Julienne with chicken and mushrooms is on the agenda today. Don't know how to cook julienne?

On our site you will find everything about cooking julienne.

It's very light tender dish- everyone will like it.

Ingredients for Julien

chicken legs - 2 pieces (weighing ~ 500-700 g);
mushrooms - 250g;
onions - 2-3 pcs;
cheese - 150-200g;

for sour cream sauce:
sour cream - 150 g;
flour - 2 tbsp;
butter - 2 tbsp. l;
broth or milk - 0.5 cups;
salt, pepper to taste.

Preparing julienne

Peel and finely chop the onion, then fry in butter until it becomes transparent and soft.

Mushrooms must be opened until tender, drained and cut into thin strips. Add mushrooms to the onion, salt, pepper and fry until tender.

Boil the chicken in salted water, then cool, separate the meat from the bone and cut into thin strips.

Now let's move on to the sour cream dressing. To do this, dry the flour in a preheated pan (without oil), and then add a piece butter and mix well.

Now add sour cream and again mix everything thoroughly. After we add a little milk or broth in which the chicken was cooked and quickly mix everything until lumps form. Salt the sauce, pepper - the sauce should turn out to be quite thick.

Now we mix our chicken with onions and mushrooms.

We lay out the resulting mixture in cocotte makers (a cocotte maker is a special metal cup for making julienne). Fill this beauty with our sour cream sauce and top with grated hard cheese.

We send our cocotte makers to the oven and bake at a temperature of 190 C until the cheese is melted.

Enjoy your meal!

Ideas for Julien

If you do not have special cocotte bowls, you can use small refractory salad bowls.

Chicken, onions and mushrooms can be immediately mixed with the sauce and the finished mixture can be laid out in cocotte makers.

Mushrooms can be used any, to your taste. But if there were no mushrooms, then julienne can be cooked without them.

Julienne can be prepared in microwave oven by the same technology.

Julien

The name of the dish is French, it comes from julienne, which means "July".

Julien is not really a dish, but a way of slicing vegetables. This is when vegetables for dishes are thinly sliced.

In Russia and Slavic countries, julienne began to be called certain dishes and snacks made from meat, mushrooms, cheese or shrimp.

The required ingredient is cheese. It should melt and turn into a golden crisp. Julienne is served hot.

An important step in the preparation of julienne is frying the onions. It must be fried until soft, i.e. to a transparent color. If the onion is fried to a golden color, then the julienne dish will be bitter.

Julienne is a special way of cutting food, but in Russia a separate dish is called this word. The finely chopped ingredients in the dressing are served in small pots called cocottes. The recipes use meat, seafood, mushrooms and other ingredients. You can cook the ingredients in large volumes, and then cut them into portions. Let's figure out how to make julienne sauce and popular variations of this dish.

Recipe for julienne sauce with chicken and mushrooms

The most common version of the dish, because it turns out not only tasty, but also very satisfying. We will cook with Bechamel sauce, which has a thick consistency and holds the other ingredients together well.

For this dish, you should take the following products: 325 g of champignons and chicken meat, onion, 125 g cheese, 200 ml cream 20%, 25 g butter, 1 tbsp. a spoonful of flour, 0.5 teaspoons of nutmeg, vegetable oil, salt and pepper.

Step-by-step instruction:

Wash the fillet and cut it into flat slices. Cut the peeled onion into small cubes. Peeled champignons cut into strips;

In a frying pan over high heat, heat the vegetable oil and put the fillet in it. Season with salt on top and fry on each side for a few minutes until golden brown. When the meat has cooled, cut it into strips;
Also fry the onion in oil. Put it on a plate and pour more oil into the pan. When it warms up, put part of the mushrooms in one layer and fry until golden. Thus, fry other portions as well. If you cook all the champignons at once, then a lot of liquid will stand out from them, and they will be stewed, and not fried;
To make the filling, you need to put the pan on medium fire. Without oil, fry the flour until it becomes creamy, without stopping stirring. After that, add the oil and mix to break up the resulting lumps;
It's time for the cream to be added to the pan. Remember to constantly stir so that no lumps form. Add salt and nutmeg. Stir until the gravy becomes thick;
Add the mushrooms, onion and chicken to the pan. Mix everything and put ground pepper and salt. Simmer for a few minutes and turn off the fire;
Put prepared sauce with chicken in cocotte makers and put grated cheese on top. Send everything in the oven at 180 degrees for 20 minutes.

Recipe for julienne sauce with dried mushrooms

Dried mushrooms make the dish not only very tasty, but also fragrant. It is best to use forest beauties. This recipe can be made tasty dish worthy of being on any holiday table.

