What to cook quickly and tasty for dinner
To prepare a classic julienne with mushrooms and chicken, you don’t need mysterious ingredients or tricks. One hour, regular ingredients, a couple of frying pans - all ready
1 hour 30 minutes
150 kcal
4.93/5 (14)
It is a mistake and extremely unfair to gastronomy to believe that julienne or julienne are mushrooms with cheese and mayonnaise. The dish owes its delicate and refined French taste to Bechamel sauce, which, by the way, can be prepared in a matter of minutes in an ordinary Russian kitchen.
Julienne is translated from French as “July”. This culinary term was first heard from chef François Massialo. He used it to refer to cutting fresh July vegetables for seasonal dishes. Why in Russia they called “julienne” what in France is called “cocotte” (translated from French as “rooster”) still remains a mystery. However, the latter name is also used in our country when talking about this dish. “Cocotte makers” are special portion forms (with a capacity of 100 grams) in which julienne is prepared.
Julienne can be prepared in one form - for the whole company at once, and then divided into deep portioned plates and served immediately, without hesitation. But you shouldn’t cook it for future use - julienne cannot be called a “second day dish”. Let's figure out how to properly cook julienne with mushrooms and chicken!
What you need for julienne
So, let's prepare julienne with mushrooms and chicken. In front of you - classic recipe!
Ingredients
If you don’t have portioned baking pans, use shortbread pans. tartlets. Julienne in tartlets looks very original and aesthetically pleasing. You can also cook julienne in pots in the oven. This will keep the dish warm longer.
Stage 1: prepare the filling
- The dish cooks very quickly, so immediately prepare all the necessary ingredients and kitchen utensils.
- Chicken fillet cut into large ones, but thin flat slices, salt. You will need to chop it into small pieces after frying.
- Chop the mushrooms immediately small cubes.
- Chop the onion very thinly and finely.
- Heat the pan well over high heat, add vegetable oil. Fry the chicken about golden brown crust(2 minutes is enough for each side). Set it aside to cool slightly.
- Now fry the onion until golden brown and place it in a separate bowl.
- Heat the pan again, add a little oil and fry the mushrooms on maximum temperature. Place them in a bowl with onions.
- Cut the cooled chicken small cubes, combine with mushrooms and onions.
To prevent the mushrooms from releasing juice, throw them in small portions - in 1 layer - onto a hot frying pan and be sure to cook at maximum temperature. This way they will not give water, but will get a golden brown crust.
Stage 2: preparing the famous Bechamel
- Heat a clean, dry frying pan slightly without oil. Add the flour and fry it until light brown, stirring constantly. baked milk.
- Add butter and immediately mix the ingredients vigorously until the mass is homogeneous, without lumps.
- Continuing to stir vigorously, pour in the cream.
- Add salt, nutmeg and prepare sauce over medium heat until it thickens.
Stage 3: final
- Turn off the stove, but do not remove the sauce from it. Add the filling to it, mix well, leave for a few minutes. Taste for salt and pepper.
- Turn on the oven 180 degrees for preheating.
- Grate the cheese on a coarse grater.
- Divide the filling and sauce into cocotte makers or place in one large mold. Sprinkle cheese on top.
- Place in preheated oven for 15 minutes.
- The julienne must be served immediately. The hot handle of the cocotte maker is often beautifully wrapped in napkins. The dish itself is decorated with parsley sprigs. It is better to place it on the table on special stands. Can you offer it for julienne? fried toast with garlic and a glass of dry white wine.
If you want to serve julienne during a party, then you should not prepare it before the guests arrive. Divide the filling with cheese into the molds and place in the oven immediately before serving.
Cooking, saving time
This three-step recipe may seem complicated, but it actually takes you no more than an hour, 20 minutes of which the julienne will be baked in the oven. We will leave 7-10 minutes for chopping onions, chicken and mushrooms, plan another 15 for frying vegetables, 7 for preparing the sauce.
Want to buy time? Arm yourself with three frying pans and fry chicken, mushrooms and onions at the same time. But you shouldn’t combine all the ingredients in one bowl - you’ll end up with a watery stew.
Thanks to its simple ingredients and quick cooking time, julienne is ideal for dinner. It will cheer you up after a busy work schedule, and a small portion will not allow you to put on extra pounds!
