Chicken julienne with mushrooms in a frying pan: recipes with cream and sour cream. Mushroom julienne. Recipe in a frying pan Julienne of chicken and mushrooms in a frying pan

Julienne is a tasty, filling and high-calorie dish. As a rule, it is prepared in cocotte makers - small molds. But it can also be cooked in a frying pan. This way it turns out less impressive, but no less tasty, I tell you.

We will cook with the addition of heavy cream, it will act as a thickener.

So, to prepare julienne with chicken and mushrooms in a frying pan, we will prepare the products according to the list.

Chop the chicken fillet finely and fry in sunflower oil until half cooked. Then add finely chopped onion to the meat and fry it until transparent.

Then it's time for mushrooms. I had them already pre-fried, so I didn’t fry them all together, but just warmed them up. If you have raw mushrooms, cook until the liquid has completely evaporated, which will certainly be released from the mushrooms.

Further, non-believers, distrusters and doubters, who will later say: “Yeah. But you cooked in one frying pan, and then in the photo - another, which means the recipe is garbage!”, I will answer you the following - I transferred all the contents of the previous frying pan into another for the simple reason that it looks better for a photo, more photogenic.

So, after heating the meat and mushrooms with cream, add grated cheese on top of everything. Place the pan on gas, cover with a lid and wait for the cheese to melt.

This is what a finished julienne with chicken and mushrooms looks like in a frying pan.

Serve warm. Bon appetit!

Stew julienne in a frying pan.

How to stew julienne in a frying pan

Products
Fresh forest mushrooms or champignons - half a kilo
Chicken fillet - 300 grams
Onions - 1 head
Sour cream - 200 grams
Milk - 200 milliliters
Flour - 1 tablespoon
Cheese "Russian" or similar - 200 grams
Butter - cube 3x3x3 centimeters
Salt, sugar - to taste

How to cook julienne in a frying pan
1. Heat a frying pan, add flour, heat it up a little and turn off the heat.
2. When the flour has cooled, add butter to it and return the frying pan to low heat.
3. Mix flour with butter with frequent stirring.
4. Stirring constantly, pour in the milk, and after boiling, add the sour cream.
Cover the julienne sauce with a lid and leave.
5. If wild mushrooms are used, peel, wash, boil and chop them.
6. If using champignons, wash and chop thinly.
7. Wash the chicken fillet, dry it, and cut it thinly.
8. Heat a frying pan, add finely chopped onion, fry for 3 minutes.
9. Add chicken pieces and fry until the red color of the meat disappears.
10. Add mushrooms and fry, stirring, for 20 minutes.
11. Salt and pepper julienne and mix well.
12. Pour sour cream sauce over the mushrooms and chicken, stir and simmer for 10-15 minutes.
13. Divide the julienne into cocotte makers, sprinkle each portion with grated cheese.
Then place each cocotte maker in the microwave for 1 minute at 500 W to melt and brown the cheese.

Fkusnofacts

- According to the classic recipe The julienne is baked in the oven, resulting in a golden-brown cheese crust on top. To create this effect, after laying out the cocotte bowls, sprinkle with cheese and put the cocotte bowls in the microwave to brown. Keep in mind that metal cocotte makers are not suitable for microwaves and can ruin the dish. As a last resort, use a regular oven - preheat the oven to 180 degrees and place the cocotte pans with julienne in it for 5-7 minutes. In this case, you can bake julienne even in homemade disposable foil molds.

- They serve julienne as a snack before main courses. There is no need for a side dish for julienne. The julienne is served hot right in the cocotte maker with a tea or coffee spoon and a napkin. Since cocotte makers are usually very hot, saucers covered with a napkin are placed under the cocotte makers. To avoid getting burned, the handle of the cocotte maker is also wrapped in a napkin.

- Instead of fried chicken you can use boiled.

If you want to cook low calorie julienne, you can slightly break the classic recipe and add turkey fillet instead of chicken, which can be boiled before baking rather than fried.

The name of this dish alone evokes a playful French mood. Julienne is usually prepared in cocotte makers - special portion molds. But not every housewife has such utensils at home, and buying them specifically for one dish is not entirely rational. In this case, a duckling pan, pots and, of course, a frying pan come to the rescue. This is exactly what will be discussed in this article.