For this julienne sauce recipe, you should prepare the following list of products: 275 g dried mushrooms, large onion, 155 g sour cream, 125 g durum cheese, 2 tbsp. spoons vegetable oil, 1 tbsp. a spoonful of flour, salt and pepper.

First you need to prepare the mushrooms, which should be poured with cold water, 3 glasses are enough. Leave for 2 hours and drain the liquid. After that, rinse dry mushrooms in running water. Put them in a saucepan, pour 1 tbsp. water and boil. Salt and boil the ingredients for 10 minutes. Immediately after this, fold everything into a colander and let the liquid drain. Do not drain the decoction of dried mushrooms, as it will still come in handy;

Peel the onion and cut it into small cubes. Saute vegetables in hot oil until translucent. Add there 3 tbsp. spoons of mushroom broth, stir and simmer for 10 minutes;
It's time to put sour cream, pepper and flour. Mix everything so that there are no lumps, and cook over low heat until a thick consistency forms. Send the resulting dressing to the pots, sprinkle with cheese on top and cook for 7 minutes. in the oven at 180 degrees.

Cream julienne sauce recipe with seafood

This second dish is popular due to its original taste, which is due to the use of seafood. Do not be afraid that the products are expensive, because the recipe is designed in such a way that you will not need to spend a lot of money. For this dish, it is enough to purchase a package. sea cocktail, which includes in most cases shrimp, mussels and squid.

For cooking, you should take the following set of products: 0.5 kg of a sea cocktail, 700 ml of water, 200 g of hard cheese, 1.5 s. tablespoons flour, 100 g butter, 150 ml high-fat cream, nutmeg and black pepper.

First you need to boil a cocktail in lightly salted water. Throw seafood in
colander to remove excess liquid. Put them in prepared cocottes;

For the sauce, it is necessary to thoroughly heat the pan and fry the flour in it until it turns brown. After that, put the butter and melt it, stirring constantly so that there are no lumps. It's time to dilute everything with cream, add pepper, salt and nutmeg. Cook everything at the lowest possible heat for 5 minutes. As a result, the consistency should be thick;
Pour the sauce over the seafood and sprinkle the shredded cheese on top well. Put in the oven for 20 min. and cook at 200 degrees.

Sour cream and vegetable julienne sauce recipe

Consider a vegetarian version of the dish, which is suitable for lunch and dinner. It can be served alone or as an addition to the main course. Can be used perfectly different vegetables. Consider the zucchini option.

For this dish, you should prepare the following list of products: 0.5 g of mushrooms, 425 g of sour cream, 100 g of hard cheese, onion, zucchini, 2 tbsp. tablespoons flour, salt and pepper.

First, cut the zucchini into small cubes, and then fry in hot oil for 5 minutes. If the zucchini is old, then the skin must be removed;

Put the chopped onion into the pan and fry all the ingredients for 10 minutes. At this time, cut the mushrooms into thin slices and send them to the pan. Add salt and cook for another 10 minutes;
Combine sour cream with flour and mix well. Pour in 1 tbsp. water, mix again and pour over the vegetables. ready sauce put in cocottes and put a good layer of shredded cheese on top. Cook in the oven until golden brown.

Recipe for julienne sauce with milk and ham

This recipe uses ingredients that are quite affordable for everyone: ham and mushrooms. To make the dish fragrant, it is recommended to take porcini mushrooms. Ingredients are for 4 servings.

To prepare mushroom sauce, you need to prepare the following set of products: 200 g of mushrooms and ham, a bunch of parsley, 100 g of leeks, 155 g of hard cheese, 100 g of butter, 40 g of flour, 500 ml of milk, salt and pepper.

Take care of the mushrooms, which need to be thoroughly washed, and then cut into small cubes. Onion
cut into small strips, and chop the greens. Cut the ham into medium cubes;

Melt 30 g of butter in a frying pan and fry the onion in it over medium heat. When it becomes soft, put in a separate plate. Fry the mushrooms in the same oil, but only over high heat for 3 minutes;
Now you need to prepare the sauce, for which melt the remaining butter, and then add flour to it and stir constantly to break up the lumps. Pour in the milk and stir vigorously with a whisk to thicken the mass. Add about 0.5 teaspoon of salt and pepper. Mix everything well;
We proceed to the formation of the dressing for the julienne dish: grease the molds with sauce, put onion, ham, a little sauce and mushrooms. Top with remaining sauce and top with grated cheese. Cook for 15 min. at 180 degrees.

