Julienne with chicken at home. Chicken julienne with mushrooms. Chicken julienne with mushrooms in a slow cooker

It would seem that such a beautiful French word is julienne. But in French cuisine it does not mean a dish at all, but a way of cutting vegetables very thinly. Julien or julienne in the Russian sense is a hot appetizer made from chicken, mushrooms or seafood in sour cream or milk sauce under a cheese crust. In this case, all ingredients are cut “julienne”, that is, into very small strips or cubes.

This recipe for julienne with chicken and mushrooms is prepared with milk and butter. Thanks to milk, julienne is light, with a pleasant milky taste and without sourness (which is usually provided by sour cream). At the same time, milk does not drown out the aroma of mushrooms and chicken. For the amount of ingredients indicated in the recipe, you will need several cocotte makers or baking pots with a total capacity of 1 liter.

Ingredients:

• 1 large or 2 small (500 g);
• 250 g;
• 2-3 (250 g);
• 250 g;
• 1 tbsp. milk;
• 100 g butter;
• 1 tbsp. flour;
• a little vegetable oil;
• salt, pepper to taste.

How to cook delicious julienne with chicken and mushrooms

Julienne with mushrooms and chicken is a popular appetizer that owes its name to the French. However, in terms of composition, this is a purely Russian invention. A fragrant, delicious mushroom julienne with chicken can be a satisfying dish for dinner. And as a hot appetizer, it’s simply great; it’s not for nothing that Professor Preobrazhensky, a connoisseur of good Russian cuisine, recommended it with a glass of good vodka.

Actually, the word “julienne” translated from French means a type of cutting of vegetables for soup. And nothing more. But Russian lovers of delicious food, and even presenting the dish in style, “with a candy-bober,” came up with such a clever name. It caught on and became synonymous with delicate taste. It's no joke - yeast pancakes with mushroom julienne were even served at the buffet of the Kremlin Palace of Congresses.

We will tell you how to cook julienne at home, and do it in variations.

For 4 full servings you will need:

• a pair of chicken breasts, skinned and cartilage removed;
• several pieces of dried porcini mushrooms;
• 200 g fresh champignons;
• a quarter liter of cream;
• 1 large onion;
• 1 tbsp. spoon of wheat flour;
• salt, black pepper, a little nutmeg - all to taste;
• a couple of tablespoons of butter or vegetable oil or any fat (chicken, duck, goose, etc.);
• grated hard cheese.

Important! For the classic recipe, we recommend using dry mushrooms. In addition to chopped champignons, dry porcini mushrooms will be needed to convey the unique aroma of wild mushrooms - bright and rich. Plus, grinding the whites will make the sauce deliciously thick. If you don’t have natural porcini mushrooms, you can supplement the julienne with mushroom seasoning.

Preparation:

1. Grind dry mushrooms to powder or crush in a mortar.
2. Add powder to cream.
3. Clean the champignons by wiping the cap and stem dry. Large mushrooms have denser and coarser stems; it is better to chop them. Cut the caps into slices. For small mushrooms, cutting the stems along with the caps is suitable.
4. Peel the onion and cut thinly into half rings.
5. Cut raw breasts into strips across the grain. It’s good that they have approximately the same appearance, this will decorate the dish.
6. Melt fat or heat oil in a frying pan or saucepan. Place some of the breast strips into it in one layer and lightly, without frying, fry until the pieces turn white. Place the fried pieces in a saucepan and fry the rest separately. Put it all together.
7. In the remaining oil after frying the chicken, fry the onion a little. Add chopped champignons. Fry until all the liquid has evaporated. Important! Julienne does not tolerate fried foods. Deep frying of meat and overcooking of onions will ruin the delicate taste of the dish!
8. At the end of frying, add flour, stir and keep on the fire a little longer until the mushrooms lightly brown.
9. Add chicken to mushrooms with onions and flour, pour in cream, salt and pepper and simmer for about five minutes. After that, try how it turns out with salt, add grated nutmeg and turn off.
10. Transfer the finished julienne into cocotte makers (these are small special saucepans made of metal or ceramics) and, sprinkle with grated cheese, bake in the oven.

Important! Only champignons can be fried immediately. If you use other mushrooms, such as oyster mushrooms, you should first boil them a little in salted water for about ten minutes, discard them and let the water drain, then cook.

