Julienne in a pan - a restaurant dish in the home kitchen. Homemade recipes Julienne with chicken and mushrooms in a pan

Julienne in a pan - a restaurant dish in the home kitchen. Homemade recipes Julienne with chicken and mushrooms in a pan

Julienne is a dish that came to us from France.

It is a delicate, aromatic and quite nourishing snack, which can be served as a separate dish, or as an addition to a side dish.

Julienne with chicken and mushrooms in a pan - the basic principles of cooking

Classic julienne cooked in special portions - cocottes. But what if this dish is not at hand? For cooking juliena at home often use clay pots, utyatnitsa or pan.

The main ingredients for julienne are mushrooms and chicken fillet. Also use vegetables and other products. They are prepared and baked in Bechamel sauce, richly sprinkled with cheese chips.

Julienne cooked from mushrooms or porcini mushrooms. Mostly used fresh, but if not the season, you can cook from frozen. Mushrooms are cleaned, washed and cut into thin slices.

Chicken meat is taken from any part of the carcass. Easier, of course, to use the breast or fillet. With the meat must remove the skin and cut off the film. Then the chicken is ground into strips.

Onions are peeled and minced with thin half-rings. Chicken meat is fried until half cooked in vegetable oil. Then add onions, mushrooms and continue to fry until cooked mushrooms.

The contents are poured over the sauce and boiled over low heat for about five minutes. Dish sprinkled with cheese chips, cover with a lid and keep on the fire until the cheese is melted.

Recipe 1. Julienne in a pan in the oven


600 g chicken fillet;


100 g onions;

30 g of dill;


90 g of flour;

200 g of hard cheese;

30 g plums. oils;

one and a half stack homemade milk.

Method of preparation

1. Rinse the poultry fillets, dry, cut skin and films. Cut the meat into thin strips. Put a piece of butter in the pan. Wait for it to melt and fry the chicken in it.

2. Chop the peeled onion into thin half rings. After seven minutes from the start of cooking meat, put the onion in the pan. Fry, stirring constantly, until the onions become translucent. 3. In a skillet, combine the milk with the flour, whipping constantly, so that no lumps form. Rinse greens, shake and finely crumble. Add it to the milk mixture. Pepper and salt. Stir and fill the mixture with chicken. Bring to a boil.

4. Stir constantly until the dish has a thick consistency. Remove the pan from the stove. Sprinkle all the large chips of cheese on top and send to the oven preheated to 180C for a quarter of an hour.

Recipe 2. Chicken with mushrooms and mushrooms in a pan in kefir sauce


100 g of hard cheese;

400 g of champignons;

30 grams of drained oil .;

chicken breast;

refined vegetable oil;

stack kefir;



grated nutmeg;

60 g of flour;

freshly ground pepper.

Method of preparation

1. Wash the chicken fillet, towel dry and cut off the skin, excess fat and film. Cut the meat into small pieces.

2. Rinse the mushrooms and dry on a napkin. Do not hold champignons in water for too long, as they quickly absorb water. Remove the thin peel from the caps and cut the mushrooms into thin slices.

3. In a pan, heat the refined vegetable oil and fry the chicken in it until half cooked. Free the bulb from the husk, rinse and chop into thin quarters. Add it to the chicken pan. Here, send the mushrooms and fry, constantly stirring, until the latter is ready.

4. In a deep bowl pour kefir, add flour, nutmeg and freshly ground pepper. Beat everything thoroughly until smooth, to avoid lumps.

5. When all the moisture from the mushrooms is evaporated, salt the contents of the pan and pour kefir sauce. Simmer for about ten minutes on low heat.

6. Chop the cheese into large chips, and pour the dish with it. Put a piece of butter. Cover and sweat until the cheese is completely melted.

Recipe 3. Julienne in a frying pan without chicken


600 g of mushrooms;




150 ml of cream or homemade milk; 150 g of durum cheese;

30 grams of drained oil .;

flour - 60 g

Method of preparation

1. Rinse the mushrooms, changing water several times. Then clean them and trim the legs. Crush the mushrooms in small pieces.

2. Melt the butter in the pan. Put the mushrooms in it and fry until all the moisture is gone.

3. Peel the bulb and chop fine feathers. Add to the pan with the mushrooms and continue to fry, stirring occasionally with a wooden spatula. Cook until the onions are translucent.

4. Pour the flour, pepper, salt and mix, so that the flour is evenly distributed across all the ingredients. Pour in a thin stream of milk or cream, without stopping the process of mixing. Make the fire smaller and simmer the dish for a few minutes.

