Julienne with mushrooms and chicken - a classic recipe in the oven with

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

  hotter

• Cooking time:

  1, 5-2 hours

Ingredients

• chicken fillet
• Champignon
• onion
• cheese
• cream

Julienne is prepared according to various recipes, they all have a different taste and composition. But the standard set of foods is chicken, mushrooms and cheese. The rest of the components may differ. Various sauces are prepared for this dish, with cream or sour cream. They also serve julienne with mushrooms and chicken in different ways: in tartlets, cocotte makers or puff baskets. We offer a classic recipe for julienne in the oven, served with cream, as well as other interesting ideas.

Classic julienne with cream in the oven

Julienne with mushrooms and chicken is a great option for a festive dish. We offer a simple classic recipe with a photo, which is cooked in the oven and served with cream. In terms of volume, this is a rather small dish, but very satisfying.

And the recipe uses available products, so everyone can cook and surprise their guests with a delicious restaurant dish. By the way, 3 servings come out of this set of products.

Ingredients:

• chicken fillet - 200 g;
• fresh champignons - 250 g;
• onions - 1 pc.;
• cream (20%) - 150 ml;
• hard cheese - 50 g.

Preparation:

Wash fillet and boil in lightly salted water. When the meat has cooled down, cut it into small cubes

If necessary, we clean the champignons of dirt and films, wash them, cut them into thin slices

Peel the onions and cut into quarters. Fry it in a pan with a little vegetable oil

When the onion is slightly browned, pour in the chopped mushrooms. Fry until the liquid has completely evaporated

• Pour the meat to the ready-made mushrooms and onions. Add spices and salt to taste, mix.
• When the chicken turns white, pour out the cream and simmer for about 10 minutes under a closed lid.

Put the finished dish in prepared molds and cover with finely grated hard cheese

We turn on the oven at 190 degrees in advance and send the julienne molds there. We bake for about 10-15 minutes. During this time, the meat should finally reach, and the cheese should melt. Julienne with cream is ready. Bon Appetit

The dish is served hot, so you need to bake it in the oven just before the feast.

Julienne with chicken and mushrooms

Julien got its name from the French method of slicing food. In the classic version, the chicken and mushrooms for the julienne are cut into strips. The recipe with a photo is not entirely simple, but very tasty!

Ingredients:

• chicken fillet - 400 g;
• fresh champignons - 500 g;
• onions - 2 pcs.;
• hard cheese - 200 g;
• cream - 350 ml;
• flour - 2 tbsp. l.;
• butter - 50 g;
• vegetable oil - 3 tbsp. l.;
• salt to taste;
• ground black pepper - to taste;
• ground nutmeg - to taste.

Preparation:

Wash the chicken fillet and cut into strips. Fry it in a pan with a little vegetable oil until a slight blush appears. Then put the meat in a bowl and cover with foil to keep warm

Meanwhile, peel the onions and cut them into half rings. Fry in a pan with butter (you can use the one where the meat was fried)

We clean the mushrooms and cut them into thin slices. Add to the onion. We fry everything until the moisture completely evaporates. At this stage, add spices and salt to taste

When the liquid evaporates from the pan, send the sliced chicken breast there. Stir, simmer it all for 5 minutes and turn off the stove

In a separate frying pan, melt the butter, pour the flour there and stir it all thoroughly. Fry for 2-3 minutes and start adding cream in small portions, remembering to constantly stir with a whisk or fork. Bring the sauce to a boil and remove the pan from the stove

Combine the resulting creamy sauce with the main fried products

• We put our julienne in small heat-resistant molds.
• Three cheese on a grater with a fine section and sprinkle each portion of the dish with it without regret.

• Preheat the oven to 180 degrees and send the molds there for 20 minutes. Bake until golden brown cheese crust appears on top.
• Julienne is ready according to the classic recipe. Bon Appetit!

Usually julienne is baked and served in small tins or tartlets, but for a homemade option, you can cook the dish in one large heat-resistant container.

Hearty julienne in a bun

Julienne is a well-known dish to everyone, it is always served in restaurants and cafes in cocotte makers or puff tartlets. But we want to offer you an interesting idea of julienne with mushrooms and chicken according to the classic recipe, but in a bun. We will definitely bake it in the oven and serve it with cream.

Ingredients:

• fresh champignons - 400 g;
• chicken fillet - 400 g;
• bacon or pork belly - 300 g;
• butter - 40 g;
• cream - 500 g;
• flour - 4 tbsp. l.;
• hard cheese - 150 g;
• small buns - 8 pcs.;
• salt to taste;
• ground black pepper - to taste.

Preparation:

Cut the fillet into small pieces and fry in vegetable oil on all sides

Wash the mushrooms, peel and cut into thin slices or small squares

Cut the bacon or brisket into cubes

Divide the fried meat into 2 equal parts, pour the second into a separate frying pan. Add mushrooms to one, and bacon to the other. Cover the pans with a lid and simmer over low heat for 10-15 minutes

• Pour 2 tbsp into each of the pans. l. flour and stir everything thoroughly to remove lumps. Add additional butter to the container with mushrooms.
• After the flour is completely dissolved in julienne, pour in the cream in parts. Stir and leave to simmer until the contents thicken.