Excellent, aromatic julienne is ready to be taken out to guests!

Julienne with mushrooms and chicken in the oven

You can cook julienne with mushrooms and chicken in the oven in the same way. After frying the chicken, mushrooms and onions, transfer them immediately into baking molds (these can be ordinary silicone molds), then prepare the sauce by mixing cream, cheese, flour, salt and pepper the sauce preparation. Next, pour the sauce over the contents of the molds and place everything in an oven preheated to 180 degrees. Cook for 20 minutes. Serve the dish in the same forms that were baked.

Frying pan recipe

You can also cook julienne in a frying pan. This option is not as refined as the classic recipe, but it is quite worthy for a hearty and tasty dinner for the whole family.

You will need:

• 400 g chicken fillet;
• a quarter liter of sour cream and milk;
• one tbsp. spoon of flour;
• 300 g of mushrooms (you can take oyster mushrooms, champignons or any wild mushrooms);
• butter for frying;
• a little grated hard cheese, about a tbsp. spoon;
• salt pepper.

To prepare you need to do the following:

1. Lightly dry the flour in a frying pan - a little until you get a light nutty aroma;
2. add a couple of tablespoons of butter to the flour and mix;
3. First pour in the milk, then, bringing it to a boil, add sour cream and boil. Add some salt and pepper. Set aside the finished sauce for a while;
4. First add the chicken cut into bars into the rest of the oil, then, after frying it a little, add the chopped mushrooms;
5. when the chicken is ready, pour in the sauce;
6. sprinkle grated cheese on top and place the pan in the oven for a few minutes to brown the top.

In tartlets

You can also make a beautiful holiday dish by serving it in tartlets. Julienne tartlets are prepared on the basis of puff pastry. You can make it yourself, but you can also use a store-bought one. It is better to use yeast-free dough.

First we bake the tartlets. To do this, divide the defrosted semi-finished product into 6 parts, place each in a mold or ready-made cocotte maker, pressing down in the center, and place in a preheated oven for about fifteen minutes. Place the baked tartlets on a baking sheet, and while they cool, prepare the filling for them.

We cut the chicken, mushrooms and onions in the usual way, fry them, add sour cream, pepper and salt, simmer a little more and put the fairly thick finished filling into tartlet molds. After sprinkling a little cheese, put it in the oven for a very short time, as soon as the cheese melts, you can take it out.

Simple recipe in buns

This is the case when you can effectively serve a dish, even if there are no molds at all. Ready-made unsweetened buns with a thick crust are suitable. Cut off the top of each, carefully remove the crumb from the middle and fill the void with filling. Sprinkle cheese on top and bake in the oven. If you garnish the dish with green salad leaves, it will be very beautiful, and the filled buns will become both a julienne and a side dish. Julienne in buns is a very interesting and economical option.

Smoked chicken option

There are many popularly invented versions of the classic julienne. They have nothing to do with the real dish, but they are popular among the people and quite tasty. This includes a dish with smoked chicken.

This recipe uses ready-made smoked breast fillet (400 g), 200 g of mushrooms, leeks, butter, sour cream cheese (two glasses), as well as pepper and salt.

Julienne is prepared in the same sequence, with the only exception being chicken, which is cut into small pieces and added immediately without frying. Everything else - preparing the sauce, pouring into cocotte makers and baking with cheese - is done in the same sequence.

With added potatoes

Another simplified but popular recipe for a hearty homemade dish is based on the classic julienne. Potatoes, pre-fried to a light crust in vegetable oil, are placed at the bottom of special baking pots or cocotte makers. A fried mixture of chicken, onions and mushrooms is placed on top. Everything is poured with the prepared sauce. For an interesting taste, many also add dill to the sauce. This is a matter of taste - dill can simplify the julienne and overpower the aroma of the mushrooms. Everything is baked in the usual manner until ready in the oven.

How to cook in a slow cooker?

In the slow cooker you get quite tasty and aromatic chicken and mushroom julienne. You can take any mushrooms, including boiled wild mushrooms (400 g). Also prepare a couple of onions, 700 g of chicken meat, one multi-glass of cream and 100 g of cheese. Salt and pepper to taste and a little butter.

