Julienne (julienne) with chicken and champignons: step by step recipes with photos

Chicken julienne with champignons is a famous dish on the ceremonial table. Due to the minimum set of products, it can be used in the daily menu.

How to cook julienne with chicken and champignons

Julienne means cutting all products in the form of thin straws. Thanks to this, the dish acquires a delicate texture, and the cooking process becomes faster. The perfect combination of chicken and mushrooms makes it incredibly tasty.

The dish is prepared in a cocotte bowl. This is a small portioned bowl with a long handle, in which julienne is served on the table. At home, you can replace these dishes with clay pots, a baking dish, or a roaster. And if you want to impress your guests, then you can cook a fragrant snack in tartlets.

Only hard cheese is added, giving preference to varieties with a salty flavor.

For cooking, any chicken parts are used, but breast is most often preferred. The skin is removed beforehand. Finely chopped mushrooms are cooked in butter. As a result, they should be perfectly fried and soft. At the same time, it is desirable that the fruits do not stand out against the general background, but only share their aroma and favorably emphasize the unique taste.

It is customary to serve the dish in cocottes

Classic mushroom julienne recipe with chicken

The classic champignon and chicken julienne recipe is the most common cooking option. If the farm runs out of cream, then you can replace them with sour cream. At the same time, the taste of the dish will not suffer at all.

Grocery set:

• onion – 180 g;
• chicken (fillet) – 230 g;
• coarse salt;
• premium flour – 25 g;
• champignons – 180 g;
• hard cheese – 130 g;
• black pepper;
• butter;
• cream (from 25%) – 160 ml.

How to prepare:

1. Chop the onion. Sprinkle with pepper. Salt.
2. Boil and then cool the fillet. Cut into cubes.
3. Chop fruit bodies. Combine with onion and fry.
4. To make the sauce, toast the flour in a dry frying pan. Pour in the cream. Sprinkle with salt. Mix. Boil. It is important not to miss the moment, as the flour immediately burns.
5. Add all fried ingredients. Mix and remove from fire. Submit to forms.
6. Sprinkle with shredded cheese. Put in the oven. Hold for 27 minutes. Temperature – 180°С.

Fresh greens favorably emphasizes the taste of julienne

Chicken julienne with champignons in the oven

In this recipe, smoked meats are used for cooking, thanks to which the dish acquires a special flavor and aroma.

Grocery set:

• chicken stock – 300 ml;
• chicken – 1 carcass;
• flour – 25 g;
• smoked meats – 270 g;
• sea ​​salt;
• champignons – 270 g;
• pepper;
• onion – 330 g;
• olives – 240 g;
• sour cream (fatty) – 170 ml;
• cheese – 170 g.

How to prepare:

1. Boil and cut the carcass into strips, after removing the bones.
2. Fry chopped onions together with chopped forest fruits. Pepper and salt.
3. Sprinkle flour. Pour in chicken broth. Mix well. Add chopped smoked meats and chicken meat. Fry seven minutes.
4. Send to a heat-resistant container. Pour in sour cream. Stir.
5. Cook julienne with chicken and mushrooms in the oven for 20 minutes.
6. Sprinkle generously with cheese. Cook seven minutes.

The dish is simmered in the oven until a beautiful golden brown appears.

The easiest recipe for julienne with chicken and champignons

How to cook julienne with chicken and champignons step by step is described in detail in the proposed recipe. The dish is great for busy cooks.

Grocery set:

• champignons – 700 g;
• cream (fatty) – 240 ml;
• cheese – 130 g;
• premium flour – 25 g;
• butter – 55 g;
• chicken (fillet) – 420 g;
• bulb – 125 years

Step by step description:

1. Cut the mushrooms into long strips, and the meat into cubes.
2. Warm up the oil in a saucepan. Throw in chopped food. Fry until soft.
3. Sprinkle with pepper, then salt and stir.
4. Chop the onion. Sprinkle with flour and fry.
5. Pour cream over it. While stirring, bring to a boil. Cool down.
6. Place the fried ingredients in the mold, then pour the sauce evenly. Sprinkle with grated cheese.
7. Send to hot oven. Temperature – 190°С. Bake 17 minutes.

The dish is cooked when a firm crust has formed

Julienne in champignon hats with chicken

Julienne with chicken and champignon mushrooms will look more original if you cook it in hats.

Grocery set:

• olive oil;
• chicken – 370 g;
• sea ​​salt;
• onion – 125 g;
• flour – 20 g;
• butter 82% – 25 g;
• thick sour cream – 160 ml;
• pepper;
• large champignons – 4 pcs.;
• parmesan – 60 g.

How to cook:

1. Separate the legs from the washed fruiting bodies.
2. Make holes in the hats.
3. Chop the onion. Cut the chicken and mushroom legs into strips.
4. Fry the meat, then add the onion. Steam until the vegetable is transparent.
5. Throw in the mushrooms. Simmer over medium flame for seven minutes.
6. Add oil. Sprinkle with flour. Pour in sour cream. Simmer for two minutes.
7. Fill in the hats. Sprinkle with cheese.
8. Bake 25 minutes. Mode – 170 ° С.

