Heat a frying pan, pour in vegetable oil, lay out pieces of chicken meat, fry over high heat until golden brown on all sides, so that the juice remains inside the meat. Lightly salt and pepper and add chicken seasoning.
Cut the peeled onion into small cubes and fry in butter, stirring, until soft and slightly golden.
Cut the prepared fresh champignons into small cubes and place in a frying pan heated with vegetable oil and begin to fry. After the water released from the mushrooms has boiled away, continue to fry the champignons over low heat for 5-7 minutes, stirring, then add salt.
Combine chicken, onions and mushrooms, add 1 heaped teaspoon of flour, mix.
Dilute the sour cream a little with water and pour it into the frying pan with the meat and mushrooms. Stir, salt and pepper. Simmer for 2-3 minutes over low heat.
Divide the resulting mixture into cocotte makers or place in one baking dish, sprinkle with grated cheese.
Place the mold (or cocotte makers) in an oven preheated to 180 degrees and bake until the cheese is covered with a golden crust. And our julienne with chicken and mushrooms in sour cream sauce is ready! Serve hot.
A culinary creation with this name belongs to French cuisine. This is a vegetable cut in the form of strips, which is used in soups and salads. In the Russian version, this is a fragrant hot dish, to which you need to add a lot of cheese and a delicate sauce. Mushroom julienne with chicken is especially tasty. Below are various options for its preparation.
Cooking julienne with chicken and mushrooms
How to cook julienne with chicken and mushrooms? It's worth taking a closer look at the ingredients used. White or champignons are often used as mushrooms for cooking. You can also try chanterelles. The delicate and refined taste is achieved through a sauce called Bechamel, which is easily prepared even in Russian cuisine based on sour cream, cream or broth.
How to prepare julienne
How to make julienne with chicken and mushrooms? You also need to know about dishes. The classic one is the cocotte maker - a special portioned form with a capacity of 100 g. If it is not available at home, a frying pan, duck pot or clay pots are often used. An unusual solution is the use of tartlets. These are small baskets, similar to the famous cake. In addition to pastry cream, they can be served with salad, pate, caviar or even julienne.
Recipe for julienne with chicken and mushrooms
Before preparing julienne with mushrooms and chicken, the main products need to be properly prepared. Poultry meat can be taken in any form - fillet, shanks, breast or any other parts. It is better to remove the skin from the meat and rinse the mushrooms thoroughly. It is better to do this in several waters. These preparation recommendations apply to all instructions on how to make julienne with mushrooms and chicken.
Classical
The traditional recipe uses champignons. They often have to be purchased canned or frozen. In this case, the former should be thrown into a colander, and the latter should be rinsed with a stream of water and squeezed out. The classic recipe for julienne with mushrooms and chicken is a simple one. As a result, you get a juicy and flavorful dish.
Ingredients:
- cream 20% – 0.3 kg;
- flour – 2 tbsp. l.;
- mushrooms – 0.5 kg;
- fillet – 0.5 kg;
- butter – 5 tbsp. l.;
- onion – 1 pc.;
- cheese – 0.2 kg.
Cooking method:
- Cut the meat with mushrooms into thinner strips.
- Place 3 tablespoons of butter in a frying pan, heat, then fry the meat and mushroom mixture until cooked.
- Saute finely chopped onion in the remaining oil until soft. Then add flour to it and keep it on the fire until it turns golden brown.
- While stirring the onion, gradually pour in the cream.
- Distribute the meat and mushroom mixture among the cocotte makers, pour the sauce on top, and sprinkle with grated cheese.
- Send to cook at 180 degrees.
With porcini mushrooms
Another original method for preparing such a dish is to make a julienne of porcini mushrooms with chicken. They are often used freshly picked. This gives the dish a particularly rich taste. Due to freshly picked wild mushrooms, the aroma is more spicy, stronger, with a dense consistency. The cooking process is practically no different.
