Chicken with mushrooms are often included in the recipe for juliens, because of their accessibility and good taste. In fact, julienne is a hot appetizer of baked mushrooms with sour cream. Delicious, satisfying, relatively not expensive. But as they say, there is one thing.
Despite its French name, the dish has roots of Russian cuisine of the pre-revolutionary period. The restaurants often met the dish “mushrooms in sour cream”. It enjoyed dubious success.
The name “julienne” comes from French cuisine. In fact, the julienne is called the cutting form of vegetables - the usual straw.
History is silent about the first appearance of “mushroom juliens”, but the dish stuck with a new name. People began to order it more often, cooks began to improvise more often with recipes.
In the recipes began to appear a variety of additives, such as ham, chicken or sauce.
Over time, from the “mushrooms juliens” only juliens remained. The name stuck to the dish with a tight grip. And slicing ingredients into straws has become a classic version.
How to cook a real julienne with chicken and mushrooms
Notice that only real julienne is cooked using mushrooms, onions, sour cream / cream, flour and a small amount of spices. On top of the julienne is covered with a "cap" of cheese. There are no other ingredients.
However, in the “upgraded” versions, a variety of meat and meat products are used.
- A julienne is made on the basis of bechamel - one of the simplest sauces. It is he who gives the necessary consistency and creamy taste.
- The fat content of the sauce is used by lubricating the walls of the cocoon. Fried onions or leeks are laid out in a greased cocotte. Naturally sliced julienne.
- The following ingredients are sandwiched dressing. Onions fit meat component, well, at the end - mushrooms. Mushrooms can be cut and straws, and slices, and plastic, it does not matter.
- From above, everything is poured with a thin layer of bechamel sauce and powdered with cheese.
- Cheese is used as hard grades. For example, Parmesan. So are soft cream cheeses. Camembert is a great option. A combination of two types of cheese is not alien to the recipe.
Classic recipe of Julien with chicken and mushrooms in the oven
Classic julienne uncomplicated. The most difficult part of it is the preparation of the sauce.
Sauce ingredients:
- Butter - 50 grams
- Sunflower oil - two large spoons
- Premium wheat flour - two large spoons
- Milk - half a liter
- Cheese, hard - 25 gr
- Nutmeg ground - a pinch
- Salt / pepper - as needed
Ingredients for Julienne:
- Onion or leek - one hundred grams
- Butter - big spoon
- Sunflower oil - big spoon
- White mushrooms - one hundred grams
- Boiled chicken breast - one hundred grams
- Cheese of any solid variety - 50 grams
Peel and chop the mushrooms. You can as you like, and you can also straws, as in the classic version.
Fry the mushrooms in vegetable oil. Do not forget to warm up the pan well, because on a low fire the mushrooms will immediately give up the water and will simply boil.
Boil chicken white meat in brackish water. Cool and cut it into a cube.
Cheese and for the sauce and for the "cap" rub on the Korean grater. Parsley leaves finely chop, previously washed. Onions cut into semi-shellfish. During heat treatment, they will be softened and take the form of a straw. Spice onions in butter and vegetable oil. Cooking sauce begins with melting butter in a dry frying pan. That it is not burnt, add a little vegetable oil and stir.
Pour the flour into the melted butter and distribute it over the whole area of the saucepan or frying pan. As soon as the combination of butter and flour gives a result in the form of crumbly creamy colored lumps - fill them with milk.
As soon as the lumps of flour dissolve in the milk, add seasoned salt to the sauce. Boil a little, until slightly thickened. At the end, add to the sauce, grated on a fine thread, hard cheese.
It remains only to “collect” the julienne. Lubricate the coconut with sauce using a silicone brush. Place the fried onions and boiled chicken in it. Add a tablespoon of bechamel on top and place the mushrooms. Pour over béchamel again and sprinkle with cheese chips.
Put the julienne in the oven for ten to fifteen minutes, warming it up to two hundred degrees beforehand.
Julienne with mushrooms and mushrooms step-by-step recipe with photos
What could be more wonderful than the creamy taste of fried mushrooms with onions, and when the mushrooms were also collected in the forest with their own hands ... Just delicious!
We will prepare:
- Two hundred grams of chilled chicken breast
- Two hundred grams of mushrooms (can be frozen forest)
- One hundred grams of soft cream cheese
- Two small bulbs
- 50 grams of natural butter
- A glass of milk
- Two tablespoons of white flour
- Cook salt
- Pepper Mix
- Nutmeg Ground
Cooking process:
We grind fresh chicken meat with thin strips.
Shred the onion in half rings.
Mushrooms (I have chanterelles) cut into thin slices.
Cheese rubbed.
Fry chicken fillet in vegetable oil on the highest fire. Also, together with mushrooms, set aside in a sieve.
Let up the onion until golden brown and also lay it out in a sieve.
In a saucepan, drown butter. Fall asleep flour to it, stir lumps, lightly fry.
Pour the boiled milk into a saucepan. On low heat, begin stirring the sauce, salt and season with spices.
In the ready sauce we spread the fried products, mix.
We spread products on cocottes, spread cheese on top. We bake in the oven for about twenty minutes at a temperature of two hundred degrees.
