Julienne with chicken and mushrooms in the oven - 10 most delicious recipes

Julienne, which means "July" in French, is a hot appetizer with a variety of fillings and a delicate creamy sauce. Julienne with chicken and mushrooms is a win-win solution for a festive feast or dinner with your family. It is prepared quickly and with readily available ingredients. It is served in cocotte makers.

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

You are given the option of making a classic julienne with chicken and mushrooms in a creamy sauce. You can always pamper your family with a delicious meal for lunch or dinner.

Cooking time - 50 min.

Servings - 3

• 
  Cook the chicken breast in salted water until cooked through, dipping it in boiling water to keep the breast juicy. Cool the cooked meat and separate it by hand into individual fibers.
• 
  Peel the onions from the husks, chop into thin half rings and place in a frying pan with heated oil. Take vegetable oil, but it will be tastier to fry in butter.
• 
  Put the garlic, peeled and chopped on a garlic, immediately to the onion.
• 
  While they are roasting, rinse the fresh mushrooms (champignons), chop them into slices and place in the skillet.
• 
  Sprinkle the vegetables with salt, add black pepper and dry seasonings (parsley in the recipe) to your liking.
• 
  When the mushrooms are done, transfer the chicken pieces to the skillet, stir and taste. Add more salt and spices if not enough. Simmer everything over low heat for a few minutes.
• 
  Then pour the required amount of cream into the skillet, simmer until the dish thickens, and spread this prepared filling over the cocotte makers (pots).
• 
  Grind the cheese on a medium grater. Sprinkle half of the grated cheese on the contents of the cocotte makers (pots).
• 
  Bake the dish in the oven at 180 ° for 20 minutes. Then remove the molds from the oven, sprinkle the rest of the cheese on the dish and continue to grill or over high heat for another 5-7 minutes until a crispy cheese crust forms. Serve the julienne hot, sprinkle with fresh herbs.

Eat to your health!

Julienne with sour cream in the oven

In this recipe, you are invited to cook this delicious dish in sour cream sauce. You will get a decent treat for your guests, and you will delight your loved ones with the bright taste of this dish.

Ingredients:

• Chicken breast - 400-500 g.
• Champignons - 300 g.
• Onions - 1 pc.
• Cheese - 100 g.
• Sour cream - 250 g.
• Flour - 1 tsp.
• Salt and seasoning for the chicken to taste.
• Frying oil.

Cooking process:

1. Rinse the chicken breast with cold water.
2. Separate the meat from the bone and cut it into medium pieces.
3. Heat a skillet with a mixture of butter and vegetable oil and fry the chicken in it over high heat until golden brown so that the juice remains inside the pieces. Then sprinkle the fried meat with salt and seasoning to your liking.
4. Peel the onion, chop thinly and start frying in hot vegetable oil.
5. Rinse fresh mushrooms and chop into thin slices. Place them on the onion and fry until the water has completely evaporated in a skillet, then season with salt to taste.
6. Transfer the fried mushrooms to a skillet with chicken, add wheat flour and mix everything well.
7. Pour sour cream, slightly diluted with water, into a frying pan, and simmer the dish over low heat for a few minutes.
8. Put the stewed mushrooms with chicken in baking dishes (cocotte makers, pots).
9. Grind hard cheese on a medium grater and sprinkle on the contents of the molds.
10. Bake the julienne in the oven at 180 ° until a golden, crispy cheese crust appears on the surface of the julienne.
11. Serve the prepared dish hot immediately.

Eat to your health!

Julienne recipe in tartlets in the oven

Of particular interest is the preparation of julienne not in cocotte makers, but in shortcrust pastry tartlets. You can make these baking containers with your own hands or buy ready-made ones right away. You can decorate any table with such a dish.

Ingredients:

• Chicken fillet - 300 g.
• Champignons - 200 g.
• Hard cheese - 100 g.
• Sand tartlets - 20 pcs.
• Salt and spices to taste.

For the sauce:

• Sour cream and milk - 1 tbsp.
• Flour - 1 tbsp. l.
• Butter - 2 tbsp. l.

