Julienne in a pan: homemade recipes

The New Year holidays are coming, so it’s time to think about compiling a menu. As for snacks, everything has already been decided for many housewives. Of course, it will be julienne – a hot dish, usually served in small portioned plates, also called cocotte makers.

But when there are no special plates, and you really want to treat guests, you can find a simple way out of this situation. This article will be devoted to julienne cooked in a pan – recipes with photos.

Let’s start cooking julienne in a pan with a classic recipe without mushrooms, which is also considered the most basic and simple. And the taste of the dish will be amazing even without the use of any cocotte makers and molds.

How to cook julienne with chicken in a pan in the oven

I must say that the recipe for julienne in a pan with chicken is used by those who, for some reason, do not eat mushrooms.

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• Chicken (fillet) – 600 g;
• Onions – 100 g;
• Hard cheese – 150-200 g;
• Milk (preferably homemade) – 1,5 tbsp.;
• Butter – 30 g;
• Flour – 2-3 tbsp. L.;
• Dill greens – 30 g;
• Spices – salt, pepper.

Cut the bird fillet into cubes or thin strips and send to a heated frying pan, putting a piece of butter there beforehand.

Chop the onion in half rings and, after about 7-10 minutes of frying the chicken, also put it in the pan. Saute everything until the onion is translucent.

In a separate bowl, mix homemade milk, flour, finely chopped fresh herbs, salt and pepper. Stir the filling, pour over the chicken and bring to a boil.

The mass should gradually acquire a thick consistency, and when this happens, it is necessary to turn off the stove.

And now attention: grate the grated cheese on top and place directly in the pan in a preheated oven to bake for 15 minutes at 180 ° C.

As you can see, cooking julienne with chicken in a pan is very simple. This recipe can be changed to your taste and experiment with a set of products.

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How to cook julienne with mushrooms without chicken

No less light is julienne with mushrooms in a pan (recipe with photo). This method does not involve the use of any meat, since the fruiting bodies are the main ingredient here. For julienne in a pan without chicken, you can take any mushrooms – traditional champignons, oyster mushrooms, as well as forest mushrooms.

• Mushrooms – 500-600 g;
• Onions – 1 pcs.;
• Milk or cream – 150 ml;
• Butter – 20-30 g;
• Wheat flour – 2 tbsp. l.;
• Cheese (hard varieties) – 150 g;
• Spices (salt, pepper) – to taste.

If you decide to take wild mushrooms for a snack, then it is very important to pre-heat them in salted water.

How to cook julienne with mushrooms in a pan according to this recipe?

We cut the prepared fruit bodies into slices and send them to the pan, in which we put the butter.

We begin to fry the mushrooms over medium heat and after a few minutes add the onion, cut into half rings, to them.

Continuing to fry the filling, add flour, salt, pepper, mix, pour milk or cream. Reduce the heat and simmer the dish for a few more minutes.

In the meantime, grate the cheese on a coarse grater, and then sprinkle the julienne with it.

Transfer from the stove to a preheated oven at 170°C and bake until golden brown.

Julienne in a pan with mushrooms and chicken: a classic recipe with a photo

The following recipe with a photo of a classic julienne in a pan is more familiar to us, since it combines both of the above products – chicken and mushrooms. This method is one of the most popular and in demand among the other juliennes.

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• Chicken (breast) – 1 pc.;
• Fresh champignons – 500 g;
• White onion – 2 medium pieces;
• Homemade cream – 1,5 tbsp. (250 ml);
• Butter – 30 g;
• Potato starch – 1,5 tbsp. l.;
• Hard cheese – 170-200 g;
• Salt, pepper – 0,5 tsp each.

Separate the meat from the bones, wash and cut into small sticks.

We put the pan with butter on medium heat and fry the chicken for about 3-5 minutes.

During this time, we quickly chop the mushrooms into strips and send them to the meat.

Chop the onion finely or in half rings, throw it into the pan to the rest of the ingredients, continuing to fry the mass for about 5 minutes.

Separately, in a deep bowl, dilute the cream with starch and beat with a fork until smooth.

Pour in the mushrooms and chicken, salt, pepper, reduce the intensity of the fire to a minimum and simmer for about 5 minutes.

Julienne in a pan with chicken and mushrooms is almost ready, it remains only to sprinkle it with grated cheese and bake in the oven at 180 ° C until a crust forms.

It is necessary to serve an appetizer hot, after decomposing it on plates. The classic recipe for julienne in a pan with mushrooms and chicken is unmatched. This versatile dish is loved by both adults and children.

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Homemade julienne in a pan with mushrooms and smoked meats

And if you add smoked meats to the recipe for julienne with mushrooms in a pan, you get a completely different taste and aroma.

• Fresh champignons – 300 g;
• Chicken broth – 1 tbsp.;
• Smoked chicken meat – 300-400 g;
• Onion – 1 large head;
• Cheese – 200 g;
• Fatty milk – 1 tbsp.;
• Flour – 2 tbsp. l .;
• Salt pepper.

Cut the onion and fresh champignons into strips, lightly fry in vegetable oil in a deep frying pan.

Add smoked meats, randomly torn into pieces, and continue to fry.

Season with a little salt and pepper and pour in a glass of broth.

