When it comes to French cuisine, most of us immediately comes to mind a traditional appetizer called “Julien”. AND although the history of this dish is reliably unknown, everything everyone is familiar with his wonderful taste.
Of course, the recipe for julienne with chicken and mushrooms on today remains the most sought after, despite this a large number of its variations.
Oven classic julienne with chicken and mushrooms
For those who do not like to experiment, we offer to cook classic chicken champignon julienne recipe.
- Chicken Breast – 700 g;
- Champignons – 350-400 g;
- Onion – 2 medium heads;
- Cheese – 200 g;
- Butter – 50 g;
- Sour cream – 200-250 ml;
- Vegetable oil – for frying;
- Flour – 3-4 tsp;
- Salt.
To prepare a delicious snack, you must separate in advance breast fillet, rinse it and cook until tender in water with salt, pepper and bay leaf.
Cut the meat into small pieces or just finely tear it hands.
Rinse the mushrooms from the remnants of the earth and cut into thick plates about 5 mm.
Grind onions into cubes or half rings, whichever is greater like.
In the first pan with hot oil put onions, and after 2 minutes add mushrooms.
In the process of frying champignons will begin to secrete juice, which must be evaporated with the lid open.
Add slices to the pan a few minutes before cooking. meat. To taste salt and pepper, mix and remove from heat.
Fry flour separately in a second pan before purchasing light blush.
Add butter and mix, breaking the lumps.
Pour in sour cream and simmer the mixture over low heat for 7 minutes.
Meanwhile, lay out the contents of the first pans.
Pour the filling with the resulting hot sauce and sprinkle with grated cheese.
Baked julienne with chicken and mushrooms in an oven heated to 180 ° C, about 20-25 minutes.
Classic champignon julienne recipe with cream or sour cream
The following classic recipe for champignon julienne is not involves the addition of chicken, but it is also eaten fast, like all other snacks.
- Mushrooms (champignons) – 600 g;
- Onion – 2 pcs.;
- Cheese – 200 g;
- Cream or fat sour cream – 200 g;
- Flour – 1 tbsp. l .;
- Butter – 40 g;
- Fresh greens;
- Salt pepper.
It’s better to start cooking the classic champignon julienne from the sauce.
To do this, fry the sifted flour through a sieve in a pan until golden color.
Add butter and cream, mix thoroughly with a fork or a whisk so that there are no flour clots in the fill. Bring to boil and simmer over low heat for about 5-7 minutes.
The washed mushrooms are cut into strips, onions – thin half rings.
Separately, fry in olive oil until tender, season with salt and pepper, turn off the heat.
We distribute our classic champignon julienne to kokotnitsam, pour sauce, sprinkle with grated cheese and herbs.
Bake the dish for 15 minutes in the oven at a temperature of 180 ° C.
Champignon and chicken julienne with classic sauce Bechamel
Champignon julienne and Chicken with classic Bechamel sauce.
- Chicken (fillet) – 300 g;
- Champignons – 300 g;
- Cheese – 150 g;
- Olive oil (vegetable) – for frying;
- Salt.
Sauce
- Fat homemade milk – 400 ml;
- Onion – 2 small pieces;
- Flour – 4 tsp;
- Butter – 40-50 g;
- Pepper, salt.
Boil poultry fillet in salted water, cut into small cubes or straws.
Cut mushrooms into thin slices and fry in olive oil. For a couple of minutes until ready to add meat, salt, stir and remove from heat.
Now we prepare the sauce: put a pan of milk on the stove, throw finely chopped onions into it and let it boil.
Then turn off the stove and remove the milk to the side.
Meanwhile, heat the butter in a separate bowl (pan or stew-pan) and pour in small portions sifted flour. The mixture must be constantly mixed to make it homogeneous and break the lumps formed.
Using a gauze or colander, separate the milk from the onion and gradually pour it in a thin stream into a container with future sauce. Stir the mass until it becomes thick consistency.
Salt, pepper, remove from the stove and mix with the filling.
Fill the cocotte with 2/3 julienne with chicken and mushrooms, grate cheese on top, put in the oven and cook for 15-20 minutes at 180 ° C.
Champignon julienne recipe with Bechamel sauce is a must will help you out on any occasion. It can be served on the table with fresh vegetables, as well as with boiled or baked potatoes. it the dish will perfectly decorate a romantic dinner, making it special.
Cooking julienne with potted chicken and mushrooms
Interestingly, many experienced housewives managed to fine-tune the recipe julienne with mushrooms champignons and chicken for themselves and cook it in ordinary ceramic pots. From this taste appetizers do not change at all, remaining the same piquant and fragrant.
So, how to cook champignon and chicken julienne, not having at hand small portioned buckets (kokotnits)?
- White meat of chicken – 700 g;
- Champignons – 350 g;
- Sour cream 36% fat – 200 g;
- Onion – 1 large head;
- Cheese – 150-200 g;
- Flour – 1.5 tbsp. l .;
- Butter – 40 g;
- Spices – salt, a mixture of peppers.
Cooking julienne with potted chicken and mushrooms no different from the usual, classic recipe.
Chicken meat must first be boiled in water with by adding 1.5 tsp. salt, cool and cut thin in small cubes. You can take two ham instead of chicken, remove from peel it, separate from the bone and boil in the same way to readiness.
Mushrooms also chop into small cubes and put in a deep pan to the fire with 1/3 of the melted butter.
When the mushrooms begin to settle and secrete juice, it is necessary add finely chopped onions and then season with spices.
Combine the mushrooms in a pan with meat and sprinkle evenly with flour and the remaining butter.
Pour the future julienne with sour cream, stir well and simmer another 5-7 minutes
Put julienne with chicken and mushrooms in pots, sprinkle cheese and send to bake in the oven for 15 minutes (180-190 ° C).