In contact with
Julienne is a French dish usually prepared for the holidays. The recipes call for sour cream sauce, so it's high in calories. French chefs call cut vegetables for soup and salad julienne. It is customary to cook in small frying pans, frying bowls or cocotte makers - metal forms.
Use fresh, frozen, canned or dried mushrooms. Simply place the canned one in a colander and wait for the liquid to drain. Frozen - defrost, rinse, squeeze. Cooking from dried boils down to soaking and squeezing. Mushrooms are cut into thin slices, so the dish has an aesthetic appearance and harmonious taste.
Courageous chefs experiment with ingredients. This is how meat appeared in the julienne. The best option considered chicken. The meat is cut into strips and added along with onion rings. All recipes call for the use of sour cream or Béchamel sauce.
Classic recipe
Cut the ingredients into thin strips. Porcini mushrooms, champignons, and chanterelles are best suited for mushrooms.
Ingredients:
- Champignons – 500 g.
- Onion – 2 heads.
- Sour cream – 200 ml.
- Hard cheese – 300 g.
- Salt, vegetable oil, pepper.
How to cook:
- Place finely chopped onion along with chopped champignons in a heated frying pan and fry until tender. Transfer the contents to the cocotte pan, which is filled to 60%.
- Take care of the filling. Bechamel sauce or sour cream based filling is suitable. I will consider both options, and you choose which one you like.
- First option. Mix sour cream with mayonnaise. If you don't have it, replace it with a mixture of flour and egg.
- Second option. For the Béchamel sauce, fry the flour in a dry frying pan until brown tint. Then mix with fresh milk and butter.
- Add the finished sauce to the mushrooms and simmer. At the end of the julienne, sprinkle with a mixture of cheese and breadcrumbs, keep in the oven for 5 minutes to form a golden brown crust.
Video recipe
Delicious julienne with mushrooms and chicken
This culinary masterpiece is popular not only among the French. Stop by any restaurant where you will be happy to be offered delicious, aromatic and original julienne.
Recipes are characterized by the same technology and a constant set of basic ingredients. Through trial and experimentation, the characteristics can be easily manipulated. The result will be fantastic, and only bigus can compete with this masterpiece.
It is customary to cook julienne with mushrooms and chicken in cocotte makers. If such utensils are not available, they are replaced with a frying pan.
Ingredients:
- Chicken fillet – 200 g.
- Champignons – 100 g.
- Hard cheese – 50 g.
- Sour cream – 200 ml.
- Flour - a tablespoon.
- Green onions, pepper, oil, salt.
Preparation:
- Cut the washed champignons into any shape. Cut the fillet into small pieces. Then add the ingredients to the frying pan.
- I recommend frying mushrooms and meat over high heat. Stir the contents constantly during cooking, otherwise it will burn. Wait until the mushrooms and meat are cooked.
- Place sour cream and flour into a frying pan, add salt and pepper, stir. After five minutes, add chopped green onions.
- All that remains is to fill the molds with the resulting mass and sprinkle with grated cheese on top. Next, place the julienne in the oven for ten minutes. Temperature doesn't matter. The main thing is that the cheese melts.
- Serve the finished dish hot. If the feast starts later, melt the frozen cheese using the oven or microwave.
If you don't have chicken, substitute duck or turkey. In any case, it will turn out delicious. If you don’t have portion molds in your kitchen arsenal, use a regular baking sheet and divide into portions before serving.
Original version with potatoes
It’s hard to say who came up with the idea of adding potatoes to the julienne, but this culinary step turned out to be successful. Thanks to this simple ingredient, the delicacy turned out to be more tasty and satisfying. Sit back and read on to learn how to recreate a masterpiece at home. It's as simple as cooking salmon.
Ingredients:
- Potatoes – 10 pcs.
- Mushrooms – 500 g.
- Hard – 200 g.
- Processed cheese– 1 pack.
- Onion – 3 heads.
- Garlic – 3 cloves.
- Eggs – 2 pcs. .
- Flour, salt, spices, butter, vegetable oil.
Preparation:
- Fry or boil mushrooms. If you don’t know how to do this, read the article on what to do with mushrooms. Boil the potatoes, peel them and cut them into cubes.