Option 1

Champignon julienne in a frying pan

You will need:

• hard cheese (one hundred grams);
• champignons (four hundred grams);
• olive oil (thirty milliliters);
• chicken breast;
• a little refined vegetable oil;
• one glass of kefir;
• a little salt to taste;
• one onion;
• a little grated nutmeg;
• flour (sixty grams);
• freshly ground pepper.

Let's start cooking:

Step 1. Mushroom julienne in a frying pan is no more difficult to prepare than in the oven. Traditionally, you should start by thoroughly washing the chicken fillet under cold running water. Then dry with paper towels and cut off the skin, membranes and excess fat. Cut into small pieces.

Step 2. Now let's move on to the champignons: they need to be rinsed and dried a little. Remember that mushrooms should not be kept in water for too long. Carefully remove the thin skin from each cap and slice thinly.

Step 3. Heat a little lean refined oil in a frying pan: fry the chicken until half cooked. As for the onion, you should peel it, chop it, as in the photo below, and fry it along with the chicken. We also send mushrooms there. Don't forget to stir constantly. Fry until the champignons are ready.

Step 4. Pour kefir into a separate bowl and mix it with freshly ground pepper, flour and nutmeg. Beat until the mass becomes homogeneous (there should be no lumps in it, so feel free to use a mixer or blender).

Step 5. As soon as all the vlada from the champignons has evaporated, add a little salt to the mushrooms and meat in a frying pan, and pour in the kefir sauce. Simmer over low heat for about twelve minutes.

Step 6. All that remains is to chop the hard cheese on a coarse grater and pour it into the contents of the frying pan. Add a piece of fresh butter, cover and simmer the dish until the cheese melts. Julienne can be served without an oven!

Option 2

Julienne without chicken in a frying pan

You will need:

• six hundred grams of mushrooms (you can use champignons, wild mushrooms, oyster mushrooms and others);
• a little table salt to taste;
• one onion;
• ground pepper;
• cream or milk (one hundred and fifty milliliters);
• hard cheese (one hundred and fifty grams);
• olive oil (thirty grams);
• flour (sixty grams).

Let's start cooking:

Step 1. Mushrooms must be thoroughly washed, stems cut off and caps removed from skin. Cut into small pieces.

Step 2. You need to melt a little butter in a frying pan. Fry the mushrooms until all the moisture has evaporated from them.

Step 3. Peel and chop the onion. Add it to the mushrooms. Fry until the onion is transparent. Don't forget to stir constantly.

Step 4. You can add flour, salt and pepper to the mixture in the frying pan. Stir constantly so that the flour is evenly mixed with the rest of the ingredients. Next, pour the cream and milk into the mixture: do this carefully, the stream should be thin. Stir. Place the stove on low heat and simmer the future dish for about five minutes.

Step 5. Grind hard cheese or grate it on a coarse grater. Generously sprinkle the contents of the pan with it. Remove the pan from the heat and bake at one hundred and seventy degrees until an appetizing crust forms. Julienne with mushrooms and cheese in a frying pan is ready: as you can see, you can do without chicken!

Option 3

Julienne with sour cream in a frying pan

You will need:

• two onions;
• four hundred grams of chicken fillet;
• one hundred and fifty grams of hard cheese;
• four hundred grams of champignons;
• a little ground pepper to taste;
• a little salt to taste;
• two hundred milliliters of sour cream (twenty percent).

Let's start cooking:

Step 1. The bird should be rinsed under running water and dipped with paper towels. Then cut the fillet into small cubes. Place the pieces of meat in a heated frying pan, pepper, salt and fry until half cooked.

Step 2. In another frying pan, fry the onion, previously cut into half rings. Add a little butter.

Step 3. The champignons need to be rinsed and dried, then peeled and sliced ​​thinly. Throw them into the onion and fry, stirring constantly with a spatula: unnecessary moisture should be removed from the mushrooms. Then add the chicken and fry for about six minutes.

Step 4. Add two hundred milliliters of sour cream, then simmer under the lid for about twelve minutes.

Step 5. As for the cheese, you need to grate it on a coarse grater and add half of it to the pan. Mix. Add the remaining half of the product. Set the heat to low and simmer until the cheese is completely melted. Mushroom julienne with sour cream in a frying pan is ready!

Option 4

Julienne of oyster mushrooms in a frying pan

You will need:

• three hundred grams of oyster mushrooms;
• a little salt to taste;
• chicken broth (one glass);
• ground pepper to taste;
• smoked chicken breast (four hundred grams);
• flour (sixty grams);
• one large onion;
• full fat milk (one glass);
• hard cheese (two hundred grams).