Place the oil in the bowl and turn on the frying mode. In this mode, fry the chicken meat, cut into pieces, for 10 minutes, stirring so that the meat is fried evenly. Add chopped onion and finely chopped champignon mushrooms, fry everything for another ten minutes. If other types of mushrooms are used, they must be boiled.

Pour in the cream, salt and pepper, sprinkle grated cheese on top of the sauce. Set the “Stew” mode for half an hour; after the time has elapsed, the dish will be ready.

Initially, the term “julienne” meant a special way of cutting young vegetables. Vegetables are cut into strips and used, as a rule, for salads or soups. This slicing gives the finished dish a more delicate consistency or speeds up the cooking process so that the beneficial properties of young vegetables are not lost.

But in the Russian culinary tradition, julienne, or, as it is also called, julienne, means something else: it is a second course or appetizer, which can be prepared from any product, be it mushrooms, poultry, meat, seafood or vegetables. All varieties of julienne have one thing in common - the dish is filled with sauce, sprinkled with generously grated cheese and baked until golden brown in the oven. Julienne is best served hot.

Julienne is prepared and served in special forms - cocotte makers. Initially, the dish we know today as julienne was called “cocotte,” which was the name of the utensils for its preparation. But you can present julienne not only in cocotte makers; ceramic or glass molds are also perfect for this. If you want to gain fame among your guests, then bake julienne in tartlets or small buns, removing part of the crumb. But in this case, it is better to serve the julienne immediately on the table, because the buns will soften from the contents.

Let's start preparing the julienne. This dish is very simple to prepare, so you can serve it not only at a festive feast, but also please your household on a weekday.

First, let's prepare the products.

You can take any mushrooms for julienne: fresh, frozen, canned or dry.

Today we will prepare julienne from fresh mushrooms. Of course, nothing compares to the aroma of wild mushrooms, but if they are not available, use store-bought champignons.

Wash the mushrooms thoroughly and cut into thin slices.

For julienne, all products are cut into thin strips or slices and only onions or tomatoes, if you suddenly use them, for example, for seafood julienne, into thin half rings.

Peel the onion and cut into thin half rings.

Cut the chicken fillet into small strips.

For julienne, it is better to use breast fillet or meat from thighs or chicken legs. Be sure to remove the skin from the meat. You can also use boiled or smoked fillet.

Heat olive oil in a frying pan and fry the onion until soft.

Add mushrooms and a pinch of nutmeg to the pan.

Once the mushrooms are slightly cooked, add the chicken pieces and continue to cook until excess liquid has evaporated, 20 minutes.

Let's prepare the julienne sauce.

The julienne sauce can be anything. You can use lightly salted cream, you can mix sour cream with mayonnaise, or use only sour cream, adding egg or flour.

But we will prepare Bechamel sauce.

Melt the butter in a saucepan.

Add flour and fry, stirring, for 5 minutes.

Add milk in portions, stirring the sauce well with a whisk. Bring to a boil and cook for 5 minutes until thickened. Season the sauce with salt and pepper.

Place a mixture of mushrooms, chicken and onions into the molds.

Julienne is a French word that refers to a method of finely cutting food. But over time, this definition underwent a transformation, and it began to mean a hot dish with milk sauce. There are various variations of this delicacy, but the classic julienne with chicken is more popular, the nuances of preparation and various variations of which can be found below.

Vegetables, pieces of meat and mushrooms or seafood will turn into French julienne if you cook them with a sauce called Bechamel. Although now it is often replaced with sour cream or cream, it definitely won’t hurt to master the preparation of this gravy, which is often found in other dishes.

To prepare a traditional milk sauce for julienne, you need to take:

• flour - 40 g;
• butter - 50 g;
• fat sour cream - 150 g;
• milk or meat broth - 100 ml;
• fine salt, pepper mix.

Sequence of actions:

1. Briefly hold the flour in a hot, dry frying pan. Then add a piece of butter and fry the food together for another couple of minutes, reducing the heat to low.
2. Dilute sour cream at room temperature with warm milk or meat broth and pour into a common bowl. At this stage, the sauce must be stirred carefully so that no lumps form in it.
3. Next, all that remains is to add salt and season the gravy with spices, and then simmer a little until thick.