- Fry the peeled and chopped onion in oil until it becomes transparent. Then combine with mushrooms.
- Place a second frying pan on the stove. Without adding oil, fry the flour for a few minutes. The main thing is that it turns golden.
- Add a spoonful of butter to the flour and, stirring quickly, fry until absorbed. Continuing to stir, pour in a little boiling water and bring to a boil. The result will be a thick mass.
- After the sauce boils, add the processed cheese and mix everything. All that remains is to add salt along with spices. After boiling, turn off the heat. When the sauce has cooled, add the eggs and mix everything.
- Place potatoes in the bottom of the baking dish. Make a layer on top fried mushrooms and chopped garlic, then pour in the sauce. Sprinkle with grated cheese and place the pan in the oven.
- Bake at 180 degrees for half an hour. After a fragrant crust has formed, remove the julienne from the oven, lay it out, and serve.
Even gourmets like this treat. The secret of popularity lies in taste, speed of preparation and low cost. One drawback is the calorie content, which can be detrimental to your figure.
How to cook in pots
Initially, the French treat is prepared in cocotte makers, but compact clay pots in which we cook potatoes or buckwheat are also suitable. When serving, the cocotte makers are placed on flat plates, and the pots are placed on wooden stands.
Ingredients:
- Mushrooms – 500 g.
- Sour cream – 200 ml.
- Hard cheese – 300 g.
- Onion – 2 heads.
- Sunflower oil, salt, pepper.
Preparation:
- Fry the onion, cut into half rings, in oil until golden brown. Then add the mushrooms cut into slices into the frying pan. When they are ready, pour sour cream over them.
- If a lot of liquid forms, add a spoonful of flour, stir and simmer for two to three minutes. At the end, add salt and pepper.
- Fill the pots with the resulting base and place grated cheese on top. All that remains is to put it in the oven for 5-10 minutes at 180 degrees.
Before serving, sprinkle with chopped herbs or flavor with Provençal herbs. Use croutons as a side dish.
The history of julienne
Despite the beautiful French name, the masterpiece has Russian roots. The French call julienne the method of cutting vegetables and foods. The question arises: why did the Russian dish receive a foreign name?
Previously, cooks often cut mushrooms using the julienne method. Later they noticed that visitors were more willing to order “julienne mushrooms” rather than “mushrooms in sour cream.” As a result, the word originally from France remained in the name.
Just recently, my friends and I, who had recently visited Paris, began to argue about the semantics of the word “julienne”. I don’t remember how the bickering began, but in the dispute the truth is born and we managed to find out that the French and Russians understand the meaning of this word differently.
It turns out that foreign chefs use this word to call both cold soups and light salads, and the very method of cutting vegetables into strips. We mean hot mushroom dish in cream sauce.
Since we started talking about this, I immediately wanted to prepare a fragrant julienne.
Menu of recipes for julienne with mushrooms and chicken:
This amazing delicacy can be prepared both in special dishes called cocotte makers, and in heat-resistant pots, on a baking sheet, and even in buns and tartlets.
Mushroom pleasure is equally suitable for everyday cooking, when you want “something like that,” as well as for buffets and festive events. The only difference is in the design and method of presentation.
So, let's get started?
1. Classic cream recipe
Classic recipe based on four main ingredients: mushrooms, cheese, cream and chicken meat. It is quite easy to prepare and has a bright, rich taste. You can use any mushrooms you like. Chicken can also be substituted at your discretion. But it’s better not to change anything in order to enjoy the true taste and exquisitely delicate combination of products.
Ingredients:
- Champignons – 400 gr.
- Boiled chicken fillet – 300 gr.
- Cream – 150 ml.
- Cheese – 150 gr.
- Onion – 2 pcs.
- Butter – 2 tbsp. l.
- Salt, spices - to taste
Preparation:
1. Cut the onions into half rings or thin slices.
2. Sauté the onion in butter until translucent.
3. Cut the pre-boiled chicken fillet into strips.
If you prefer cubes, you can chop the meat in your favorite shape - this will not spoil the taste one bit.
4. Chop the mushrooms. These can be quarters of small champignons, or cubes and straws - here you can use your imagination.
If you want to feel the mushroom flavor accent, it is better to crumble them into thin oblong-shaped plastics or simply chop the caps.
