Chicken julienne is a popular dish in the cuisine of the Russian people. The main ingredients are cut very finely, and the dish is served in a special form called cocotte.

Chicken julienne - classic with mushrooms

This French dish is usually served on holidays. But thanks to simple cooking, you can get away from the rules and cook the dish on a simple weekday.

Ingredients:

  • chicken - 470 g of fillet;
  • champignons - 470 g;
  • cream - 470 ml;
  • flour - 2 tbsp. spoons;
  • bulb;
  • cheese - 240 g;
  • ground nutmeg;
  • salt;
  • pepper.

Cooking:

  1. Heat a frying pan, add flour, fry until light brown.
  2. Pour in cream. It should be disturbed constantly, there should be no lumps. Boil.
  3. Place the fillet in boiling salt water, boil, cool.
  4. Finely chop the onion, fry in a separate pan.
  5. Cut the mushrooms into strips, shift to the onion. Fry.
  6. Cut the fillet into slices, place to fry. Sprinkle with pepper.
  7. Pour in the flour mass, stir.
  8. Transfer to a mold that withstands high temperatures.
  9. Grate cheese, using a coarse grater, sprinkle the workpiece.
  10. Bake at 180 degrees. After standing in the oven for half an hour.

Pan recipe

Julienne with chicken and mushrooms in a pan is a hot appetizer, which is cooked in small pots called cocotte makers. If there are no separate forms, you can cook immediately in one container.

Ingredients:

  • chicken fillet - 420 g;
  • champignons - 420 g;
  • onion - 2 heads;
  • hard cheese - 160 g;
  • sunflower oil - 4 tbsp. spoons;
  • salt - 1 teaspoon;
  • butter - 45 g;
  • black pepper - 1 g;
  • cream - 250 ml;
  • flour - 3 tbsp. spoons.

Cooking:

  1. Rinse chicken, dry, cut into portions.
  2. Fry in a hot pan with butter.Remove from the pan.
  3. Chop onion, fry in oil.
  4. Peel mushrooms, cut into thin plates.
  5. Move to the onion, fry until the liquid evaporates, add salt and pepper.
  6. Put the mushrooms to fry.
  7. Mix cream with flour, beat until smooth.
  8. Pour the frying cream mixture, add oil.
  9. Cook a quarter of an hour.
  10. Grated cheese sprinkle on top of the dish.
  11. Soak for a couple of minutes under the lid.

Oven with chicken and mushrooms julienne

Cooking julienne at home is very simple. Use for cooking cocotte, pots or the usual form for the stove.

Ingredients:

  • champignons - 320 g;
  • chicken - 320 g;
  • cheese - 110 g;
  • butter - 25 g;
  • olive oil for frying;
  • onion turnip - 130 g;
  • nutmeg - 0.5 tsp;
  • flour - 1 tbsp. a spoon;
  • pepper;
  • salt.

Cooking:

  1. Cut prepared meat into flat slices.
  2. Chop the onion into small cubes.
  3. Rinse the mushrooms. Instead of mushrooms, you can use any forest mushrooms, both raw and canned ingredients. Cut in such a way as to make streaks.
  4. Pour olive oil into the pan, heat.
  5. Place the meat, salt and fry.
  6. Fry the onions separately.
  7. Now you need to prepare the mushrooms. Fry should be in a separate pan. To impose in small portions, a large number of mushrooms releases a lot of liquid, as a result they will be stewed. For an ideal result, this product should be fried. Cook to a beautiful golden color.
  8. Finished fillet cut into strips.
  9. Pour flour into a dry pan, fry. The mass should become creamy. It should be disturbed constantly.
  10. Place butter, mix until smooth.
  11. Pour cream, stir so that there are no lumps. Salt, season with nutmeg. Mix.
  12. Cook until thickened.
  13. Add mushrooms, onion frying, chicken, sprinkle with pepper, add salt if necessary.
  14. Put out 5 minutes.
  15. Grate the cheese on a coarse grater.
  16. Arrange the prepared mass in cocotte mash, sprinkle each with cheese.
  17. Soak for a quarter of an hour in the oven.
  18. It is necessary to put only in a hot oven, which is heated to a temperature of 180 degrees.

In a slow cooker

A delicious dish can be prepared in the miracle of the oven, which helps to reduce cooking time and preserves the beneficial properties of the food.

Ingredients:

  • chicken fillet - 700 g;
  • boiled mushrooms - 420 g;
  • onion - 2 heads;
  • cheese - 90 g;
  • cream - multi-glass;
  • seasoning;
  • butter - 20 g;
  • salt.

