We will cook today julienne with chicken and mushrooms... First, let's figure out what 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", tk. in France, in summer time, prepared soups from young vegetables, which were cut very thin straw... Since then, julienne has been called this type of cutting of vegetables, as well as soups and salads made from thinly sliced ​​vegetables.

In Russian cuisine julienne- this is hot snack, which is usually prepared with mushrooms (white, champignons, chanterelles), chicken, vegetables, seafood, etc., cut into thin strips. The French also have a dish identical to the "Russian" julienne, but it is called "cocotte", which is probably why the heat-resistant bowl or portioned pan in which the "Russian julienne" is baked is called the cocotte.

If you do not have special cocotte makers, you can use any heat-resistant cups, bowls, pots, etc. If you do not 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 figured out a little about the etymology julienne and utensils, 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 tsp
• 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 it into small cubes.

Wash the mushrooms thoroughly and cut into strips.

Pour some vegetable oil into the pan, heat it well over high heat. Put the chicken fillet in hot oil, salt and fry for a few minutes on each side, until golden brown.

Put the onion in the preheated vegetable oil, salt and fry until golden brown.

Heat the vegetable oil again, fry the mushrooms in small portions. We put the mushrooms in a thin layer in well-heated oil, you should not put all the mushrooms in the pan at once, because then the mushrooms will release moisture and will be stewed in it, and we need them to be fried.

Fry the mushrooms until golden brown. If there are few mushrooms in the pan, they will fry pretty quickly, in 5-7 minutes.

Put the mushrooms out of the pan and fry the next piece of mushrooms. I fried all the mushrooms in three batches.

By this time, the fried chicken has already cooled down, cut it into strips.

Now let's prepare the sauce. To do this, put the pan on medium fire... Fry the flour in a dry frying pan without fat until creamy, stirring constantly. When the flour becomes light brown, add the butter and stir until smooth.

Pour the cream into the pan, mix 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, put the fried mushrooms, chicken and onions in the thickened sauce.

Mix everything well, add black ground pepper salt if necessary. Simmer for a couple of minutes. We remove from the stove.

Three cheese on a coarse grater.

We lay out our future julienne in cocotte makers, sprinkle with grated cheese on top. We put in an oven preheated to 180 ° C and bake for 15-20 minutes. After the specified time has elapsed, the cheese should melt and lightly bake.

Ready! Serve ready-made julienne right away while it's hot. Bon Appetit!

Many people think that julienne is simply original and delicious. culinary delight... In fact, this is not entirely true. Initially, this name meant a very thin cut of vegetables, as well as mushrooms, which are then added to soups, salads, various stewed and baked meat and fish dishes... They are called julienne soup, julienne salad or simply julienne.

In Russia, julienne is usually called mushrooms baked with sauce and cheese.

In Russia, julienne is usually called mushrooms baked with sauce and cheese. Today there are great amount ways to prepare it with various additional ingredients.

In order to succeed beautiful dish with wonderful taste, should be observed certain rules its preparation:

• julienne can be made from any mushrooms. Before starting cooking, fresh ones should be cleaned and rinsed thoroughly, canned and frozen ones should be simply washed, and dried ones should be soaked in hot water, let them swell and squeeze. Next, they should be cut into thin strips;
• if meat is supposed to be added to the dish, then it should be chicken fillet, peeled and thinly sliced. You can also add shrimp or white soft fish to julienne;
• as a sauce in classic version it is advisable to use sour cream or bechamel. V modern options julienne, a wide variety of sauces are used;
• you can cook julienne in cocotte makers, clay pots or in large muffin tins. In them, the prepared dish is served on the table. Sometimes buns are filled with julienne, from which the pulp is taken out, and baked under cheese on a baking sheet.

History of the name of the dish

It is believed that the word "julienne" (julienne) spread in our country at the beginning of the last century. At a time when everything French was in vogue, in restaurants the usual stewed mushrooms v sour cream sauce began to call "julienne mushrooms". After that, the dish gained great popularity among regular customers. Later they began to call him simply "julienne". Today, there are a large number of variations of its preparation from the classic to the most unexpected. In addition to mushrooms, vegetables, chicken, fish or seafood are added to it.

The best mushrooms for making julienne

Best for julienne fresh mushrooms with a pronounced taste... It can be white, champignons, chanterelles or honey mushrooms. They must be small and free from any damage or signs of deterioration. Delicious, fragrant dish obtained from dried porcini mushrooms. Julienne made from canned or frozen mushrooms will taste less pronounced. But, nevertheless, it remains a rather pleasant dish to use.

