Home Preparations for the winter Low-calorie julienne. How to cook julienne with mushrooms and chicken at home. Photo recipe for making julienne with mushrooms and chicken with kefir sauce

Preparations for the winter

Low-calorie julienne. How to cook julienne with mushrooms and chicken at home. Photo recipe for making julienne with mushrooms and chicken with kefir sauce

Champignons, which are the basis of julienne, are a hearty and tasty product. For their nutritional properties they are often called “forest meat”. They have no poison, they taste good and go well with other foods. The main advantage of champignons is their high protein content (and there is more of it than in eggs).

In addition, they contain essential amino acids for the human body, such as biotin, lenoleic and panthenolic acid, and phosphorus. These mushrooms are also rich in B vitamins. It is also worth noting that the calorie content of champignons is 27 calories per 100 grams, so nutritionists strongly advise including them in the diet of those who want to lose weight and those who simply maintain weight.

JULIEN WITH MUSHROOMS AND CHICKEN: RECIPE

To prepare dietary julienne, you will need the following products:

1 chicken fillet;
1 onion;
150 grams of champignons;
100 grams of low-fat sour cream;
low-fat cheese;
salt pepper.

Chicken fillet must be boiled and thinly cut into strips. Chop the mushrooms, add salt and fry in a frying pan without oil, add onions to them and fry too. It is very important that the onion does not change its color, otherwise the dish will be bitter.

For a festive lunch or dinner with loved ones, every housewife strives to prepare something very refined, unusual and tasty. However, culinary experiments are not always successful, since not everyone likes an exotic combination of tastes and products. But everyone really loves dishes that exude warmth, comfort and home cooking. Julienne is just such a warm and very homely, but at the same time exquisite, dish. This dish came to us from France in the middle of the last century and immediately became very popular. Initially, the term “julienne” was used to describe a special type of slicing of fresh vegetables - into thin strips. After some time, this name was given to a dish of mushrooms with bechamel sauce, which in France is called “cocotte”. To this day, julienne is prepared exclusively in cocotte makers, that is, special small-volume metal forms. Julienne is prepared from a variety of products, but traditionally it is made from mushrooms with a creamy sauce and a cheese crust. Over time, cooks began to prepare julienne from chicken, seafood, ham and even fish. But the most ideal and popular option, according to most people, is chicken julienne with mushrooms. These two main components are ideally combined, and their tastes and aromas complement and highlight each other.

Chicken julienne with mushrooms has firmly entered Russian cuisine, earning a reputation as an exquisite, simple, but tasty and festive dish that can be prepared very quickly. In this article we will tell you about the nutritional value of chicken julienne with mushrooms, and also share a classic recipe for its preparation.

Nutritional value of chicken julienne with mushrooms

The nutritional value of chicken julienne with mushrooms is 210 kilocalories per 100 grams, that is, this dish is quite high in calories and nutritious. People who are watching their weight should consume it in small quantities at lunchtime. For the purpose of losing weight, chicken julienne is not seasoned with cream, then it can even be eaten for dinner.

The basis of chicken julienne is dietary chicken meat, namely its breast. As you know, chicken breast contains very little fat, but is rich in easily digestible animal protein, B vitamins, iron, phosphorus and calcium. Chicken fillet contains few calories and is consumed as a dietary food by people suffering from diseases of the gastrointestinal tract and obesity. In addition, this meat is the healthiest and tastiest in chicken; it is what is used to prepare most dishes. Chicken fillet has a light color, very delicate taste and pleasant texture. A variety of salads, hot and cold appetizers, and soups are prepared from it. In order to reduce the calorie content of the dish, chicken fillet should be boiled, not fried, and eaten with fresh vegetables. Such food will not harm your figure, but, on the contrary, will promote healthy weight loss.