For snacks use the largest mushroom caps

Chicken and champignon julienne with cream

The chicken julienne recipe with champignons is easy to prepare and will appeal to all lovers of mushroom dishes.

A set of products:

• chicken fillet (boiled) – 320 g;
• sea ​​salt;
• champignons – 330 g;
• onion – 110 g;
• cheese – 125 g;
• cream – 200 ml;
• pepper;
• flour – 10

Cooking process:

1. Cut mushrooms, vegetables and meat. Grate a piece of cheese.
2. Roast a vegetable. Combine with mushrooms and simmer for 13 minutes. The liquid should evaporate.
3. Throw in the meat. Salt and pepper. Sprinkle with flour and mix immediately.
4. Pour in the cream and simmer over medium heat for XNUMX minutes.
5. Divide into forms. Sprinkle with cheese.

Cook 25 minutes. Oven mode – 170 ° С

Julienne with canned champignons and chicken

Julien with chicken and champignons in the oven comes out tasty not only from fresh, but also from canned mushrooms.

Grocery set:

• butter – 65 g;
• flour – 40 g;
• chicken fillet (boiled) – 360 g;
• cheese – 80 g;
• onion – 125 g;
• canned champignons – 200 g;
• thick sour cream – 60 ml.

How to prepare:

1. Drain marinade from canned food.
2. Cut the meat and fry for seven minutes. Cool down. Salt and pepper.
3. Chop the onion, then the mushrooms. Fry seven minutes.
4. Fry flour in butter. Spread thick sour cream. Boil two minutes.
5. Distribute the prepared components in layers in the form. Sprinkle with cheese.
6. Cook 17 minutes. Temperature regime – 170 ° С.

Any heat-resistant form is suitable for preparing julienne

Chicken julienne with champignons in tartlets

If there is a desire to surprise guests, then it is worth preparing a dish according to the proposed option.

Grocery set:

• chicken (breast) – 420 g;
• butter – 40 g;
• tartlets;
• flour – 45 g;
• mushrooms – 270 g;
• olive oil – 40 ml;
• cheese – 190 g;
• milk – 240 ml;
• liquid sour cream – 240 ml.

How to prepare:

1. Boil and cool the breast.
2. Washed mushrooms cut into strips. Fry.
3. Cut the meat too. Send to the fried product. Cook seven minutes.
4. Melt butter separately. Add flour. Mix until smooth.
5. Pour in milk. Without ceasing to stir, simmer until the mass boils. Remove from heat and cool slightly.
6. Pour in sour cream. Stir.
7. Place meat stuffing with mushrooms in tartlets. Drizzle with sauce. Sprinkle with cheese, chopped on a medium grater.
8. Place in the oven for 16 minutes.

The more cheese, the tastier and more appetizing the julienne will turn out.

Mushroom and chicken julienne recipe with bechamel sauce

“Bechamel” is a versatile sauce that is used to prepare various dishes. Julienne is especially tasty with it.

Grocery set:

• champignons – 420 g;
• pepper;
• nutmeg – 3 g;
• Cheese hard – 180 g;
• sea ​​salt;
• skim milk – 550 ml;
• bulbs – 250 g;
• chicken fillet (boiled) – 350 g;
• Butter – 170

How to cook properly:

1. Slice the mushrooms into thin slices.
2. Fry the chopped onion until golden brown, then add the fruiting bodies. After seven minutes, mix with chopped meat. Salt and sprinkle with pepper.
3. Melt butter and sprinkle with flour. Whisking constantly, add milk. Add salt and nutmeg. The sauce should thicken.
4. Pour over fried foods. Mix and send to pots. Sprinkle with grated cheese.
5. Place in oven. Darken until an appetizing crust is formed.
6. The process will take about 20 minutes at 180°.

Cheese chips should be evenly distributed over the surface of the julienne

How to cook chicken and mushroom julienne in pots

Julienne with chicken and champignons on sour cream, cooked in pots, is an excellent portioned dish that always looks impressive on the table.

Grocery set:

• champignons – 370 g;
• chicken (breast) – 370 g;
• cheese – 160 g;
• onion – 230 g;
• olive oil – 55 ml;
• flour – 50 g;
• liquid sour cream – 400 ml.

How to prepare:

1. Cut into strips meat and onion. Mix and fry.
2. Chop the mushrooms. Send to fillet. Steam over medium flame for seven minutes.
3. Pour flour into a saucepan. Stirring, fry until yellowish.
4. Pour in sour cream and mix thoroughly, then simmer for five minutes. Fire must be kept to a minimum. Salt.
5. Combine fried foods.
6. Send to pots and sprinkle with chopped cheese piece.
7. Place in hot oven. Temperature – 190°С. Time – 17 minutes.

In a pot, the dish is baked evenly, so it turns out especially tender.

Mushroom champignon julienne with chicken and nutmeg

This variation is ideal for those who follow their figure, as the dish turns out to be low-calorie.

Grocery set:

• chicken (fillet) – 330 g;
• olive oil – 60 ml;
• cheese – 170 g;
• mushrooms – 200 g;
• liquid sour cream – 2 tbsp. l.;
• nutmeg – 5 g;
• broccoli – 230 g.