5. Add the sliced mushrooms and chicken to the onion and fry until ready.
6. Reducing the heat under the frying pan, add cream and stir well.
7. Grate the cheese so that it can melt faster.
8. Add half of the shredded cheese to the mushroom mixture and bring to a boil with constant stirring.
9. Season to your liking and add your favorite spices. You can limit yourself to ground black pepper.
10. As soon as the sauce begins to thicken, turn off the heat.
11. Place the resulting mixture into cocotte makers.
12. Sprinkle the remaining cheese on top.
13. Place in the oven for 5 minutes at 180 degrees to form a golden-brown cheese cap.
14. Having decorated our creation (or you don’t have to decorate it - it looks very original in itself), serve it hot.
Bon appetit!
2. In tartlets with mushrooms and chicken
Very original snack There will be a mushroom delicacy in buffet tartlets. Both adults and children will love eating this snack along with the shortbread.
Ingredients:
- Fresh champignons – 250 gr.
- Sour cream – 200 gr.
- Milk – 200 ml.
- Boiled chicken fillet – 250 gr.
- Butter – 50 gr.
- Cheese – 100 gr.
- Sunflower oil – 2 tbsp. l.
- Tartlet – 10-20 pcs.
- Flour – 1 tbsp. l.
- Pepper, salt - to taste.
Preparation:
1.Chop the mushrooms into plastic pieces and fry them on sunflower oil with periodic stirring until all excess moisture evaporates.
2. Grind the boiled chicken meat into pieces, which we then separate into smaller pieces with our hands. We send the chicken, shredded to fibers, to the frying mushrooms. Add salt, pepper and mix well.
3. Melt the butter until liquid in a saucepan. Then add flour to it and mix well so that no lumps form.
4. As soon as the mixture boils, without ceasing to beat, add cold milk. After boiling, turn off the heat and cool slightly.
5. As soon as the mixture has become warm, mix it with sour cream and beat until smooth.
6. Place the resulting meat and mushroom fry into tartlets, leaving them a little incomplete.
7. Pour evenly on top sour cream sauce so that the filling is well soaked.
8. Place finely grated cheese on top of each filled tartlet.
9. Place our creation in the oven for 10-15 minutes so that the cheese cap melts and browns.
You can decorate ready-made snacks with herbs and serve warm.
Bon appetit!
3. With bechamel sauce
Whatever dressings are used during the preparation of this wonderful hot vegetable masterpiece, and the most spicy taste it gets a real French béchamel sauce flavor, especially if it contains nutmeg.
Ingredients:
- Mushrooms – 250 gr.
- Flour - 2 tbsp. l.
- Cheese - 150 gr.
- Milk - 2 glasses.
- Butter - 200 gr.
- Ground nutmeg – 0.5 tsp.
- Onion – 2 pcs.
- Salt, spices - to taste.
Preparation:
1. Chop the onions and chop the mushrooms.
Champignons go best with bechamel sauce.
2. We send 80 gr. butter in a frying pan so that it melts for further frying of vegetables.
3. Place chopped mushrooms and onions in a frying pan, add some salt, lightly pepper and simmer for 10 minutes.
You can add your favorite spices, but it is advisable not to get carried away with them so as not to interrupt the flavor of the sauce.
4. Place the remaining butter in a small saucepan and let it melt over low heat.
5. After adding flour, mix the resulting mass well until smooth.
Be sure to make sure that no lumps form, otherwise you won’t get the real sauce!
6. Without stopping stirring the butter-flour mixture, pour in warm milk in a stream.
7. Simmer the base of the filling with constant stirring and, as soon as it begins to thicken, add nutmeg and add a little salt so that the sauce does not turn out bland and after a minute remove from the stove.
8. Divide the onion-mushroom mass into heat-resistant molds, which we fill approximately halfway.
If you don’t have special utensils, you can use thick-walled clay mugs.
9. Sprinkle with half the grated cheese and pour in the bechamel so that it completely covers what has already been placed in the mugs.
10. Repeat in the second circle arranging the remaining mushrooms and onions
11.In this case, first pour in the sauce, and then sprinkle with the other half of the grated cheese, so that at the end of cooking we get a beautiful cheese crust.