The second main ingredient of chicken julienne is mushrooms, namely champignons. You can use other types of mushrooms, but in France this dish was traditionally prepared with champignons. This popularity is explained by their non-toxicity, delicate aroma and delicate taste. In addition, fresh champignons are very healthy, as they contain many vitamins, minerals, organic acids and vegetable protein. They contain vitamins B, P, E, D, iron, phosphorus, potassium, zinc and lecithin. All these substances are very important for the body, as they are responsible for the normal functioning of the nervous and cardiovascular systems, and also fill the body with the necessary protein, which is the main “building material” for our body. Champignons are 85% water, so they contain very few calories. Dishes with their participation can be consumed by absolutely everyone, especially people who want to lose weight, but at the same time eat satisfying, nutritious and complete.

The sauce for chicken julienne with mushrooms is made with cream or sour cream, which further increases the nutritional value of this dish. It is also sprinkled with grated hard cheese and baked under a cheese crust. Cheese and cream are an excellent source of vitamins, minerals, and, most importantly, easily digestible calcium, which is responsible for the formation and hardness of the skeleton. The combination of all these products makes chicken julienne with mushrooms a very satisfying, tasty and healthy dish that will fill you with the necessary substances and energy, and also give you pleasure in its taste.

Recipe for classic chicken julienne with mushrooms

To prepare six servings of traditional chicken julienne with mushrooms you will need:

Chicken fillet 500 gr.;
Fresh champignons 500 gr.;
Onions 2 pcs.;
Cream 25-30% fat 300 ml.;
Salt;
Ground black pepper;
Ground nutmeg;
Flour 2 tbsp. l.;
Vegetable oil 3 tbsp. l.;
Hard cheese 200 gr.

Rinse the chicken fillet thoroughly, cut off fat and films. Boil it until tender in a small amount of water.
Peel the onion and cut into small cubes.
Pour vegetable oil into a frying pan and sauté the onion until light golden brown.
Rinse the champignons thoroughly, dry on a paper towel and cut into small pieces.
Add the champignons to the onions and continue sautéing until the liquid has completely evaporated and a golden color appears.
Cool the boiled chicken a little, cut into small pieces and add to the fried mushrooms and onions. Lightly salt and season the mixture of chicken and mushrooms with spices. Continue frying everything for another 3 - 4 minutes.
In a dry frying pan, fry the flour until light golden brown.
Pour the cream into it and mix everything thoroughly so that there are no lumps. Add a pinch of salt, pepper and nutmeg to the sauce.
Simmer the sauce, stirring constantly, over low heat for 5 minutes.
When the sauce is ready and thicker, pour it over the chicken and mushrooms and mix everything thoroughly.
Grate the hard cheese onto a medium grater.
Fill the cocotte makers almost to the top with the resulting mixture, then sprinkle them with cheese.
Bake the julienne in an oven preheated to 200 degrees for 15 minutes. The cheese on the surface of the cocotte makers should completely melt and acquire a light golden crust.
When the cheese is browned, remove the cocotte makers from the oven, garnish them with sprigs of fresh dill and serve with paper curls wrapped around their handles. Classic chicken julienne with mushrooms is ready! This dish will certainly please all your guests and family, and will also decorate any table. It has become a traditional Russian hot appetizer, ideal for any feast. If you consume this snack in moderation, you will not gain extra pounds, but will delight yourself with its refined and delicate taste.

1 Classic julienne with mushrooms and chicken
2 Julienne with mushrooms and chicken in the oven
3 Recipe for cooking in a frying pan
4 In tartlets
5 Simple recipe in buns
6 Option with smoked chicken
7 With added potatoes
8 How to cook in a slow cooker?

Julienne with mushrooms and chicken is a popular appetizer that owes its name to the French. However, in terms of composition, this is a purely Russian invention. A fragrant, delicious mushroom julienne with chicken can be a satisfying dish for dinner. And as a hot appetizer, it’s simply great; it’s not for nothing that Professor Preobrazhensky, a connoisseur of good Russian cuisine, recommended it with a glass of good vodka.

