Chicken julienne and mushrooms

Chicken and mushrooms Julienne is a French dish known and popular all over the world. It is served in beautiful cocottes. Ingredients are baked in cream and sprinkled with cheese, forming a ruddy crust on the surface. Previously, juliens could be tasted only in restaurants, but thanks to simple recipes today every hostess is able to cook it.

Historians believe that the beloved by many juliens is in fact a primordially Russian, now slightly modified, dish. A "overseas" word stuck behind him because of the method of cutting vegetables (the thinnest straw), which the French called "julienne". At that time, words with French roots were firmly in the lexicon of pre-revolutionary Russia. It was fashionable and gave some authority, so in the menu of the taverns they pointed out: “julienne mushrooms”, “julien soup”, etc.

Later restaurateurs noticed that visitors prefer to order dishes of foreign cuisine, and quickly shortened the name to one French word. And today it is firmly entrenched in the Russian dish. The recipe of its preparation has changed with time. Now julienne is cooked with seafood, fish and vegetables, although in the traditional version they used only mushrooms with meat, which were baked in sour cream. But in the classic French recipe instead of cream, the ingredients are seasoned with bechamel sauce.

Julienne with chicken and mushrooms in the oven

The classic recipe of Julien with a tender chicken fillet, which, thanks to the cheese crust, is juicy and soft.

Julienne with chicken and mushrooms in the oven


  • 400 g chicken breast;
  • 400 g of any mushrooms (honey mushrooms, oyster mushrooms, suitable; canned mushrooms can be used - provided that there is no vinegar in the marinade);
  • 2 onions;
  • 250 g sour cream;
  • 200 grams of cheese;
  • 2 tbsp. l flour;
  • salt pepper.


  1. Fry small pieces of raw meat on high heat for 2-3 minutes until golden brown.
  2. Fry finely chopped onion to a translucent state, add mushrooms to it, pour some water (so that it only covers the bottom of the pan) and stew the ingredients until it is completely boiled over moderate heat.
  3. For the sauce, flour the flour in a dry frying pan, reduce the heat, add sour cream, heat everything well with constant stirring and remove the mass from the fire.
  4. Combine all the ingredients, pour with sour cream mass, mix and spread on the cocotte.
  5. Sprinkle everything with cheese and place in a preheated oven. At 1800Cook for 25 minutes.
  6. When the cheese is slightly brown, the dish is ready.

Gourmet Snacks in Tartlets

This dish is perfect for the holiday table. Small baskets with savory snacks are relevant for a large feast, and for a buffet table. Ready tartlets today can be bought at any supermarket.

Julienne with chicken and mushrooms in tartlets


  • 400 g of mushrooms;
  • 400 g chicken meat;
  • 200 grams of cheese;
  • 350 g heavy cream (20%);
  • 2 tbsp. l flour;
  • salt pepper;
  • greenery for decoration.


  1. Boil chicken meat. If you want it to be especially tasty and fragrant, add salt, white ground pepper, dry garlic to water, bring to a boil and put the meat. It is better not to use the cubes: they will kill the entire taste of the julienne, especially if you cook it with mushrooms.
  2. While the breast is boiling, fry the mushrooms. If they put in a lot of juice, wait until it is steamed.
  3. Divide the boiled fillet into fibers and add to the mushrooms. Salt, pepper and mix everything thoroughly.
  4. Fry the flour so that it slightly changes its color. Add cream gradually and stir everything vigorously so that no lumps form.
  5. Fill the chicken with mushrooms with a creamy mass, mix and spread on tartlets.
  6. Cover the baking sheet with parchment paper, place the tartlets and bake in the oven for 20 minutes.
  7. After this time, remove the baking sheet, sprinkle the ingredients in tartlets with cheese and put them back in the oven. After 5 minutes, turn it off and leave the Julienne reach in the cooling oven.

Garnish the finished dish with parsley leaves or dill sprigs.

How to cook a julienne in a pan?

If you do not have cocottes, you can cook chicken julienne and mushrooms in a pan - the taste of the dish will not change.

Chicken julienne with mushrooms in a pan


  • 500 g of champignons;
  • 500 g boneless chicken breast;
  • 2 onions;
  • 300 g sour cream;
  • 3 tbsp. l flour;
  • 50 g butter;
  • 100 grams of cheese;
  • salt pepper.