Ingredients:
- onions – 2 pcs.;
- porcini mushrooms – 0.25 kg;
- flour – 50 g;
- chicken drumsticks – 5 pcs.;
- nutmeg - to taste;
- butter – 100 g;
- hard cheese – 50 g;
- milk or cream - 2 tbsp. l.
Cooking method:
- Wash the drumsticks, boil, but not completely, adding salt and a couple of peppercorns, then separate the meat and cut into cubes.
- Chop the onion, peel the mushrooms, fry them in half the oil, and add them to the meat.
- In the remaining piece of butter, saute the flour until its color approaches golden.
- Add milk or cream, stir, salt, pepper, and nutmeg.
- Simmer the sauce for another 7 minutes until thickened, stirring while doing so.
- Place the meat and mushroom mixture in cocotte makers, add the sauce, and place a layer of grated cheese on top.
- Place in the oven for 7-10 minutes, setting the temperature to 180.
In a frying pan
The advantage of this method of preparing such a dish is considered to be speed, because julienne with chicken and mushrooms in a frying pan requires only one type of utensil. You need to fry all the ingredients, then sprinkle with cheese, and then wait until it turns golden brown. The finished dish is very reminiscent of mushrooms in sour cream, although the taste is no different from the previous ones.
Ingredients:
- chicken fillet – 0.4 kg;
- champignons – 0.4 kg;
- sour cream – 0.2 kg;
- ground pepper - to taste;
- cheese – 150 g;
- onions – 2 pcs.
Cooking method:
- Wash the fillet, cut into cubes, sauté in a frying pan, seasoning with pepper before starting.
- Sauté the onion until transparent, adding only a little butter, then add the mushrooms, salt, then add the chicken.
- Add sour cream, cover and simmer for about 10 minutes.
- Grate the cheese, add half to the rest of the ingredients, and distribute the rest on top.
- When the cheese has melted, turn off the heat.
In tartlets
The ingredients in this version are so well chosen that you simply can’t tear yourself away from the finished dish. Tartlets can be made from any dough, shortbread or puff pastry. The base remains the same ingredients. The recipe itself can be considered a godsend, because tartlets with mushroom and chicken julienne do an excellent job as a beautiful appetizer at a holiday of any theme.
Ingredients:
- champignons – 200 g;
- butter – 40 g;
- tartlets – about 20 pcs.;
- chicken fillet – 300 g;
- flour – 1 tbsp. l.;
- milk and sour cream – 250 g each;
- cheese – 100 g.
Cooking method:
- Wash the mushrooms, cut into slices, fry in vegetable oil until the moisture evaporates.
- Boil the fillet, after cooling, chop into strips. Then send the meat to the champignons, season with spices, and mix.
- Melt the butter over low heat, slowly, add flour, stirring with a whisk. After boiling, pour in the milk. Continue stirring. When the mixture boils again, turn off the stove and cool.
- When the milk mass is warm, add sour cream and stir.
- Distribute the mushroom mixture with chicken meat among the tartlets, as shown in the photo. Then pour the sauce over them and sprinkle with sliced cheese.
- Bake by turning on the heat at 180 degrees and the timer for 5 minutes.
In the oven
The next option is very similar to the ones above. You can use the mushrooms that you like. Chicken meat is also allowed to be taken in any form, be it drumstick or breast. If a dish contains different parts, it will not become less tasty and aromatic. You can bake julienne with chicken and mushrooms in the oven with the addition of smoked meats, such as ham.
Ingredients:
- onions – 2 pcs.;
- cheese, champignons – 0.25 kg each;
- chicken fillet – 0.5 kg;
- flour – 2 tbsp. l.;
- cream 20% – 300 g.
Cooking method:
- Cut the boiled fillet into cubes.
- Overcook the mushrooms by adding finely chopped onion.
- Saute the flour, only without oil, add cream and wait until it boils. Add remaining ingredients to the sauce.
- Put everything in the form. Spread a layer of grated cheese on top and bake at 180 degrees.