11. Place the mugs in the oven for baking at 180 degrees for 20-25 minutes.
Can be served with tender slices of fresh bread.
Bon appetit!
4. Julienne with porcini mushrooms and chicken
Porcini mushrooms leave behind an incredible extravaganza of rich mushroom flavor. Perhaps most of all I like to cook julienne with them. In itself, this variety of noble mushrooms is very nutritious and full of proteins that are beneficial for the body, which will more than replenish the entire daily diet no worse than a double portion of meat.
Ingredients:
- White mushroom – 0.5 kg.
- Fresh chicken fillet – 300 gr.
- Cream – 200 ml.
- Onions – 2-3 pcs. (depending on size)
- Butter – 200 gr.
- Cheese – 200 gr.
- Flour – 2-3 tbsp.
- Salt, pepper - to taste.
Preparation:
1. Dry well-peeled and washed porcini mushrooms and cut into cubes.
2.Cut the chicken into cubes.
3. Chop the onion. It is desirable that it also be small bars.
4. Melt 100 gr. butter, fry the meat and onions until half cooked.
5. Place the mushroom cubes into the frying pan, add some salt and pepper and, stirring occasionally, simmer for 20-30 minutes until tender.
6. Having melted the remaining butter in a saucepan, combine it with flour and cream, stirring vigorously so that the mass is homogeneous. Simmer over medium heat until thickened.
7. Pour the resulting sauce into the main ingredients into a frying pan and simmer for a couple more minutes under the lid.
8.Grate the cheese on a fine grater.
9.Place the resulting mass into molds and sprinkle with cheese.
10. Place in the oven for 15-20 minutes at 180 degrees.
Serve the prepared delicacy hot.
Bon appetit!
5. Recipe for julienne in pots
A very interesting presentation of this dish is in pots. Firstly, it will simmer better in the oven, and, secondly, it will remain a mystery to your guests and household members until they open the lid and pick the first piece with a fork or spoon.
Ingredients:
- Mushrooms - 300 gr.
- Boiled chicken fillet - 1 pc.
- Sour cream – 100 gr.
- Cheese – 150 gr.
- Butter – 2 tbsp. l.
- Dill – 0.5 bunch
- Onion – 1 pc.
- Salt, spices - to taste.
Preparation:
1. Cut the mushrooms and boiled chicken into small pieces.
2. Chop the onion into cubes and saute it in oil until translucent.
3. Add chopped meat and mushrooms to the onion, stirring occasionally and fry for 4 minutes.
4. Add chopped dill and sour cream. Add some salt and simmer for another 5 minutes under the lid.
5. We transfer the received mushroom filling in ceramic heat-resistant pots.
The pots can be of any shape, as long as they have a lid.
6. Grate the cheese and sprinkle it over the contents of the pots.
8. We send our miracle molds, closing the lids, to the oven for 15 minutes to bake at 180 degrees.
Can be served either closed or open.
Bon appetit!
6. With mushrooms and chicken in a bun
What if you made the “dishes” for baking completely edible? For example, cut the buns, remove the crumb from them and bake a properly calculated thick julienne in them? This method of cooking will be very popular with children and those who do not have time for long lunches or are on the road.
Ingredients:
- Chicken fillet - 350 gr.
- Bun – 6 pcs.
- Mushrooms – 350 gr.
- Sour cream - 200 gr.
- Cheese - 150 gr.
- Garlic – 1 clove.
- Sunflower oil – 2 tbsp. l.
- Salt, spices - to taste.
Preparation:
Cut fresh chicken meat into strips or bars and fry with chopped garlic cloves in oil for 7 minutes.
Chop the mushrooms into strips and add to the pan with the chicken. Stirring occasionally, evaporate the liquid emerging from the mushrooms (about 5-8 minutes).
Grate the cheese.
Mix half the chopped cheese with sour cream.
We send the cheese and sour cream mixture to the chicken with mushrooms, add pepper and mix well, then simmer for 4 minutes until thickened.
Cut off the “lids” from the buns and remove the crumbs.
Fill the bread “dish” with julienne.
Sprinkle with the other half of the grated cheese.
Place the filled buns in the oven for 15 minutes. 5 minutes before the end of baking, you can add the remaining “lids” there too, so that later you can “cover” the julienne with them when serving.
