Mushroom and chicken julienne is a popular appetizer, owed its name to the French. However, its composition is a purely Russian invention. Fragrant, delicious mushroom julienne with chicken may well be a hearty meal for dinner. And as a hot appetizer, he is simply magnificent, it is not for nothing that a connoisseur of good Russian cuisine, Professor Preobrazhensky, recommended it to a glass of good vodka.

Classic julienne with mushrooms and chicken

In fact, the word "julienne" in translation from French means a type of slicing vegetables for soup. And nothing more. But Russian lovers of delicious food, and even present a dish with chic, “with candibober”, came up with such an ingenious name. It has taken root, has become synonymous with delicate taste. No joke - yeast pancakes with mushroom julienne were served even in the buffet of the Kremlin Palace of Congresses.

We will tell you how to cook julienne at home, and do it in variations.

For 4 full servings you will need:

  • a pair of chicken breasts peeled from skin and cartilage;
  • several pieces of dried porcini mushrooms;
  • 200 g of fresh champignons;
  • a quarter liter of cream;
  • 1 large onion;
  • 1 tbsp. a spoon of wheat flour;
  • salt, black pepper, a little nutmeg - all to taste;
  • a couple of spoons of butter or vegetable oil or any fat (chicken, duck, goose, etc.);
  • grated hard cheese.

Important! For the classic recipe, we recommend using dry mushrooms. In addition to chopped champignons, dried porcini mushrooms will be required to convey the unique aroma of forest mushrooms - bright and rich. In addition, ground white will make the sauce deliciously thick. If there are no natural porcini mushrooms, you can add julienne with mushroom seasoning.

Cooking:

  1. Grind dry mushrooms to powder or crush in a mortar.
  2. Add powder to cream.
  3. Peel the mushrooms by wiping the hat and leg dry. In large mushrooms, the legs are denser and rougher, it is better to grind them. Hats cut into slices. For small mushrooms, cutting legs together with hats is suitable.
  4. Peel the onion and thinly cut into half rings.
  5. Raw breasts cut into strips across the fibers. It’s good that they have about the same appearance, this will decorate the dish.
  6. In a frying pan or in a saucepan, melt the fat or warm the oil. In it, in one layer, lay out part of the strips of the breast and lightly, without frying, fry until the pieces are whitened. Put the fried pieces in a saucepan, fry the rest of it separately. Put it all together.
  7. In the oil remaining after frying the chicken, fry a little onion. Add chopped champignons. Fry until all the liquid has evaporated. Important! Julienne does not tolerate fried foods. Strong meat roasting, onion roasting will spoil the delicate taste of the dish!
  8. At the end of the frying, add the flour, mix and hold it on the fire for a little more until the mushrooms are lightly browned.
  9. Add chicken to the mushrooms with onion and flour, pour cream, salt, pepper and stew for five minutes. After that, try, as it turned out for salt, add grated nutmeg and turn it off.
  10. Transfer the ready-made julienne to cocotte makers (these are small special pots made of metal or ceramic) and, sprinkled with grated cheese, bake in the oven.

Important! Only champignons can be fried immediately. If you use other mushrooms, such as oyster mushrooms, they should first be boiled a little in salted water for about ten minutes, discarded and allowed to drain water, then cook.

Excellent, fragrant julienne is ready for the solemn removal to guests!

Oven with mushrooms and chicken julienne

In the same way, you can cook julienne with mushrooms and chicken in the oven. Fry the chicken, mushrooms and onions, immediately transfer to the baking tins (these can be ordinary silicone molds), and then prepare the sauce, mixing cream, cheese, flour, salt and pepper the sauce. Next, pour sauce over the contents of the molds and send everything to an oven heated to 180 degrees. Cook for 20 minutes. Serve the dish in the same forms as baked.

Pan recipe

You can also cook julienne in a pan. This option is not as sophisticated as the classic recipe, but for a hearty and tasty dinner for the whole family, it is quite worthy.