Classic julienne with mushrooms and chicken

Actually, the word “julienne” translated from French means a type of cutting of vegetables for soup. And nothing more. But Russian lovers of delicious food, and even presenting the dish in style, “with a candy-bober,” came up with such a clever name. It caught on and became synonymous with delicate taste. It's no joke - yeast pancakes with mushroom julienne were even served at 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, skinned and cartilage removed;
several pieces of dried porcini mushrooms;
200 g fresh champignons;
a quarter liter of cream;
1 large onion;
1 tbsp. spoon of wheat flour;
salt, black pepper, a little nutmeg - all to taste;
a couple of tablespoons 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, dry porcini mushrooms will be needed to convey the unique aroma of wild mushrooms - bright and rich. Plus, grinding the whites will make the sauce deliciously thick. If you don’t have natural porcini mushrooms, you can supplement the julienne with mushroom seasoning.

Preparation:

Grind dry mushrooms to powder or crush in a mortar.
Add powder to cream.
Clean the champignons by wiping the cap and stem dry. Large mushrooms have denser and coarser stems; it is better to chop them. Cut the caps into slices. For small mushrooms, cutting the stems along with the caps is suitable.
Peel the onion and cut thinly into half rings.
Cut raw breasts into strips across the grain. It’s good that they have approximately the same appearance, this will decorate the dish.
Melt fat or heat oil in a frying pan or saucepan. Place some of the breast strips into it in one layer and lightly, without frying, fry until the pieces turn white. Place the fried pieces in a saucepan and fry the rest separately. Put it all together.
In the remaining oil after frying the chicken, fry the onion a little. Add chopped champignons. Fry until all the liquid has evaporated. Important! Julienne does not tolerate fried foods. Deep frying of meat and overcooking of onions will ruin the delicate taste of the dish!
At the end of frying, add flour, stir and keep on the fire a little longer until the mushrooms lightly brown.
Add chicken to mushrooms with onions and flour, pour in cream, salt and pepper and simmer for about five minutes. After that, try how it turns out with salt, add grated nutmeg and turn off.
Transfer the finished julienne into cocotte makers (these are small special saucepans made of metal or ceramics) and, sprinkle with grated cheese, bake in the oven.

Important! Only champignons can be fried immediately. If you use other mushrooms, such as oyster mushrooms, you should first boil them a little in salted water for about ten minutes, discard them and let the water drain, then cook.

Excellent, aromatic julienne is ready to be taken out to guests!

Julienne with mushrooms and chicken in the oven

You can cook julienne with mushrooms and chicken in the oven in the same way. After frying the chicken, mushrooms and onions, transfer them immediately into baking molds (these can be ordinary silicone molds), then prepare the sauce by mixing cream, cheese, flour, salt and pepper the sauce preparation. Next, pour the sauce over the contents of the molds and place everything in an oven preheated to 180 degrees. Cook for 20 minutes. Serve the dish in the same forms that were baked.

Frying pan recipe

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

You will need:

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

To prepare you need to do the following:

Lightly dry the flour in a frying pan - a little until you get a light nutty aroma;
add a couple of tablespoons of butter to the flour and mix;
First pour in the milk, then, bringing it to a boil, add sour cream and boil. Add some salt and pepper. Set aside the finished sauce for a while;
First add the chicken cut into bars into the rest of the oil, then, after frying it a little, add the chopped mushrooms;
when the chicken is ready, pour in the sauce;
sprinkle grated cheese on top and place the pan in the oven for a few minutes to brown the top.

In tartlets

You can also make a beautiful holiday dish by serving it in tartlets. Julienne tartlets are prepared on the basis of puff pastry. You can make it yourself, but you can also use a store-bought one. It is better to use yeast-free dough.

First we bake the tartlets. To do this, divide the defrosted semi-finished product into 6 parts, place each in a mold or ready-made cocotte maker, pressing down in the center, and place in a preheated oven for about fifteen minutes. Place the baked tartlets on a baking sheet, and while they cool, prepare the filling for them.