Let's start cooking:

Step 1. Peel and thinly slice the onion. We prepare the oyster mushrooms: wash, dry and remove the stems. Slice thinly.

Step 2. Heat a little vegetable oil in a frying pan and fry the mushrooms. Then add the chopped onion and cook until it becomes transparent.

Step 3. Cut the breast and place it with the rest of the products. Fry for a couple more minutes. Add a little pepper, salt and slowly add the flour, stirring constantly so that there are no lumps. Fill with broth.

Step 4. Add milk and simmer for about twelve minutes. Remove from heat and generously sprinkle the dish with grated cheese. Place the frying pan in the oven, preheated to one hundred and seventy degrees. Bake for no more than fifteen minutes. Homemade julienne with mushrooms in a frying pan can be served!

Option 5

Homemade julienne with cream in a frying pan

You will need:

• boiled chicken meat (five hundred grams);
• a little salt to taste;
• 500 g boiled chicken meat;
• three hundred and fifty grams of mushrooms;
• ground pepper;
• leeks (one hundred and fifty grams);
• a little olive oil;
• young zucchini (two hundred grams);
• fresh parsley (thirty grams);
• red bell pepper (one pod);
• flour (thirty grams);
• cream (two hundred and fifty milliliters);
• hard cheese (two hundred and fifty grams).

Let's start cooking:

Step 1. We wash the chicken meat, pat it dry with paper towels, cut off the membranes and skin. Cook until fully cooked, let cool and cut into small pieces.

Step 2. Rinse the mushrooms and cut into thin pieces. We clean the bell pepper from seeds and stems, chop it finely (we do the same with the zucchini). Cut the onion into half rings.

Step 3. Lightly fry the mushrooms and onions, then add the pepper and zucchini. Fry for about six to seven minutes, remembering to stir.

Step 4. Add flour and chicken to the pan. Stir and pour in the cream, add pepper, salt and spices. Simmer for about five minutes.

Step 5. Remove from heat and generously sprinkle with cheese and herbs. Bake in the oven for about nine minutes at one hundred and ninety degrees. Julienne with chicken and mushrooms in a frying pan is ready for the table!

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Mushroom julienne is an incredibly tasty dish from France. The word “julienne” translated from French means a specific thin slicing of fresh vegetables. Now the word “julienne” refers to dishes baked in the oven, which consist of various varieties of mushrooms, white sauce, sour cream under a cheese coat. White poultry meat is often added to juliennes.

Julienne is especially good in small portioned baking dishes - cocotte makers. But if you don’t have them, it doesn’t matter, because they can be replaced with ceramic pots, as well as glass dishes for baking in the oven. A deep frying pan will also work.

To prepare the dish, delicate, soft ingredients are most often used: mushrooms, white meat chicken, chicken ham. You can diversify the dish with squash, zucchini, broccoli, Brussels sprouts, cauliflower, and also.

To make the crust covering the top of the dish especially attractive and golden brown, use hard cheeses mixed with breadcrumbs.

When baking julienne in cocotte makers, place the containers on a baking sheet into which a little water is poured.

Julienne with mushrooms (classic recipe)

Ingredients:

• half a kilogram of champignons;
• one large onion;
• 15 percent sour cream;
• hard cheese 60g;
• fiber 2 tablespoons;
• salt;
• chopped dill 2 teaspoons.

Mushroom julienne (classic recipe)

Ingredients:

• porcini mushrooms 150 g;
• low-fat sour cream or cream - three tablespoons;
• 1 onion;
• Parmesan - 200 grams;
• olive oil – 20 g.

Tartlets with porcini mushrooms and chicken

Ingredients:

• white poultry meat – 300 g;
• porcini mushrooms - 200 g;
• low-fat cream - three tablespoons;
• 1 onion;
• Parmesan cheese - 200 grams;
• olive oil – 20 g;
• a mixture of ground peppers (black and allspice);
• chopped greens (dill, parsley);
• tartlets.

Preparing the mushroom filling:

Cook the white poultry meat until completely softened, cool and cut into small pieces.

Mix the meat with the cooked mushrooms and place in a frying pan with high sides, simmer until cooked.

Place the julienne into tartlets, sprinkle grated cheese on top and place in the oven for five minutes.

Video recipe for julienne

With chicken and mushrooms (in a frying pan)

Another recipe with small additions.

Thanks to the special white sauce, this dish has a delicate taste, and it is also filling.

