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

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

How to cook julienne with chicken and champignons

Julienne involves cutting all products into thin strips. 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 delicious.

The dish is prepared in a cocotte maker.This is a small portion 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 duck roaster. And if you want to impress your guests, you can prepare a flavorful appetizer in tartlets.

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

Any chicken parts are used for cooking, but most often they prefer the breast. The skin is first removed. Finely chopped mushrooms are cooked in butter. As a result, they should be perfectly cooked 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.

The dish is usually served in cocotte makers

Classic recipe for champignon julienne with chicken

The recipe for a classic julienne of champignons and chicken is the most common cooking option. If the household runs out of cream, you can replace it with sour cream. At the same time, the taste of the dish will not be affected at all.

Product set:

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

How to cook:

1. Chop the onion. Sprinkle with pepper. Add salt.
2. Boil and then cool the fillet. Chop into cubes.
3. Grind the fruiting bodies. Combine with onion and fry.
4. For the sauce, fry 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 will immediately burn.
5. Add all fried ingredients.Stir and remove from heat. Submit to forms.
6. Sprinkle with shredded cheese. Place in the oven. Hold for 27 minutes. Temperature – 180°C.

Fresh herbs highlight 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 taste and aroma.

Product set:

• chicken broth – 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 (fat) – 170 ml;
• cheese – 170 g.

How to cook:

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

Simmer the dish in the oven until a beautiful golden brown crust appears.

The simplest recipe for julienne with chicken and champignons

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

Product set:

• champignons – 700 g;
• cream (fat) – 240 ml;
• cheese – 130 g;
• premium flour – 25 g;
• butter – 55 g;
• chicken (fillet) – 420 g;
• onion – 125 g.

Step by step description:

1. Cut the mushrooms into long strips and the meat into cubes.
2. Heat oil in a saucepan. Add chopped products. 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. Stirring, bring to a boil. Cool.
6. Place the fried ingredients in the pan, then pour the sauce evenly over it. Sprinkle with grated cheese.
7. Place in a hot oven. Temperature – 190°C. Bake for 17 minutes.

The dish is cooked when an elastic crust has formed

Julienne in champignon caps with chicken

Julienne with chicken and champignons will look more original if you cook it in caps.

Product 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 stems from the washed fruiting bodies.
2. Make a recess in the caps.
3. Chop the onion. Cut the chicken and mushroom legs into strips.
4. Fry the meat, then add the onion. Simmer until the vegetable is translucent.
5. Add mushrooms. Simmer over medium heat for seven minutes.
6. Add oil. Sprinkle with flour. Pour in sour cream. Simmer for two minutes.
7. Fill out the caps. Sprinkle with cheese.
8. Bake for 25 minutes. Mode – 170°C.

The largest mushroom caps are used for appetizers.

Chicken and champignon julienne with cream

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

Product set:

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

Cooking process:

1. Chop mushrooms, vegetables and meat. Grate the cheese piece.
2. Fry the vegetable. Combine with mushrooms and simmer for 13 minutes. The liquid should evaporate.
3. Add meat. Add some salt and pepper. Sprinkle with flour and stir immediately.
4. Pour in the cream and simmer over medium heat for four minutes.
5. Place into molds.Sprinkle with cheese.

Cook for 25 minutes. Oven mode – 170°C

Julienne with canned champignons and chicken

Julienne with chicken and champignons in the oven turns out delicious not only from fresh, but also from canned mushrooms.

Product 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 cook:

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

Any heat-resistant form is suitable for preparing julienne.

Chicken Julienne with champignons in tartlets

If you want to surprise your guests, then you should prepare the dish according to the proposed option.

Product 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 cook:

1. Boil and cool the breast.
2. Cut the washed mushrooms into strips. Fry.
3. Chop the meat the same way. Send to fried product. Cook for seven minutes.
4. Melt the butter separately. Add flour. Stir until smooth.
5. Pour in milk. Continuously stirring, simmer until the mixture boils. Remove from heat and cool slightly.
6. Pour in sour cream. Stir.
7. Place the meat and mushroom filling into the tartlets. Pour over the sauce. Sprinkle with cheese, shredded on a medium grater.
8. Place in the oven for 16 minutes.