We cut the chicken, mushrooms and onions in the usual way, fry them, add sour cream, pepper and salt, simmer a little more and put the fairly thick finished filling into tartlet molds. After sprinkling a little cheese, put it in the oven for a very short time, as soon as the cheese melts, you can take it out.

Simple recipe in buns

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

Smoked chicken option

There are many popularly invented versions of the classic julienne. They have nothing to do with the real dish, but they are popular among the people and quite tasty. This includes a dish with smoked chicken.

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

Julienne is prepared in the same sequence, with the only exception being chicken, which is cut into small pieces and added immediately without frying. Everything else - preparing the sauce, pouring into cocotte makers and baking with cheese - is done in the same sequence.

With added potatoes

Another simplified but popular recipe for a hearty homemade dish is based on the classic julienne. Potatoes, pre-fried to a light crust in vegetable oil, are placed at the bottom of special baking pots or cocotte makers. A fried mixture of chicken, onions and mushrooms is placed on top. Everything is poured with the prepared sauce. For an interesting taste, many also add dill to the sauce. This is a matter of taste - dill can simplify the julienne and overpower the aroma of the mushrooms. Everything is baked in the usual manner until ready in the oven.

How to cook in a slow cooker?

In the slow cooker you get quite tasty and aromatic chicken and mushroom julienne. You can take any mushrooms, including boiled wild mushrooms (400 g). Also prepare a couple of onions, 700 g of chicken meat, one multi-glass of cream and 100 g of cheese. Salt and pepper to taste and a little butter.

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

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

Bon appetit!

Julien is a beautiful name for an original dish, the recipe of which came to us from France. Only the French understand julienne as a way of cutting vegetables into strips for various dishes. We often have this amazing combination of chicken and mushrooms cut into strips with sour cream sauce. The European analogue of Slavic julienne is cocotte soup. It is prepared from chicken meat (“cocotte” translated from French as rooster) and served in special ladles with a handle - cocotte makers.

In addition to recipes for chicken julienne with mushrooms, there are many other cooking options: with meat, smoked fish, cockscombs, squid, shrimp, mussels, balyk, ham, potatoes, rice, liver, duck, olives, vegetables and other products. We will tell you about the classic, most common recipes for julienne with mushrooms and chicken.

Photo recipe for cooking julienne with mushrooms and chicken with cream in the oven

Photo recipe for making julienne with mushrooms and chicken with kefir sauce

Julienne with chicken and mushrooms in edible tartlets

You are expecting guests. Many issues need to be resolved. How to surprise guests at the holiday table? What dishes to choose for the buffet? And how you don’t want to wash mountains of dishes later! We can offer you to prepare a beautiful, original dish in edible containers. This is julienne with chicken and mushrooms in dough baskets - tartlets. This recipe does not require cocotte makers. It is very easy to prepare, looks festive and is sure to please even the most demanding gourmet!

For eight servings, take:

fresh mushrooms (champignons, porcini or any other): 400 g;
chicken fillet: 400 g;
onions: 2 pcs.;
hard cheese: 170 - 200 g;
cream (20% fat): 350 g;
premium flour: 2 tbsp. l.;
salt;
ground black pepper;
1 bay leaf;
herbs for decorating the dish (parsley, rosemary);
vegetable oil for frying.

All these ingredients will be needed for the filling. You can use ready-made baskets (from puff pastry or shortcrust pastry), but someone might want to make them with their own hands.