Whatever recipe you choose, you will get a very tasty dish that can be served not only for a regular lunch or dinner, but also for a holiday.

Oh, this juggernaut! How many ambiguities he created in the culinary world! After all, initially it was not a dish that was called julienne, but a way of cutting food - thin straws. But in the post-Soviet space, "julienne" is usually called a dish of poultry, mushrooms, baked in a white Bechamel sauce. The only thing that unites these two concepts is the way of cutting the ingredients for the julienne.

Of course, sauce plays an important role in julienne. The sauce should be creamy, smooth in texture, and tasty on its own. It is this julienne sauce that we will prepare.

Despite the fact that, in the usual sense, julienne is a dish with chicken or mushrooms, or both chicken and mushrooms, there are juliennes with seafood, ham, and various vegetables. And the sauces for these juliennes are prepared differently.

Sauce for julienne with chicken and mushrooms is best prepared with cream, and cream with at least 20% fat content. Let's prepare the ingredients for the sauce. Butter and cream should be at room temperature.

We put the pan on the fire, let it heat up and pour the flour into a dry pan. Mix quickly with a spoon. The flour should dry out a little and turn a little golden (not brown!). Keep the flour in a hot pan for just a couple of minutes!

Now add the softened butter to the flour.

Be sure to add nutmeg.

Salt can be added, you can salt the sauce at the very end of cooking, when there are already pieces of chicken and mushrooms in the sauce.

We put the pan on the fire again and now gently mix all the ingredients with a wooden spatula, this is necessary so that lumps do not form. Here's what we should get.

Now it's time to pour in the cream. Pour the cream into the sauce little by little and stir well with a spatula to make the structure of the sauce smooth. We keep the pan on fire after pouring the cream for literally 1 minute so that the cream warms up and the sauce boils. We constantly interfere and immediately after thickening, remove the sauce from the heat, otherwise it may burn!

IMPORTANT: you can warm the cream separately (do not boil !!), and then pour it into the sauce while hot, then the pan with the butter-flour mixture should not be on fire.

This is how the sauce should look like. When you add the fried chicken and mushroom pieces to the sauce, it will become a little thinner, but as the julienne bakes in the oven, it will become thicker and richer in taste again.

Julienne sauce is ready. Now it's up to you to quickly apply the sauce and cook a delicious dish for the whole family - julienne with chicken and mushrooms!

Enjoy your meal!

Julienne is a special way of cutting food, but in Russia a separate dish is called this word. The finely chopped ingredients in the dressing are served in small pots called cocottes. The recipes use meat, seafood, mushrooms and other ingredients. You can cook the ingredients in large volumes, and then cut them into portions. Let's figure out how to make julienne sauce and popular variations of this dish.

Recipe for julienne sauce with chicken and mushrooms

The most common version of the dish, because it turns out not only tasty, but also very satisfying. We will cook with Bechamel sauce, which has a thick consistency and holds other ingredients together well.

For this dish, you should take such products: 325 g of mushrooms and chicken meat, onion, 125 g of cheese, 200 ml of cream 20%, 25 g of butter, 1 tbsp. a spoonful of flour, 0.5 teaspoons of nutmeg, vegetable oil, salt and pepper.

Step-by-step instruction:

Wash the fillet and cut it into flat slices. Cut the peeled onion into small cubes. Peeled champignons cut into strips;
In a frying pan over high heat, heat the vegetable oil and put the fillet in it. Season with salt on top and fry on each side for a few minutes until golden brown. When the meat has cooled, cut it into strips;
Also fry the onion in oil. Put it on a plate and pour more oil into the pan. When it warms up, put part of the mushrooms in one layer and fry until golden. Thus, fry other portions as well. If you cook all the champignons at once, then a lot of liquid will stand out from them, and they will be stewed, and not fried;
To make the filling, you need to put the pan on medium heat. Without oil, fry the flour until it becomes creamy, without stopping stirring. After that, add the oil and mix to break up the resulting lumps;
It's time for the cream to be added to the pan. Remember to constantly stir so that no lumps form. Add salt and nutmeg. Stir until the gravy becomes thick;
Add the mushrooms, onion and chicken to the pan. Mix everything and put ground pepper and salt. Simmer for a few minutes and turn off the fire;
Put prepared sauce with chicken in cocotte makers and put grated cheese on top. Send everything in the oven at 180 degrees for 20 minutes.

Recipe for julienne sauce with dried mushrooms

Dried mushrooms make the dish not only very tasty, but also fragrant. It is best to use forest beauties. According to this recipe, you can cook a delicious dish worthy of being on any holiday table.