Cooking process:

1. Cook the chicken fillet until cooked in salted water.
2. Then cool it and separate it into fibers with your hands.
3. Fresh champignons (take small ones so that it is convenient to place in tartlets), wash and chop into thin slices.
4. Fry the mushrooms in hot vegetable oil until tender.
5. Add chicken meat to the mushrooms, salt and sprinkle everything with seasoning and spices (for chicken or ground black pepper) and simmer for a few minutes over low heat.
6. In a separate, clean skillet, fry the flour in butter until creamy. Add milk to it and stir quickly to make a thick, homogeneous sauce.
7. Cool the sauce, add the required amount of sour cream to it and mix again.
8. Place the fried mushrooms and chicken in the tartlets.
9. Fill them gently with sour cream sauce.
10. Grind the hard cheese on a coarse grater and sprinkle on the stuffed tartlets.
11. Bake the julienne in the oven preheated to 180 ° for 15 minutes, no more, so that the cheese just melts and does not turn into a dense crust.
12. Serve the cooked julienne hot or warm with a fresh vegetable salad.

Bon Appetit!

Cooking julienne in pots in the oven

Here is a recipe for cooking julienne in pots. You can cook from any mushrooms: fresh or frozen, but the most delicious - from dry mushrooms. Cooking with sour cream sauce. Delicate meat with mushrooms in sour cream sauce will undoubtedly decorate the festive table.

Ingredients:

• Chicken fillet - 200 g.
• Mushrooms - 250 g.
• Onions - 1 pc.
• Cheese - 150 g.
• Sour cream - 150 g.
• Butter and vegetable oil - 2 tbsp. l.
• Flour for the sauce - 1 tbsp. l.
• Salt and pepper to taste.

Cooking process:

1. Cook the chicken fillet until tender in a little salted water and over low heat so that it is juicy and soft.
2. Chop the mushrooms into thin strips and place in a skillet with heated butter and vegetable oils.
3. Peel the onion, chop into thin half-rings and add to the mushrooms.
4. Fry everything only until the onion is transparent, and not until golden brown, otherwise the dish will taste bitter.
5. Cool the boiled chicken fillet and separate into fibers by hand.
6. Add chicken to fried mushrooms and onions, salt and sprinkle with pepper to your liking, stir and simmer over low heat for a few minutes.
7. Prepare sour cream sauce in a separate, dry and clean skillet. To do this, first fry the flour until a light brown color and a pleasant aroma appears. Then put the butter in the flour and stir quickly. Pour the required amount of sour cream to them, stir and bring to a boil over low heat.Sprinkle the sauce with salt.
8. Put the meat and mushroom base in a pot. It should fill the pot by ¾ of its volume.
9. Pour everything with cooked sour cream sauce.
10. Grind the hard cheese on a coarse grater and pour the contents of the pot with it.
11. Bake the julienne in a pot at 180 ° for 25 minutes. Delicate meat with mushrooms and onions under a crispy cheese crust is ready.
12. Treat your guests and loved ones.

Bon Appetit!

Delicious recipe on a baking sheet in the oven

According to the proposed recipe, you can cook this integral dish of the festive table on an ordinary baking sheet, because not all housewives have cocotte makers. The taste of the resulting dish will be no different from the original.

Ingredients:

• Boiled chicken fillet - 0.5 kg.
• Mushrooms (champignons) - 0.5 kg.
• Onions - 3 pcs.
• Hard cheese - 300 g.
• Cream - 2 tbsp.
• Flour - 2 tbsp. l.
• Salt, black pepper and nutmeg to taste.
• Sunflower oil for frying.

Cooking process:

1. Pre-boil the chicken breast in salted water.
2. To preserve its juiciness, put the meat in boiling water, cook in a little water and always with onions, laurel leaves, celery and carrots.
3. Chill the meat and cut into thin slices or fiber by hand.
4. Peel the onions, rinse them and chop them into half rings. Start frying the onions in hot vegetable oil.
5. At this time, rinse the mushrooms, chop into thin slices and transfer to the skillet with the onion.
6. Fry the mushrooms until the juice is completely evaporated from the pan.
7. In a separate dry skillet, fry the flour until creamy.
8. Add butter to it, preferably butter, and immediately stir quickly.
9. Then pour the cream into this skillet, stir it with fried flour until smooth, salt, add a pinch of nutmeg and simmer the sauce over low heat for 2-3 minutes, until the sauce becomes thick.
10. Transfer the sliced ​​chicken meat to the pan to the fried mushrooms.
11. Salt everything and sprinkle with black pepper to your liking.
12. Add the cooked cream sauce to this skillet, stir gently and simmer over low heat for 1-2 minutes.
13. Pour the prepared chicken with mushrooms in a creamy sauce into a tall baking dish or onto a baking sheet with high sides.
14. Grind the cheese on a coarse grater and sprinkle the contents of the baking sheet with it. Don't spare the cheese.
15. Bake the julienne at 180 ° C for 30 minutes, until the cheese turns brown and crispy.
16. Ready! Serve directly in the baked dish and treat your guests.