Julienne with chicken, mushrooms and cream
The recipe with cream differs from the classic only in a different sauce base. The principle of preparation and the ingredients in essence, remain the same.
Ingredients:
- Cream - 400 ml
- Leek - 100 g
- Sweet cream butter - 20 g
- Sunflower oil - big spoon
- White mushrooms - one hundred grams
- Chicken fillet - one hundred grams
- Parsley - a small bunch
- Hard cheese - 50 gr.
- Salt / pepper - as needed
Sprinkle onions in a mixture of lean and butter until transparent. Fry the mushrooms in a hot skillet, with a spoon of sunflower oil. Cut chicken breast into thin strips and fry quickly with all seasonings.
Grease with coconut oil, heated with butter, put onion and chicken fillet in them. Add a spoonful of cream. Top roasted mushrooms and finely chopped parsley. Fill the remaining space with cream and sprinkle with grated cheese on top.
Bake at two hundred degrees for fifteen minutes.
Julienne with chicken, mushrooms and potted potatoes
Another great and fairly correct way to cook a julienne is pot roasting. In addition to the usual grocery set of chicken, mushrooms and sauce, in such a julien it is acceptable to use potatoes.
Ingredients:
- Chicken Breast - two hundred grams
- Any mushrooms - two hundred grams
- Potatoes - three not very large
- Leek - one hundred grams
- Hard cheese - one hundred grams
- Butter - 50 grams
- Premium flour - Art. spoon
- Sour cream - one hundred grams
- Dill - a small bunch
Put the flour in a dry frying pan and save slightly. When a light cream shade appears, add a piece of butter to the flour.
The next step is add sour cream to the pan, in which it is necessary to dissolve the flour lumps. Together with sour cream, add half the finely chopped dill.
Smear the clay pots with soft butter and put potato cubes, stewed onions, mushrooms and fillets in them. Fill the contents with sour cream sauce.
Put a layer of cheese chips on top of the sauce.
Bake julienne for half an hour when heated to one hundred eighty - one hundred ninety degrees.
Julienne with chicken, mushrooms and sour cream on a baking sheet
Cooking this dish on the baking sheet appeared because of the excessive thirst for gluttony. The fact is that the recipe is a hot snack, which well can not be prepared in industrial quantities. In fact, the “julienne” on the baking sheet is already a dish, rather than a snack.
Ingredients:
- Onion - two hundred grams
- Butter - one hundred grams
- Sour cream 10% - 200-250 g
- Mushrooms - 250 grams
- Chicken fillet - 250 grams
- Hard cheese - two hundred grams
- Fresh dill and parsley - in a small bunch
Place thin onion rings and fried mushrooms on a greased baking sheet.
Place chicken fillet on top of them, cut into thin strips.
Salt and pepper the ingredients and cover them with low-fat sour cream. Make a cheese cap on top. Bake for half an hour at two hundred degrees.
How to cook a julienne in a frying pan, homemade recipe
A julienne in a pan is similar to a julienne cooked on a baking sheet. You can cook a dish using just one frying pan with a removable handle.
Ingredients:
- Chicken fillet - two hundred grams
- Champignons - two hundred grams
- Onion turnip - 150 gr
- Cream - three hundred ml
- Cheese “Gouda” - two hundred grams
- Sweet cream butter - 40 g
- Dill and parsley green
- Spices and salt at the discretion of
Coat the bottom and sides of the pan with butter. To facilitate the process, put the pan for 30 seconds in the finished oven. In a greased pan, lay the onion rings. Pepper and salt them lightly.
Put the champignons and thinly sliced chicken on the onion. Chop greens and mix it with cream. Pour the contents of the pan with them.
Gaute on a medium grater and sprinkle over the dish. Bake at 180 degrees for about half an hour minutes.
Recipe for julienne with cheese, chicken and mushrooms in buns or tartlets in the oven
Julienne in buns or tartlets is prepared in rare cases, when the cook is sure that this or that flour product will not turn into coals when roasting the julienne.
Cooking such a julienne is at a fairly fast pace and a particularly hot oven.
Such conditions are necessary so that those very buns do not have time to dry out or burn. Ingredients per serving:
- Fresh roll buns
- White mushrooms - 30 grams
- Fried chicken fillet - 30 grams
- Onion - 30 grams
- Cheese of a firm grade - 20 grams
- Sour cream - 20-30 grams
- Sweet cream butter
- Sunflower oil
- Salt with pepper at the discretion of
Preheat oven to 250 degrees. From the buns, cut the top off, leaving the base 2/3 of the entire bun. Remove the crumb from it, leaving only solid walls.
In a skillet, fry the onion straws, chicken cubes and mushroom plastics.
Of course, it is necessary to fry everything separately. At the bottom of the “flour cocotte” lay roasted onions and half a chicken fillet. Spread a small layer of sour cream and put the mushrooms with the remaining chicken.
Pour the contents of the buns with the remaining sour cream and add cheese. Put the buns with julienne on a baking sheet and put in the oven for ten minutes. Together with them, bake 3 minutes of lid from the rolls.
Place the finished julienne on separate plates, add some parsley leaves to the cheese cap. Cover the buns with their lids, slightly shifting them to one side.
Serve hot to the table so that the buns do not have time to dry.