Boil a whole fillet and one onion with the addition of salt, pepper and bay leaf.
Then remove the chicken and chop finely.
Another onion needs to be finely chopped and placed in a frying pan with heated sunflower oil. Fry it until light golden brown, over medium heat. This will take approximately 4-5 minutes.
Cut the mushrooms into strips and add to the onion. Simmer until the liquid evaporates, 7-8 minutes. Wild mushrooms take longer to cook than champignons; fry them until tender. The mushrooms will brown a little.
Pour flour into a hot dry frying pan and fry it until golden brown. Then gradually add cream and stir thoroughly so that there are no lumps. Salt and pepper.
Transfer the chicken and onions into a frying pan with flour. Stir and simmer everything together for 2-4 minutes. The filling should thicken a little, but still remain juicy!
We put the filling into baskets, preferably without a slide.
Place the tartlets on a baking tray covered with baking paper. Send to preheated to 180 degrees. oven for 15-20 minutes.
Sprinkle the hot dish with grated cheese and place in the hot oven for a few more minutes until the cheese melts. Make sure that the cheese does not turn into a hard crust!
Sprinkle the finished julienne with chopped herbs and serve immediately.

Tartlets can be made at home using puff pastry or shortcrust pastry. In this case, you will need special molds made of metal or silicone. There is another interesting option - disposable molds can be made from ordinary foil. It is enough to fold it in half or three times and put it on some kind of template, for example, a 0.5 liter jar or a muffin tin. Then squeeze on all sides and shape into a template. The template is removed and the cocotte maker is ready!

Puff tartlets are very easy to prepare

You just need to buy ready-made puff pastry in the store.

Now the dough needs to be defrosted at room temperature and rolled out.
Let's divide it into 8 parts.
Place pieces of rolled out dough into buttered molds.
Place in the oven, preheated to 180 degrees. for 15-20 minutes.

You can bake shortbread tartlets

Then you need to prepare:

butter: 100 g;
flour: 1 cup (without slide);
salt;
soda;

Cut the butter into pieces, this will make it easier to mix it with the flour.
Add a pinch of salt and soda.
You need to rub the dough with your hands until it turns into crumbs.
Next, continue kneading the dough until it becomes homogeneous. Roll it into a ball and put it in the refrigerator for 15 minutes.
Divide the dough into 8 parts and place in molds. Thickness is approximately 0.5-0.7 cm.
The bottom of each basket must be pierced with a fork.
Place in a hot oven and bake at 180 degrees. within 15-20 minutes.
Pour the filling into the cooled molds!

If you use a microwave, the cooking process can be speeded up. You will get a wonderful homemade snack in a short period of time.

How to make julienne with mushrooms and chicken in the microwave?

To prepare chicken julienne with mushrooms in the microwave, you need to prepare the tartlets and filling as we did. Fill each basket with filling, preferably level with the edge of the tartlet. Sprinkle grated cheese on top.

Place the baskets in the microwave and bake at the highest power. The cheese should melt. Fast and tasty! Bon appetit!

Julienne with chicken and mushrooms in a slow cooker

I often cook in a slow cooker. It is not without reason that it is sometimes called the miracle pan. It makes everything happen faster, and most importantly, the nutrients are preserved as much as possible. It turns out that julienne with chicken and mushrooms can also be prepared in a slow cooker!

We will get six servings at once, which we will place directly on plates, and not in cocotte bowls, as julienne is usually served. But it will be much more convenient to cook. We will need the following products:

Any mushrooms: 0.5 kg;
Chicken fillet: 0.5 kg;
Hard cheese: 100 g;
1 medium onion;
Premium flour: 1 heaped tablespoon;
Breadcrumbs: 1 tbsp. spoon;
Instead of heavy cream, use sour cream 15%: 200 g;
Butter: 50 g;
Vegetable oil for stewing;
Salt;
Ground black pepper.

We'll tell you how to prepare chicken and mushroom julienne in a miracle saucepan - a slow cooker.

