Chicken julienne with mushrooms - the best recipes. How to cook chicken julienne.

Chicken julienne with mushrooms - the best recipes. How to cook chicken julienne.

Julienne with chicken and mushrooms - general description

It is difficult to imagine a person who does not know what a “julien” is, meanwhile, the idea of ​​this dish is somewhat different among its creators, the French and the Russian adopters. In France, “julienne” is called cutting vegetables in the form of straws for soups and salads, which helps the dish to be tender and pleasant to the taste. In the Russian kitchen, “julienne” is a fragrant hot dish, which is prepared with lots of cheese, tender sauce and baked in the oven. The French also have a dish identical to the Russian “julienne”, but it is called “kokot”, which may be why the “Russian julienne” is prepared and served in a special dish, called the “coconut”.

In general, there is a lot of confusion in the history and etymology of Julien, but it is created quite easily. Most often, Russian housewives cook juliens with chicken and mushrooms in a creamy sauce, this particular dish is considered traditional, both for the ordinary and for the festive table.

Julienne with chicken and mushrooms - preparation of dishes

As already noted, the julienne is cooked in cocottes - small portioned bowls with a long handle, it is in them that the dish is served on the table. At the same time, at home it is not at all necessary to observe restaurant etiquette; in the absence of coconuts, it is quite possible to cook juliens with chicken and mushrooms in clay pots, in a frying pan, dish, or baking molds. Some hostesses do use tartlets for julienne dishes.

Chicken julienne with mushrooms - food preparation

In order for the julienne to turn out tasty and fragrant, attention is required to pay careful preparation of the products.

The chicken is pre-boiled and cut into small cubes or strips (it is better to remove the skin in advance). You can use not only the breast, but also other parts of the bird, it will not lose anything from this dish, on the contrary, it will become more saturated and juicy.

Mushrooms are finely chopped and fried in butter, it is very important that they are soft and well-done, it is very important that they do not stand out against the background, they only give away their flavor and complement the dish. The basis of Julien - sauce, as a rule, it is creamy or sour cream. Sometimes, mayonnaise is used as a sauce, but it is better not to do it, the time for self-preparation of a high-quality dressing will take a bit, but the result will be amazing.

Chicken julienne with mushrooms - the best recipes

There are a lot of recipes for cooking Julienne with chicken and mushrooms, the taste of the dish changes depending on the addition of certain ingredients, for example, you can’t compare tender Julienne with cream sauce and mint and a dish that has fragrant smoked meat and fried onions. In general, it is better to try once, than to try to understand how the Russian-French dish should look.

Julienne with chicken and mushrooms

This recipe is the most popular in Russia, since champignons are easiest to find on the shelves. Even if there is no cream, they can easily and without damage to the dish be replaced with sour cream, so the julienne will not suffer and will still delight guests or members of the household with excellent taste.


- 1/2 kilogram of chicken fillet;

- 350 grams of fresh or frozen champignons;

- 2-3 onions;

- 250 grams of hard cheese;

- 300 grams of 20 percent cream (can be replaced with the same amount of sour cream);

- 2 tablespoons of flour;

- vegetable oil for roasting;

- ground black pepper;

- salt.


Boil the chicken fillet, let it cool and cut into small cubes. Crumble up onions finely. Slice the mushrooms and fry with onions in vegetable oil, pepper and salt the dish. Prepare the sauce: fry the flour in a dry skillet, add cream or sour cream, salt and bring to a boil (it is important not to overdo it, the flour burns quickly). Add all the ingredients to the sauce, remove from the stove, spread into forms and sprinkle liberally with cheese. If the dish will be cooked in the same bowl, immediately add a piece of cheese, mix the dish, top with the rest of the cheese. Close the mold and bake the roast in the oven for half an hour at 180 degrees.

Julienne with chicken, mushrooms, smoked meats and olives

This dish has a special flavor due to the bright and rich taste of smoked meats.


- 1 chicken;

- 200-250 grams of champignons;

- 200-250 grams of smoked meat;

- 2-3 onions;

- 150 grams of sour cream;

- 150 grams of cheese;

- 1 can of olives;

- 1-1.5 cups of chicken broth;

- 1 tablespoon flour;

- ground black pepper;

- salt. Preparation:

Boiled chicken cut into small strips or cubes. Chop onions and fry in vegetable oil with mushrooms (do not boil the mushrooms!), Do not forget to pepper and salt. Add flour, chicken broth, chicken and smoked meats, continue to fry. Put the future julienne in a dish for baking, add the broth and sour cream, put in the oven, simmer for 20 minutes, then sprinkle with cheese, bake until it melts.

Julienne with chicken, beef and chanterelles

Chanterelles are fragrant and tasty mushrooms, julienne, provided they are used, is incredibly tasty.


- 300 grams of chicken fillet;

- 200 grams of beef;

- 200 grams of chanterelles;

- 200 grams of cheese;

- 1/2 cup of milk;

- 2 tablespoons of butter;

- 2 tablespoons of flour;

- ground black pepper;

- salt.


Finely chop the onion and fry in butter, chop the mushrooms and add to the pan, simmer for 10-15 minutes. Boiled chicken and beef cut into small cubes, add to the mushrooms and fry for another 5-10 minutes. Add butter, flour and milk, pepper and salt, simmer for a few minutes. Transfer the dish to baking dish, cover with grated cheese, bake for 2-3 minutes (you can use a microwave).

Chicken julienne with mushrooms - useful tips from experienced chefs

To make julienne not bitter, you should not fry the onions to a golden color, it is enough transparency.

When cooking julienne, all products should be cut into small strips or cubes, so the main principle of the dish, which corresponds to its name, will be observed.

In the absence of mushrooms or chanterelles, you can use any mushrooms, oyster mushrooms and whites are great.

Julienne is served hot, but cold it is also very tasty.

In the absence of dishes for baking, you can use sand tartlets.

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