This is a good option for a holiday. Today we will tell you how to cook julienne in many ways. And also, you will learn the options for sauces for this dish.

In pots

Components:

  • champignons - 0.3 kg;
  • sour cream - 0.4 kg;
  • pepper - 2 pinches;
  • non-aromatic oil - 3 tbsp. spoons;
  • fillet (chicken) - 0.3 kg;
  • hard cheese - 0.2 kg;
  • salt - 0.5 tsp;
  • onion turnip - 2 heads;
  • premium flour - 2 tbsp. spoons.

Cooking:

  1. Peel the onion, cut into cubes.
  2. Rinse and dry the fillet with paper towels or napkins.
  3. Cut the chicken into small squares. Their approximate size is 1.5-2 centimeters.
  4. Lubricate the pan with lean oil and heat it over medium heat.
  5. Put the fillet and onion in a hot pan. Fry these ingredients until they are rosy.
  6. Rinse the mushrooms, cut off the dark parts from them. Cut them into four parts.
  7. Lay out the mushrooms to the fried meat. They will immediately start the juice, and the entire contents of the pan will be stewed in it.
  8. Pour the sifted flour into a separate bowl, fry it until brown.
  9. Add sour cream to the fried flour. Add salt and pepper to the sauce. All mix.
  10. Transfer the sauce to the mushroom mass, mix.
  11. Now transfer the sour cream to the pots.
  12. Grate hard cheese on a large grater and sprinkle it with the mushroom mixture.
  13. Preheat the oven to 180 degrees. Put the pots inside, they do not need to be closed with a lid.
  14. After 20 minutes, the julienne will be ready.

Oven in a bread loaf in the oven

Ingredients:

  • round bread - 1 piece;
  • onions - 0.3 kg;
  • white wine (dry) - 80 ml;
  • salt and ground pepper - to taste;
  • chicken breast - 0.7 kg;
  • hard cheese - 0.15 kg;
  • sour cream - 4 tbsp. spoons;
  • mushrooms - 0.6 kg;
  • olive oil - 3 tbsp. spoons.

Cooking:

  1. Dice the washed onion in large cubes.
  2. Cut the champignons into thin slices.
  3. From the breast, cut off the skin, fat and bones.
  4. Cut the fillet into small cubes.
  5. Put chicken in a separate container. Add salt, a spoonful of olive oil and pepper to it. Mix everything and let the filet marinate for 15 minutes.
  6. Fry the chicken meat in a hot pan, approximate time: 3-5 minutes. Remove the meat from the pan. During frying, you do not need to lubricate the surface, because we previously added oil to the chicken.
  7. Now grease the pan with the remaining oil and fry the onions on it, until transparent.
  8. Pour in dry wine and set a big fire.
  9. When the wine has evaporated, add champignons and fry them until tender. At the end of cooking, add some salt to them.
  10. Add sour cream to the mushrooms and reduce heat. Simmer the mixture over low heat for several minutes.
  11. Cut the top from the bread and cut the crumb.
  12. Cover the baking sheet with foil or parchment and put the bread there.
  13. Place only half of the mushroom mixture inside.
  14. Put the whole fried chicken in a second layer.
  15. Now place the remaining mushrooms.
  16. Put the grated cheese in the last, fourth layer.
  17. We send julienne to the oven preheated to 180-190 degrees for 5-10 minutes.
  18. After the specified time, a beautiful fragrant dish will come out. Serve with vegetables.

Oven classic julienne with chicken and mushrooms

Components:

  • champignons - 0.5 kg;
  • pepper and salt;
  • fillet - 0.6 kg;
  • ground nutmeg - ½ teaspoon;
  • cheese - 0.2 kg;
  • cream (fat content of 15-20%) - 0.5 l;
  • onion - 2 heads;
  • flour - 2 tbsp. spoons.

Cooking:

  1. Pour water into a pot and bring it to a boil. Now salt it and dip the washed chicken inside. Cook it until cooked.
  2. Heat a dry pan and fry flour on it.
  3. Now pour the cream in a very thin stream. Whisk the mixture constantly with a whisk to prevent lumps from forming. Add nutmeg. When the sauce boils - remove it from the heat.
  4. Finely chop the onion and fry it in a pan until it is rosy.
  5. Cut the champignons into strips. Add them to the rosy bow. Fry the mushrooms until golden brown, 5 minutes before cooked, salt the mushrooms.
  6. Cut the chicken into thin sticks. Transfer it to the mushrooms, fry everything together for about 2 minutes.
  7. Pour sauce over everything and simmer a little. About 5 minutes. Add salt and pepper if necessary.
  8. Put the julienne in the pan. Sprinkle everything on top with cheese.
  9. Bake the dish for about 20-30 minutes, at a temperature of 180 degrees.

In puff pastry baskets

Now is the time for an unusual recipe, because now we are not only cooking julienne with mushrooms and chicken. And we’ll also make special baskets. Crispy pastry is a very good addition to the finished dish.

Ingredients:

  • puff pastry (yeast) - 0.5 kg;
  • salt, basil and black pepper - to taste;
  • onions (onions) - 2-3 heads;
  • chicken fillet - 0.5 kg;
  • hard cheese - 0.1 kg;
  • champignons - 0.2 kg;
  • sour cream - 5 tbsp. spoons.