Eat for health and cook with pleasure and love!

Foil Tins Recipe

When there are no cocotte makers or tartlets, but you need to cook julienne in portions, you can make beautiful neat tins from food foil by folding it in 2-3 layers. They perfectly keep the shape of the dish, and you can determine the size at your discretion. We will prepare a wonderful sauce for such a julienne from processed cheese and cream.

Ingredients:

• Boiled chicken fillet - 1 half.
• Fresh champignons - 300 g.
• Cream - 6 tbsp. l.
• Processed cheese - 1 pc.
• Onions - 2 pcs.
• Hard cheese - 100 g.
• Frying oil.
• Salt and black pepper to taste.

Cooking process:

1. Cook chicken fillets in salted water until cooked through.
2. For flavor, add bay leaves, carrots, and onions to the water.
3. Cut the cooked chicken into slices or fiber by hand.
4. Rinse fresh mushrooms and chop into thin slices.
5. Peel and chop the onions into half rings.
6. Fry the onion and mushrooms in a skillet. Then cool them a little and pour in the right amount of cream so that they do not curl in a hot skillet.
7. Stir the mushrooms and cream and simmer together for a few minutes.
8. Then put pieces of boiled fillet to the mushrooms, pour 4 tbsp. l. water and add processed cheese, cut into pieces.
9. Stir the contents of the pan to dissolve the cheese, sprinkle with pepper and salt to your liking and simmer for a few minutes over low heat.
10. Form small trays with foil and place on a baking sheet.
11. Spread the chicken and mushrooms over them.
12. Sprinkle the filling generously with coarsely chopped hard cheese.
13. Bake the julienne in a 200 ° C oven for 15 minutes. Delicate creamy julienne is ready.

Bon Appetit!

Cooking recipe in cocotte makers

The classic form of cooking and serving julienne, especially for the festive table, are cocotte makers. These are small metal scoops with handles. This dish is served hot and 2 pieces per person, since their portion is only 100 g. Julienne itself is ready-made and is baked in cocotte makers only to obtain a crispy cheese crust. From the amount of food specified in the recipe, you will get 6 servings.

Ingredients:

• Chicken fillet - 0.6 kg.
• Mushrooms (champignons) - 0.4 kg.
• Onions - 1 pc.
• Heavy cream - 150 ml.
• Hard cheese - 100 g.
• Flour - 1 tbsp. l.
• Salt and pepper to taste.

Cooking process:

1. Boil the chicken fillet in advance for 20-30 minutes, cool it and divide it into pieces with a fork. You can cut the meat into small pieces and fry in a skillet until tender, that is, so that it only changes its color from pink to gray.
2. Peel the onion and chop finely, because we are preparing a delicate dish.
3. Fry the onion until transparent, no more.
4. Wash the mushrooms, chop into thin slices and fry with the onion.
5. Fry the mushrooms until the liquid is completely evaporated from the pan (5-7 minutes). Add a spoonful of flour to the fried mushrooms, stir and fry for 2-3 minutes. She will give the sauce the desired thickness.
6. Then pour cream to the mushrooms and over low heat, stirring the contents, simmer the mushrooms for several minutes.
7. Then put the pieces of boiled chicken into a frying pan, sprinkle the dish with salt and pepper to your liking and mix.
8. Arrange the julienne in the cocotte makers.
9. On a coarse grater, grate the cheese and sprinkle generously with julienne. You can add some bread crumbs to the grated cheese to enhance the crustiness of the crust.
10. Bake the dish at 200 degrees or in the "Grill" mode for 15 minutes. As soon as the cheese crust is browned, you can take it out of the oven and serve.

Bon Appetit!

Julienne with chicken and mushrooms with cheese in the oven

We would like to draw your attention to another version of the classics of making julienne from chicken, mushrooms and cheese. Mushrooms can be any. Julienne with wild mushrooms is especially tasty, but ordinary champignons are more often used. This recipe uses more mushrooms and cheese than standard recipes. Cooking in a creamy sauce.

Ingredients:

• Champignons - 700 g.
• Chicken fillet - 300 g.
• Hard cheese - 200 g.
• Cream - 350 g.
• Butter - 5 tbsp l.
• Onions - 1 pc.
• Flour - 2 tbsp. l.
• Salt and black pepper to taste.

