How to cook chicken julienne with mushrooms. Julienne with mushrooms, cheese, chicken and onions - a proven recipe

Today we will talk about how to cook julienne with chicken at home and this delicious dish is so simple that even a novice chef can handle it. Therefore, carefully read our recommendations and feel free to put them into practice.

Julienne with chicken and mushrooms. Recipe with photo

Here's a classic way to prepare this popular dish. Thanks to him, you can surprise guests at the festive table or delight loved ones during a Sunday dinner.

Ingredients:

• Chicken meat - 500 grams.
• Champignons - 300 grams.
• Onions - 200 grams.
• Hard cheese - 200 grams.
• Cream - 350 grams.
• Flour - two tablespoons.
• Salt and vegetable oil- taste.

How to cook julienne with chicken and mushrooms in the oven with cream? Read the recipe for a delicious dish here:

• Boil the chicken until tender, then chill the meat and chop it finely.
• Peel the onion and chop finely.
• Rinse the mushrooms well and cut into cubes.
• Fry the onions in oil, and then the mushrooms.
• When excess moisture evaporates, add fillet pieces, salt and spices to the food. After a few minutes, the pan can be removed from the stove.
• Prepare the sauce in a separate bowl. Dry the flour over low heat, and then add cream, ground pepper and salt to it.
• Combine the sauce with mushrooms, onions and chicken.

Place food in cocotte makers and sprinkle generously with cheese. Bake the dish in a preheated oven until tender.

Julienne in the oven

This popular dish is usually prepared and served in a special dish. However, there is another interesting way to cook julienne. It will save you time and effort, and taste like a traditional treat.

Required products:

• Poultry fillet - 500 grams.
• Fresh mushrooms - 300 grams.
• Onions - 150 grams.
• Hard cheese - 250 grams.
• Cream - 250 ml.
• Flour - two spoonfuls.
• Salt, ground pepper - two pinches each.

So, we cook in julienne with chicken and mushrooms. Recipe:

• Cut the boiled chicken fillet into small pieces.
• Peel the onion and then cut it into half rings.
• Process the mushrooms and chop with a knife.
• Pour some vegetable oil into the skillet and place it on the stove. First fry the onion, then add the mushrooms to it. When the juice has evaporated, add the meat to the food.
• Fry the flour in a separate dry skillet. As soon as it starts to darken, pour in the cream. Boil the sauce and then add salt and spices to taste.
• Pour the creamy sauce over the mushrooms and chicken, then transfer the food to a baking dish.
• Grate the cheese and sprinkle it over the dish.

Cook the julienne in the oven for about half an hour. When it is covered with a golden brown crust, the mold can be taken out and cooled a little. Slice a dish (like a pie), place the slices on a plate and serve.

Julienne with chicken and mushrooms in pots

Ceramic pots are also often used to prepare this dish. The taste of fresh aromatic mushrooms and sour cream sauce is sure to impress the guests. And family and friends will ask you more than once to cook delicious and satisfying julienne for them.

The composition of the dish:

• Chicken fillet- 200 grams.
• Champignons to taste.
• Sour cream - four tablespoons.
• Cheese - 100 grams.
• One onion.
• Salt and spices to taste.

How to cook julienne with chicken and mushrooms in pots in the oven? You can find the recipe with a photo here:

• Boil the chicken fillet until tender. To make it fragrant, add slices of peeled carrots, garlic, celery stalk and onions to the broth.
• Cut the mushrooms and meat into equal pieces, and then send them to fry in vegetable oil. At the very end, add the onion and after a few more minutes sour cream.
• Put the food in small pots, place the grated cheese on the surface.

Julienne is cooked in a well-preheated oven for about a quarter of an hour. However, the size of the molds and the thickness of the walls must be taken into account. This dish should be served hot or warm.

Julienne in tartlets

This option holiday snack will surely please your guests. Such a julienne is prepared very quickly, without taking away too much energy from the cook.

Ingredients:

• Chicken fillet - 300 grams.
• Champignons - 300 grams.
• Any hard cheese- 80 grams.
• Sour cream - three or four tablespoons.
• Vegetable oil - two tablespoons.
• The bow is one piece.
• Salt and spices to taste.
• Tartlets - one pack.