Cooking:

  1. Remove the dough in advance to defrost.
  2. Chop meat into strips.
  3. Cut the champignons into slices.
  4. Chop the onions finely.
  5. Hard cheese grate on a large grater or cut into thin plates.
  6. Oil the pan. Fry the chicken on a hot surface.
  7. Add the mushrooms. When they put the juice in, add the onions.
  8. When all the contents of the pan are fried, you can add salt, basil and pepper.
  9. Add sour cream. Put a minimum fire and stew julienne on it for about 10 minutes.
  10. Sprinkle flour on a cutting board and roll the dough on it. It must be very thin.
  11. Prepare small baking tins. Cut circles for them of the required diameter.
  12. Lubricate the molds with butter and put the dough inside.
  13. Put sour cream in each basket. Send julienne to the oven for 15-20 minutes.
  14. Remove the baskets from the oven and sprinkle with cheese. Put them to bake for another 5 minutes.
  15. Decorate the finished julienne with fresh herbs, and serve. Good appetite!

Mushroom and Chicken Julienne Sauce Options

In addition to those recipes that are already listed, we suggest you try the following sauces:

Creamy

Ingredients:

  • cream (fat content 20%) - 0.2 l;
  • butter - 20 grams;
  • wheat flour - 1 tbsp. a spoon;
  • nutmeg - 2 pinches.

Cooking:

  1. Sift the flour.
  2. On medium heat, fry the wheat flour for about 60 seconds.
  3. Add a piece of butter, mix and fry for about a minute. Now remove the pan from the heat.
  4. Warm the cream in a saucepan. Add the oil mass to them. All mix. If lumps appear, beat the sauce with a mixer.
  5. When the mass boils - remove from heat. The sauce is ready.

On the broth

Ingredients:

  • sour cream - 0.15 kg;
  • chicken stock - 0.1 l;
  • flour - 2 tbsp. spoons;
  • salt and ground black pepper - to taste;
  • butter - 50-60 grams.

Cooking:

  1. Warm the flour and add oil to it.
  2. When the mass becomes homogeneous - add sour cream. Whisk the sauce with a whisk.
  3. Pour the chicken stock into the warmed mass.
  4. At the end of cooking, add salt and pepper. Whisk everything with a whisk for a uniform consistency. The julienne sauce is ready.

Bechamel

Ingredients:

  • butter - 50 grams;
  • salt to taste;
  • wheat flour - 2 tbsp. spoons;
  • sunflower oil - 2 tbsp. spoons;
  • milk - 0.7 l.

Cooking:

  1. Heat the butter in a saucepan.
  2. When it melts, add flour.
  3. You can add milk to the warm mass. Pour it in a very thin stream, with constant stirring.
  4. Wait for the mass to boil. Boil it over low heat, and do not forget to stir.
  5. Add salt and set minimum heat. Boil the sauce to the desired consistency. The longer you cook, the thicker it will be.
  6. Bechamel sauce is suitable not only for julienne, but also for other dishes. Therefore, if you have one, do not be discouraged. You will quickly find use for it.

Tasty recipe:tartlets julienne

With mushrooms and smoked chicken (in the microwave)

Components:

  • smoked chicken (chicken legs) - 2 pieces;
  • salt and ground black pepper - to taste;
  • cream - 0.1 l;
  • onion turnip - 3 pieces;
  • hard cheese - 0.2 kg;
  • champignons (fresh) - 0.5 kg;
  • mayonnaise - 2 tbsp. spoons;
  • non-aromatic oil - for frying.

Cooking:

  1. Finely chop the mushrooms and fry them in refined oil. 5 minutes before cooking, add finely chopped onions.
  2. When the mushrooms turn golden, add salt and ground pepper.
  3. Coarsely rub the cheese.
  4. From chicken legs cut chicken flesh. Cut it into small cubes.
  5. Now take a deep microwave mold and lay all the components in it in layers: 1) Smoked chicken; 2) Mushrooms fried with onions; 3) Cream; 4) Grated cheese; 5) Mayonnaise.
  6. Now put the dish in the microwave, and cook the julienne at maximum power until cooked. When the cheese gets rosy color - the dish is ready.
  7. Serve hot julienne with your favorite side dish.

In tartlets

Components:

  • chicken fillet - 2 pieces;
  • flour - 2 tbsp. spoons;
  • tartlets - 1 package;
  • hard cheese - 0.1 kg;
  • champignons - 0.3 kg;
  • cream –0.3 kg;
  • salt, ground pepper - to taste;
  • onions - 2 turnips.

Cooking:

  1. Boil the chicken.
  2. Chop the onion finely.
  3. Cut the mushrooms into plates.
  4. Cut the finished fillet into strips.
  5. Sauté the mushrooms with onions. Sprinkle with salt.
  6. 5 minutes before cooking, add the chopped fillet.
  7. Fry the flour in a pan. Add cream, sprinkle the sauce with pepper and cook until it boils.
  8. Cream the mushroom mixture. Simmer all together on low heat, about 5 minutes.
  9. Now transfer the julienne to the tartlets. Sprinkle them with hard cheese on top.
  10. Bake tartlets for about 10-15 minutes. The optimum temperature is 180 degrees.
  11. Transfer the finished tartlets to a beautiful dish and serve. Bon Appetit!

So we told you several options for cooking not only dishes, but also sauces for it. Now you can deliciously cook mushroom julienne. Cook with love!