Champignon and chicken julienne: classic recipes and variations

When it comes to French cuisine, most of us immediately think of a traditional appetizer called Julienne. And although the history of this dish is reliably unknown, everyone is familiar with its wonderful taste.

Of course, the recipe for julienne with chicken and mushrooms today remains the most popular, despite such a large number of its variations.

Oven classic julienne with chicken and mushrooms

For those who do not like to experiment, we offer you to cook a classic recipe for chicken mushrooms with champignons.

• 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, it is necessary to separate the fillet from the breast in advance, rinse it and cook until ready in water with salt, pepper and bay leaf.

Cut the meat into small pieces or just finely tear it with your hands.

Rinse the mushrooms from the remnants of the earth and cut into slices about 5 mm thick.

Grind onions in cubes or half rings, as you like.

In the first pan with hot vegetable oil, put the onions, and after 2 minutes add the mushrooms.

In the process of frying, champignons will begin to secrete juice, which must be evaporated with the lid open.

A few minutes before cooking, add pieces of meat to the pan. To taste salt and pepper, mix and remove from heat.

In a second pan, fry the flour separately until a light blush is obtained.

Add butter and mix, breaking the lumps.

Pour in sour cream and simmer the mixture over low heat for 7 minutes.

In the meantime, put the contents of the first pan into the cocotte makers.

Pour the filling with the resulting hot sauce and sprinkle with grated cheese.

Julienne with chicken and mushrooms is baked in an oven heated to 180 ° C for about 20-25 minutes.

Classic champignon julienne recipe with cream or sour cream

The following classic champignon julienne recipe does not imply the addition of chicken, but is eaten as quickly as 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 classic champignon julienne with sauce.

To do this, fry the sifted flour through a sieve in a pan until golden.

Add butter and cream, mix thoroughly with a fork or whisk so that there are no flour clots in the fill. Bring to a 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 the cocotte, pour the 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 Bechamel sauce

Champignon and chicken julienne with classic Bechamel sauce is also very popular.

• 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 the bird fillet in salted water, cut into small cubes or straws.

Cut the mushrooms into thin slices and fry in olive oil. For a couple of minutes until ready to pour 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 saucepan) and pour the sifted flour in small portions. 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 acquires a thick consistency.

Salt, pepper, remove from the stove and mix with the filling.

Fill 2/3 of the cocotte with julienne with chicken and mushrooms, rub the cheese on top, put in the oven and cook for 15-20 minutes at 180 ° C.

The champignon julienne recipe with Bechamel sauce will surely help you out on any occasion. It can be served with fresh vegetables, as well as boiled or baked potatoes. This dish will perfectly decorate a romantic dinner, making it special.

Cooking julienne with potted chicken and mushrooms

Interestingly, many experienced housewives managed to adjust the julienne recipe with mushrooms, mushrooms and chicken for themselves and cook it in ordinary ceramic pots. From this, the taste of the appetizer does not change at all, remaining the same piquant and aromatic.

So, how to cook champignon and chicken julienne, without having at hand small portioned dippers (cocotte makers)?

• 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 chicken and mushrooms in pots is no different from the usual, classic recipe.

Chicken meat must first be boiled in water with the addition of 1.5 tsp. salt, cool and cut into thin cubes. Instead of chicken, you can take two hams, peel it, separate it from the bone and boil until cooked in the same way.

Mushrooms are also chopped into small sticks and put in a deep frying pan on fire with 1/3 of the melted butter.

When the mushrooms begin to settle and secrete juice, you need to 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 with cheese and send to bake in the oven for 15 minutes (180-190 ° C).