• This time we will use raw chicken fillet, cut into pieces. Chop the onions and mushrooms in the same way.
• Fry all these products until cooked in vegetable oil, add salt and spices to them. At the very end, put sour cream and mix everything well.
• Put the filling in the tartlets, and on top of it put the cheese, grated on the finest grater.

Preheat the oven to 200 degrees and send the blanks into it. After a quarter of an hour, a delicious and beautiful appetizer can be served to guests.

Julienne in a frying pan

If you are short on time, but you want to please your loved ones with a delicious dish, then take note of this recipe. For an unusual julienne you will need:

• Fresh champignons - 500 grams.
• Chicken breast - 500 grams.
• Onions - two pieces.
• Low-fat sour cream - 300 grams.
• Flour - three tablespoons.
• Butter - 50 grams.
• Hard cheese - 100 grams.
• Spices and salt to taste.

Cooking delicious julienne with chicken and mushrooms in a frying pan. Recipe:

• In separate pans, sauté chopped onions, diced breast and finely chopped mushrooms.
• When the food is ready, combine them in one bowl and add the sour cream. Heat the dish over medium heat.
• Mix sour cream with salt, flour and spices. Pour the resulting sauce over the food. Simmer for ten minutes, then sprinkle with cheese.

Cool the finished treat slightly, and then serve.

Julienne in béchamel sauce

We want to offer you another option for how you can cook julienne with chicken and Cream sauce goes well with aromatic mushrooms and tender chicken.

Products:

• Chicken fillet (breast) - one piece.
• Fresh mushrooms - 300 grams.
• Bulb.
• Mozzarella - 200 grams.
• Vegetable oil - two tablespoons.
• Flour - one spoon.
• Salt, ground paprika and pepper - two or three pinches each.
• Butter - one tablespoon.
• Heavy cream - half a glass.

Julienne with chicken and mushrooms in the oven with cream is prepared as follows:

• Chop the boiled fillet and mushrooms finely. Cut the onion into thin half rings. Fry the food until tender.
• Pour flour into a saucepan and fry quickly without adding oil. When it turns golden brown, add the butter and then pour in the milk. At the very end, add warm cream and whisk the sauce.

Put chicken and mushrooms in pots or cocotte makers, then pour sauce over them and sprinkle with grated cheese. Bake the dish until it is covered with a nice crust.

Julienne in a slow cooker

This dish, beloved by many, turns out to be no less tasty if it is prepared with the help of modern kitchen technology.

Ingredients:

• Mushrooms - 300 grams.
• Fillet - 300 grams.
• Bulb.
• Cream - 200 ml.
• Flour is a tablespoon.
• Butter - two tablespoons.
• Ground pepper and salt to taste.

How to cook julienne with chicken and mushrooms in a slow cooker:

• Cut the mushrooms, onions and fillets into slices and then place them in a bowl. Add butter and set the Bake setting for 50 minutes. Season the filling with pepper and salt.
• After 20 minutes, add flour and stir the food. After another five minutes, pour in the cream and close the bowl with a lid.

When the dish is almost ready, sprinkle it with cheese. Bake the julienne until the beep sounds.

Conclusion

Delicious julienne with chicken and mushrooms, the recipe of which you choose, will decorate any meal. Therefore, feel free to serve it to your guests or treat your family's dish at the festive table.

Julienne with chicken and mushrooms is mistakenly considered French dish, which actually originated and firmly established its position in Russian cuisine. This dish is prepared quite easily. Flour is used as a thickener, which is fried in ghee until an appetizing golden brown color appears.

Thanks to the flour and butter sauce, mushrooms with chicken acquire a richer flavor, which makes you come back to this dish again and again. Sometimes the sauce is replaced with plain sour cream or cream, however, the traditional recipe is the most popular.

This recipe can rightfully be called a classic. It is he who is increasingly found among the Slavic recipes for "julienne", which are served in cafes and restaurants. The best way to prepare this dish is to use mozzarella. If you don't really like curd cheeses, you can use any hard cheese you like.