The finished Bechamel is quite thick. To enrich its taste, instead of the usual black pepper, you can use other seasonings: curry, paprika, cumin, coriander, basil, oregano, rosemary.

Spices are best used in powder form. You can add them separately or by mixing different aromatic mixtures.

Classic julienne with chicken and mushrooms

The traditional julienne of chicken and mushrooms, so beloved by many, is served in small iron or ceramic molds - cocotte makers, the weight of the contents of which does not exceed 100 g.

For six such cocotte makers you need to prepare:

• chicken - 500 g;
• mushrooms of any kind - 300 g;
• onions - 200 g;
• a piece of cheese (choose from hard varieties) - 300 g;
• Bechamel, vegetable oil, poultry seasoning and regular salt.

The process of preparing food and baking step by step:

1. Place the fillet in boiling water on the stove and boil for 20 minutes, then chop after cooling.
2. Saute the onions with chopped mushrooms in oil, all excess moisture from the pan should evaporate.
3. Add chopped meat to the prepared mushrooms, sprinkle with salt and spices, stir and turn off the heat.
4. Pour the sauce into the products, stir everything and distribute into portioned molds.
5. Place grated cheese on top of the portions and place the cocotte makers in the oven for a quarter of an hour (temperature - 180 degrees).

In order for the julienne to form a beautiful golden crust, the cocotte makers do not cover the top with anything.

Cooking in a frying pan

With this cooking method, the original portioned serving of the French delicacy is lost, so julienne with chicken and mushrooms in a frying pan is best prepared for the everyday menu. Especially considering the fact that the entire cooking process will take little more than half an hour.

Proportions of products used:

• chicken - 400 g;
• favorite mushrooms - 200 g;
• thicker cream - 250 ml;
• onion - 120 g;
• piece of hard cheese - 150 g;
• vegetable oil - 40 ml;
• “chicken” seasonings and salt.

Progress:

1. Wash the chicken, pat dry with a paper towel and chop into cubes. Fry the prepared fillet in a frying pan with a small amount.
2. When the pieces are browned on all sides, add chopped onions and mushrooms to them. First, keep everything under the lid, and then remove it so that excess moisture evaporates.
3. Mix the cream with salt and spices, and turn the cheese into shavings. Pour cream over the contents of the pan, sprinkle cheese on top and simmer for five minutes under the lid.

Once all the ingredients of the dish have been saturated with cream and the aromas of spices, the julienne can be served. And those who love a beautiful crust can put it in the oven for a while so that the cheese becomes beautifully golden on the surface.

How to bake in the oven

Julienne with chicken and mushrooms is not cooked in the oven, but completed, so to speak, brought to perfection. Therefore, this recipe will not differ much from most of those given in this collection. Its only peculiarity is the use of chicken legs rather than chicken breast.

Proportions of products used for julienne:

• ham - 400 g;
• onion - 400 g;
• favorite mushrooms - 200 g;
• piece of hard cheese - 200 g;
• vegetable oil - 50 ml;
• Bechamel and spices.

Cooking method:

1. Boil the hams in water, not forgetting to add salt to it. For more flavor, you can throw a whole onion, bay leaf and other spices to taste into the pan. Remove the bones from the cooled boiled meat and chop into strips.
2. Boil wild mushrooms until half cooked, then finely chop and simmer with onions in vegetable oil.
3. Combine all the prepared ingredients in one bowl, pour over the sauce and heat over the fire for 1 - 2 minutes. Then place in molds, sprinkle with cheese and brown in a hot oven.

This version of julienne can be baked either in cocotte makers or made in one large heat-resistant form. You can also take ceramic pots, which will be larger than traditional dishes for this dish.

Julienne with chicken and mushrooms in a slow cooker

This dish, made in a slow cooker, is in no way inferior to baked in the oven. It turns out just as tender and juicy.

The basic rules that will be the key to success are finely chopping the ingredients and using your favorite spices.

For a 4.5 liter multicooker bowl you will need:

• chicken fillet - 400 g;
• champignons - 300 g;
• onions - 170 g;
• hard cheese - 140 g;
• heavy cream - 120 ml;
• vegetable oil - 35 - 55 ml;
• salt and spices.

