
• chicken (fillet) - 560 g;
• champignons - 330 g;
• olive oil;
• garlic - 2 cloves;
• pepper;
• liquid sour cream - 220 ml;
• Mozzarella - 130 g.

How to cook:

1. Wash, then dry the fillets. Chop into strips.
2. Send to the pan. Fry until crisp. Sprinkle with salt and pepper.
3. Cut the mushrooms into large pieces. Add chopped garlic cloves. Fry separately until tender. Season with salt and pepper.
4. Stir the contents of two pans together.Pour sour cream over and stir.
5. Send to clay pots. Sprinkle with finely grated Mozzarella cheese.
6. Cook in a hot oven heated to 200 ° C for 20-25 minutes.

Julienne is served hot

Conclusion

Chicken julienne with mushrooms requires a minimum set of products for cooking, but it turns out to be surprisingly tasty. The dish can become a decoration of any table and satisfy the taste of the most demanding gourmet.

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