How to cook julienne with mushrooms and chicken at home

Julienne is the most delicate dish that equally decorates the festive and everyday table. But before you cook it, you need to choose recipes. Julienne with mushrooms and chicken is considered a classic of the genre, below we will present the most delicious recipes at home.

The subtleties of cooking julienne with mushrooms and chicken

1. The first thing to do is to cut the main components in the correct order. Vegetables must be chopped in the form of rings, half rings or straws. Chicken and mushrooms are cut into bars or cubes of equal size.

2. Before making julienne, you need to prepare all the products. Everything is clear with chicken and mushrooms - these components are boiled or fried, chopped according to the rule above.

3. The dish will turn out tastier if you boil or fry chopped mushrooms in advance along with onions. Mushrooms are taken as an addition to the bird, but oyster mushrooms, mushrooms, chanterelles, etc. are also suitable.

4. A particularly tasty chicken julienne is obtained by adding a delicate sauce, for example, Bechamel. But it is often replaced with creamy or sour cream. It all depends on the recipe.

5. When wondering how to cook delicious julienne with chicken and mushrooms, you need to observe some more nuances. Sauce should be at room temperature. They are poured over all the components that are already packaged in molds.

6. After pouring the ingredients, sprinkle the julienne with grated hard cheese. You can mix it with a little milk and one quail yolk so that the cheese melts better and does not immediately harden.

7. If you combine grated cheese with crumbs of crackers, then the crust will become crispy and ruddy. 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, like in a restaurant, but at home.

8. Traditionally, julienne is cooked in chillers or cocotte makers. This is a special small bucket with a handle, which turns into a napkin when served. The form is for one person. In its absence, ceramic pots or a frying pan are used.

9. The duration of roasting julienne in the oven varies between 15-20 minutes. If the cocotte is made of metal, it is placed in a hot oven. But if the dish is cooked in ceramic pots or chillers, you do not need to preheat the oven.

10. Before serving, if the julienne has cooled down, it can be sprinkled with grated cheese and sent to the oven for a while. The dish is served in cocottes with napkin-wrapped handles on a small plate.

Julienne with mushrooms and chicken in cocottes: "a classic of the genre"

• chicken fillet - 300-330 gr.
• mushrooms (preferably champignons) - 650 gr.
• cream with a fat content of 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 products according to the recipe. It should be borne in mind that at home the dish is prepared from components at room temperature.

1. Wash the chicken meat, remove the film and dry on paper towels. Rinse the mushrooms, cut off 1 mm. the edges of the legs (weathered part). Chop the mushrooms with chicken into bars as finely as possible.

2. Heat the pan, send more than half of the indicated volume of butter into it. Melt, fry mushrooms with chicken. Salt and sprinkle with ground black pepper, mix, leave under the lid, turning off the stove.

3. Free the onion from the husk, chop into cubes, fry in the remaining butter until golden brown. In another pan, fry the sifted flour without oil until it turns brown.

4. Then slowly pour the cream into the flour and mix so that no lumps appear. Bring the flour with a creamy base to a boil, pinpoint 30 seconds, 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 cheese is melted and golden. Sprinkle with chopped dill or parsley before serving.

Chicken julienne with mushrooms in pots

• chicken breast or fillet - 0.5 kg.
• champignons (or chanterelles) - 0.3 kg.
• onion - 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 loin to cook until done. Then cool, cut into strips as small and neat as possible.

2. Cut the onion into cubes. Rinse the mushrooms, chop into bars or thin slices along the stem. Mix mushrooms 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 pan, simmer it on 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 with onions and chicken to sour cream sauce, mix.

5. Prepare the pots, put the mixture of chicken and champignons on the bottom, level, but do not tamp 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 frying pan

• chicken fillet - 0.4 kg.
• onion - 1 pc.
• cream with a fat content of 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 cook the julienne, you need to decide on the cream, which is ideally combined with mushrooms and chicken. It is better to choose heavy cream with a fat content of about 30%. At home, the recipe is simple.

1. After rinsing the chicken, it must be dried with towels and chopped into strips or thin plates. Pour vegetable oil into a frying pan or melt butter, fry the fillet.

2. Add diced onions to the chicken, bring it to a golden hue. Mushrooms need to be washed, cut into slices along the stem and separately fried until the liquid disappears.

3. Mix mushrooms with chicken and onions, season with pepper and salt. Pour in heavy cream in a thin stream, mix everything thoroughly. Warm the ingredients over low heat for 2-3 minutes.

4. Grate the cheese, sprinkle the contents of the pan with it. Cover with a lid and simmer for a few more minutes until the cheese is melted. Julienne with chicken and mushrooms according to this recipe in a 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 cook the most delicate julienne with mushrooms and chicken in a slow cooker, you should use this tricky helper at home.

1. Rinse the fillet under the tap, wait for the excess liquid to drain. Chop into thin slices or strips. Mushrooms are better to take champignons, they are light and ideal for julienne.

2. Cut the mushrooms, grate the cheese with a grater with small holes. Peel the onion from the husk, cut into cubes. Sift the flour, prepare the multicooker for work.

3. Pour vegetable oil into the bowl or melt the butter. Send onions to fry in the appropriate mode. After 3 minutes, add chicken and mushrooms.

4. Stir, wait for the moisture to evaporate completely. Add more oil if necessary. Remove the fried ingredients into another container, start making julienne sauce with chicken and mushrooms in a slow cooker.

5. Melt in a bowl 100 gr. butter, add flour according to the recipe, mix and fry for 2 minutes. Pour in milk at room temperature, stirring constantly. Salt, pepper.

6. After 1 minute of languor, add mushrooms, onions, chicken to the sauce. Make sure the mass is moderately thick. Otherwise, add more flour.

7. Sprinkle the ingredients with cheese and set the “Heating” function for a quarter of an hour. Cook under the lid, garnish with greenfinch before serving.

Mushroom julienne with chicken, cream, tomato and olives

• tomatoes - 150-180 gr.
• chicken breast or fillet - 400 gr.
• cream with a fat content of 33% - 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 you cook 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, chop the flesh itself into neat cubes.

2. Chop the onion, pass the cheese through a grater, and sift the flour. Wash the mushrooms, cut off 1 mm. legs (weathered part), cut into slices thinly. Mushrooms also boil with the addition of salt, chop randomly. Cut the olives into 2 pieces.

3. Fry the onion in butter or vegetable oil so that it becomes transparent. Enter boiled mushrooms, achieve evaporation of moisture. Add chicken pieces, chopped tomatoes, salt and pepper. Fry 3 minutes, put aside.

4. Take another pan, fry the sifted flour on it without oil. When the flour turns golden, pour the cream into it in a thin stream, without ceasing to knead the contents. Simmer the sauce for 2 minutes until thickened, add the olives and stir.

5. Now distribute the ingredients from the first frying pan among cocotte makers or ceramic pots. Pour sauce over, 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 cook delicious julienne with mushrooms and chicken for a festive or everyday table, it makes sense to look at simple recipes at home. Experiment, add your favorite spices and surprise your guests! Bon appetit!