  1. Chop the mushrooms and chicken fillet separately and fry separately.
  2. Save finely chopped onions. Once they are lightly browned, add the mushrooms and fillets. Mix everything well.
  3. For the sauce, melt a piece of butter and gently mix the flour to it. Then add sour cream and, with vigorous stirring, hold another 2-3 minutes on the fire.
  4. Pour all ingredients with the resulting sauce, sprinkle with cheese on top and simmer on low heat for about 20 minutes without stirring.

Ready-made julienne can be served with boiled potatoes and greens.

Cottage Cheese Julienne: A Step by Step Recipe

A set of classic ingredients for julienne can be supplemented with cottage cheese, which will make the taste of the finished dish creamy and truly tender.

Julienne with mushrooms and mushrooms: a step-by-step recipe with curd cheese


  • 200 g boiled chicken fillet;
  • 200 g of mushrooms (it is better to use champignons);
  • 250 g sour cream;
  • 200 grams of cheese (soft variety);
  • 100 g of cottage cheese (Almette, Arla Natura, Castelli Ricotta, etc.);
  • 1 onion;
  • salt pepper.


  1. First, fry the onions, then add the mushrooms to it and soak it on the fire for another 5 minutes.Fry mushrooms and onions
  2. To the roasted ingredients, lay out the sliced ​​white meat and fry on moderate heat for another 5 minutes. Then lay it all down on cocottes.Put the mushrooms in a cocotte
  3. Put the curd cheese sliced ​​in small pieces on top.
  4. Soft cheese grate. Approximately 1/3 of its part mixed with sour cream and pour this mass of ingredients into the cocottes, sprinkle on top with all the remaining cheese.Sprinkle with all the remaining cheese on top.
  5. Cook the julienne in a preheated oven until the cheese has a golden crust.Julienne cook in a preheated oven

Spicy snack in pots

Add the classic composition of piquancy, you can use fragrant herbs. But in this case, it is best to use conventional champignons, because the aroma of forest mushrooms does not mix well with bright spices.

Spicy Julienne with Chicken and Potted Mushrooms


  • 200 grams of chicken meat;
  • 200 grams of cheese;
  • 400 g of champignons;
  • 300 ml of cream (any fat content);
  • 2 onions;
  • dried mint, tarragon, pepper, salt;
  • for decorating fresh mint, parsley or dill.


  1. Chicken cut into small cubes and fry on high heat for 3-5 minutes, so that the meat has acquired a ruddy crust.
  2. On a low heat, fry the onions to translucency and add the mushrooms to it. If you add a lot of water after adding the mushrooms, simmer them until they have completely evaporated.
  3. Add chicken to the well-done ingredients, cover with cream, season with spices and mix well. Stew for 5 minutes.
  4. Spread the mixture in pots, sprinkle with cheese on top.
  5. Bake in a hot oven for 30 minutes (do not close the pots with lids, otherwise the cheese will not have a golden crust).

Cooking your favorite dish in a slow cooker

With a small time-consuming it turns out a wonderful dish that can be served as a hot snack.

Julienne with chicken and mushrooms in a slow cooker


  • 250 grams of chicken meat;
  • 300 g of champignons;
  • 1 onion;
  • 1 tbsp. l flour;
  • 0.5 tsp. table mustard;
  • 200 ml of cream (any fat content);
  • 100 grams of cheese;
  • salt.


  1. Julien is best cooked using the Baking function. Activate the mode and melt a piece of butter in it before placing the ingredients in the bowl.
  2. Next, put in the container the meat cut into small pieces and fry for 15 minutes with the lid tightly fixed.
  3. After this time, add finely chopped onions and mushrooms to the bowl and fry for another 15 minutes.
  4. Open the lid. If there is a lot of liquid, continue frying until it evaporates.
  5. In the heated cream, add mustard, salt, flour and mix well, so that there are no lumps. Pour the mass of fried ingredients.
  6. Continue cooking in the same mode ("Baking") for another 10 minutes.
  7. As soon as a signal sounds that time is up, open the slow cooker and sprinkle the ingredients with cheese.
  8. Activate the option of heating the finished dish for 5 minutes and wait until the cheese is completely melted. Everything, you can feast on the multicooker julienne

Chicken and mushroom julienne is good as a hot appetizer and second course. Chicken meat with champignons under cheese crust is juicy and goes well with potatoes, which are often served as a side dish. Classic julienne will decorate the table on weekdays and holidays, because for preparing such a tasty dish, you need simple and affordable ingredients, which most likely always have in the fridge of most housewives.

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