Cooking technology in a multicooker:

1. Pour oil into the bottom of the multi-pan, add chopped chicken, mushrooms and onions. Turn on the “Baking” program for 50 minutes.
2. Fry the ingredients for the first 10 minutes, stirring occasionally and keeping the lid on. Then pour in the cream, stir, cover and cook for half an hour.
3. After the specified time has passed, open the lid, stir the contents of the multi-pan, sprinkle with cheese shavings and cook for the remaining 10 minutes under the lid.

Using a spatula, hot julienne from the multicooker is carefully placed into portioned plates and decorated with fresh chopped herbs. By the way, you can also fry the ingredients in butter.

Quick option in buns

Julienne with chicken fillet and mushrooms in buns has one advantage: you don’t have to wash the julienne or cocotte makers, since the “dishes” are eaten along with the dish. For this option, savory buns with a regular round shape, such as those used for hamburgers, are suitable.

For four such buns you will need:

• chicken fillet - 350 g;
• sour cream - 350 g;
• champignons - 280 g;
• hard cheese - 180 g;
• onions - 100 g;
• vegetable oil - 55 ml;
• flour - 34 g;
• salt and spices to taste.

How to cook julienne in buns:

1. Fry the onion, chopped into half rings or cubes, in vegetable oil until soft, then add chopped champignons to it. Simmer everything under the lid until the mushrooms are soft, then open the lid and evaporate the released moisture.
2. In a separate frying pan, fry the chicken meat cut into slices, place it on the mushrooms, sift the flour on top, stir and pour in the sour cream, diluting it with a little water. Season the contents of the pan with salt and pepper and simmer in the sauce for several minutes.
3. Cut off the “caps” from the buns, select the crumb, put mushrooms and chicken inside, sprinkle cheese shavings on top and bake for 10 minutes at 180 degrees.

To prevent sour cream from curdling when added to meat and mushrooms, firstly, it should not only come from the refrigerator, and secondly, the heating temperature should be reduced to a minimum. For the same purpose, the fermented milk product is diluted with a small amount of water or milk.

With smoked poultry

Chicken meat for julienne is boiled or fried before pouring the sauce, but there is another option - use smoked chicken.

In this case, you can use not only fillet, but also legs, naturally without bones.

Proportions of ingredients for julienne with smoked chicken:

• smoked poultry meat - 300 g;
• champignons or other mushrooms - 400 g;
• onions - 240 g;
• heavy cream - 100 ml;
• vegetable oil - 40 ml;
• salt, spices.

Algorithm of actions:

1. Sauté mushrooms together with onions in oil. Cut the smoked meat into small cubes.
2. First place the chicken in layers in the cocotte makers, and then the mushrooms on top. Add spices and salt if necessary. Pour cream over everything and grate with cheese.
3. Place the julienne in the preheated oven until ready. Serve the dish hot or warm.

Since all the ingredients will be ready before baking, the julienne should be in the oven just long enough for the cheese to melt and lightly golden.

Julienne with chicken fillet and mushrooms in tartlets

Special julienne molds or buns can replace tartlets, but in this case it is better to prepare the dish for one meal so that the crispy bread baskets do not become soggy from the sauce and become deformed.

For 15 - 20 small tartlets you will need:

• fillet - 340 g;
• fresh mushrooms - 230 g;
• cheese - 110 g;
• vegetable oil – 30 − 45 ml;
• sauce, salt and spices.

How to make julienne with chicken in tartlets:

1. Chop the mushrooms into thin slices and fry in vegetable oil until the moisture evaporates. Boil the fillet until tender and separate into fibers.
2. Add chicken, salt and pepper to the fried mushrooms in the pan. Mix everything thoroughly.
3. Fill the tartlets with the resulting mixture, generously pour Bechamel sauce on top, crush with cheese shavings and bake in the oven until golden brown.

If you don’t have tartlets on hand, you can make them yourself from pita bread. Squares with sides of 10 cm, cut out of flatbread, are glued in the center with a beaten egg, placed in a metal muffin tin and put in the oven for 10 - 15 minutes so that they dry and take the desired shape.

In conclusion, it is worth noting two more important points that should not be missed when preparing julienne. Firstly, instead of champignons, you can use absolutely any mushrooms: porcini, aspen, boletus and others.