Ingredients

Calorie content

Calories
246 kcal

Squirrels
23.4 g

Fats
14.2 g

Carbohydrates
7.8 g

Preparation

• Step 1

  Cut the pre-boiled chicken fillet into small pieces.

• Step 2

  We wash the champignons thoroughly and peel them. Cut into pieces of medium size, since during the cooking process they will give off moisture and noticeably decrease.

• Step 3

  Cut the onion into thin half rings.

• Step 4

  Grind the cheese with a fork. If you are using hard cheese, grate it.

• Step 5

  Heat a deep frying pan or stewpan and put vegetable oil on it to melt. Add the onion, stir, salt and fry until a light golden hue appears.

• Step 6

  Add mushrooms and chicken. Fry for about 10 minutes. Stir, pepper and remove from heat.

• Step 7

  In another pan, fry the flour for the future sauce. You do not need to use oil.

• Step 8

  When the flour turns golden, add the little butter and mix it with the flour.

• Step 9

  Pour in heavy cream and mix thoroughly. Stir the sauce until a homogeneous mass is formed. If the sauce is too thick, it can be diluted with milk or a little boiled water.

• Step 10

  We turn on the oven and leave to warm up.

• Step 11

  Put a mixture of mushrooms and chicken fillet in a baking dish and pour over the resulting sauce. Spread the sauce evenly and sprinkle the top with paprika or other spices. You can add a little chopped greens.

• Step 12

  Put Julienne in the oven and bake until golden brown. If you wish, you can grind the dish on top with grated hard cheese and send it to the oven for a while to form an appetizing golden brown crust. We serve julienne to the table and enjoy its delicate creamy taste. Bon Appetit!

If you prefer simple and delicious food with a rich taste, julienne with chicken and mushrooms will surely surprise you. The dish prepared according to this recipe has a rich creamy mushroom taste, complemented by a tender chicken. In addition, julienne with mushrooms and chicken is healthy, fairly simple and at the same time satisfying.

You can cook julienne with mushrooms and chicken by different recipes... Usually this dish includes boiled chicken fillet and mushrooms, but fried chicken and other types of mushrooms can be used if desired. In addition to the main ingredients, you can add mozzarella or hard cheeses to julienne. Also, this dish is prepared with cream, or sour cream, be sure to introduce a couple of tablespoons of flour.

Try our recipes for mushroom julienne. You will definitely love this exquisite dish that you can enjoy every day.

Julienne with chicken and mushrooms in sour cream sauce

As we have already said, some housewives prefer to cook julienne with sour cream. Indeed, sour cream goes well with mushrooms and chicken, giving the dish a delicate creamy taste.

Ingredients:

• Chicken breast - 250 g
• Mushrooms - 500 g
• Mozzarella cheese - 120 g
• Sour cream - 1 tbsp. a spoon
• Butter - 2 tbsp. spoons
• Flour - 1 tbsp. a spoon
• Onion - 1 piece
• Garlic - 1 clove
• Nutmeg - to taste
• Ground black pepper - to taste
• Salt to taste

Preparation:

1. Boil chicken breasts in salted water until tender.
2. We wash the mushrooms, peel and cut into larger pieces.
3. Cut the onion into cubes or half rings and fry in butter.
4. Add chopped garlic and fry for no more than a minute. It is not necessary to squeeze out the garlic, otherwise it will give a too intrusive smell. Better to chop it into small cubes with a knife.
5. Put the mushrooms in a pan with onions and garlic and fry them until most of the moisture has evaporated from them.
6. Salt and pepper the mushrooms. Salt should be moderate, since the cheese can be quite salty.
7. While the mushrooms are fried, cut the chicken fillet into small pieces.
8. Put the chicken in a pan with mushrooms and fry everything together for another 5 - 10 minutes.
9. Let's start making the sauce. To do this, melt the butter in a frying pan and pour flour into it. Stir and fry until light golden brown. We introduce sour cream, add spices and mix thoroughly. If the sauce is too thick, you can add a little water.
10. When the sauce is ready, transfer the mushrooms and chicken to a baking dish and pour over everything with the resulting sauce. Mix thoroughly.
11. Grind the cheese and put it on top of the mushrooms with chicken.
12. We put the dish in the oven and bake until golden brown.

