Julienne with mushrooms and chicken, how to cook at home

Prepared by: Elena Konova

02/11/2019 Cooking time: 1 hour 0 minutes

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Many people know how to cook julienne in cocotte makers with champignons and chicken - a hearty hot dish, the ingredients of which can be varied to suit your own taste.

Julienne with chicken and mushrooms

To prepare a very tasty, tender and juicy festive and extraordinary dish, you do not need expensive products or special skills. For your household to try julienne with chicken and mushrooms, baked in the oven in a mold, just look at the recipe with a photo, which is described step by step to make cooking easier.

Ingredients:

chicken fillet – 500 g;
champignons – 300 g;
onion – 200 g;
hard cheese – 200 g;
cream – 300-350 g;
flour – 2 tbsp. l.;
salt, pepper - to taste;
vegetable oil.

Preparation:

Boil the chicken fillet for 20 minutes, be sure to remove the foam. Cool the meat. Grind.

Chop the onion. Sauté in a frying pan with vegetable oil. We also add mushrooms here. Fry the ingredients until the liquid evaporates.

Add meat, salt, pepper, mix. Remove from the stove.

Take a dry frying pan and saute the flour. Pour in the cream. Season with pepper and salt. Let's boil. We spread the meat with mushrooms. Mix. Remove from the stove.

Transfer the resulting mixture into cocotte pans or heat-resistant forms. Sprinkle with coarsely grated cheese.

Place in the oven to bake for 15 minutes until golden brown.

Advice!

It is better not to cover the dish when baking. Cream can be replaced with sour cream, it will turn out no less tasty.

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Recipe for julienne with mushrooms and chicken with cream

Another wonderful recipe for julienne with mushrooms and chicken, but here the milk sauce for the dish is based on heavy cream.

Please note that according to the recipe, the chicken fillet is pre-boiled, however, the julienne turns out very tender and tasty.

From these ingredients you get 4 cocotte bowls with a volume of 250 ml. Bon appetit!

You will need:

450 g fresh champignons
2 pcs. medium onion
400 g boiled chicken fillet
400 ml heavy cream
salt
ground black pepper to taste
30 g wheat flour
refined sunflower oil for frying
200 g hard cheese

Cooking method:

Cut boiled chicken fillet into cubes across the grain

Chop the onion into small cubes

Fry the onion cubes in vegetable oil until golden brown.

While the onions are frying, dice the mushrooms

Add mushrooms to the frying pan with the onions

Fry the mushrooms with onions, evaporating most of the liquid

Add chicken fillet to mushrooms

Salt and pepper to taste

Mix well and fry for a couple more minutes

In a dry and clean frying pan, heat the flour for 1-2 minutes, stirring with a spatula

Pour the cream into the flour and mix everything until smooth.

Add a little salt and pepper and let the sauce simmer for 1 minute.

Add chicken and mushrooms to the creamy sauce, mix well and remove from heat

Place the julienne into the cocotte bowls, filling them to about 3/4 of the volume.

Generously fill each cocotte with cheese and make a cheese cap

Bake for 20 minutes in a preheated oven at 180 degrees until the cheese is browned

The dish is served hot

Bon appetit!

Julienne with chicken and mushrooms

To surprise your family or guests during a holiday meal, you don’t need to invent something unusual; just cook a wonderful, aromatic, tender, juicy and extraordinary julienne with chicken and mushrooms. It is baked in the oven in a mold, but you can also use cocotte makers. This recipe with photos is described step by step, it is simple and easy, which means that even a novice cook can handle it.

Ingredients:

chicken fillet – 100 g;
champignons – 100 g;
onions – 1 pc.;
butter – 20 g;
vegetable oil – 20 ml;
wheat flour – 20 g;
cream 12% - 100 g;
hard mozzarella cheese – 50 g;
salt, nutmeg - to your taste.

Preparation:

Remove the peel from the onion and chop into strips. Sauté in a frying pan in vegetable oil.

Wash the chicken fillet and cut into strips.

We do the same with mushrooms.
Throw butter into the onion. Then add the meat with champignons. Continue cooking with high heat.

Then add flour, mix, fry a little over low heat.

Pour in the cream and mix well to break up all the lumps. Salt the resulting mixture and season with nutmeg.
Once the sauce becomes thick, it's almost ready.
Place the julienne in molds or cocotte makers, cover with grated cheese and bake in the oven for 5 minutes at 210 degrees.