In a slow cooker
Judging by the reviews, julienne with chicken and mushrooms in a slow cooker is particularly tender. To cook with this kitchen “assistant”, the “Baking” mode is used, although it can be replaced with the “Stewing” program. Even such ones as “Soup” or “Steamer” will do. Using them helps you easily prepare a delicious dish that may not be possible with other instructions.
Ingredients:
- flour – 2 tbsp. l.;
- hard cheese – 0.2 kg;
- cream – 250 g;
- onion – 1 pc.;
- chicken fillet – 0.4 kg;
- marinated champignons – 0.2 kg.
Cooking method:
- Turn on one of the multicooker modes listed above.
- First sauté the flour and set it aside. Then fry the chopped champignons and fillets in vegetable oil.
- Next, add back the flour, pour in the cream, and stir.
- Sprinkle grated cheese on top and simmer with the lid closed for 10 minutes.
Julienne pie with chicken and mushrooms
Using the following instructions, you can make a julienne pie with chicken and mushrooms. The cooking principle here is similar to the option using tartlets, only you have to knead the dough yourself and the dish turns out to be large. The result of your efforts will be the most aromatic chicken with sour cream and mushroom sauce, presented in the form of a delicious pie on a delicate dough.
Ingredients:
- granulated sugar – 1 tsp;
- egg – 1 pc.;
- salt – 0.5 tsp;
- sour cream and cream - 150 g each;
- chicken breast – 1 pc.;
- flour – 1 tbsp. and another 200 g;
- champignons – 0.2 kg;
- cheese – 150 g;
- baking powder – 10 g;
- chicken breast – 1 pc.
Cooking method:
- Combine the egg with 2 tablespoons of grated cheese, melted butter, salt and sugar.
- Add baking powder to the flour, add them to the egg mixture, knead the dough, then spread it onto the bottom and sides of the pan with your hands, as the photo shows. Then put it on the refrigerator shelf.
- Fry the champignons until the liquid evaporates.
- Combine cream with 1 spoon of flour.
- Sauté the onion, then add the fillet cubes, fry, put the mushrooms in there, then add sour cream.
- When the mass thickens, distribute it into the mold with the dough, sprinkle cheese on top, keep in the oven at 180 degrees, take it out for half an hour.
To choose one or another method of preparing julienne with chicken and mushrooms, you need to decide for what occasion this dish is needed. For a holiday, it is better to make it in tartlets, because when served they look very original. This can be seen even in the photo. An option in the form of a homemade pie is also suitable for the celebration. If you are in a hurry, then use simpler instructions - in a frying pan or in the oven, and in a large form.
Video
Today we will cook julienne with chicken and mushrooms. First, let's figure out what it is julienne(or julienne), because There is some confusion here. The fact is that julienne in France and in Russia these are completely different dishes. The name comes from the French word julienne, which translates as “July”, because In France, in the summer, soups were prepared from young vegetables, which were cut into very thin strips. Since then, this type of cutting of vegetables, as well as soups and salads made from thinly sliced vegetables, have been called julienne.
In Russian cuisine julienne- This is a hot appetizer, which is usually prepared with mushrooms (ceps, champignons, chanterelles), chicken, vegetables, seafood, etc., cut into thin strips. The French also have a dish identical to “Russian” julienne, but it is called “cocotte,” which is probably why the heat-resistant bowl or portioned frying pan in which “Russian julienne” is baked is called a cocotte.
If you don’t have special cocotte makers, you can use any heat-resistant cups, bowls, pots, etc. If you don’t have them either, cook in one large baking dish; of course, it will be difficult to call it julienne, the aesthetics will be different, but the taste will not change much.
And now that we have a little understanding of the etymology julienne and dishes, let's finally cook it. It's not difficult at all.
Ingredients
- chicken fillet 300 g
- Champignon 300 g
- onion 1 PC. (100 -150 g)
- cheese 100 g
- cream 20% 200 ml
- butter 20 g
- flour 1 tbsp. spoon
- nutmeg 1/2 teaspoon
- vegetable oil for frying
- salt
- black pepper
Preparation
First, let's prepare all the ingredients. 