The more cheese, the tastier and more appetizing the julienne will be.

Recipe for julienne of champignons and chicken with Bechamel sauce

"Bechamel" is a universal sauce that is used to prepare various dishes. Julienne turns out especially tasty with it.

Product set:

• champignons – 420 g;
• pepper;
• nutmeg – 3 g;
• hard cheese – 180 g;
• sea ​​salt;
• low-fat milk – 550 ml;
• onions – 250 g;
• chicken fillet (boiled) – 350 g;
• butter – 170 g.

How to cook:

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 the meat cut into strips. Salt and sprinkle with pepper.
3. Melt the butter and sprinkle with flour. Stirring constantly with a whisk, add milk. Add salt and nutmeg. The sauce should thicken.
4. Pour over fried foods. Mix and place in pots. Sprinkle with grated cheese.
5. Place in the oven. Simmer until an appetizing crust forms.
6. The process will take about 20 minutes at a temperature of 180°.

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

How to cook chicken and champignon julienne in pots

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

Product 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 cook:

1. Cut the meat and onion into strips. Stir and fry.
2. Chop the mushrooms. Send to fillet. Simmer over medium heat for seven minutes.
3. Pour flour into a saucepan. Stirring, fry until yellowish.
4. Pour in sour cream and stir thoroughly, simmer for five minutes. The fire should be minimal. Add salt.
5. Combine fried foods.
6. Place in pots and sprinkle with shredded cheese.
7. Place in a hot oven. Temperature – 190°C. Time – 17 minutes.

The dish bakes evenly in the pot, so it turns out especially tender.

Mushroom julienne of champignons with chicken and nutmeg

This variation is ideal for those who are watching their figure, as the dish is low in calories.

Product 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:

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

To prepare broccoli, you can use not only fresh, but also frozen

Julienne in a slow cooker with chicken and champignons

The multicooker helps reduce cooking time and, as a result, get perfectly baked julienne.

Product 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 cook:

1. Boil, then leave the chicken to cool. Cut into strips.
2. Chop the onions. Wash, dry and chop the mushrooms.
3. Set the device to the “Frying” mode; “Baking” is also suitable.
4. Pour in the oil. Add mushrooms. Fry for two minutes. Add butter and simmer for five minutes. Transfer to a plate.
5. Switch to "Extinguishing". Add onion mixed with flour. Add fillet.
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 for 10 minutes.

Serve sprinkled with chopped herbs

Recipe for julienne with chicken, champignons and garlic

Garlic helps make the julienne taste richer. The dish is usually served hot, but cold it remains no less tasty.

Product set:

• garlic – 4 cloves;
• mushrooms – 370 g;
• pepper mixture;
• cheese – 170 g;
• liquid sour cream – 260 ml;
• oil;
• salt;
• onion – 140 g;
• chicken breast – 450 g.

How to cook:

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

Serve julienne with white or black bread

Julienne of chicken breast and champignons in potatoes

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

Product 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 cook:

1. Wash and dry the potatoes with a towel. Do not trim the skin. Cut into two equal parts.
2. Use a dessert spoon to scoop out the pulp. You will get a boat with sides no more than 7 mm thick. Fill the workpieces with water.
3. Melt half the butter in a frying pan. Place the mushrooms, cut into thin strips. Simmer over medium heat for seven minutes.
4. Add chopped onion. Cook for five minutes. Add flour. Mix with quick movements. The mass should thicken. You cannot overcook the onion, otherwise the julienne will taste bitter.
5. Pour in the cream. Remove from heat. Place the appetizer in a heat-resistant dish.
6. Place a little butter into each dough. Sprinkle with salt and pepper.
7. Fill with filling. Place in an oven preheated to 190°C.
8. Bake for a quarter of an hour. Sprinkle with grated cheese. Cooks for another 17 minutes.

A lettuce leaf will help make the potato appetizer more impressive.

Julienne with champignons and chicken: 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.

Product set:

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

How to cook:

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

Serve julienne hot

Conclusion

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

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