Advice!

Cream can be replaced with sour cream, and mozzarella with any hard cheese.

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Classic French recipe for julienne with mushrooms and chicken

How to prepare a very tasty hot appetizer - julienne with chicken and mushrooms? There are many recipes for preparing such an appetizer, but the classic recipe with chicken and mushrooms is especially popular.

Paired with bechamel sauce, its taste is very delicate, and its incomparable aroma will undoubtedly find new fans at your table.

You will need:

500 g chicken fillet
400 g fresh mushrooms
300 g tender ham
3 pcs. bulb onions
600 ml milk
250 g sour cream
350 g cheese
70 g butter
2 tbsp. l. wheat flour
vegetable oil for frying
nutmeg
salt and pepper

Cooking method:

Slice the ham into strips

Grind the cheese on a fine grater

Cutting mushrooms with plastic

Chop the onion into large strips

First cut the chicken fillet crosswise into several pieces, then cut into strips against the fibers.

Separately, put the milk on the stove to boil.

We prepare a nearby bowl with a sieve for folding fried foods so that excess oil drains from the foods

Add a little vegetable oil to the frying pan

Add vegetable oil to the pan in very small portions as needed. Julienne should not be fatty!

Lightly fry the ham, remove it from the pan onto a sieve

Add a little vegetable oil to the frying pan

Fry the onion until golden brown, place it on a sieve with the ham

Next add a little vegetable oil

Next, fry the chicken fillet over high heat and place it in a sieve after the onion.

Add a little vegetable oil to the frying pan

Over high heat, quickly fry the mushrooms in small batches in one layer so that they do not have time to release their juice.

Place the fried mushrooms in batches in a sieve with the rest of the ingredients.

We need to make bechamel sauce

Place butter in a dry, hot frying pan, heat it until it has a nutty aroma, then add flour to the butter.

Fry the flour in melted butter for 1 minute, stirring vigorously

We begin to pour milk into the pan in a thin stream, each time, rubbing the mixture well until smooth.

Continue adding milk little by little

Our bechamel milk sauce is ready

Add salt to the resulting sauce

Next, a little pepper and nutmeg, mix well

Add all the fried products from the sieve directly into the pan and stir

Let the sauce warm up for 2 minutes and remove from heat.

Place the mixture in prepared ceramic molds, filling them 3/4 full.

Generously spread sour cream on top and place on each cheese cap

Place the baking sheet with the julienne molds in the upper part of the oven under the grill for 15 minutes in the oven preheated to 200 degrees

Bake the dish until the cheese crust is golden brown

Bon appetit!

Chicken julienne with mushrooms

And here is another wonderful and interesting appetizer, or rather, julienne with chicken and mushrooms baked in the oven. We will prepare the treat in the form, but you can also use a frying pan, bowls and even edible containers, that is, buns. This recipe with photos, described step by step, will diversify your menu and make it bright and original.

Ingredients:

fillet – 0.5 kg;
mushrooms – 300 g;
onion – 200 g;
hard cheese – 300 g;
cream – 250 ml;
flour – 2 tbsp. l.;
salt, spices - to your taste.

Preparation:

We wash the chicken fillet, send it to boil, cool, and chop into medium cubes.
Remove the skins from the onion and cut into half rings.
We cut off the edges of the mushrooms' stems and chop them into small cubes.
Heat a frying pan with sunflower oil, sauté the onions, and then the mushrooms. The liquid should evaporate completely. Then add the meat, season with salt and spices.

We take out a dry frying pan, add flour, keep it on the fire, and then carefully pour in the cream, stir constantly, add flavor using spices.
As soon as the sauce boils, remove from the stove and pour into the total mass.

Place the filling in the mold, sprinkle with cheese, which we grate on a fine grater.

Bake the treat in the oven for half an hour at 180 degrees. A golden crust should appear.

Advice!

You can use any mushrooms, just like cheese. And instead of cream, sour cream and even mayonnaise are suitable.

Julienne with chicken and mushrooms in a new way in bell pepper

You should definitely pay attention to this original recipe. A dish with a twist and unique. Believe me, your household and guests will be delighted with such a culinary masterpiece and your abilities. The appetizer will conquer everyone, even gourmets.