5. Grind hard cheese into large chips and sprinkle it with plenty of juliens. Remove the pan from the stove and place in the oven. Bake at 170 degrees until an appetizing crust forms.

Recipe 4. Julienne with chicken and mushrooms in a frying pan in sour cream


onions - two heads;

400 g chicken fillet;

150 grams of cheese;

400 g of champignons;

ground pepper;

200 ml sour cream 20%.

Method of preparation

1. Rinse the bird fillet, dip it in napkins and chop into small cubes. Heat the pan with oil. Put the meat in it, pepper and fry until half cooked.

2. In a separate pan, fry the onion sliced ​​in half rings, adding a slice of butter.

3. Rinse the mushrooms, dry, brush and chop into thin straws. Add to the pan with onions and cook, stirring with a spatula, until all the liquid is gone. Salt and add chicken meat. Cook for about five minutes.

4. Enter sour cream, simmer for about ten minutes, covered with a lid.

5. Chop the cheese into large chips. Pour half into the pan and mix. Spread the remaining cheese chips on top.

6. Cook over low heat until the cheese is melted. Remove from heat.

Recipe 5. Julienne in a pan with smoked

Ingredients 300 g fresh champignons;

kitchen salt;

stack chicken broth;


400 g smoked chicken breast;

60 g of flour;

large onion head;

stack fat milk;

200 g Dutch cheese.

Method of preparation

1. Shred an onion head with thin feathers. We rinse fresh champignons and remove the thin peel from the caps. Grind mushrooms thin slices.

2. Heat the vegetable oil in a deep frying pan. Put mushrooms and fry in it, stirring occasionally, until all the liquid is gone. Then add the onions and continue to cook until it is transparent.

3. Smoked breast is torn with chaotic slices. Put in the pan and continue to cook for several minutes. Slightly pepper, salt, pour flour and mix well. Fill with chicken broth.

4. Pour in homemade milk, mix and simmer for about ten minutes. Then remove from heat and fill the contents with cheese chips. Bake about 15 minutes right in the pan at 170 degrees.

Recipe 6. Chicken with mushrooms and mushrooms in a pan with cream vegetables


500 g boiled chicken meat;


350 g of mushrooms;


150 g leeks;

olive oil;

200 g young squash;

30 g fresh parsley;

pod of red bell pepper;

30 grams of flour;

250 ml of cream;

250 g Russian cheese.

Method of preparation

1. Rinse the chicken meat, dip it with napkins, cut off the skin and films. Boil until tender, cool and cut into small pieces.

2. Clean, rinse, and crumble the mushrooms into thin slices. Strip the pod of the Bulgarian pepper from the seeds by cutting out the stem. Young squash wash, wipe with a towel. Chop vegetables like mushrooms and meat. Chop the leek in half rings.

3. Send the leeks and mushrooms to the pan with the heated butter. Fry slightly. Then add zucchini and pepper. Roast, stirring constantly, for about seven minutes.

4. Now add the boiled chicken and flour. Stir to distribute the flour evenly across all products. Pour in the cream, season with pepper, spices and salt. Stew for a few minutes. 5. Remove from heat. Liberally sprinkle with cheese chips and chopped greens. Bake at 190 degrees for ten minutes.

Recipe 7. Julienne in a frying pan with fish in sour cream


30 grams of flour;


400 g of champignons;


kg of pelengas;

10 g of flour;

60 ml of sour cream;

60 ml of lemon juice;

bow - head;

20 g oil drain.

Method of preparation

1. Pelengas gut and separate the fillets from the bones. Season the fillet with pepper and salt. Spread sour cream and place in a pan with melted butter. Bake until done. Remove from the oven, cool, cut into small strips and sprinkle with lemon juice.

2. Put the champignons sliced ​​into slices in the pan, where the fish is baked. Add onion sliced ​​in half rings and fry for five minutes.

3. Put the pieces of pelengas, mix gently, season with pepper and salt.

4. Pour in flour, stir and pour sour cream. Stir once more. Top it all up with grated cheese. Remove from heat and send to the oven for 20 minutes. Bake at 180 degrees.

Julienne with chicken and mushrooms in a pan - tips and tricks

  • If you use wild mushrooms, boil them beforehand.
  • The sauce can be made on the basis of sour cream, cream or broth.
  • The julienne in cocottes looks particularly impressive.
  • Julienne can be served hot or cold.
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