If you are preparing this for a road trip or a picnic, you can put the lids on right away so that the melting cheese “melts” them during baking.
Bon appetit!
7. How to cook julienne at home on a baking sheet
But what to do if you don’t have time to tinker with cocotte makers, pots and buns, and there will be quite a lot of guests or household members? Can be cooked on a baking sheet!
Ingredients:
- Champignons - 400 gr.
- Cheese – 250 gr.
- Boiled chicken meat - 350 gr.
- Cream - 150 gr.
- Onion - 2 pcs.
- Butter – 3 tbsp. l.
- Flour - 1 tbsp. l.
- Salt, pepper - 0.5 tsp each.
Preparation:
1. Grind the onions in a way convenient for you.
2. Finely chop the boiled chicken meat. The smaller, the tastier!
3. Cut the mushroom into strips.
4. Saute the chopped onion in butter until translucent.
5. Add the mushrooms to the onion and evaporate the liquid while stirring occasionally.
6. We also send the chopped chicken to the frying pan, add some salt, pepper and fry together with the mushrooms for a couple of minutes.
7. In another dry frying pan, fry the flour until golden brown and dilute with cream while vigorously stirring. Let it boil and remove from the stove.
8. Pour the creamy mixture into the chicken-mushroom mixture and mix well, then simmer for a couple of minutes over medium heat.
9. Place the resulting mixture from the frying pan onto a baking sheet and sprinkle with grated cheese.
10. Place in an oven preheated to 180 degrees for 15 minutes until the baked cheese crust appears.
You can serve it either on a baking sheet or by dividing it into portions and garnishing with herbs.
Bon appetit!
8. With potatoes, chicken and mushrooms in pots
Julienne with potatoes is very satisfying and comes right with a side dish. Men really like this option.
Ingredients:
- Fresh chicken fillet – 500 gr.
- Cheese – 250 gr.
- Mushrooms – 500 gr.
- Cream – 300 ml.
- Onion – 2 pcs.
- Sunflower oil – 2 tbsp. l.
- Butter – 100 gr.
- Flour – 2 tbsp. l.
- Dill – 0.5. beam
- Salt, pepper - to taste.
Preparation:
1. Cut the boiled chicken meat into cubes.
2. Chop the mushrooms into strips. Champignon caps are best.
3. Chop the onion into strips or quarters of rings.
4. Grate the cheese.
5. Fry the onion in sunflower oil until translucent.
To avoid bitterness, it is not advisable to bring the onion to a golden color.
6. Place the chopped mushrooms in the onion and fry until all the mushrooms have evaporated. excess liquid about 5 minutes. Add salt at your discretion.
7. Add chicken meat and stir fry for another couple of minutes.
8. In the same frying pan, lightly fry the flour for a couple of minutes.
9. Add the butter to the flour and, as it melts, mix well until smooth.
10. Add cream, add salt, pepper, mix thoroughly and simmer until thickened under the lid for about 5 minutes over medium heat.
11. Cut the potatoes into cubes and distribute into pots.
12. Sprinkle chopped dill on the potatoes.
13. Spread the chicken and mushroom mixture on top.
14. Pour in thickened sauce. You can even stir lightly right in the pots so that the sauce is distributed into the voids between the ingredients.
15. Sprinkle with grated cheese to create a nice layer of cheese cap.
16. Place the pots, covered with lids, into an oven preheated to 180 degrees for 20-30 minutes so that the potatoes have time to stew well.
This potato and mushroom delight should preferably be served hot.
Bon appetit!
9. Video - How to cook julienne with mushrooms and chicken at home
You can prepare wonderful julienne at home quite quickly and easily. The following video demonstrates this clearly.
Julienne (julienne) is an incredibly tasty hot appetizer. Do you want to know how to cook julienne with mushrooms or chicken quickly and tasty? "" offers just such, simple, but proven recipes to its regular and new visitors.
You've probably already tried julienne in cafes or restaurants and want to pamper yourself and your loved ones with this dish. Then prepare the necessary ingredients and get to work!
How to cook julienne with mushrooms
To prepare 4 servings of julienne you will need the following products:
- Any boiled or fresh mushrooms - 500 g
- 2 medium sized onions
- Sour cream - 4 tbsp. spoons (100 g - )
- Hard cheese – 100-150 g
- Butter or vegetable oil for frying
Photo recipe for julienne
- Chop the onion.
