What will decorate a dining table better than a hot and aromatic julienne? And what other dish would be so appropriate both for an everyday family dinner and for a festive table? We share 8 step-by-step photo recipes on how to make delicious julienne with chicken and mushrooms!
1. Julienne with chicken, mushrooms and cream
Cream is good because it does not clog the taste of mushrooms, unlike sour sour cream.
You will need: 400 g mushrooms, 1 chicken fillet, 1 onion, 1 tbsp. flour, 100 g of cheese, 400 ml of 20% cream, 0.5 tsp. salt, 5 allspice peas, black pepper.
Preparation:
1. Boil the chicken fillet over medium heat for about 20 minutes. In the middle of the process, add allspice to the pan.
2. Wash and peel the mushrooms, cut them into large pieces. Chop the onion into small cubes.
3. Fry the onions for 2-3 minutes, add the mushrooms and fry until the moisture evaporates. At the very end, salt. Then add flour, mix well and simmer for another 1.5 minutes.
4. Pour the cream and mascara into a skillet over medium heat until they begin to thicken. Add the chopped chicken to the fibers, stir and arrange the julienne into the molds.
5. Sprinkle the chicken with mushrooms with grated cheese on top and put it in the oven at 200 degrees until golden brown.
2. Julienne with chicken, mushrooms and sour cream
If you love the slightly sour aftertaste of sour cream, be sure to try this Julienne recipe!
You will need: 500 g chicken fillet, 100 g cheese, 500 g mushrooms, 1 onion, 200 ml sour cream, 2 tbsp. flour, salt, pepper, spices.
Preparation:
1. Boil the chicken and cut it into small pieces or fiber.
2. Chop the onion, fry until golden and add the chopped mushrooms. Continue frying until the liquid has evaporated, then add the chicken.
3. Separately fry flour in a dry frying pan, add sour cream and spices and stir to avoid lumps.
4. Mix the sauce with chicken and mushrooms, put in molds or pots, sprinkle with grated cheese and bake until golden brown at 180 degrees.
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3. Julienne with chicken, mushrooms, basil and sea salt
The simplest change of spices - and now fragrant julienne plays with new colors.
You will need: 200 g chicken fillet, 200 g champignons, 250 ml 35% cream, 150 g cheese, 40 g butter, 1 tbsp. flour, 2 tsp. basil, sea salt.
Preparation:
1. Boil the chicken and cut it into fibers or finely chop and fry until tender.
2. Melt the butter, add the basil and fry the mushrooms in it.
3. Pour in the cream, simmer for 4 minutes under the lid and add flour. Stew the julienne a little more until thick and mix with the chicken.
4. Put the julienne in molds, cover with grated cheese and bake at 180 degrees until the cheese is melted.
4. Julienne with chicken, mushrooms and herbs
Take any of your favorite aromatic herbs - parsley, dill, or cilantro.
You will need: 250 g chicken fillet, 200 g mushrooms, 3 tbsp. chicken broth, 3 tbsp. sour cream, 50 ml of cream, 100 g of cheese, a bunch of herbs, 1 tbsp. flour, salt and pepper.
Preparation:
1. Boil the fillets, chop finely, leave a little broth, and fry the mushrooms in butter.
2. Fry flour in butter, add broth with sour cream, cream and spices, and stir until smooth.
3. Mix the sauce, chicken, mushrooms and finely chopped greens, put on the molds and cover with grated cheese. Bake julienne for 10-15 minutes at 180 degrees.
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5. Julienne with chicken and mushrooms in tartlets
The secret to beautiful snack tartlets is the finely chopping of all the ingredients.
You will need: 5-8 tartlets, 180 g chicken fillet, 120 g mushrooms, 100 g cheese, 150 ml sour cream, 150 ml milk, 40 g butter, 0.5 tbsp. flour, coriander, bay leaf, salt and pepper.
Preparation:
1. Boil chicken with bay leaves, coriander and spices, cool and chop.
2. Wash and finely chop the mushrooms, fry for 3 minutes, add chicken to them and fry all together.
3.Melt the butter separately and mix it with the flour, slowly pour in the milk and boil the sauce until thick. Add sour cream to it, stir and boil for another minute.
4. Put the chicken with mushrooms on tartlets, pour over the sauce, add grated cheese and bake at 180 degrees for 15 minutes.
6. Julienne with chicken and chanterelles
If you are tired of some champignons, try this recipe for julienne!
You will need: 150 g chicken, 300 g chanterelles, 1 tsp. flour, 1 onion, 120 g cheese, 4 tablespoons. cream, salt.
Preparation:
1. Boil and chop the chicken or fry small pieces until tender.
2. Finely and thinly chop the onion with chanterelles, fry them together until a beautiful golden color.
3. Mix mushrooms with chicken, salt, add flour and cream and simmer for about 5 minutes.
4. Put the julienne in pots, sprinkle with cheese and put in the oven at 180 degrees for 15 minutes.
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7. Julienne with chicken and mushrooms in the microwave
An even easier and faster recipe for how to cook julienne - you will not find!
You will need: 200 g of mushrooms, 100 g of chicken fillet, 150 g of cheese, 100 ml of cream, 1 egg, 50 g of butter, salt and pepper.
Preparation:
1. Fry the mushrooms in butter and add the boiled chicken cut into strips.
2. Add spices, cool slightly and stir mushrooms with a quarter of grated cheese.
3. Arrange the workpiece in bowls, cover with a beaten egg and cream and pour in the remaining cheese. Microwave the julienne for 10 minutes.
8. Julienne with chicken and mushrooms in buns
It turns out very interesting if you put the julienne not in molds, but in plump round buns.
You will need: 200 g chicken, 250 g champignons, 200 g cheese, 1 tsp. flour, 1 onion, 2 tbsp. sour cream, 4 buns, salt and pepper.
Preparation:
1. Cut the fillet into small pieces and fry until tender.
2. Fry the chopped onion until golden brown, add the mushroom slices to it and cook until the liquid evaporates.
3. Put the chicken to the mushrooms, mix, add flour with sour cream and mix again. Stew for 2-3 minutes over low heat until thickened.
4. Cut off the tops of the buns, take out the middle and put the julienne inside. Fill with grated cheese and bake until a nice crust at 180 degrees.