Ingredients:

chicken fillet (breast) – 250 g;
champignons – 250 g;
onions – 1 pc.;
cheese – 120 g;
salt - to taste;
ground black pepper - to taste;
vegetable oil – 2 tbsp. l.;
mayonnaise – 1 tbsp. l.;
bell pepper – 4 pcs.;
nutmeg – 1 pinch.

Preparation:

Wash the chicken fillet, dry it with a paper towel, and cut into medium pieces.

Remove the peel from the onion and chop into cubes. We do the same with mushrooms.

Cut the bell pepper into two pieces lengthwise and remove the seeds.

Heat a frying pan with vegetable oil and fry the meat. Transfer it to a bowl.

If necessary, pour oil into the frying pan, saute the onions, add mushrooms, then fillet, and some grated cheese.

Salt and pepper the resulting mixture, season with nutmeg, and mix.
We take out the form, cover it with parchment. We lay out the halves of the peppers, fill them with filling, grease them with mayonnaise on top, and send them to bake in the oven for half an hour at 180 degrees.

5 minutes before readiness, sprinkle with the remaining cheese, wait until the pepper becomes soft, but still has a little crunch.

We serve a wonderful appetizer to the table.

Advice!

Instead of mayonnaise, natural yogurt or sour cream is ideal.

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How to cook julienne with mushrooms and chicken at home

You will need:

350 g fresh mushrooms
1 PC. large chicken fillet
0.4 l milk
25 ml olive oil
50 g butter
150 g hard cheese
30 g wheat flour
1 PC. bulb onions
10 g chopped nutmeg
seasonings and salt to taste

Cooking method:

Boil the fillet in salted water until tender, cool the meat completely. Cut the chilled chicken into small pieces across the grain.
Peel the onions, rinse and chop into cubes.
Wash the mushrooms thoroughly and cut into plastic pieces.
Grind the hard cheese on a fine grater.
Fry the onion in olive oil until golden brown, add mushrooms to the onion, salt and pepper to taste, simmer for 10 minutes.
Place fillet pieces into the mixture of mushrooms and onions and fry everything over low heat for several minutes.
In a dry frying pan, melt the butter, then the wheat flour and stir, add milk and nutmeg, bring to a boil.
Place the fried champignons with onions and chicken fillet into the milk sauce and stir.
Place the resulting wet mixture in pots or cocotte makers and sprinkle generously with grated cheese on top.
Bake the julienne for 15-20 minutes in the oven, preheated to 180 degrees.

Serve hot! Bon appetit!

Julienne at home

I wonder, have you tried cooking julienne at home? No? Then there is a wonderful opportunity to change everything. We offer a wonderful recipe for an amazing snack that will captivate everyone who tries it for lunch or dinner.

Ingredients:

potatoes – 5 pcs.;
chicken fillet – 400 g;
champignons – 300 g;
cheese – 250-300 g;
onions – 3 pcs.;
milk – 200 ml;
seasoning for potatoes;
ground black pepper, salt - to taste.

Preparation:

Peel the potatoes, wash them, cut them into small and thin slices, and place them on a paper towel to absorb the water.

Carefully grease the deco with sunflower oil, sprinkle with chopped onions, use a small amount, about a quarter. This must be done so that the potatoes do not burn; the onion will give additional juice, which will help prevent the first layer from sticking to the mold.
Place the potatoes on the onion bed. Salt, pepper, sprinkle with seasoning.
Chop the onion into cubes and sauté until golden.

We wash the fillet, cut off all unnecessary pieces, dry it with a paper towel, chop it into cubes, and place it in a frying pan with the vegetable. Salt, pepper, simmer the contents, covering with a lid for 3 minutes.

Peel the mushrooms, chop them, add them to the general mixture, cook for another 5 minutes.

Then pour in the milk and simmer over low heat for 2 minutes.

Pour the gravy over the potatoes, lay out the meat, and distribute the ingredients evenly.

Three cheeses on a grater with large holes, sprinkle the treat.

Cover with foil so that the matte side is up. The shiny part tends to repel heat, while the matte part, on the contrary, attracts it.
Place the dish in the oven to bake for 50 minutes.
We check readiness using a fork.

Advice!

Champignons can be replaced with other mushrooms, and milk with cream, sour cream or yogurt.

This wonderful, original julienne with chicken and mushrooms, baked in the oven in a mold, can now show off on everyone’s table at least every day during lunch or dinner. And so that housewives can cope with the creation of such a culinary masterpiece, each recipe with a photo is also described step by step. Create and experiment! Bon appetit!