- Lightly fry the onion in oil until light golden brown.
- If you are cooking with champignons, sort them out and rinse them thoroughly.
- Finely chop boiled mushrooms or fresh champignons.
- Add the mushrooms to the fried onions and fry for 10 minutes over low heat. Add some salt.
- Carefully place the future julienne into cocotte makers (ceramic, metal or heat-resistant salad bowls, bowls and pots).
- Place 1 tbsp in each cocotte maker or pot. l. sour cream. Stir.
- Grate the cheese on a fine grater.
- Add a little cheese, a tablespoon at a time, to the cocotte makers and stir again.
- Sprinkle grated cheese on top. For lovers of crispy cheese crusts, there should be a lot of grated cheese.
- Place the cocotte makers in the oven preheated to 180 degrees.
- When the cheese is completely melted, which will happen in about 10 minutes, remove the cocotte makers from the oven.
To prepare julienne, you can use a microwave oven, but avoid metal cocotte makers. We also check the readiness of the dish by the “behavior of the cheese.”
Sprinkle the appetizing julienne with dill or other chopped herbs.
How to cook julienne with chicken
The cooking method is practically no different from the recipe for julienne with mushrooms.
Let's slightly change the composition of the ingredients for 4 servings of julienne:
- You will need boiled mushrooms - 250 g,
- — 250 g.
The remaining ingredients and their quantities are the same as for julienne with mushrooms.
The following 2 steps are added to the cooking method:
- Boil, cut into cubes and lightly fry in oil in a separate frying pan.
- Mix fried mushrooms, onions and chicken.
Place in pots, add sour cream and cheese. Stir and place in the oven.
The cheese has melted - the julienne is ready!
Bon appetit!
Today we will cook julienne with chicken and mushrooms. First, let's figure out what it 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”, because in France, in summer time, they prepared soups from young vegetables, which were cut into very thin strips. Since then, this type of cutting of vegetables, as well as soups and salads made from thinly sliced vegetables, have been called julienne.
In Russian cuisine julienne- This is a hot appetizer, which is usually prepared with mushrooms (ceps, champignons, chanterelles), chicken, vegetables, seafood, etc., cut into thin strips. The French also have a dish identical to “Russian” julienne, but it is called “cocotte,” which is probably why the heat-resistant bowl or portioned frying pan in which “Russian julienne” is baked is called a cocotte.
If you don’t have special cocotte makers, you can use any heat-resistant cups, bowls, pots, etc. If you don’t 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 a little understanding of the etymology julienne and dishes, 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. spoon
- nutmeg 1/2 teaspoon
- 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 into small cubes. 
Wash the mushrooms thoroughly and cut into strips. 
Pour a little vegetable oil into the frying pan and heat it well over high heat. Place the chicken fillet in hot oil, add salt and fry for a few minutes on each side until golden brown. 
Place the onion in heated vegetable oil, add salt and fry until golden brown. 
Heat the vegetable oil again and fry the mushrooms in small parts. We put the mushrooms in a thin layer in well-heated oil; you should not put all the mushrooms in the frying pan at once, because then the mushrooms will release moisture and stew in it, but we need them to fry. 
Fry the mushrooms until golden brown. If there are few mushrooms in the pan, they will fry quite quickly, in 5-7 minutes. 
Place the mushrooms out of the pan and fry the next part of the mushrooms. I sautéed 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, place the frying pan on medium heat. Fry the flour in a dry frying pan without fat until creamy, stirring constantly. When the flour turns light brown, add the butter and mix until smooth. 
Pour the cream into the pan and stir 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, add fried mushrooms, chicken and onions to the thickened sauce. 
Mix everything well, add ground black pepper, salt if necessary. Simmer for a couple more minutes. Remove from the stove. 
Three cheeses on a coarse grater. 
Place our future julienne in cocotte makers and sprinkle grated cheese on top. Place in an oven preheated to 180°C and bake for 15-20 minutes. After the specified time, the cheese should melt and lightly bake. 
Ready! Serve the finished julienne to the table immediately while it is hot. Bon appetit! 