The dish is very popular among children. You would have to be very lazy not to prepare such julienne for your family for dinner or on Sunday.

Even if you don’t want to bother with the oven, you can cook it in a deep frying pan with a thick bottom and a lid.

Ingredients:

• chicken breast 300 g;
• champignon mushrooms 200 g;
• cream 200 g;
• a couple of tablespoons of flour;
• grated cheese - a few spoons;
• butter – 50g;
• half a glass of milk for making sauce;
• a mixture of ground peppers (black and allspice).

Preparation:

First of all, prepare the sauce. To do this, put butter in a hot frying pan, after it melts, add flour and fry with constant stirring.

Pour in half a glass of milk.

After boiling, do not stop constantly stirring the sauce, as it tends to burn.

Cut the mushrooms into slices, cut the poultry meat into small pieces in the form of cubes.

Fry the meat in a small amount of oil, add the champignons, simmer until fully cooked, pour in the sauce, sprinkle generously with grated cheese.

Close the lid and simmer on low heat.

If you want a cheese crust with an appetizing golden brown color to form on top, you need to place the baking container in a preheated oven for a few minutes at the very end.

Julienne in a baguette

Ingredients:

• mushrooms (porcini or champignons) - 300 g;
• white poultry meat – 300 g;
• onion – 1 piece;
• low-fat sour cream - 3 tbsp. spoons;
• cream - 1 tbsp. spoon;
• spoon of flour;
• salt to taste;
• two baguettes.

To prepare baguettes, you can use any other filling, the main thing is that there is not a lot of liquid in it, otherwise the improvised “cocotte” will soften and disintegrate.

This delicious dish will delight your family and friends, especially children.

Julienne with stitches and cheese in pots

To prepare this dish you will need string mushrooms or morels.

Ingredients:

• string mushrooms or morels – 300 g;
• hard cheese – 50 g;
• flour – 1 tbsp;
• sour cream 20% - 3 spoons;
• onions – 2 pcs;
• salt.

Spices should not be added to this dish, so as not to “overwhelm” the aroma of mushrooms.

Julienne with cheese slices in the oven

Ingredients:

• champignon mushrooms 200 g;
• low-fat sour cream - two tablespoons;
• two onions;

In general, julienne with mushrooms is included in the list of favorite snacks. This nutritious dish has recently been increasingly served by Russian housewives as an unusual hot dish. Especially if the recipe involves the use of meat.

Ingredients: onion, 120 g cheese, 60 g full-fat butter, salt, 330 g champignons, 40 g white flour, 1.5 cups full-fat milk, a pinch of nutmeg.

1. Thin slices of washed and peeled mushrooms are fried along with onion cubes until all the released juice has evaporated from the pan. The mass is immediately salted and sprinkled with nutmeg.
2. Melt the butter separately and mix with flour until smooth. Milk is poured here in portions. There should be no lumps in the liquid.
3. Mushrooms and onions are placed in cocotte makers, and a handful of grated cheese is poured on top. Everything is mixed and poured with sauce.

Prepare the classic julienne with mushrooms in a well-heated oven for 17-20 minutes.

Recipe for cooking chicken in a frying pan

Ingredients: 420 g chicken fillet, 330 g mushrooms, a large spoon of flour, a full glass of full-fat sour cream, 3 tbsp. spoons of grated hard cheese, 5 tbsp. spoons of butter, a glass of milk, salt, a mixture of peppers.

1. For the sauce, flour is fried in half the butter. Milk is poured here, and after the liquid boils, sour cream and salt are added.
2. Separately, chicken pieces are fried in the remaining oil. Then plates of mushrooms are laid out on top of the whitened meat. The ingredients are salted, peppered and simmered until cooked.
3. The contents of the frying pan from the second step are filled with creamy sauce.
4. Grated cheese is poured on top.

After another 6-7 minutes, the julienne with mushrooms in the frying pan is baked for half an hour at 180 degrees.

How to make a dish in the oven?

Ingredients: 420 g of champignons, onion, half a glass of sour cream, 170-190 g of hard cheese, salt, a bunch of parsley.

1. Onions and mushrooms are cut into small cubes. Next, they are fried in well-heated fat until fully cooked. The mixture is immediately salted. You can use any aromatic herbs.
2. Place sour cream in a frying pan. The mass is mixed, covered with a lid and simmered for 17-20 minutes.
3. The contents of the frying pan are transferred into special molds.