Immediately add flour, stir and pour in milk. Simmer everything together for about 10 minutes, then remove from the stove.

Sprinkle with grated cheese and bake directly in the pan for about 15 minutes (150-170°C)

Homemade julienne in a pan with mushrooms and smoked meats will certainly find a positive response among the home.

Julienne recipe with mushrooms and cream in a pan

You can slightly deviate from the traditional recipe for this French appetizer and change its composition. I must say that the taste of the dish will not get worse from such an experiment.

So, julienne in a pan with mushrooms and cream will go with a bang if you add not only chicken, but also various vegetables to it.

• White chicken meat (boiled) – 500 g;
• Mushrooms – 350 g;
• Leek – 150 g;
• Zucchini or young zucchini – 200 g;
• Red bell pepper – 1 pc.;
• Cream – 250 ml;
• Hard cheese – 250 g;
• Flour – 1 tbsp. l .;
• Fresh parsley – 30 g;
• Olive oil – for frying;
• Salt and pepper.

Satisfied guests will quickly empty the pan with julienne under cream, praising its exquisite taste. And homemade will gobble up both cheeks and ask for more.

So, cut the meat with mushrooms into small strips or cubes.

Grind bell pepper and zucchini in the same way.

We heat the pan with oil over a fire and send mushrooms and leek, cut into half rings.

After frying the mass a little, add bell pepper and zucchini, fry for 7 minutes.

Then we spread the chicken, cream, flour, mix thoroughly and season with spices – salt and pepper.

Stew for a few minutes, transfer from the stove to the oven, not forgetting to sprinkle the dish with grated cheese and chopped herbs.

Bake for 10 minutes at a temperature of at least 190°C.

Mushroom julienne with sour cream and fish in a frying pan

A great alternative to mushroom julienne in a pan with cream is a recipe with a different set of ingredients. For those who love the gifts of the seas, we suggest cooking mushroom julienne in a pan with sour cream and fish.

• Champignons – 400 g;
• Pilengas – 1 kg;
• Sour cream – 2 tbsp.;
• Bow – 1 head;
• Butter – 20 g;
• Lemon juice – 2 tbsp. l .;
• Muka – 1 h. l.;
• Salt pepper.

Pilengas divided into fillets, salt, pepper, coat with 0,5 tbsp. sour cream, put in a pan with butter and bake until half cooked.

Remove the fish from the oven, let cool, cut into small strips and sprinkle with lemon juice.

Put sliced ​​mushrooms into the pan from under the pilengas.

Then add onion half rings and fry everything together for 5 minutes.

Put the fish, stir gently, season with salt and pepper.

Pour in sour cream, add flour, stir, sprinkle grated cheese on top and turn off the heat.

Bake the julienne directly in the pan in the oven at 180°C for about 20 minutes.

I must say that a glass of white wine will not hurt to serve this dish as well.

How to cook julienne with mushrooms and crab sticks in a pan

Recently, the recipe for julienne in a pan with mushrooms and crab sticks has also become popular. This original appetizer is sure to become your culinary calling card.

• Champignons – 500 g;
• Crab sticks – 300 g;
• Bow – 1 head;
• Butter 60 g;
• Wheat flour – 3 tsp;
• Hard or processed cheese – 150 g;
• Milk – 1,5 tbsp.;
• Salt, pepper – ¼ tsp each.

After reviewing the list of products, you need to figure out how to cook julienne in a pan according to this recipe.

We cut the onion as small as possible, chop the mushrooms into slices.

All together fry in 20 g of butter until half cooked.

Then add crab sticks and fry for about 5 minutes.

In the meantime, we are making the sauce: in a separate bowl, combine the melted butter, flour and milk. Salt, pepper and beat the mass well until a homogeneous consistency is obtained.

Fill the filling with the resulting filling and bring the dish to a boil.

Remove from heat, spread the grated cheese on top and place in the oven to cook at 180°C.

When the cheese melts and turns brown, it means that you can already take it out.

Julienne in a pan with mushrooms and crab sticks is ready, bon appetit!

How to cook julienne in a pan without an oven

We also want to draw your attention to how else you can cook mushroom julienne with chicken in a pan. Note that in this case you do not have to bother with the oven, as the appetizer will be cooked right on the stove. In addition, this method will significantly save your time on the eve of the holiday, because you can cook 2 dishes at once – 1 in the oven, 1 on the stove.

• Fresh champignons – 400-500 g;
• Chicken fillet – 500 g;
• Milk – 1,5 tbsp.;
• Cheese – 200 g;
• Flour or potato starch – 1 tbsp. l.;
• Butter – 50 g;
• Salt pepper.

To cook julienne in a pan without an oven, you must follow these recommendations:

Heat a dry frying pan over a fire and pour out the flour to dry slightly, remove from the stove and set aside.

Pour in the butter and put back on the fire. Stir well so that there are no lumps, and pour in the milk. Bring the mass to a boil, salt, pepper, mix and remove from heat.

Cut the chicken fillet with mushrooms into strips and fry for 2 tbsp. l. vegetable oil – first meat, and then mushrooms.

When the filling is almost ready, pour in the prepared sauce, spread the chopped cheese nicely, cover and simmer for about 15 minutes over low heat.

As you can see, cooking julienne in a pan without using an oven is even easier than using it.