Secondly, onions play a very important role in this dish. Connoisseurs of French cuisine advise taking it by weight as much as chicken, and cooking it over low heat in a large amount of oil so that it practically dissolves in it.

No similar materials

So, first of all, I would like to mention this julienne with mushrooms and chicken. The recipe for the dish is classic, so we will bake it in the oven.

Ingredients:

• chicken fillet – 300 g;
• champignons – 300 g;
• onion – 1 pc.;
• cheese – 100 g;
• cream 10-25% - 200 ml;
• flour – 1 tsp;
• vegetable oil - for frying.

Preparation:

• We wash the chicken breast and boil it in salted water for 20 minutes. Be sure to remove the noise. Cool the finished meat.

• Remove the peel from the onion and chop it.

• Cut the mushrooms into medium oblong pieces.

• Fry the prepared vegetable in a frying pan with vegetable oil, the onion should become transparent.

• Add mushrooms here, mix, simmer for 20 minutes, all moisture should evaporate.

• Shred the fillet into medium cubes.

• Three cheeses on a grater with large holes.

• Salt and pepper the onion-mushroom mixture, add the meat, and mix.

• Sprinkle with flour. Pour in the cream and simmer on medium heat for 5 minutes.

• Place the mixture in cocotte makers or other portioned forms, sprinkle with it, and bake in the oven for 20 minutes at 180 degrees.

• As soon as a delicious crust appears on top, we can enjoy a delicious lunch.

The dish is served to the table immediately, hot, it should not cool down. Cream can be replaced with sour cream if desired.

Julienne with chicken and champignons

This julienne with mushrooms and chicken will delight you and your household with its extraordinary and amazing taste. The recipe for the treat is classic and simple, so even a novice housewife can handle it. We will prepare the dish in the oven and, of course, with cream, since this component makes the food tender and melting in the mouth.

Ingredients:

• chicken breast – 200 g;
• champignons – 200 g;
• onion – 1 pc.;
• butter – 50 g;
• cream 20% - 200 ml;
• flour – 1 tbsp;
• vegetable oil – 80 g;
• cheese – 50 g;
• nutmeg – ½ tsp;
• salt, pepper - to your taste.

Preparation:

• Wash the chicken breast, dry it, beat it a little, pepper, salt, fry on both sides until golden.

• Chop the champignons into slices. Remove the peel from the onion, chop it, sauté in a frying pan with vegetable oil until soft.

• Fry the flour, it should acquire a creamy hue, add butter, cream, stir until thick.

• We also put mushrooms, nutmeg, and salt here. Chop the breast into cubes and place in cocotte bowls.

• Pour the sauce on top and sprinkle with grated cheese.

• Place the dish in the oven to bake for 15 minutes at 200 degrees.

• And now we can invite everyone to the table.

It is not necessary to use champignons; you can use other mushrooms to suit your taste.

Julienne with chicken and mushrooms

Learn how to cook this julienne with mushrooms and chicken. This dish is baked not in the oven, but in a frying pan and with cream. The result will be amazing. You can serve the finished dish for dinner.

Ingredients:

• chicken fillet – 400 g;
• champignons – 300 g;
• onions – 1 pc.;
• cream 20-30% - 200 ml;
• hard cheese – 150 g;
• vegetable oil – 2 tbsp;
• salt, ground black pepper - to your taste;
• greens - for decoration.

Preparation:

• Rinse the chicken breast, dry it, and chop it into medium cubes.

• We send the meat to fry in a frying pan with vegetable oil until half cooked.

• Remove the peel from the onion, chop it, transfer it to the chicken, and sauté together for 4 minutes.

• Cut the champignons into large pieces and add to the rest of the ingredients. As soon as all the moisture has evaporated, add salt and pepper, simmer for another 7 minutes, the mixture should become golden.

• Pour cream over the mixture and heat together. Using a grater with large holes, grate the cheese and place it on top.

• Cover the container with a lid and turn off the heat.

• After 5 minutes, put the treats into portioned plates, sprinkle with herbs and invite everyone to the table.

The dish can be supplemented with vegetables. Basil or lettuce leaves are ideal for decoration.