While the two pans are on the stove, let's get to the buns. Cut off the tops and carefully remove the crumb, forming "pots" from the buns

• In an oven preheated to 180 degrees, we send our edible julienne containers to dry. For about 5-7 minutes.
• Now grate the cheese with a fine section.
• We take the buns out of the oven and let them cool slightly. Fill the cooled containers with julienne. Sprinkle generously with grated cheese on top of each of them.

• We send the filled rolls back to the oven for 15-20 minutes until a brown cheese crust appears.
• Hearty julienne with mushrooms and chicken is ready. Bon Appetit!

The dish turns out to be very satisfying due to the bun and the addition of bacon, which, in addition to satiety, gives a special zest. Such a julienne can feed even the most hungry man.

Julienne in tartlets

The classic version of julienne with mushrooms and chicken is served in cocotte makers, but sometimes even restaurants serve this dish in edible tins - in tartlets, as we suggest in our recipe with a photo. Delicate sour cream sauce will accentuate the aroma, juiciness and taste of the main ingredients.

Ingredients:

• chicken fillet - 300 g;
• fresh champignons - 200 g;
• hard cheese - 100 g;
• vegetable oil - 2-3 tbsp. l. (for frying);
• tartlets - 20 pcs.;
• salt, black pepper - to taste.

Ingredients for the sauce:

• sour cream - 250 ml;
• flour - 1 tbsp. l.;
• milk - 250 ml;
• butter - 50 g.

Preparation:

• Wash the mushrooms, peel and cut into thin slices. Fry in vegetable oil over medium heat, stirring occasionally until the liquid evaporates completely.
• Pre-boil the chicken fillet in salted water, remove it on a paper towel and let it cool. Then cut the meat into thin strips. We add it to the mushrooms. Fry everything together for 5-7 minutes.

Melt the butter in a water bath. When the butter is melted, add flour in small portions, stirring vigorously with a fork or whisk so that no lumps remain

Pour warm milk into the butter-flour mixture in a thin stream, without stopping stirring. The sauce is ready. Remove it from heat and let it cool slightly

• When the sauce has cooled, pour in the sour cream, mix it all, bringing to homogeneity.
• Now fill the tartlets with meat and mushrooms. Pour sauce generously into each.

• Three hard cheese on a grater with a fine section. Sprinkle each julienne tartlet with it.
• In an oven preheated to 180 degrees, we place our dish to bake for 15-20 minutes. Bake until golden cheese crust appears.

Serve hot. Bon Appetit

Tartlets can be taken from shortcrust pastry or puff pastry, all at your discretion.

Julienne in bread

Do you want to surprise your guests and feed them deliciously? Then you will certainly like this idea, everything is prepared simply and easily. For the recipe, we will use the most common products, but we will make an incredibly appetizing and satisfying dish out of them.

Ingredients:

• round bread - 1 roll;
• fresh champignons - 600 g;
• chicken fillet - 1 pc.;
• onions - 300 g;
• hard cheese - 150 g;
• dry white wine - 80 ml;
• sour cream - 4 tbsp. l.;
• olive oil - 3 tbsp l.;
• salt to taste;
• ground black pepper - to taste.

Preparation:

1. Peel the onions, wash them, chop them coarsely.
2. My mushrooms and also cut into large cubes.
3. Cut the chicken fillet into small pieces, salt and pepper it, rub with olive oil and fry in a pan for 5-7 minutes. Put it out of the pan into a separate container.
4. Add a couple of tablespoons of oil to the pan where the meat was fried and fry the onion until soft. Pour wine into it and simmer until the alcohol evaporates, stirring constantly.
5. Then we spread the mushrooms to the onion and fry until the liquid has completely evaporated.
6. The next step is to send sour cream into the pan and simmer everything together for 2-3 minutes. Turn off the stove.
7. Carefully cut the top off the bread and select the crumb. You do not need to throw away extra pieces of bread, they can be dried in the oven and made bread crumbs.
8. Put a bowl of bread on a baking sheet and fill it with half of the mushrooms and onions. Lay the meat on top in an even layer. And then again a layer of the remaining mushrooms.
9. Three hard cheese on a grater with a fine section and generously pour it into the products laid out in bread.
10. In an oven preheated to 180 degrees, we send a bread bowl with julienne to bake for 10 minutes.
11. Serve hot. Bon Appetit!
12. Despite the fact that at first glance this dish seems homemade, not reminiscent of the classic recipe for julienne in the oven, it will look great at the festive table. Guests will not only be surprised by the appearance of such a julienne, but also be fascinated by its aroma and unique taste.

The classic recipe for julienne with mushrooms and chicken is often served in restaurants with cream, baked in the oven in special tins - cocotte dishes. But it is quite possible to cook a delicious restaurant dish at home, and even bring some originality. In edible tins, julienne will become more satisfying and interesting. Stay with us and please your loved ones with delicious recipes. Bon Appetit!