We serve Julienne with mushrooms and chicken to the table and enjoy a creamy and delicate taste. Bon Appetit!

Julienne recipe in a pan with mushrooms and chicken

You can cook julienne with mushrooms and chicken right in the pan. For this we need a standard set of products and a little free time. So.

Ingredients:

• 400 g chicken fillet
• 400 g champignons
• 1 large onion
• 250 g sour cream
• 3 tbsp. tablespoons of flour
• 40 g butter
• 100 g hard cheese
• Salt, spices - to taste

Preparation:

1. Rinse the chicken and cut into small pieces. Fry in a pan until light golden brown. Put it on a plate.
2. Wash the mushrooms, peel and cut into cubes. Fry separately in butter.
3. Cut the onion into cubes, add to the mushrooms and also fry.
4. Add fried chicken fillet to mushrooms and onions.
5. Fill the mushrooms with chicken with sour cream, add flour, salt and pepper. Mix thoroughly.
6. Sprinkle with grated cheese on top. Cover the pan with a lid and simmer for about 15 minutes over low heat.

On this, our Julien is ready. Bon Appetit!

Julienne in tartlets - a delicious and simple appetizer

If you want to make a simple and quite appetizing snack, then julienne in tartlets is a great option. Such an appetizer will advantageously complement the festive table, and it is well suited even for a morning breakfast.

Cooking julienne with chicken and mushrooms in tartlets is very easy. For this we need ready-made tartlets, classic products for julienne and a little free time.

Ingredients:

• Chicken fillet - 250 g
• Champignons - 250 g
• Onion - 1 piece
• Sour cream - 200 g
• Cream - 150 ml
• Butter - 50 g
• Hard cheese - 100 g
• Flour - 1 tbsp. l
• Sunflower oil - for frying
• Salt, pepper - to taste
• Tartlets - 10 - 20 pcs (depending on size)

Preparation:

1. Boil the chicken fillet in salted water until tender. We take out on a plate and leave to cool.
2. Peel the champignons, rinse thoroughly and cut into large pieces.
3. We heat a frying pan with butter and fry the mushrooms until all the moisture has evaporated from them.
4. Cut the chicken fillet into small pieces.
5. Cut the onion into cubes and fry until a light golden hue appears.
6. Add chicken and mushrooms to the onion in a skillet and fry everything together.
7. In a separate bowl, mix sour cream, cream and flour. Add a little salt to taste and ground pepper.
8. Season the julienne with the resulting sauce and stew a little.
9. We lay out our julienne on tartlets. Sprinkle with grated cheese on top. If you wish, you can grind the dish with chopped herbs.
10. We spread the tartlets on a baking sheet and send them to the preheated oven. Bake the julienne tartlets until the cheese melts.
11. We take out the tartlets from the oven, let cool and serve. Bon Appetit!

Julienne with porcini mushrooms and chicken

Insanely tasty and very appetizing Julienne can be cooked with porcini mushrooms and chicken. These mushrooms are distinguished by a pronounced taste, which simply cannot be compared with ordinary champignons.

Julienne with porcini mushrooms and chicken is an independent and quite nutritious dish. It perfectly replaces meat dishes and can be served with or without a side dish.

Ingredients:

• Porcini mushrooms - 600 g
• Chicken breasts - 400 g
• Onion - 1 piece
• Cream - 250 ml
• Flour - 3 tbsp. spoons
• Cheese - 200 g
• Butter - 150 g
• Spices and salt to taste

Preparation:

1. We wash and clean the porcini mushrooms well. Cut into pieces.
2. Cut the chicken into pieces.
3. We also peel the onion and cut it into cubes.
4. Heat a frying pan and fry the onion in butter until golden brown.
5. Add chicken and fillet to the pan and fry until tender. You can add a little salt and pepper. Just do not overdo it, since the cheese is already salty enough.
6. Fry the mushrooms separately in butter. Season with salt and pepper.
7. Place the mushrooms and chicken fillet with onions in a baking dish.
8. Cooking the sauce. To do this, in a frying pan or saucepan, mix the cream, flour and a little butter. We put on fire and let the sauce stand until it thickens. The fire should be medium.
9. We fill our Julienne with the resulting sauce.
10. Three cheese on a grater and sprinkle on the dish.
11. We put Julienne in the oven and leave it for 15 - 20 minutes so that the cheese melts well and a golden crust appears.
12. We take out Julienne with chicken and porcini mushrooms and serve hot. It turns out to be a very tasty and nutritious dish. Bon Appetit!