Wash the chicken fillet and cut into flat slices. 
Peel the onion and cut into small cubes. 
Wash the mushrooms thoroughly and cut into strips. 
Pour a little vegetable oil into the frying pan and heat it well over high heat. Place the chicken fillet in hot oil, add salt and fry for a few minutes on each side until golden brown. 
Place the onion in heated vegetable oil, add salt and fry until golden brown. 
Heat the vegetable oil again and fry the mushrooms in small parts. We put the mushrooms in a thin layer in well-heated oil; you should not put all the mushrooms in the frying pan at once, because then the mushrooms will release moisture and stew in it, but we need them to fry. 
Fry the mushrooms until golden brown. If there are few mushrooms in the pan, they will fry quite quickly, in 5-7 minutes. 
Place the mushrooms out of the pan and fry the next part of the mushrooms. I sautéed all the mushrooms in three batches. 
By this point, the fried chicken has already cooled down, cut it into strips. 
Now let's prepare the sauce. To do this, place the frying pan on medium heat. Fry the flour in a dry frying pan without fat until creamy, stirring constantly. When the flour turns light brown, add the butter and mix until smooth. 
Pour the cream into the pan and stir immediately so that there are no lumps left. Salt the sauce, add nutmeg. 
Continue heating, stirring constantly, until the sauce thickens. 
Without removing the pan from the stove, add fried mushrooms, chicken and onions to the thickened sauce. 
Mix everything well, add ground black pepper, salt if necessary. Simmer for a couple more minutes. Remove from the stove. 
Three cheese on a coarse grater. 
Place our future julienne in cocotte makers and sprinkle grated cheese on top. Place in an oven preheated to 180°C and bake for 15-20 minutes. After the specified time, the cheese should melt and lightly bake. 
Ready! Serve the finished julienne to the table immediately while it is hot. Bon appetit! 
Step-by-step preparation:
- Rinse the mushrooms with chicken fillet under running water and dry with a paper towel. Cut into strips as thin as possible.
- Place 3 tbsp in the pan. butter and melt.
- Add mushrooms and chicken to the pan, add salt and pepper. Bring them almost to readiness.
- Peel the onion and chop into strips.
- In another pan, melt 2 more tablespoons. oil and sauté the onion in it until transparent.
- Pour flour into a third pan, stir and fry until golden brown. Then pour the cream in a thin stream, stirring continuously so that no lumps form in the mixture. Boil and cook for 30 seconds.
- Grate the cheese on a coarse grater.
- Place mushrooms and chicken in cocotte makers, add onions, pour sauce and sprinkle with cheese.
- Place the julienne in the oven and bake at 180°C until the cheese melts.
- Before serving, sprinkle the dish with chopped herbs.
Julienne with chicken and mushrooms - recipe in the oven
Julienne in the oven is the basic, easiest and fastest recipe. It is especially good to prepare in the cold season, when the family is looking forward to a hot, delicious dish for dinner that is impossible to resist.
Ingredients:
- Chicken fillet - 500 g
- Champignons - 700 g
- Hard cheese - 250 g
- Onions - 1 pc.
- Flour - 3 tbsp.
- Sour cream - 300 g
- Salt - to taste
- Wash the chicken fillet and boil in salted water. Cool the finished meat and cut into strips.
- Wash the champignons, finely chop and salt.
- Peel the onion and cut into small cubes.
- Place the frying pan on the stove, pour in vegetable oil and heat. Sauté the onion until transparent.
- Add mushrooms to the pan and fry until tender.
- Then add the chicken to the ingredients and stir.
- By this time, prepare the sauce at the same time.
- To do this, fry the flour in a separate frying pan for 2-3 minutes over medium heat. Stir occasionally. Pour in sour cream, stir and boil. Season with salt and pepper.
- Pour the sauce over the chicken and mushrooms and stir. Place food in a heatproof dish.
- Grate the cheese and make the top layer out of it.