How to cook properly:

1. Chop chicken meat into strips, and mushrooms into plates.
2. Wash, then dry the broccoli. Divide into inflorescences.
3. Pour all the prepared ingredients into the heated oil. Fry 13 minutes. The burner setting should be medium.
4. Pour in sour cream and season with salt. Sprinkle in nutmeg. Simmer for five minutes.
5. Transfer to form. Sprinkle with shredded cheese.
6. Send to the oven. Temperature – 190°С. Time – 17 minutes.

For cooking broccoli, you can use not only fresh, but also frozen.

Julienne in a slow cooker with chicken and champignons

The slow cooker helps to reduce the cooking time and, as a result, to get perfectly baked julienne.

Grocery set:

• fillet – 370 g;
• hard cheese – 140 g;
• flour – 45 g;
• liquid sour cream – 40 ml;
• champignons – 270 g;
• butter – 50 g;
• olive oil – 40 ml;
• bulbs – 260 g.

How to prepare:

1. Boil, then leave to cool the chicken meat. Cut into straws.
2. Chop onions. Wash, dry and chop the mushrooms.
3. Set the appliance to the “Frying” mode, “Baking” is also suitable.
4. Pour in oil. Throw in the mushrooms. Fry for two minutes. Add butter and simmer for five minutes. Transfer to a plate.
5. Switch to Extinguish. Pour onion mixed with flour. Add fillets.
6. Pour in sour cream and simmer for two minutes. Add mushrooms. Mix.
7. Switch to Baking. Sprinkle with cheese, grated on a medium grater. Cook 10 minutes.

Serve sprinkled with chopped herbs.

Julienne recipe with chicken, champignons and garlic

The garlic helps to make the julienne taste richer. It is customary to serve the dish hot, but it is equally tasty cold.

Grocery set:

• garlic – 4 tooth;
• mushrooms – 370 g;
• a mixture of peppers;
• cheese – 170 g;
• liquid sour cream – 260 ml;
• butter;
• salt;
• onion – 140 g;
• chicken breast – 450 g.

How to prepare:

1. Cut the boiled chicken meat and mushrooms into strips.
2. Chop the onion and mince the garlic. Grate the cheese.
3. Fry onions with mushrooms. Then add meat mixed with garlic.
4. Pour in sour cream. Salt and sprinkle with pepper. Simmer for four minutes on low heat.
5. Transfer to coconut bowls. Send to the oven for 12 minutes. Sprinkle with cheese. Cook until it completely melts.

Julienne served with white or brown bread

Chicken breast and champignon julienne in potatoes

Julienne in tartlets is often served on the festive table, but it is not always possible to find them on sale. Therefore, you can cook a surprisingly original dish in potatoes, which comes out more satisfying and rich in taste.

Grocery set:

• large potatoes – 4 fruits;
• champignons – 420 g;
• pepper;
• flour – 10 g;
• butter – 130 g;
• cheese – 130 g;
• onion – 130 g;
• salt;
• chicken – 200 g;
• cream (fat) – 240 ml.

How to prepare:

1. Rinse and pat potatoes dry with a towel. Do not cut the skin. Cut into two equal parts.
2. Take out the pulp with a dessert spoon. You get a boat with a side thickness of not more than 7 mm. Fill blanks with water.
3. Melt half the butter in a frying pan. Lay out the mushrooms, cut into thin strips. Simmer over medium heat for seven minutes.
4. Add chopped onion. Cook for five minutes. Sprinkle flour. Mix with quick movements. The mass should thicken. Onions must not be overcooked, otherwise the julienne will be bitter.
5. Pour in the cream. Remove from fire. Put the appetizer into a heat-resistant form.
6. Place a little butter in each piece. Sprinkle with salt and pepper.
7. Fill with stuffing. Send to the oven, preheated to 190 ° C.
8. Bake for a quarter of an hour. Sprinkle with grated cheese. Cooks another 17 minutes.

A lettuce leaf will help make a potato appetizer more spectacular.

Julienne with champignons and chicken: a recipe with Mozzarella cheese

For cooking, it is better to use chicken breast that has not been frozen. In this case, the dish will turn out more tender and juicy.

Grocery set:

• salt;
• chicken (fillet) – 560 g;
• champignons – 330 g;
• olive oil;
• garlic – 2 tooth;
• pepper;
• liquid sour cream – 220 ml;
• Mozzarella – 130 g.

How to cook:

1. Wash, then dry the fillets. Chop into straws.
2. Send to the pan. Fry until a beautiful crust. Sprinkle with salt and pepper.
3. Cut mushrooms into large pieces. Add chopped garlic cloves. Fry separately until done. Salt and pepper.
4. Mix the contents of two pans together. Pour in sour cream and stir.
5. Send to clay pots. Sprinkle with finely grated Mozzarella cheese.
6. Cook in a hot oven heated to 200 ° C for 20-25 minutes.

Julienne served hot

Conclusion

Chicken julienne with champignons requires a minimum set of products for cooking, but it turns out surprisingly tasty. The dish is able to become a decoration of any table and satisfy the taste of the most demanding gourmet.