Julienne in pots with chicken and mushrooms

Very simple and tasty Julienne can be cooked in clay pots... The pots allow the dish to heat and nourish well. Also, the aroma of the dish is perfectly preserved in them, and the very method of serving will certainly delight your loved ones or guests.

Ingredients:

• Champignons (or other mushrooms) - 900 g
• Chicken fillet - 4 pieces
• Sour cream - 300 g
• Hard cheese - 450 g
• Butter - 150 g
• Onions - 2 pieces
• Flour - 3 tbsp. spoons
• Salt, spices - to taste
• Greens to taste

Preparation:

1. Boil the chicken fillet in salted water until tender. We take it out of the broth and leave to cool.
2. We clean the mushrooms, wash them and cut them into larger pieces.
3. Cut the onion into cubes or half rings. Fry in butter until golden brown.
4. Add mushrooms to a skillet with onions and fry until all moisture is gone from the mushrooms.
5. While the mushrooms are fried, cut the chicken fillet. We send the chicken to the mushrooms, mix thoroughly, salt and pepper. Fry everything together for about 5 minutes.
6. Add sour cream and flour to the pan and simmer for a couple of minutes so that the sauce is evenly distributed. If necessary, you can pour in a little boiled water.
7. We put Julienne in clay pots.
8. Chop the herbs and sprinkle them with a small layer on top to give the dish a pleasant aroma.
9. Rub the cheese and sprinkle Julienne over the greens.
10. We send our pots with Julienne to the oven and leave on medium heat for 10 - 15 minutes. Five minutes before the dish is ready, it is better to remove the lids so that the cheese turns brown.

Potatoes with mushroom julienne in pots

This recipe is adapted from Slavic cuisine. Potatoes go well with mushrooms and chicken, and the dish itself turns out to be nutritious and healthy.

Try cooking julienne with potatoes in pots in the oven. Delight your loved ones with a delicious and appetizing dish!

Ingredients:

• Chicken breasts - 500 g
• Mushrooms - 500 g
• Potatoes - 1.5 kg
• Onions - 2 pieces
• Cream - 300 ml
• Butter - 120 g
• Flour - 3 tbsp. spoons (no slide)
• Hard cheese - 200 g
• Greens (dill) - to taste
• Salt, pepper - to taste
• Vegetable oil - for frying

Preparation:

1. We wash the chicken fillet, cut into larger cubes. Fry in vegetable oil until a light golden hue appears. Salt and pepper.
2. Cut the onion into cubes and fry in butter until golden brown.
3. Wash the greens and chop them with a knife. Fresh dill is best suited for this dish.
4. Peel the mushrooms and cut into larger pieces. Add to the onion and simmer until excess moisture evaporates.
5. Add fried chicken fillet, herbs, cream, flour and the rest of butter to the mushrooms. Mix thoroughly and extinguish. You can add a little water if necessary.
6. Peel and dice the potatoes. We lay out in pots by about half.
7. spread the mushrooms with chicken and sauce on top. If necessary, add a small amount of boiled water so that the potatoes do not turn out to be too dry.
8. Grate the cheese and sprinkle on top. We cover the pots with lids and put them in the oven for 30 - 40 minutes so that the potatoes are well stewed.
9. Remove the lids from the pots and keep the Julienne in the oven for about 5 minutes, until golden brown appears.

You can serve the dish to the table immediately after cooking, but it is best to leave it to simmer already in the turned off oven for at least half an hour. Then the potatoes will be well saturated with the sauce and will become even tastier. Bon Appetit!

Julienne with chicken and mushrooms in dough

Classic Chicken and Mushroom Julienne can be served not only on its own, but also used as a filling for dough. It is unleavened that is best combined with julienne. puff pastry... It can be purchased in a store ready-made, or you can make it yourself at home.