How to cook julienne in the oven (video)

Classic mushroom julienne recipe

To prepare a classic mushroom julienne it will take a minimum of products and time consuming. At the same time, a very exquisite dish is obtained, which can be placed both on a regular and on a festive table.

Ingredients:

• mushrooms (fresh) - 1 kg;
• cheese ( hard varieties) - 0.5 kg;
• sour cream - 2 glasses;
• onions - 0.5 kg;
• butter - 0.2 kg;
• salt, spices.

How to cook:

1. Cut onions and mushrooms as thin as possible;
2. Heat the oil in a saucepan and simmer the onion in it a little;
3. Add mushrooms, salt, spices to the onion and simmer until the liquid evaporates;
4. Put in oiled tins finished products, pour sour cream on them and cover with grated cheese;
5. Cook julienne in an oven preheated to 180 degrees for about half an hour.

Julienne recipe with mushrooms and cheese

Julienne with mushrooms and cheese is a great hot snack.

Ingredients:

• champignons (fresh) - 500 g;
• cheese (hard varieties) - 200 g;
• cream - 200 ml;
• eggs - 2 pieces;
• onions - 200 g;
• butter - 100 g;
• flour - 50 g;
• salt, spices.

How to cook:

1. Chop the onion and champignons into thin strips;
2. Pass the onion, add flour, separately fried mushrooms, salt and spices;
3. Combine cream with beaten eggs;
4. Arrange onion with mushrooms in oiled tins, pour prepared creamy filling and cover with chopped cheese;
5. Cook the dish in the oven until appears golden brown from cheese;

To make the dish more piquant, you can replace the cream and eggs with a separately prepared sauce.

Sour cream sauce with tomato

Ingredients:

• sour cream - 200 ml;
• mushroom broth - 200 ml;
• tomato paste - 100 g;
• butter - 100 g;
• flour - 50 g;
• salt, spices.

Cooking method:

1. Heat the oil in a frying pan and lightly fry the flour on it;
2. Gently pour the broth into the butter and flour and stir it so that there are no lumps;
3. Add sour cream to the broth, tomato sauce, salt and spices. Boil the sauce until thick.

Bechamel sauce

Ingredients:

• milk - 1 l;
• onion - 1 pc;
• flour - 100 g;
• butter - 100 g;
• garlic - 3 teeth;
• bay leaf - 3 pcs;
• salt, spices.

Cooking method:

1. Heat the milk and put in it the onion, cut in half and garlic, boil, remove from heat, leave to brew for 30 minutes and remove the seasonings;
2. Melt butter in a saucepan and fry flour in it;
3. Gradually pour the infused milk into the butter and flour, add salt and spices, stirring constantly to bring the sauce to thicken.

Chicken and mushroom julienne in a pan

Chicken and mushroom julienne in a pan is a very tasty and satisfying dish.

Ingredients:

• mushrooms (fresh) - 1 kg;
• chicken (breast) - 1 kg;
• onion -0.5 kg;
• sour cream - 500 ml;
• cheese (hard) - 200 g;
• flour - 100 g;
• frying oil - 100 g;
• salt, spices.

Cooking method:

1. Cut the mushrooms and chicken into thin strips;
2. Cut the onion into half rings;
3. Fry all products on different pans and then connect;
4. Pour flour, salt, pepper into sour cream and beat;
5. Pour sour cream with mushrooms with chicken and onions and cover with chopped cheese;
6. Cover the pan with a lid and let it simmer on a warm stove for about 15 minutes.

Julienne salad with mushrooms

Julienne salad with mushrooms is very easy to make, although, according to reviews, it may well become wonderful dish for anyone festive table.

Ingredients:

• mushrooms (fresh) - 500 g;
• chicken (fillet) - 500 g;
• cheese - 200 g;
• onions - 500 g;
• olive oil - 100 ml;
• mayonnaise - 200 g;
• salt, spices.

Cooking method:

1. Cook chicken fillet with salt and spices;
2. Cut the mushrooms into thin plates and fry in oil;
3. Cut the onion into half rings;
4. Grind the cheese with a coarse grater;
5. Cut the meat into strips and put on a dish, put onions and mushrooms on top and grease them with mayonnaise;
6. Sprinkle the cooked salad with cheese and put it in the microwave for a few minutes to melt.