Let's prepare the ingredients.
- Wash and boil the chicken; the water in the pan must be salted.
- Let's take care of the mushrooms. It is better to choose a white mushroom, but any other mushrooms will do, for example, champignons or oyster mushrooms. Chanterelles are especially tasty in a slow cooker. They must be thoroughly washed and cut. It is better to make the pieces small.
- Peel the onion and cut it into half rings.
- Grate the cheese on a coarse grater and mix with breadcrumbs.
Melt butter in a multi-pan. We fry our mushrooms on it, after salting and peppering them. 20 minutes is enough, the lid must be closed. Don't forget to stir them.
The mushrooms need to be removed. Place chopped onion in a bowl and fry it; you don’t have to close the lid. After 8-10 minutes it will become transparent. Let's take it out, wash and dry the pan.
Cut the chicken fillet into small pieces.
Prepare bechamel sauce. Pour a little vegetable oil into the bottom of the multicooker bowl (butter will do) and fry the flour in it for 2-3 minutes. You need to stir all the time.
Place sour cream in the slow cooker, mix with flour and wait until the sauce thickens.
Now the sauce needs to be made liquid, the consistency of liquid sour cream. Let's prepare hot water. Add 1 tbsp. spoon into the sauce, stirring constantly to avoid lumps, until desired result. Let the sauce boil. Add salt and pepper. Transfer to a jar and close with a lid.
Grease a clean and dry multicooker bowl with vegetable oil. Place the chicken, place the onion in an even layer on top, and mushrooms on top. Pour in bechamel sauce. Sprinkle cheese and breadcrumbs on top. Bake the julienne for 30 minutes with the lid closed on the “Baking” mode.
When the dish is ready, let it cool slightly with the lid open and cut into portions with a wooden spatula. Bon appetit!

Mushroom julienne with chicken in ceramic and clay pots

A popular hot appetizer - julienne with chicken and mushrooms - can be prepared in clay or ceramic pots.

We prepare julienne with bechamel sauce the same way we prepared it for baking.

We put it in pots. Sprinkle with grated cheese.
Place the julienne in the oven preheated to 180 degrees. Bake for 20 minutes.
The finished dish can be decorated with herbs. Serve hot and in pots! In this case, they replace traditional cocotte makers.

The pots themselves are often covered with edible dough lids

To do this, you need to take 200 g of yeast dough and roll it out thin (thickness no more than 0.5 cm). Using a dish lid that fits the size of the pots, cut out the required number of circles. After filling the pots, cover them with circles of dough and pinch the edges. Baking time - 25 minutes.

Pots can also be baked in advance from prepared dough.

You can use bread pots

To do this, it is enough to prepare round buns (previously they were called “school buns”) according to the number of eaters. Cut off the tops of them - these will be our lids. Next, scoop out the pulp from the buns with a spoon. All that remains is to put the julienne into the bakery pots, sprinkle with cheese, close with bread lids and sprinkle a little cheese on top of them too. Place them on a baking sheet and in the oven for 15 minutes. Julienne is made in a bread loaf in the same way. Only then will there be one big bread pot.

How to cook original julienne with mushrooms and chicken in potato pots

Potatoes in this version of julienne are portioned cocotte. To do this, you need to select large potato tubers (about 7-10 pieces for the number of products indicated above). Wash the potatoes thoroughly, as there is no need to peel the skins. Cut off the tops - these will be the lids, like in bread pots.
Using a sharp-edged teaspoon, scoop out the potato pulp. Leave thin walls 0.5 cm thick.
If the potatoes need to sit, place them in water to prevent them from darkening.
When the julienne is ready, put a small piece of butter in the potato pots, add salt and pepper.
Place the mushroom sauce in them, sprinkle with cheese, close the lids and place in a preheated room at 180 degrees. oven for 15 minutes. It turned out to be a delicious julienne with chicken and mushrooms in potato cocotte makers! The pots turn out very tasty! We recommend that you definitely try to prepare this simple dish.

Cheese julienne pie with chicken and mushrooms

In this recipe, julienne with mushrooms and chicken will be the filling for the pie. It can be served as lunch and dinner, and can also be used for a holiday table.

For the pie you will need the following products:

Chicken breast: 200-300 g;
Mushrooms: 200 g;
Onions: 1 pc.;
Hard cheese: 150-200 g;
Butter: 110 g;
Egg (chicken): 1 pc. ;
Premium flour: 1 cup;
Cream: 200 g;
Sour cream: 2 tbsp. l.;
Salt;
Pepper.