Julienne is cooked at 180-190 degrees for about half an hour. All that remains is to decorate it with chopped parsley.

In tartlets with mushrooms and chicken

Ingredients: a full glass of medium-fat sour cream, the same amount of milk, 320 g chicken fillet, 180 g champignons, 90 g cheese (hard), a large spoon of wheat flour, 15-17 tartlets, 40 g butter, table salt, seasonings.

1. Thin slices of mushrooms are fried over moderate heat until golden brown. All moisture released from the pan should evaporate.
2. Chicken is boiled in salted water until cooked. When it has cooled, the meat is cut into strips or simply disassembled into fibers, after which it is laid out with the mushrooms. The products are sprinkled with salt and selected seasonings.
3. To make the sauce, melt the butter in a saucepan and gradually add flour while stirring constantly. The mixture should be homogeneous. When it boils, you can pour the ingredients with milk. After the next boil, the sauce is removed from the heat and cooled slightly. Then sour cream is added to it.
4. The mixture of mushrooms and chicken is distributed among the tartlets. The sauce is poured on top. Sprinkle the pieces with grated cheese.

Bake julienne in tartlets with mushrooms and chicken in the oven for 15-17 minutes.

With added potatoes

Ingredients: 10-11 boiled potatoes, 470 g champignons, 220 g hard cheese and 130 g processed cheese, 4-5 garlic cloves, 2 onions, 2 tbsp. spoons of flour, 2 eggs, 2 tbsp. spoons of butter, salt.

1. Thin slices of mushrooms are fried along with onion cubes until cooked.
2. Boiled potatoes are cut into small cubes.
3. Fry the flour in a dry frying pan for a couple of minutes until golden. Next, butter is added here. Frying continues until the flour absorbs it.
4. While stirring, pour a little hot water into the pan. When the liquid boils, melted cheese is poured into it. The mixture is salted and removed from the heat. When it cools down a little, you can add raw eggs here. The sauce is well mixed until smooth.
5. Pieces of potatoes and mushrooms, fried with onions, are placed in equal quantities at the bottom of the pots. The components are poured with sauce on top.
6. All that remains is to sprinkle the pieces with grated cheese and place them in a preheated oven for 25-35 minutes.

You can prepare the same julienne with chicken and mushrooms. In this case, along with the potatoes, pieces of boiled chicken are simply added to the bottom of the pot.

In a slow cooker

Ingredients: half a kilo of champignons, onion, 120 g of cheese, a full glass of heavy cream, 2-3 tbsp. spoons of butter, a large spoon of white flour, a mixture of colored peppers, fine salt. How to cook julienne with mushrooms in a slow cooker is described below.

1. In the “Baking” program, randomly chopped onions and fresh mushrooms are fried in butter. If you are using forest champignons rather than champignons, you will need to boil them in a separate bowl in advance. Cook mushrooms and onions for 20-25 minutes.
2. When all the excess liquid from the bowl has evaporated, you can add flour to it and cook the mixture for another 6-7 minutes.
3. Next, cream is poured into the container, the ingredients are mixed, the “smart pan” is closed, and cooking continues for another 10-12 minutes.
4. All that remains is to pour the cheese on top of the treat and place it on heat for 10 minutes.

1. Small pieces of mushrooms and onions are fried in any fat. When all the liquid released from the products has evaporated, you can add small pieces of chicken to them.
2. Immediately add sour cream and salt to the frying pan. You can use any aromatic herbs. The mixture is fried until the meat is completely cooked.
3. The “caps” of the buns are cut off and the pulp is removed from the middle. The blanks are filled with filling and generously sprinkled with grated cheese.

This unusual julienne with mushrooms and cheese is baked in the oven for 10-12 minutes.

With smoked chicken

Ingredients: 440 g of champignons, 25 g of flour, 180 g of cheese (hard), half a glass of full-fat sour cream and the same amount of cream, 40 g of butter, onion, 380 g of smoked chicken breast.

1. Pieces of mushrooms are fried until the liquid released from the pan evaporates. Then onion cubes are sent there, which are cooked until golden. The mass is salted to taste, and the breast torn into fibers is added to it.
2. At this stage, flour is poured into the frying pan. After a couple of minutes, you can pour cream over the ingredients and add sour cream. The dish simmers under the lid for another 10-12 minutes.
3. Lastly, the dish is sprinkled with grated cheese.

Until fully cooked, you need to keep it for another 10 minutes on low heat.