- Place the dish in a preheated oven at 180°C.
- When the cheese is completely melted, remove from the fryer.
A tasty and satisfying, aromatic and quick-to-prepare dish - julienne with champignons and chicken. Detailed step-by-step recipe for preparing this dish.
Ingredients:
- Chicken fillet - 400 g
- Champignons - 400 g
- Sour cream - 300 g
- Hard cheese - 200 g
- Onion - 2 pcs.
- Wheat flour - 2 tbsp.
- Salt - to taste
- Ground black pepper - a pinch
- Wash the chicken fillet, place it in a cooking pot and boil until tender for 25-30 minutes. Remove the finished meat from the pan and leave to cool. Then cut into small cubes.
- Wash the champignons and cut into cubes.
- Peel the onion and chop into strips. Pour sunflower oil into the frying pan and sauté until slightly transparent.
- Add the mushrooms to the onions, turn the heat up to high and cook the food until all the moisture has evaporated. Fry the food until golden brown.
- Add meat to the mushrooms in the pan and stir. Season the dish to taste with salt and ground pepper.
- Grate the cheese.
- In a separate clean and dry frying pan, fry the flour until golden. To prevent it from burning, stir.
- Pour sour cream into the flour and add some grated cheese.
- Heat seven, stirring continuously until cheese melts.
- Place the prepared mushrooms and chicken in cocotte makers and pour in the sauce. Sprinkle the remaining cheese on top.
- Place the filled molds on a baking sheet and place in a preheated oven at 160°C for 15-20 minutes. Determine readiness by the color of the cheese top; it should acquire a golden color. Then remove the julienne from the oven and serve.
Julienne in tartlets is much more convenient to use than in molds. At the same time, you don’t have to worry about the dishes. In addition, you can prepare tartlets at home yourself, using the dough (puff pastry, shortbread, etc.) that you like best.
Ingredients:
- Chicken fillet - 2 pcs.
- Champignons - 300 g
- Onions - 200 g
- Hard cheese - 100 g
- Cream - 300 ml
- Flour - 2 tbsp.
- Tartlets - 15 pcs. (packaging)
- Salt - to taste
- Ground black pepper - to taste
- Boil chicken fillet in salted water until cooked. Usually after boiling it cooks for about half an hour. Cool the finished fillet and chop finely.
- Finely chop the peeled onion.
- Wash the champignons and cut into strips.
- In a frying pan in vegetable oil, sauté the onion until transparent.
- Add mushrooms to the onions and fry until the liquid has evaporated. This will happen in about 10 minutes.
- Add fillet to the food. Season with salt, ground pepper and any spices.
- Fry the flour in a clean and dry frying pan. When it turns golden, pour in the cream, season with salt and pepper and boil.
- Add fried mushrooms and chicken to the sauce and stir. Remove the pan from the heat.
- Place the entire mixture into tartlets and sprinkle with cheese grated on a medium grater.
- Heat the oven to 180°C and bake the julienne until golden brown for no more than 15 minutes.
If you don’t have classic cocotte makers and don’t want to spend money on tartlets, but still need to prepare julienne, then you can use ceramic pots. Almost every housewife has such dishes.
Ingredients:
- Chicken fillet - 500 g
- Champignons - 300 g
- Onions - 200 g
- Hard cheese - 200 g
- Sour cream - 300 ml
- Wheat flour - 2 tbsp.
- Vegetable oil - for frying
- Salt - to taste
- Ground pepper - a pinch
- Boil the washed chicken fillet in a saucepan until cooked. Then cool and cut into cubes.
- Chop the peeled onion into half rings.
- Wash the mushrooms and cut into cubes.
- Sauté the onion in vegetable oil in a frying pan.
- Add mushrooms to it and fry until the liquid has completely evaporated.
- Place the fillet in the pan, add salt, pepper and stir. Remove the pan from the heat.
- In a dry frying pan, fry the flour until golden brown. Pour sour cream into it and season with spices and salt.
- Place the fried mushrooms in the pan with the sauce and stir.