Ingredients:

• Puff pastry - 500 g
• Chicken fillet - 400 g
• Mushrooms - 400 g
• Onion hands - 2 pieces
• Sour cream - 200 g
• Flour - 2 tbsp. spoons
• Hard cheese - 150 g
• Butter - 60 g
• Chicken yolk - 1 pc
• Salt, spices - to taste

Preparation:

1. Boil the chicken fillet until tender and cut into slices.
2. Cut the onion into cubes.
3. We clean the mushrooms and cut them into larger ones.
4. Fry the onion in a pan until golden brown.
5. Add mushrooms to the onion and simmer until excess moisture evaporates.
6. Mix the mushrooms, onion and chicken fillet and stew a little more.
7. In a separate frying pan, mix the butter, flour and sour cream. Warm up until a homogeneous sauce is formed. If necessary, you can add a little boiled water, salt and pepper to taste.
8. Roll out the dough and cut into rectangles of about 8 x 10 cm.Form the baskets by pinching the edges and fill them with mushrooms and chicken. Put in a baking dish, greased with vegetable oil. Add sour cream sauce on top.
9. Three cheese on a grater and cover the baskets with appetizers with it. We send to the oven to bake the dough.
10. Mash the chicken yolk with a little water and grease the baskets with it. We send it for 3 - 5 minutes, so that the dough takes on a beautiful shiny color.

We serve ready-made baskets with Julien to the table. If desired, 5 minutes before the end of cooking, you can sprinkle chopped herbs on top of the dish, which will make the dish even more beautiful and appetizing.

Pancakes with mushroom and chicken julienne

Very simple and delicious appetizer can be made by stuffing savory pancakes with julienne, cooked in milk or water. We have already considered popular pancake recipes, so here is one of the most simple recipes... You can also consider the rest of the variations for each day.

Ingredients:

• Chicken fillet - 500 g
• Mushrooms (Champignons) - 500 g
• Cream - 200 g
• Onions - 2 pieces
• Flour - 2 tbsp. spoons
• Mozzarella cheese - 300 g
• Butter - 2 tablespoons a spoon
• Salt, ground pepper - to taste

For pancakes:

• Flour - 2 cups
• Water - 1.5 - 2 glasses
• Eggs - 2 pieces
• Sugar - 1 tbsp. a spoon
• Salt - 0.5 tsp
• Vegetable oil - 3 tbsp. spoons
• Butter - for lubrication

Preparation:

1. Cooking pancakes in a small pan. Grease the finished pancakes with vegetable oil. See detailed.
2. Boil the chicken fillet until tender.
3. Wash the mushrooms and cut them into cubes.
4. Cut the onion into cubes and fry in vegetable oil. Add mushrooms and simmer everything together.
5. When the excess moisture evaporates, add the boiled and diced chicken fillet. We extinguish everything together.
6. Add the cream and butter sauce. If necessary, add a little water, salt and pepper there.
7. Grind the mozzarella and mix with the rest of the ingredients. Simmer for another five minutes to get a thick enough filling.
8. We take pancakes and wrap a julienne appetizer in them. We put it on a dish and serve. Bon Appetit!

Julienne with potatoes on a tray in the oven

Another equally tasty and simple recipe that can be served as an independent dish is julienne on a dish with potatoes in the oven. Of course, this dish bears little resemblance to classic recipe nevertheless, it turns out to be very tasty and nutritious.

Ingredients:

• Potatoes - 1.5 kg
• Mushrooms - 400 g
• Chicken - 300 g
• Onions - 2 pieces
• Cream - 250 ml
• Sour cream - 3 tbsp. spoons
• Flour - 3 tbsp. l
• Hard cheese - 250 g
• Salt, pepper, herbs - to taste
• Vegetable oil - for frying

Preparation:

1. Fry the chopped chicken fillet in a pan.
2. Cut the mushrooms into large pieces.
3. Cut the onion into cubes and fry until golden brown.
4. Add mushrooms to the onion and fry until excess moisture leaves the mushrooms. Mix with chicken fillet.
5. Cut the potatoes into slices and put them on a baking sheet greased with vegetable oil.
6. Spread the chicken and mushrooms evenly over the potatoes. Add a little salt and pepper. Chopped greens can be added.
7. In a separate frying pan, mix the sour cream, cream and flour. Stew everything together to get a slightly thick, homogeneous sauce.
8. Season the potatoes with julienne with the resulting sauce.
9. Grate the cheese and sprinkle it on our dish.
10. We send to the oven and cook over medium heat until the potatoes are cooked. You can check the degree of doneness by piercing the dish with a knife or fork. The finished potatoes should be soft enough.

Ready-made Julienne with potatoes, chicken and mushrooms turns out to be very tasty, but also high in calories. This dish is usually enjoyed by men and children. It also works well for festive table... Try it and you will not be disappointed!

We will cook today julienne with chicken and mushrooms... First, let's figure out what is julienne(or julienne), because there is some confusion here. The fact is that julienne in France and in Russia, these are completely different dishes. The name comes from the French word julienne, which translates as "July", tk. in France, in the summertime, soups were made from young vegetables, which were cut into very thin strips. Since then, julienne has been called this type of cutting of vegetables, as well as soups and salads made from thinly sliced ​​vegetables.

In Russian cuisine julienne- it hot snack, which is usually prepared with mushrooms (white, champignons, chanterelles), chicken, vegetables, seafood, etc., cut into thin strips. The French also have a dish identical to the "Russian" julienne, but it is called "cocotte", which is probably why the heat-resistant bowl or portioned pan in which the "Russian julienne" is baked is called the cocotte.

If you do not have special cocotte makers, you can use any heat-resistant cups, bowls, pots, etc. If you do not have them either, cook in one large baking dish, of course, it will be difficult to call it julienne, the aesthetics will be different, but the taste will not change much.

And now that we have figured out a little about the etymology julienne and utensils, let's finally cook it. It's not difficult at all.

Ingredients

• chicken fillet 300 g
• Champignon 300 g
• onion 1 PC. (100 -150 g)
• cheese 100 g
• cream 20% 200 ml
• butter 20 g
• flour 1 tbsp. a spoon
• nutmeg 1/2 tsp
• vegetable oil for frying
• salt
• black pepper

Preparation

First, let's prepare all the ingredients.

Wash the chicken fillet and cut into flat slices.

Peel the onion and cut it into small cubes.

Wash the mushrooms thoroughly and cut into strips.

Pour some vegetable oil into the pan, heat it well over high heat. Put the chicken fillet in hot oil, salt and fry for a few minutes on each side, until golden brown.

Put the onion in heated vegetable oil, salt and fry until golden brown.

Heat the vegetable oil again, fry the mushrooms in small portions. We put the mushrooms in a thin layer in well-heated oil, you should not put all the mushrooms in the pan at once, because then the mushrooms will release moisture and will be stewed in it, and we need them to be fried.

Fry the mushrooms until golden brown. If there are few mushrooms in the pan, they will fry pretty quickly, in 5-7 minutes.

Put the mushrooms out of the pan and fry the next piece of mushrooms. I fried all the mushrooms in three batches.

By this point, the fried chicken has already cooled down, cut it into strips.

Now let's prepare the sauce. To do this, put the pan over medium heat. Fry the flour in a dry frying pan without fat until creamy, stirring constantly. When the flour becomes light brown, add the butter and stir until smooth.

Pour the cream into the pan, mix immediately so that there are no lumps left. Salt the sauce, add nutmeg.

Continue heating, stirring constantly, until the sauce thickens.

Without removing the pan from the stove, put the fried mushrooms, chicken and onions into the thickened sauce.

Mix everything well, add black pepper, salt if necessary. Simmer for a couple of minutes. We remove from the stove.

Three cheese on a coarse grater.

We lay out our future julienne in cocotte makers, sprinkle with grated cheese on top. We put in an oven preheated to 180 ° C and bake for 15-20 minutes. After the specified time has elapsed, the cheese should melt and bake slightly.

Ready! Serve ready-made julienne right away while it's hot. Bon Appetit!