Serving options

For the presentation of the julienne to be correct and beautiful, the following recommendations should be observed:

1. The volume of one serving should be about 200 grams;
2. Classic julienne should be hot;
3. Since the dish is an appetizer, no side dish is required for it;
4. Julienne is served in the same portioned dish in which it is cooked. Before that, flat plates are placed on the table, small beautiful napkins are laid on them, and cocotte bowls, pots or other dishes with julienne are already placed on them;
5. You also need to put a spoon on the plate;
6. There must be additional napkins on the table so that you can hold the hot dishes;
7. To make the dish more piquant, it is recommended to stick several clove inflorescences into the cheese crust when serving or sprinkle it with chopped herbs;
8. If julienne is cooked in buns, it is served simply by spreading it out on plates and garnishing with herbs.

How to cook julienne with chicken (video)

Apparently, although julienne is considered an exquisite dish, it's not too difficult to do it. Many options for its preparation allow you to get a new one every time cooking masterpiece... His interesting presentation can decorate any table. Well, of course, it is more suitable as festive dish, since it is high in calories to be consumed too often.

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Probably every person today has heard of such a French dish as "julienne", but few of us have tried it. In our article, we will talk exactly about how to cook this dish at home, however, it may taste different from the original. Why is this happening? The main difference will be that we will make a hot dish flavored big amount cheese and sauce, while the real "julienne" is vegetable mix for salad or soup. Despite such difficulties, the dish is very simple and easy to prepare. Our housewives are very fond of adding chicken meat to it, and pouring creamy sauce over the mushrooms - this is the kind of "julienne" we most often see at festive feasts.

Preparing for home cooking

First, we need to prepare for cooking, which means that we need to select special dishes. The best choice there will be small bowls for food that have long handle... If you do not have such utensils, then the dish can be served in small pots or tins in which the meat is baked. In some cases, even tartlets can be used. So, you have solved the issue with the dishes and now you can proceed to the next stage of preparation.

The first step is to decide which meat to use and how to cook it. The best choice for such a dish would be chicken. The chicken must be boiled, skinned and then cut into small square pieces or oblong straws. Almost all parts of the bird can be used for such cutting.

The second, the most important component dishes are mushrooms. You need to grind them and fry them in a pan. The main thing is not to overdo it and make sure that the mushrooms not only complement the dish, but stand out against the general background and bring a unique aroma.

except meat filling and mushrooms, a special place is occupied by the sauce. For this purpose, you can take mayonnaise, but it is better not to do this, and if you have time, then prepare the dressing yourself. In any case, try to make a sauce whenever possible - this will give the dish a special flavor.

Cooking julienne at home

So, you already know approximately how to prepare for the cooking process, and now you can proceed to study the recipes. True, in any case, it is better to cook once than to re-read ten times. It should be noted that the number of cooking methods is very large and each of them is unique in its own way and the dish turns out to be special. If you want, you can cook julienne by different recipes, compare their tastes and choose the best one. True, most of them differ only in some subtleties, for example, the presence of onions, but it is they that change the whole taste.

First recipe

This is probably the most popular recipe julienne in our country. It differs in that it uses champignons - one of the most affordable mushrooms that can be easily purchased at any store. The original uses cream, but you can substitute sour cream if you don't have one.

You will need

1. Half a kilogram of chicken fillet
2. About three hundred grams of champignons
3. A couple of large onions
4. About two hundred grams of hard cheese
5. About three hundred grams of cream (or the same amount of sour cream)
6. Two large spoons of flour
7. Vegetable oil
8. Spices to taste
9. A pinch of salt

Preparation

First you need to boil the meat and chop it into small cubes. After that, we chop the onion and mushrooms, which we fry together in a pan, you can salt or pepper them. Once you're done with this part, you can move on to making the sauce. Pour flour into a dry frying pan and begin to fry it, while adding cream (or sour cream) to it, salt this mixture and wait until it boils. In this case, it is important that the flour does not burn. After finishing with the sauce, pour it into molds and add cheese and other ingredients to it. If you're cooking everything in one container, it's a good idea to add the cheese right away. Place the molds in the oven for half an hour. After that, the dish will be ready.

Second recipe

Unlike the previous one, in this recipe we will add smoked meat and olives to julienne - you will get a completely new taste.

You will need

1. One chicken
2. Two hundred grams of mushrooms
3. The same amount of smoked meat
4. A couple of onions
5. About one hundred grams of sour cream
6. The same amount of cheese
7. One jar of olives
8. One and a half cups of broth (best chicken)
9. Spices to taste

Preparation

Boil the chicken, peel it from the skin and cut it into strips. Grind the onion and mushrooms separately and fry the whole mixture together. if you love spicy dishes then you can sprinkle everything with salt or pepper right away. After that, mix the following components: flour, broth, meat, smoked meats. We lightly fry all of them. Now we need to arrange the julienne in tins and place in the oven for about twenty minutes. At the final stage, sprinkle cheese on the dish, wait until it melts - you're done. You can serve the dish to the table.