- Grate the cheese.
- Place the chicken and mushroom mixture into the pots and sprinkle with cheese. Do not cover with the julienne lid.
- Place the pots in the oven, turn on 180°C and cook the dish for half an hour. Please note that ceramic pots go into the oven cold to avoid cracking.
Julienne with mushrooms, chicken and cheese
The main ingredients of julienne are chicken and mushrooms. However, cheese is also an integral component. Without it, the French dish will not be real.
Ingredients:
- Chicken legs - 2 pcs.
- Oyster mushrooms - 200 g
- Onions - 4 pcs.
- Sour cream - 150 g
- Hard cheese - 150 g
- Butter - 80 g
- Vegetable oil - for frying
- Freshly ground pepper - a pinch
- Salt - to taste
- Wash the legs, place them in a saucepan and bring to a boil. Using a slotted spoon, remove the foam and reduce the heat. Add the peeled onion and cook over low heat for 45 minutes. If you wish, you can add a bay leaf to the broth. Season with salt 10 minutes before cooking.
- Remove the finished chicken legs from the pan and cool. Remove the skin, it will not be useful. Separate the meat from the bones and chop it finely.
- Peel the onion, wash it and chop it into quarter rings. In a frying pan in vegetable oil, saute it until transparent and soft.
- Wash the oyster mushrooms and boil for 10 minutes. Place them in a sieve to drain and cut into medium pieces.
- Add prepared mushrooms and chicken to the onions.
- Sprinkle the products with flour and mix.
- Pour in the sour cream, stir again and turn on medium heat.
- Bring the mixture to a boil and simmer for 1-2 minutes, stirring.
- Add salt and pepper to taste. Place the ingredients in cocotte bowls and sprinkle thickly with grated cheese.
- Heat the oven to 180°C and bake for 5-10 minutes.
Video recipes:
Julienne is a most delicate dish that equally decorates a festive and everyday table. But before you cook it, you need to choose the recipes. Julienne with mushrooms and chicken is considered a classic of the genre; below we will present the most delicious recipes at home.
Subtleties of cooking julienne with mushrooms and chicken
1. The first thing to do is cut the main components in the correct order. Vegetables must be chopped into rings, half rings or strips. Chicken and mushrooms are chopped into bars or cubes of equal size.
2. Before making julienne, you need to prepare all the products. With chicken and mushrooms, everything is clear - these components are boiled or fried, chopped according to the rule above.
3. The dish will be tastier if you boil or fry the chopped mushrooms along with onions in advance. Champignons are used as an addition to poultry, but oyster mushrooms, saffron milk caps, chanterelles, etc. are also suitable.
4. Chicken julienne is made especially tasty by adding a delicate sauce, for example, “Béchamel”. But it is often replaced with cream or sour cream. It all depends on the recipe.
5. When wondering how to cook a delicious julienne with chicken and mushrooms, you need to observe some more nuances. The sauce should be at room temperature. It is poured over all the components that are already packaged in molds.
6. After pouring the ingredients, you need to sprinkle the julienne with grated hard cheese. You can mix it with a small amount of milk and one quail yolk so that the cheese melts better and does not harden immediately.
7. If you combine grated cheese with crumbs of crackers, then the crust will become crispy and golden brown. But before you cook julienne in this way, you need to dry the wheat bread. Then the dish with mushrooms and chicken will turn out delicious, just like in a restaurant, but at home.
8. Traditionally, julienne is prepared in chill molds or cocotte makers. This is a special small ladle with a handle, which is wrapped in a napkin when served. The form is designed for one person. If this is not available, ceramic pots or frying pans are used.
9. The duration of baking julienne in the oven varies between 15-20 minutes. If the cocotte maker is made of metal, it is placed in a hot oven. But if the dish is prepared in ceramic pots or chillers, there is no need to preheat the oven.
10. Before serving, if the julienne has cooled down, you can sprinkle it with grated cheese and put it in the oven for a while. The dish is served in cocotte bowls with the handles wrapped in a napkin on a small plate.