Julienne with chicken and mushrooms with cream in cocotte makers

It would seem that julienne with mushrooms and chicken is a fairly simple dish, but this is not so, if you try this treat at least once, you will no longer be able to refuse it. For the first time, a classic recipe is suitable; it is not complicated and does not require special culinary skills. Lunch is baked in the oven with cream, the result will be stunning.

Ingredients:

• chicken fillet – 300 g;
• kefir – 1 tbsp.;
• cream 15% - 1 tbsp.;
• champignons – 200 g;
• wheat flour – 1 tbsp;
• salt, pepper - to your taste;
• nutmeg – 1/3 tsp;
• onions – 1 pc.;
• butter – 50 g;
• hard cheese – 60 g.

Preparation:

• We immediately wash the meat, and then send it to marinate in chilled kefir for 3 hours for juiciness.

• Remove the skins from the onion, rinse, chop, and fry in a frying pan with butter until transparent.

• Cut the champignons into medium pieces, transfer them to a container with vegetables, simmer together until all the moisture has evaporated.

• Salt the mixture and pepper to your taste, cool. After marinating, dry the meat and chop into small cubes.

• Fry in a frying pan until golden brown, stir with a spatula. Mix the fillet with the onion-mushroom mixture.
• Now let's make the Bechamel sauce. Melt the remaining butter in a frying pan and sauté the wheat flour until lightly golden.

• Pour in the cream, add salt, nutmeg, pepper, stir until smooth, simmer over low heat until thick.

• Fill the cocotte bowls with filling.

• Pour the sauce on top, sprinkle with cheese, grated on a fine grater.

• Place the treats in the oven to bake for 15 minutes at 200 degrees.

• We take out the dish and immediately serve it to the table.

If the mushrooms are small in size and fresh, then the caps do not need to be cut. Not only cocotte makers are suitable for cooking, but, for example, single fireproof dishes or pots.

Chicken julienne with champignons and cream

Today, julienne is one of the most famous and delicious dishes. Many people use the classic recipe to prepare this treat, as it is simple and easy. Today we suggest preparing the meal with mushrooms and chicken, as well as cream. Let's bake it all in the oven and get a real culinary masterpiece that can become not only your family's favorite everyday dinner, but also a decoration for any holiday table.

Ingredients:

• chicken fillet – 1 pc.;
• champignons – 300 g;
• cauliflower – 200 g;
• Parmesan cheese – 100 g;
• cream – 250 ml;
• butter – 30 g;
• flour – 2 tbsp;
• leeks – 3 pcs.;
• paprika – 1 tsp;
• vegetable oil;
• green onions – 1 bunch;
• salt - to your taste;
• basil greens - for decoration.

Preparation:

• Wash the meat, boil in salted water, cut into cubes.

• Peel the onion, chop into slices, mix with chopped champignons, fry these ingredients until golden in a frying pan with vegetable oil.
• Separate the cauliflower into florets, cook in salted liquid for 10 minutes, add to the rest of the ingredients, mix, simmer together for 5 minutes.

• Prepare the sauce. Combine the cream with butter, flour, simmer for 5 minutes, pour into a mixture of vegetables and meat, season with paprika, salt, stir, cook for 10 minutes, turning the heat to medium.

• Add chopped green onions. Place the resulting mass into cocotte bowls.

• Sprinkle grated Parmesan cheese on top. Send to bake in the oven for half an hour at 180 degrees.

• Decorate the treat with herbs and serve.

For piquancy, you can use other spices instead of paprika, and if you don’t have cream, you can use sour cream.

Julienne with chicken and mushrooms

This wonderful julienne with mushrooms and chicken will give you true pleasure during your meal, not only everyday, but also on holidays. The dish is very tasty, satisfying and easy to prepare, especially if you pay attention to the classic recipe. We will bake the treat in the oven with cream, and you can also view the photo.

Ingredients:

• chicken fillet – 400 g;
• champignons – 700 g;
• onions – 2 pcs.;
• hard cheese – 200 g;
• cream – 400 ml;
• wheat flour – 2 tbsp;
• butter – 50 g;
• vegetable oil – 3 tbsp;
• salt – 1 tsp;
• ground black pepper – 2 pinches;
• ground nutmeg – 2 pinches.