Cooking:

  1. Put the butter in the bowl. Set the "Baking" mode. Set the timer for a quarter of an hour.
  2. Cut into slices of fillet, place in a bowl, fry.
  3. Chop the onion, add to the bowl. Cook by stirring.
  4. Place the mushrooms.
  5. Pour in cream, salt, sprinkle with spices.
  6. Grate cheese using a medium grater. Pour into the bowl.
  7. Switch to the "Extinguishing" program, set the timer for half an hour.

Julienne with chicken fillet and mushrooms in buns

Original, beautiful serving of amazing appetizing dishes will delight home guests, and guests will be delighted.

Ingredients:

  • champignons - 300 g;
  • chicken fillet - 420 g;
  • sour cream - 210 ml;
  • nutmeg;
  • pepper;
  • salt;
  • bulb;
  • cheese - 130 g;
  • bun - 6 pcs.

Cooking:

  1. Cut the fillet into thin strips. Chop the onion. Place in a pan, fry meat with onions for 10 minutes, salt, season with spices.
  2. Put the mushrooms cut into strips into another pan, fry in fat until the liquid evaporates.
  3. Combine the components together, add the rate of sour cream, simmer.
  4. Grate cheese on a fine grater.
  5. With a sharp knife, cut the tops off the buns, cut the crumb, leave the lids.
  6. Place the filling in buns, sprinkle with cheese, cover with a hat.
  7. Put on a baking sheet.
  8. Send to bake in an oven preheated to 180 degrees.
  9. Bake a quarter of an hour.

Read also:mushroom julienne - recipe

Holiday option in tartlets

Chicken julienne in tartlets is a great appetizer. It can be consumed immediately in hot form.But this dish remains just as tasty and aromatic even when cold. Due to the fact that the meal is hearty - this is ideal for the holiday.

Ingredients:

  • chicken fillet - 700 g;
  • cheese - 300 g;
  • champignons - 600 g;
  • salt;
  • onions - 2-3 heads;
  • pepper;
  • cream - 320 ml;
  • olive oil;
  • tartlets - 30 pcs.

Cooking:

  1. For cooking, it is necessary to cut the fillet into cubes, chop the mushrooms, chop the onion.
  2. Pour olive oil into the pan, heat, cover the onion, fry the vegetable until transparent.
  3. Add chicken, fry, salt, pepper.
  4. Place the mushrooms. Pour in cream. Cook until thickened.
  5. Fill the tartlets.
  6. Place on a baking sheet.
  7. Sprinkle the pieces with grated cheese.
  8. Oven to heat up to 180 degrees.
  9. Bake for seven minutes.

Smoked chicken

The dish turns juicy, aromatic and very delicate in taste. For julienne, all products must be cut into strips, which is not too long and thin.

Ingredients:

  • smoked fillet - 500 g;
  • olive oil;
  • champignons - 320 g;
  • onions - 210 g;
  • salt;
  • pepper;
  • cheese - 230 g;
  • flour - 2 tbsp. spoons;
  • cream - 340 ml.

Cooking:

  1. Chop the meat into small pieces.
  2. Chop the onion.
  3. Peel and grind the mushrooms.
  4. Fry the onions in a pan in olive oil, place the mushrooms.
  5. Simmer for a quarter of an hour until the moisture evaporates.
  6. Add meat, salt, season with pepper.
  7. Fry flour in a separate pan. Pour in cream.
  8. Mix the sauce with the products.
  9. Grind the cheese on a coarse grater.
  10. Prepare the cocotte.
  11. Place the prepared mass, sprinkle with cheese.
  12. Bake in the oven for half an hour at 180 degrees.

The right sauce for julienne

The taste of this dish directly depends on the correctly prepared sauce. It is best and more correct to cook it on the basis of cream. Strongly fat cream should not be taken; 20% fat content is sufficient.

Ingredients:

  • cream - 230 ml;
  • butter - 25 g;
  • flour - 1 tbsp. a spoon;
  • nutmeg - 0.5 tsp.

Cooking:

  1. Lightly heat the pan, it should be dry. Pour in flour, fry for a minute.
  2. Add softened butter to flour, fry for another minute.
  3. Boil the cream separately.
  4. Pour cream into the flour mass, mix until smooth, boil.
  5. At the end of the heat treatment, add nutmeg, it will give the dish a spicy delicate taste.

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