Julienne with mushrooms and chicken in cocotte makers: “a classic of the genre”
- chicken fillet - 300-330 gr.
- mushrooms (preferably champignons) - 650 gr.
- cream with fat content from 20% - 330 gr.
- sifted flour - 50 gr.
- onion - 1 pc.
- hard cheese - 200-220 gr.
- butter - 120 gr.
- salt and ground pepper - to your taste
When deciding how to cook julienne according to this recipe with mushrooms and chicken, you need to take all the ingredients according to the recipe. It is worth considering that at home the dish is prepared from ingredients at room temperature.
1. Wash the chicken meat, remove the film and dry on paper towels. Rinse the champignons, cut off 1 mm. edges of the leg (weathered part). Chop the mushrooms and chicken into bars as finely as possible.
2. Heat a frying pan, add more than half the specified volume of butter into it. Melt and fry the mushrooms and chicken. Salt and sprinkle with ground black pepper, stir, leave under the lid, turning off the stove.
3. Peel the onion, chop it into cubes, fry in the remaining butter until golden brown. In another frying pan, fry the sifted flour without oil until it turns brownish.
4. Then slowly pour the cream into the flour and stir so that no lumps appear. Bring the flour and cream base to a boil, set for 30 seconds, then turn off.
5. Julienne with mushrooms and chicken is prepared with hard cheese, especially if the recipe is classic. It is better to take cheese that melts well. Rub it, proceed to the next step.
6. Now prepare the cocotte makers, lay out the ingredients in layers. First comes a mixture of fried mushrooms and chicken, then onions. All this is poured with cream sauce and sprinkled with cheese.
7. Send the future julienne to the oven, preheating it to 180-185 degrees. Bake for 15 minutes until the cheese is melted and golden. Before serving, sprinkle with chopped dill or parsley leaves.
Chicken julienne with mushrooms in pots
- chicken breast or fillet - 0.5 kg.
- champignons (or chanterelles) - 0.3 kg.
- onions - 150-170 gr.
- premium flour - 50 gr.
- sour cream - 280 gr.
- hard cheese - 200 gr.
- butter - 80 gr.
- salt, pepper - to taste
Since you can cook julienne with mushrooms and chicken in pots, it makes sense to use this. Considering that almost everyone has pots at home, you can easily turn the recipe into reality.
1. Rinse the chicken, remove the films, dry with napkins. Send the sirloin to cook until done. Then cool, cut into strips as finely and accurately as possible.
2. Cut the onion into cubes. Wash the mushrooms, chop into bars or thin slices along the stem. Mix champignons with onions, fry in butter until tender.
3. Add chopped boiled chicken to the mushrooms, stir, fry a little more and remove from heat. Pour flour into a separate frying pan and simmer over medium power until golden brown.
4. Slowly add sour cream to the flour, stirring at the same time to avoid lumps. Sprinkle with ground pepper and salt to taste. Add mushrooms, onions and chicken to the sour cream sauce, stir.
5. Prepare the pots, place the mixture of chicken and champignons on the bottom, level, but do not compact too tightly. Sprinkle with grated cheese, do not preheat the oven, otherwise the dishes will burst.
6. Do not cover the pots with lids; cook chicken julienne with mushrooms at 180 degrees for 15-20 minutes. The cheese should melt well and acquire a golden crust.
Julienne with chicken, mushrooms and cream in a pan
- chicken fillet - 0.4 kg.
- onions - 1 pc.
- cream with fat content from 25% - 270 ml.
- hard cheese - 160-170 gr.
- mushrooms (preferably champignons) - 250 gr.
- black pepper, salt - to your taste
- butter or vegetable oil - for frying
Before you prepare julienne, you need to decide on the cream that goes perfectly with mushrooms and chicken. It is better to choose thick cream with a fat content of about 30%. The recipe at home is simple.
1. After rinsing the chicken, dry it with towels and chop into strips or thin slices. Pour vegetable oil into a frying pan or melt butter and fry the fillet.