Cooking process:

1. Rinse fresh mushrooms and chicken meat with cold water and dry with a paper towel. Use a sharp knife to chop them into thin strips.
2. Heat 3 tablespoons of butter in a frying pan and fry the mushrooms with meat in it until tender. Be sure to sprinkle them with salt and pepper to your liking.
3. Peel the onion and chop it into thin half-rings.
4. In a separate frying pan, fry the onions in butter until transparent.
5. Heat the third dry frying pan and fry the flour on it until light brown and a special aroma appears. Then slowly pour the cream to the fried flour and mix quickly so that there are no small lumps. Cook the sauce for no more than ½ minute.
6. Put fried mushrooms with meat in cocotte makers or pots.
7. Lay out the fried onions with the second layer.
8. Fill everything with creamy sauce.
9. Sprinkle julienne with grated cheese on a coarse grater and send it to the oven preheated to 180 °. We bake the julienne until the cheese turns golden brown.
10. Sprinkle the cooked julienne with fresh dill or parsley and serve immediately.

Bon Appetit!

Julienne recipe with chicken and mushrooms with potatoes

According to the classics, potatoes are not added to julienne. But you can try.Add grated potatoes to the main dish. It will turn out very tasty. Cooking in pots in the oven.

Ingredients:

• Chicken fillet - 300 g.
• Large potatoes - 5 pcs.
• Any mushrooms - 400 g.
• Onions - 1 pc.
• Hard cheese - 200 g.
• Sour cream - 3 tbsp. l.
• Flour - 1 tbsp. l.
• Salt and pepper to taste.

Cooking process:

1. Rinse the chicken fillet with cold water, pat dry with a paper towel and cut into small cubes.
2. Peel the onion and chop it into small cubes as well.
3. Wash the mushrooms and chop them into thin slices.
4. Peel the potatoes, rinse and chop on a coarse grater.
5. Heat a deep skillet with vegetable oil and fry the pieces of meat in it.
6. Add chopped onions and mushrooms to the fried meat and fry everything until golden brown.
7. Then put the grated potatoes in a skillet, mix with the rest of the ingredients and simmer for a few minutes.
8. Pour the required amount of sour cream into the skillet. Salt julienne, sprinkle with spices to your liking and simmer for a few more minutes over low heat.
9. Place this prepared filling in baking pots.
10. Grind the hard cheese on a coarse grater and cover the contents of the pots with it.
11. Bake the julienne in the 200 ° C oven for 25 minutes. A delicious treat is ready.

Bon Appetit!

A simple recipe with mayonnaise

In this recipe, you are invited to cook julienne from chicken and mushrooms not on the basis of the classic Béchamel sauce, but on mayonnaise. You will have a wonderful juicy and aromatic dish that will delight both the eye and the stomach. It is prepared from any chicken meat and even fried chicken.

Ingredients:

• Chicken (boiled or fried) - ½ part of the carcass.
• Fresh mushrooms - 350 g.
• Onions - 2 pcs.
• Hard cheese - 150 g.
• Mayonnaise - 3 tbsp. l.
• Flour - 2 tbsp. l.
• Frying oil.
• Salt and pepper to taste.

Cooking process:

1. Carefully separate the meat from all the bones from the pre-boiled or fried chicken (take ½ part of the chicken). Cut the meat into arbitrary pieces or divide it into fibers by hand.
2. Peel the onions and chop them into medium cubes.
3. Wash the mushrooms and cut them into thin slices.
4. Grate the desired piece of hard cheese on a coarse grater.
5. Arrange all chopped food in separate bowls, so it will be easier and faster to cook.
6. In a skillet with preheated vegetable oil, fry the chopped onions first until soft.
7. Then put the chopped mushrooms in a skillet and fry them over low heat for 15 minutes until the mushroom juice has completely evaporated. Stir the mushrooms and onions periodically using a wooden spoon or spatula.
8. Put chopped chicken into the fried mushrooms, add mayonnaise, sprinkle everything with the right amount of flour and mix well. Add salt and pepper, keeping in mind that the chicken was cooked with seasonings.
9. Cover the skillet with a lid and simmer everything for 5 minutes.
10. Put the prepared aromatic filling into any baking dish: cocotte makers, pots or cake tins.
11. Cover the julienne with grated cheese.
12. Bake the dish in the oven at 180 ° C for 15 minutes.
13. This julienne with mayonnaise is served hot as an appetizing appetizer before the main course.

Bon Appetit!