It is interesting: classic champignon julienne recipe

You will need:

  • 400 g chicken sirloin;
  • a quarter liter of sour cream and milk;
  • one tbsp. a spoon of flour;
  • 300 g of mushrooms (you can take oyster mushrooms, champignons or any forest mushrooms);
  • butter for frying;
  • a little grated hard cheese, approx. a spoon;
  • salt pepper.

To prepare, do the following:

  1. dry the flour in a frying pan slightly - until a light nut flavor is obtained;
  2. add a couple of tablespoons of oil to the flour and mix;
  3. pour milk first, then, bringing it to a boil, add sour cream, boil. Salt and pepper. Put the finished sauce for a while;
  4. in the rest of the butter, first add the chicken chopped into bars, then, frying it a little, pour the chopped mushrooms;
  5. when the chicken is ready, pour in the sauce;
  6. sprinkle with grated cheese on top and send to the pan for several minutes in the oven - to brown the top.

In tartlets

And you can also make a beautiful holiday dish by serving it in tartlets. Julienne in tartlets is prepared on the basis of puff pastry. You can do it yourself, but you can use a ready-made store one. It’s better to take the dough without yeast.

First bake the tartlets. To do this, divide the defrosted semi-finished product into 6 parts, put each into a mold or a finished cocotte, squeezing it in the center, and send it to the preheated oven for about fifteen minutes. We put the baked tartlets on a baking sheet, and when they cool, we will prepare the filling for them.

In the usual way, we cut chicken, mushrooms and onions, fry, add sour cream, pepper and salt, stew a little more and lay out a rather thick ready-made filling according to tartlets. Sprinkled a little cheese, put in the oven quite a bit, as soon as the cheese is melted - you can remove it.

A simple recipe for buns

This is the case when you can effectively serve a dish, even if there are no tins at all. Ready-made unsweetened buns with a thick crust will do. Cut off from each top, gently remove the crumb from the middle and fill the void with filling. Sprinkle cheese on top and send to bake in the oven. If you garnish the dish with green lettuce, it will be very beautiful, and the burgers with filling will become both julienne and side dish. Julienne in buns is a very interesting and economical option.

Smoked Chicken Option

There are many versions of the classic julienne invented by people. They have nothing to do with the present dish, but they are popular and quite tasty among the people. These include the smoked chicken dish.

This recipe uses ready-made smoked fillet breast (400 g), 200 g of mushrooms, a stalk of leek, butter, sour cream (two glasses), as well as pepper and salt.

Julienne is cooked in the same sequence, the exception is only chicken, which is cut into small pieces and added immediately without roasting. Everything else - cooking the sauce, pouring it into cocotte makers and baking with cheese, is carried out in the same sequence.

With the addition of potatoes

Another simplified but popular recipe for a hearty home-made dish is based on the classic julienne. Potatoes, previously fried to a light crust in vegetable oil, are placed on the bottom of special pots for baking or coconuts. On top is a fried mixture of chicken, onions, mushrooms. Everything is poured with prepared sauce. For an interesting taste, many also add dill to the sauce. This is a matter of taste - dill can simplify julienne and kill the aroma of mushrooms. Everything is baked in the usual way until cooked in the oven.

How to cook in a slow cooker?

In a slow cooker it turns out quite tasty and fragrant chicken and mushroom julienne. You can take any mushrooms, including boiled forest mushrooms (400 g). Also cook a couple of onions, 700 g of chicken, one glass of cream and 100 g of cheese. Salt and pepper to taste and a little butter.

Put the oil in the bowl and turn on the frying mode. In this mode, fry the chicken meat, sliced, for 10 minutes, stirring so that the meat is fried evenly. Add chopped onions and finely chopped champignon mushrooms, fry everything for another ten minutes. If other types of mushrooms are used, they should be boiled.

Pour cream, salt and pepper, sprinkle grated cheese on top of the sauce. Set the “Stew” mode for half an hour, after the time has passed the dish will be ready.

Bon Appetit!

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