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Juicy chicken meat, the aroma of wild fried mushrooms – all this in a delicate creamy sauce and under a thick layer of melted cheese. Making homemade julienne with chicken and mushrooms with cream is not difficult at all.
Mushroom julienne with chicken, butter and cream
Ingredients:
- chicken meat – 400 g;
- mushrooms (butter) – 400 g;
- onions – 2 pcs.;
- hard cheese – 200 g;
- cream – 300 g;
- butter – 30 g;
- flour – 2 Art. l .;
- vegetable oil – for frying;
- salt – to taste;
- black and lemon ground peppers – 1/3 tsp each.
Boil the meat, remove from the water, drain and cut into slices.
Boil the mushrooms for 20 minutes, let cool and cut into thin noodles.
Finely chop the onion, fry in vegetable oil until soft.
Mix oil with onion and fry until golden brown.
Add pieces of meat, 15 g of butter to the mushroom mixture and let it simmer for 5 minutes.
Combine the cream, remaining butter, flour and stir with a fork until smooth.
Add sauce to mushrooms and meat, add salt and a mixture of peppers, mix well, let simmer for 10 minutes.
Arrange the julienne in molds, grate a layer of cheese on top and place in the oven for 20-25 minutes at a temperature of 190°C.
Chicken julienne in the oven with cream will quickly seat your household at the table with its aroma.
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Spicy julienne with chicken, mushrooms and cream
Another simple julienne recipe with chicken, mushrooms and cream, but with other spices, will be to the taste of those who love spicy dishes.
Ingredients:
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- chicken breast – 300 g;
- oyster mushrooms (cooked) – 300 g;
- cream – 200 g;
- bow – 3 heads;
- flour – 2 Art. l .;
- refined oil;
- Dutch cheese – 200 g;
- red ground pepper – 1/3 tsp;
- dry adjika (seasoning) – 1 tsp;
- garlic – 2 lobules;
- salt.
In this recipe there is a sharpness, which is given by new ingredients. However, the process of preparing julienne with chicken and cream remains unchanged, and the taste acquires a new shade of piquancy.
Boil the breast in salted water, cool and cut into small pieces.
Cut the onion and mushrooms into cubes and fry together in oil until golden brown.
Add breast pieces to mushrooms and let simmer for 10 minutes.
Pour dry adjika, pepper, salt and garlic cloves cut into thin slices into the mushroom mixture, mix and simmer for 5 minutes.
Separately prepare the sauce: combine the cream and flour, break the lumps well.
Combine meat and vegetables with sauce, let simmer for 10 minutes.
Pour julienne into molds or cupcakes, and pour grated cheese on top.
Put in the oven for 20-25 minutes until golden brown appears on the julienne.
Classic chicken julienne with champignons and cream
The most affordable mushrooms in winter are champignons, which can be bought in a store or on the market. Therefore, we propose to cook a classic chicken julienne with champignons and cream.
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Ingredients:
- chicken breast – 1 pc.;
- champignons – 300 g;
- cauliflower – 200 g;
- Parmesan cheese – 100 g;
- cream – 250 g;
- butter – 30 g;
- flour – 2 Art. l .;
- leek – 3 pc.;
- paprika – 1 tsp;
- lean oil;
- green onions – 1 bunch;
- salt;
- basil greens (for decoration)
Boil the breast meat, cool and cut into cubes.
Finely chop the onion, combine with chopped mushrooms and fry in vegetable oil until golden brown.
Separate the cauliflower into florets and boil in salted water for 10 minutes.
Combine meat, onion with mushrooms and cabbage in one pan, then simmer for 5 minutes.
For the sauce, combine cream, butter and flour, stir with a fork and simmer for 5 minutes.
Combine the sauce with the vegetable and meat mixture, add paprika and salt, stir and simmer for 10 minutes over medium heat.
At the end, add chopped green onions, mix, put in coconut bowls.
Grate Parmesan on top and place in the oven. Bake for 25-30 minutes at 180°C.
Garnish with fresh basil before serving.
Original julienne with chicken, mushrooms and cream
Sometimes you want to cook not the usual, but the original given dish. In this case, we offer you julienne with chicken, mushrooms, and cream in large shell pasta. Every housewife should have such pasta on hand, because they can be stuffed not only with julienne.
- large shell pasta – 1 pack;
- champignons – 300 g;
- chicken fillet – 300 g;
- cream – 200 g;
- butter – 70 g;
- cheese – 200 g;
- bow – 2 heads;
- sour cream – 150 g;
- flour – 2 tbsp. l .;
- salt;
- white ground pepper – 1/3 tsp;
- arugula leaves – for the sauce.
Chop the onion, combine with flour and fry in oil until golden brown.
Mushrooms, too, chop, combine with onions and simmer for 5 minutes.
Finely cut the boiled chicken fillet into pieces, add to the mushrooms with onions and simmer for another 5 minutes.
Add salt, white pepper and sour cream, simmer over medium heat for 10-15 minutes.
Boil the shells until half cooked, remove and let the water drain.
Stuff with julienne, top with grated cheese. Place in the oven for 10 minutes and bake at 160°C.
Make the sauce: fry the flour until creamy, pour over the cream and boil for 3 minutes.
Remove from the stove and pour 2-3 tablespoons into each serving plate, sprinkled with arugula.
Put a few shells on top of the sauce and serve.
For a romantic dinner, creamy chicken and mushroom julienne in shell pasta pairs well with red wine.
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Julienne recipe with cream, chicken, mushrooms and nuts
Another interesting option is the julienne recipe with cream, chicken and mushrooms, as well as the addition of cottage cheese and walnuts.
- fillet of chicken – 200 g;
- champignons – 200 g;
- curd cheese – 150 g;
- onion – 2 pcs .;
- hard cheese – 250 g;
- cream – 200 g;
- walnut kernels – 100 g;
- salt.
Grind mushrooms together with onions and send to a frying pan for frying for 15 minutes.
Finely cut the boiled fillet into cubes, combine with mushrooms and simmer for 10 minutes.
Combine cottage cheese with cream, crushed walnuts, salt and simmer for 10 minutes over low heat.
Combine with mushrooms, fillet and mix well.
Arrange in molds, grate hard cheese on top and bake in the oven for 25 minutes.
Try to cook julienne with chicken and mushrooms and cream. These recipes will please both your family and invited guests.