Julienne- this is a famous appetizer, usually consisting of chicken fillet and mushrooms, which are finely chopped and fried, then placed in portioned "cocotte" tins, poured with creamy sauce, sprinkled with cheese, and then baked. Julien's affiliation with French cuisine very conditional. You can understand this by studying the history of the origin of this dish.

The word julienne in French goes back to the word de juillet. Translated, it means - July. It is in July that it begins to ripen new harvest vegetables. Skilful french chefs invented to cut them into very thin petals so that the vegetables do not lose their tenderness during the cooking process. Thus, the word julienne meant special way slicing, not a specific dish. However, in the future, they began to call snacks, first and second courses, in the process of preparation of which vegetables were cut in the manner indicated above, as julienne.

The French themselves, as a julienne, usually cooked soup. However, in the East of France, where it is customary to cook more fatty and more hearty meals, julienne baked in sour cream sauce. This is the first semblance of a recipe for the julienne we are used to. However, there were and there are many types of julienne. They prepared it with the addition of the most different products, including seafood.

At some point, the recipe for just such a variation of julienne got to Paris, and from there to Russia. By the way, it was in Paris that they began to complicate the dish by adding mushrooms to it. At first, these were fragrant and very tasty truffles, and only a little later they were replaced by champignons.

As for the types of julienne, today there are hundreds of them. This appetizer is prepared not only with chicken breast and champignons, but also with any other meat and even offal, as well as with any other mushrooms, including forest ones. In addition, there are juliennes based on fish and seafood. Various creamy sauces can be used in the preparation of the snack. Also, some varieties of julienne can be served in edible cocotte bowls. They are usually made from pancakes and thin lavash... However, you can learn more about certain types of julienne in the step-by-step photo recipes given in this section of the site.

Secrets of home cooking recipes

Cooking julienne at home is an indispensable step in preparing a festive table. This hot appetizer becomes a great addition to the other assortment of dishes. It is quite simple to prepare it, but in order to cook it deliciously, you need to know some secrets.

First of all, making julienne at home starts with the choice of products. They're in mandatory must be fresh. However, this general recommendation for the preparation of absolutely all dishes. Also, the food should be properly processed. Mushrooms and vegetables should be thinly sliced, meat should also be cut into small pieces. This approach is consistent with the principle of cutting vegetables, which we talked about earlier.

Before laying meat and mushrooms in cocotte makers, they are stewed in some creamy sauce... V classic recipe- this is Bechamel. It is the sauce that impregnates all the components of the dish that allows you to achieve a unique delicate consistency of the dish.

The classic recipe for making julienne suggests that it should be baked in portioned cocotte bowls. However, it is often impossible to find such dishes at home. In this case, it can be replaced with heat-resistant ceramic pots. If there are none, then you can put the julienne in a baking dish, creating a kind of casserole.

Julienne distributed over the cocotte makers, sprinkled with grated hard cheese. Gouda, Gruyere, Emmental are best suited for this purpose. It is these types of cheese that melt best. To make the cheese easier to grate, it can first be placed in the freezer for 10-15 minutes. But to give the julienne a crispy crust, grated cheese is mixed with crushed breadcrumbs.

And, of course, the most main secret cooking julienne, both at home and in any other - start cooking only in a good mood.

Summing up ...

Cooking julienne at home will not be difficult, so if you decide to please your home or visiting guests with something tasty, then this hot appetizer is perfect! Deal with the nuances and subtleties of cooking this or that julienne will help you step by step recipes with photos given in this section of the site. Text instructions accompanied by photos of each stage, which means that you will have the opportunity not only to study the description of the cooking process, but also you can see it with your own eyes.

Everything is very simple! Choose your favorite recipe with step by step photos, stock up essential products and go cook!

Classic julienne is made from mushrooms and chicken. This combination is set off cheese crust and cream-based sauce.

The beauty of Julien is in its variability. Cream can be replaced with sour cream or mayonnaise, chicken - with other meat or seafood, mushrooms - with any vegetables. Instead of parmesan, add blue cheese to the julienne and you have a completely new dish.

How to cook and serve julienne

Typically, julienne ingredients are fried, placed in cocotte makers or other molds, poured over with a cream and flour sauce and baked in the oven. However, all of the recipes below are easy to adapt to the realities of your kitchen. No oven - bake julienne in the microwave. There is nothing but - cook julienne in it. To do this, alternate the frying and baking modes.