How to cook julienne in a pie

In this recipe, you make the pie dough rather than the filling first. You need to soften the butter, add it to the flour, break the egg there and knead the dough. Add grated cheese, about 50 grams. Let's add some salt. The dough must be kneaded well, wrapped in film and refrigerated for 30 minutes.
Cut the fillet into pieces, finely chop the onion too. Fry in a frying pan. The onion will become transparent and the fillet will brown. Then add the mushrooms, cut into strips. Simmer for 5 minutes.
Now it’s the turn of cream and sour cream. Add them to the pan, stir and simmer over low heat until almost done. The mass should not be liquid!
Let's get back to the test. Prepare a baking dish, grease it with butter and place the dough in it. Be sure to form sides 3-4 cm high. Place the mold in a preheated oven at 180 degrees. oven.
After 10 minutes the dough will be slightly baked. The edges will take on a beautiful golden color. Place the filling on top. If it is too liquid, you can correct the situation by adding 1 tbsp. spoon with a heap of flour.
Sprinkle grated cheese on top of the pie. Place it in the oven to bake for 15-20 minutes. This pie should be served hot, like the rest of the julienne.

Homemade julienne pie with chicken and mushrooms is ready!

Julienne with mushrooms, chicken and potatoes

Potatoes appear in julienne in two versions: as a pot - a substitute for a cocotte maker and as part of the filling of the julienne itself. It adds calories and satiety to the dish, although mushrooms themselves are quite a filling product. The potatoes are imbued with mushroom aroma and become especially tasty. We looked at the version of potato cocotte makers above, so we’ll try to make julienne stuffed with potatoes, chicken and mushrooms.

Here's what we need this time:

Chicken fillet: 250g;
Mushrooms (champignons cook faster, but you can use other mushrooms, for example, porcini or any forest mushrooms): 150 g;
Potatoes: 2 large pieces;
Onions: 1 pc.;
Hard cheese: 50 g;
Cream 22% fat (can be replaced with sour cream): 250 g
Ready chicken broth;
Sunflower oil for frying.

Let's prepare the products. Peel the potatoes and onions. Since the word “julienne” means cutting ingredients into thin strips (straws), we cut fillets, mushrooms and potatoes in this way. Onions can be cut into half rings.
Pour oil into the pan and fry the ingredients until tender, 8-10 minutes.
Now add the cream and broth. After mixing, you should get a not very liquid mass.
Place it in a greased mold. Sprinkle grated cheese on top. Place in a preheated room at 200 degrees. oven. Bake the dish for 30 minutes.

Julienne with chicken and porcini mushrooms

Cooking chicken julienne with wild porcini mushrooms.

This dish can be prepared from a wide variety of mushrooms, fresh, frozen and even pickled. Some mushrooms cook very quickly, for example, champignons, but there are others that require some tinkering. The tastiest thing is julienne with chicken and fresh white, preferably recently picked, mushrooms. Just imagine: tender juicy chicken meat and aromatic wild mushrooms, covered with creamy sauce under a golden cap of melted cheese - you want to eat it all immediately!

The following ingredients are used for this tempting dish:

Porcini mushrooms: 200 g;
Chicken fillet: 200 g;
Onion: 1 piece;
Cream: 150 ml;
Hard cheese: 60 g;
Oil for frying, preferably butter;
Flour: 1 tsp;
Salt;
Spices.

We prepare it in the same way as julienne in tartlets. Only the mushrooms first need to be boiled when half cooked in salted water for 15 minutes. Then add them to the lightly fried onions and simmer them together until the moisture evaporates.

Chicken meat can also be fried a little first, until lightly browned, then boiled and cut into strips.

Then we combine everything, add salt and your favorite seasonings and flour. Add cream. Bring the dish with cream to a boil and turn off the heat.

Sprinkle everything with cheese and bake as in previous recipes.