2. Add diced onions to the chicken, bring it to a golden hue. The mushrooms need to be washed, cut into slices along the stem and fried separately until the liquid disappears.
3. Mix champignons with chicken and onions, season with pepper and salt. Pour in the heavy cream in a thin stream, mix everything thoroughly. Warm the ingredients over low heat for 2-3 minutes.
4. Grate the cheese and sprinkle the contents of the pan with it. Cover with a lid and simmer for a few more minutes until the cheese melts. Julienne with chicken and mushrooms according to this recipe in a frying pan is ready!
Chicken julienne with mushrooms in a slow cooker
- cheese (hard) - 0.2 kg.
- chicken fillet or breast - 0.5 kg.
- mushrooms - 0.4 kg.
- milk - 150 ml.
- onion - 1 pc.
- butter - 0.1 kg.
- flour - 60 gr.
- salt, black pepper - to your taste
Since you can prepare the most delicate julienne with mushrooms and chicken in a slow cooker, you should use this cunning helper at home.
1. Rinse the fillet under the tap, wait until the excess liquid drains. Chop into thin slices or strips. It is better to use champignons for mushrooms; they are light and ideal for julienne.
2. Chop the mushrooms and grate the cheese with a fine-hole grater. Peel the onion and chop into cubes. Sift the flour and prepare the multicooker for use.
3. Pour vegetable oil into the bowl or melt the butter. Send the onions to fry at the appropriate setting. After 3 minutes, add chicken and mushrooms.
4. Stir until the moisture has completely evaporated. Add more oil if necessary. Remove the fried ingredients into another container and start making julienne sauce with chicken and mushrooms in a slow cooker.
5. Melt 100 g in a bowl. butter, add flour according to the recipe, stir and fry for 2 minutes. Pour in milk at room temperature, stirring constantly. Salt and pepper.
6. After 1 minute of simmering, add mushrooms, onions, and chicken to the sauce. Make sure the mixture is moderately thick. Otherwise, add more flour.
7. Sprinkle the ingredients with cheese and set the “Warming” function for a quarter of an hour. Cook covered and garnish with greenflies before serving.
Mushroom julienne with chicken, cream, tomato and olives
- tomatoes - 150-180 gr.
- chicken breast or fillet - 400 gr.
- cream 33% fat - 260 ml.
- hard cheese - 140-160 gr.
- onion - 2 pcs.
- champignons - 200 gr.
- olives - 15 pcs.
- flour - 60 gr.
- crushed pepper, salt - to your taste
Before preparing a tender julienne with mushrooms and chicken, take all the ingredients. Make sure food is at room temperature at home.
1. Wash the fillet, let dry, boil in lightly salted water. Cut into bars. Rinse the tomatoes, cut out the inedible parts, and chop the pulp itself into neat cubes.
2. Chop the onion, pass the cheese through a grater, and sift the flour. Wash the champignons, cut off 1 mm. legs (weathered part), cut thinly into slices. Also boil the mushrooms with salt and chop them as desired. Cut the olives into 2 parts.
3. Fry the onion in butter or vegetable oil until it becomes transparent. Add boiled mushrooms and allow moisture to evaporate. Add chicken pieces, chopped tomatoes, salt and pepper. Fry for 3 minutes, set aside.
4. Take another frying pan and fry the sifted flour without oil. When the flour turns golden, pour the cream into it in a thin stream, constantly stirring the contents. Simmer the sauce for 2 minutes until thickened, add olives and stir.
5. Now distribute the ingredients from the first frying pan into cocotte makers or ceramic pots. Pour over the sauce and sprinkle with grated cheese. Bake for a quarter of an hour. Julienne with cream and mushrooms, tomatoes and chicken is ready!
When wondering how to prepare a delicious julienne with mushrooms and chicken for a holiday or everyday table, it makes sense to take a closer look at simple recipes at home. Experiment, add your favorite spices and surprise your guests! Bon appetit!