Preparation:

• We wash the meat, boil or fry until golden, as you wish. Just first cut the fillet into medium pieces.

• Transfer the component to a container and cover with foil. Remove the peel from the onion, chop it, sauté in a frying pan with vegetable oil.

• Add the champignons, which we peel and chop into pieces, and simmer until the liquid evaporates. Season with salt and pepper.

• Chop the fillet into cubes, add to the onion-mushroom mixture, mix and after a few minutes turn off the heat.

• Place butter in a frying pan until it melts, add flour, stir thoroughly for a minute and a half.

• Pour the cream here using a whisk, do not stop, stir so that there are no lumps.

• Sprinkle with ground black pepper, nutmeg, salt, bring to a boil, turn off the heat. Combine the resulting sauce and chicken with mushrooms.

• Place the mixture in heat-resistant containers or one mold, cover with grated cheese, and bake in the oven for 25 minutes at 180 degrees until golden.

• Serve the dish immediately to the table hot.

You can use any hard cheese you like, and instead of cream, sour cream is suitable.

Julienne with chicken breasts

And here is another wonderful recipe for an amazing tender julienne, which will become an indispensable treat on your everyday and holiday table. Be sure to try to prepare such a masterpiece, believe me, you will be delighted with the result.

Ingredients:

• chicken fillet – 200 g;
• champignons – 400 g;
• onions – 2 pcs.;
• cream – 400 ml;
• fresh mint - 1 sprig;
• Tilsiter cream cheese – 200 g;
• salt, pepper - to your taste;
• tarragon - 1-2 sprigs;
• mint – 1-2 sprigs;
• butter – 50 g.

Preparation:

• Preparing the mushrooms.

• Pour water into the container, put it on fire, add salt, boil, and let the first component cook for 10 minutes.

• Remove the peel from the onion and chop into cubes.

• Heat a frying pan with butter and sauté the vegetable for 3 minutes.

• We wash the fillet and chop it into cubes.

• Transfer the already cooked mushrooms into a colander to drain the liquid.

• Rinse the greens and chop them.

• Heat another frying pan with oil, add the meat here and fry over medium heat for 15 minutes.

• Place the mushrooms in the onion and simmer together for 15 minutes.

• Pour in the cream, add the tarragon, and after 10 minutes remove from the heat. Grease cocotte makers or any portioned dishes with butter.

• Lay out the fillet, top with fresh mint, onion and mushroom mixture, cover with cheese, which we chop into slices.

• Place the treat in the oven to bake for 15 minutes at 200 degrees.

• Decorate the dish with mint, blanched leeks, cut into rings and serve.

If the mushrooms are fresh, peel them and use only the caps. It is better to pour boiling water over the frozen product before cooking. Butter can be replaced with olive oil.

Julienne with chicken and mozzarella

This dish will delight your family with its rich creamy taste and aroma. This treat is the perfect lunch or dinner. Be sure to take note of the recipe for making such an amazing julienne, believe me, you will not regret it.

Ingredients:

• chicken fillet – 1 pc.;
• champignons – 300 g;
• onion – 1 pc.;
• mozzarella – 200 g;
• vegetable oil – 2 tbsp;
• flour – 1 tbsp;
• salt – 2-3 pinches;
• pepper – 2-3 pinches;
• butter – 1 tbsp;
• heavy cream – ½ tbsp.;
• ground paprika – 2-3 pinches.

Preparation:

• We wash the chicken breast and send it to boil in boiling salted water. Chop the finished meat into pieces.

• Rinse the champignons, dry them using a paper towel, and then chop them into slices. Remove the peel from the onion and chop it into half rings.

• Three cheeses on a grater with large holes. Heat a frying pan with vegetable oil, saute the onion, sprinkle salt, fry until soft and golden.
• We also add the prepared components here.

• Pepper and mix. Place the saucepan over medium heat, add flour, and keep on the stove until golden brown.

• Add oil, stir until it dissolves. As soon as the mixture becomes thick, add milk in a small amount.

• Warm up the whipped cream a little. Place them in a container with the butter-flour mixture, heat for a minute, and then beat using a whisk.

• Place the mixture in pots, add sauce, sprinkle with grated cheese and paprika, and bake the treat in the oven at 180 degrees until a golden crust appears.