Julienne with chicken and wild mushrooms

Julienne is very convenient to prepare for entertaining guests. It can be prepared and put into molds long before guests arrive, when you have time. And just before serving, just bake in the oven. He looks very festive.

In general, this dish is suitable for entertaining guests and for a regular lunch or dinner with the family. You just need to keep in mind that mushrooms should not be given to children, as they are heavy food.

If you want the julienne to be more tender, you can use not only brisket, but also chicken thighs. They are softer.
The ideal proportion is meat and mushrooms in equal quantities.
Onions are the most important component in julienne. There is a common belief that its weight should be equal to that of a chicken. Stew the onion over low heat in a large amount of oil until it almost dissolves in it. Onions should not be dry. If it is overcooked, the dish will acquire a bitter taste. Cook the onion until transparent.
If you use cream, you can mix half the grated cheese with julienne, and sprinkle the remaining cheese on top.
The taste of julienne depends on the correct cutting of the ingredients. You need to make sure that the mushrooms and chicken are cut into thin strips; the onion can be cut into half rings.
You shouldn’t skimp on cheese to make the dish tasty. For a crispy crust, you can mix cheese with breadcrumbs.
Bechamel sauce does not have to be simmered with julienne filling. They can be used to pour the mixture directly into cocotte makers.
Julienne can be runny if low-fat sour cream, yogurt, 10% cream or milk is used. It is necessary to add flour to make the dish thicker. Or simmer the sauce longer over low heat.
According to etiquette, julienne is eaten with a small spoon.
How long does julienne last? Since it contains cheese and other dairy products, the shelf life is limited to a maximum of 7 days. You need to store julienne in the refrigerator, preferably in a hermetically sealed container. It is advisable to use it earlier.

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Calories: 750
Proteins/100g: 12
Carbohydrates/100g: 2

To prepare the correct dietary julienne with mushrooms and chicken, you will need the same ingredients as for regular julienne: mushrooms, chicken, cheese and sour cream. In the diet version, we exclude flour, butter, fatty sour cream and all heavily fried ingredients. We take chicken without skin and preferably dietary fillet and breast. We will fry foods with a minimum amount of fat, which will significantly reduce the calorie content of julienne. Now you can safely include such a delicious dish as julienne in your diet menu, so remember the recipe with the photo. You can also cook it for lunch.

Required Products:

- 200 gr. mushrooms (champignons),
- 200 gr. chicken fillet,
- 1 onion,
- 70 gr. low-fat cheese
- 70 gr. low-fat sour cream,
- 1-2 cloves of garlic,
- 1 tables. l. olive oil,
- salt, pepper to taste.

How to cook at home

Fry mushrooms and onions in a small amount of olive oil. Add no more than a tablespoon of oil, and if you have a non-stick frying pan, then a couple of drops of oil will be enough. Fry until all the liquid from the mushrooms has evaporated. The onions and mushrooms should brown and become golden. Salt a little, you can add a little ground black pepper.

Cut the chicken fillet boiled in water into small pieces and place in a frying pan with mushrooms. Simmer everything together for just a couple of minutes. Boiled chicken is very healthy, rich in fiber and low in calories. There is no need to fry the chicken, as the meat absorbs a lot of oil, and it is better to avoid extra calories. We also put a little garlic in the frying pan for a piquant taste.

Add low-fat sour cream to the frying pan, simmer for a few seconds until the mixture begins to bubble in the frying pan, and then immediately remove from the stove.

Transfer the chicken and mushroom mixture into baking dishes. Some housewives add water at this stage, but I skip this point because I don’t like watery julienne. If you wish, you can pour a couple of tablespoons of hot water into the molds.

Sprinkle the julienne with grated cheese so that it forms a beautiful crust after baking. We use cheese with a minimum percentage of fat content. You can replace 0% fat with cottage cheese. I suggest you prepare a simple, delicious one.

Bake the julienne in the oven for 10-15 minutes until it starts to sizzle inside and the cheese melts. Serve the dietary julienne hot to the table. Bon Appetite!