For this recipe for julienne sauce, you should prepare the following list of products: 275 g dried mushrooms, large onion, 155 g sour cream, 125 g durum cheese, 2 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of flour, salt and pepper.

Step-by-step instruction:

First you need to prepare the mushrooms, which should be poured with cold water, 3 glasses are enough. Leave for 2 hours and drain the liquid. After that, rinse dry mushrooms in running water. Put them in a saucepan, pour 1 tbsp. water and boil. Salt and boil the ingredients for 10 minutes. Immediately after this, fold everything into a colander and let the liquid drain. Do not drain the decoction of dried mushrooms, as it will still come in handy;
Peel the onion and cut it into small cubes. Saute vegetables in hot oil until translucent. Add there 3 tbsp. spoons of mushroom broth, stir and simmer for 10 minutes;
It's time to put sour cream, pepper and flour. Mix everything so that there are no lumps, and cook over low heat until a thick consistency forms. Send the resulting dressing to the pots, sprinkle with cheese on top and cook for 7 minutes. in the oven at 180 degrees.

Cream julienne sauce recipe with seafood

This second dish is popular due to its original taste, which is due to the use of seafood. Do not be afraid that the products are expensive, because the recipe is designed in such a way that you will not need to spend a lot of money. For this dish, it is enough to purchase a package of a sea cocktail, which in most cases includes shrimp, mussels and squid.

For cooking, you should take such a set of products: 0.5 kg of sea cocktail, 700 ml of water, 200 g of hard cheese, 1.5 s. tablespoons flour, 100 g butter, 150 ml high-fat cream, nutmeg and black pepper.

Step-by-step instruction:

First you need to boil a cocktail in lightly salted water. Throw seafood in
colander to remove excess liquid. Put them in prepared cocottes;
For the sauce, it is necessary to thoroughly heat the pan and fry the flour in it until it turns brown. After that, put the butter and melt it, stirring constantly so that there are no lumps. It's time to dilute everything with cream, add pepper, salt and nutmeg. Cook everything at the lowest possible heat for 5 minutes. As a result, the consistency should be thick;
Pour the sauce over the seafood and sprinkle the shredded cheese on top well. Put in the oven for 20 min. and cook at 200 degrees.

Sour cream and vegetable julienne sauce recipe

Consider a vegetarian version of the dish, which is suitable for lunch and dinner. It can be served alone or as an addition to the main course. You can use completely different vegetables. Consider the zucchini option.

For this dish, you should prepare such a list of products: 0.5 g champignons, 425 g sour cream, 100 g hard cheese, onion, zucchini, 2 tbsp. tablespoons flour, salt and pepper.

Step-by-step instruction:

First, cut the zucchini into small cubes, and then fry in hot oil for 5 minutes. If the zucchini is old, then the skin must be removed;
Put the chopped onion into the pan and fry all the ingredients for 10 minutes. At this time, cut the mushrooms into thin slices and send them to the pan. Add salt and cook for another 10 minutes;
Combine sour cream with flour and mix well. Pour in 1 tbsp. water, mix again and pour over the vegetables. Put the finished sauce in cocottes and put a good layer of chopped cheese on top. Cook in the oven until golden brown.

Recipe for julienne sauce with milk and ham

This recipe uses ingredients that are quite affordable for everyone: ham and mushrooms. To make the dish fragrant, it is recommended to take porcini mushrooms. Ingredients are for 4 servings.

To prepare mushroom sauce, you need to prepare such a set of products: 200 g of mushrooms and ham, a bunch of parsley, 100 g of leeks, 155 g of hard cheese, 100 g of butter, 40 g of flour, 500 ml of milk, salt and pepper.

Step-by-step instruction:

Take care of the mushrooms, which need to be thoroughly washed, and then cut into small cubes. Onion
cut into small strips, and chop the greens. Cut the ham into medium cubes;
Melt 30 g of butter in a frying pan and fry the onion in it over medium heat. When it becomes soft, put in a separate plate. Fry the mushrooms in the same oil, but only over high heat for 3 minutes;
Now you need to prepare the sauce, for which melt the remaining butter, and then add flour to it and stir constantly to break up the lumps. Pour in the milk and stir vigorously with a whisk to thicken the mass. Add about 0.5 teaspoon of salt and pepper. Mix everything well;
We proceed to the formation of the dressing for the julienne dish: grease the molds with sauce, put onions, ham, a little sauce and mushrooms. Top with remaining sauce and top with grated cheese. Cook for 15 min. at 180 degrees.

Whatever recipe you choose, you will get a very tasty dish that can be served not only for a regular lunch or dinner, but also for a holiday.