The baking time depends on the microwave or multicooker model. Therefore, check the readiness of the dish more often: the sauce should harden, and the cheese should be slightly browned. If the julienne is baked in the oven for 20 minutes at a temperature of 180 ° С, then in the multicooker in the "Baking" mode - for 15. В microwave oven at full capacity, the process will take 3 minutes.

Julien is served on the table in the dishes in which it was baked: in edible and inedible cocotte dishes or baking dishes. Most often used:

• metal cocotte makers;
• tartlets;
• bread and rolls;
• profiteroles;
• pancake bags;
• bowls of vegetables and fruits (pumpkin, pineapple, zucchini);
• champignon hats.

Combine ingredients and serving methods. This way you can prepare a new julienne every time.

Julien's recipes

1. Classic julienne with chicken and mushrooms

Ingredients

• 350 g of champignons;
• 120 g of hard cheese;
• 1 onion;
• 350 g chicken breast;
• 2 tablespoons flour;
• salt, spices - to taste;
• 50 g butter;
• 200 ml heavy cream.

Preparation

Chop the mushrooms, grate the cheese, chop the onion and chicken. Don't mix anything. Dip the chicken breast pieces in flour. If desired, you can add a pinch of pepper to the flour.

Melt the butter in a heavy-bottomed skillet. Fry chicken breast and onions over medium heat for 3-5 minutes, then add the mushrooms. Let the mushrooms cook and pour in the cream after 10 minutes. Add the seasonings, stir and leave the julienne in the skillet for another couple of minutes.

Remove from heat and place in a baking dish or several cocotte makers. Sprinkle generously with cheese and place in the oven. Bake julienne for 10-15 minutes at 220 ° C.

Ingredients

• 2 tablespoons flour;
• 100 g cream 20% fat;
• 150 g of milk;
• salt, pepper, nutmeg - to taste;
• 1 stalk of leek with a diameter of about 3 cm (white part);
• 150 g butter;
• 250 g peeled king prawns;
• 150 g parmesan;
• 20 g cilantro or parsley.

Preparation

Combine flour, cream and milk and pour into a preheated skillet. Cook the sauce for 10 minutes, stirring constantly. Add salt and spices. Remove sauce from heat.

Turn on the oven. Let it heat up to 180 ° C.

Meanwhile, finely chop the onion and fry in butter over medium heat. Lay out raw shrimp with fried onions in baking dishes. Drizzle with sauce and sprinkle grated parmesan... Place the julienne in the oven for 15–20 minutes. Ready dish decorate with herbs.

Ingredients

• 1 onion;
• 2 tablespoons of olive oil.
• 250 g champignons;
• 1 clove of garlic;
• 200 g chicken fillet;
• 3 tablespoons sour cream;
• 100 g flour;
• ½ teaspoon salt;
• ground chili to taste;
• 3 hamburger buns;
• 150 g of hard cheese.

Preparation

Chop the onion finely and fry it on olive oil to a golden hue. Add chopped champignons and grated garlic... Cook until the water in the pan has completely evaporated.

Put to ready-made mushrooms with chicken fillet and onion. Add flour, add seasonings, stir. Pour in some water if necessary to make the dish more juicy. Leave to cook for 10 minutes.

While the julienne is cooking, cut the buns as shown in the photo. Remove the crumb from large parts, but do not leave the sides of the pots too thin. After 15 minutes, remove the julienne from the pan and place in bread pots... Sprinkle each of them with grated cheese and bake in the oven for 10 minutes at 200 ° C.

Ingredients

• 3 tablespoons of vegetable oil;
• 400 g of champignons;
• ½ onion;
• salt, spices - to taste;
• ¼ glasses of white wine;
• ½ cup heavy cream;
• ¾ glasses of sour cream;
• 2 tomatoes;
• ½ cup grated cheese;
• crispy baguette - optional.

Preparation

Preheat oven to 200 ° C. Pour 2 tablespoons of oil into a skillet and sauté the thinly sliced ​​mushrooms and onions for about 5 minutes. Season them to taste with salt and pepper. Drain off excess liquid and divide mushrooms and onions into 6 equal portions. Place them in cocotte bowls or baking dishes.

In a small saucepan, boil white wine with one spoonful of oil. Add cream and sour cream. Boil the mixture until thick, stirring constantly. Add your favorite seasonings, remove the sauce from the heat, and pour over the mushrooms and onions. Place a circle of tomato on top of each serving and sprinkle with grated cheese.

Bake for 20 minutes, or until cheese is melted and sauce is bubbling. Remove the julienne from the oven, let cool for 5 minutes and serve with a crispy baguette.