Julienne with chicken and mushrooms in a frying pan

Julienne with chicken and mushrooms is a dish that can be served as a hot appetizer or as a main dish, and consists of pieces of meat and slices of mushrooms in a creamy, milk or sour cream sauce. Usually julienne is baked in the oven, but it can be successfully made in a frying pan.

Classic recipe for julienne with chicken and mushrooms in a frying pan

If you cook according to the classics, you need to take meat, mushrooms (champignons or forest) and always medium-fat cream, and in order to give the julienne a more appetizing look and bright taste, the dish is certainly sprinkled with cheese on top - it must first be grated.

1. 
   How to cook a classic julienne with chicken and mushrooms in a frying pan? The chicken fillet is removed from the membranes and cut into thin slices. Meat pieces are fried with a small amount of sunflower, rapeseed or any other vegetable oil.
2. 
   Chop champignons or other mushrooms in proportion to the meat and fry, but separately.
3. 
   In a deep frying pan where the julienne will be prepared, you need to put chopped onion, very finely. After it has browned a little, add pieces of chicken and champignons.
4. 
   In a bowl you need to mix the cream with flour, make sure that the mixture is homogeneous and does not contain lumps, add salt, use freshly ground pepper and add Provençal herbs. Carefully pour the mixture into the fried meat and mushrooms. Oil is added there, and everything is cooked together over low heat for 5-7 minutes, remembering to stir.
5. 
   At the end of cooking, the julienne is sprinkled with cheese, covered with a lid and left to simmer on very low heat for 8 minutes until the cheese has melted. Serve hot, sprinkled with herbs.

Julienne with chicken, mushrooms and sour cream in a frying pan

A quick recipe for aromatic and satisfying julienne, which is suitable for those who do not want to spend a lot of their time on cooking, and those who do not have deep knowledge of cooking, but want to surprise their household.

Cooking time: 25 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Butter – 25 gr.
• Onions – 1 pc.
• Ground black pepper - to taste.
• Salt - to taste.
• Vegetable oil – 3 tbsp.
• Wheat flour – 2 tbsp.
• Fresh mushrooms – 300 gr.
• Boiled chicken (fillet) – 250 gr.
• Hard cheese – 200 gr.
• Milk – ½ tbsp.
• Sour cream – ½ tbsp.

Cooking process:

1.Cool the pre-boiled chicken meat slightly after cooking and cut into small cubes.

2. Do the same with mushrooms and onions: they should be cut so that the main ingredients in the julienne are the same size. Fry the chopped ingredients. Use the right amount of vegetable oil, pepper and salt.

3. Soft butter needs to be kept in a deep frying pan until it melts, pour flour into it, mix the mass well, and then the flour should fry for another minute. After this, half a glass of milk is gradually poured in (you must constantly stir the sauce), and then sour cream is added. Season with salt and pepper and heat through for a couple more minutes.

4. Pieces of champignons and meat are dipped into the sauce, grated cheese is added, and the dish is mixed well.

5. The dish is left covered and cooked for about 6 minutes, and then served hot, portioned into separate plates and garnished with fresh chopped herbs.

A simple and quick recipe for julienne with chicken, mushrooms and cream in a frying pan

A delicious recipe with a minimum amount of ingredients. It is better to use thicker cream for this julienne: then the taste of the sauce will be more delicate and the meat will be more juicy.

Cooking time: 25 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Boiled chicken (fillet) – 500 gr.
• Champignons – 300 gr.
• Onions – 2 pcs.
• Hard cheese – 200 gr.
• Wheat flour – 2 tbsp.
• Cream 25-20% – 300 ml
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. The chicken fillet is boiled, then after it has cooled, it is cut very finely.

2. Peel and chop the champignons, and then fry in a deep frying pan.

3.Pour the peeled and finely chopped onion over the fried mushrooms, adjust to taste by adding salt and freshly ground pepper. Add the meat pieces to the champignons and onions, heat for a couple of minutes and remove from the heat.

4. Fry the flour in a saucepan until it turns slightly golden, pour in the cream in a thin stream and stir quickly until the sauce is homogeneous. Add salt, add pepper and boil for a couple of minutes.

5. Pour the sauce over the chicken and mushroom mixture, sprinkle with pre-grated cheese and leave on low heat for 5 minutes until the mixture thickens and the cheese melts. Serve in separate portions. Bon appetit!

Delicious julienne with chicken, mushrooms, milk and cheese in a frying pan

Creamy sauce for julienne with chicken and mushrooms can also be prepared with milk: it is not so fatty and is suitable for those who are watching their weight and do not want to overeat, but still expect a tasty and healthy dish for dinner.

Cooking time: 25 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Chicken fillet – 500 gr.
• Sour cream 20% - 150 gr.
• Milk – 1 tbsp.
• Hard cheese – 300 gr.
• Salt - to taste.
• Champignons – 5 pcs.
• Vegetable oil - for frying.
• Butter – for frying.
• Wheat flour – 1 tbsp.
• Chopped greens - for decoration.

Cooking process:

1. Peel the mushrooms and cut into slices a few millimeters thick.

2. Peel the onion and chop finely.

3. Fry the mushrooms with a small amount of vegetable oil, then add the onion. There is no need to salt the product during cooking, otherwise it will release too much liquid, and the mushrooms and onions should acquire a golden crust and a slightly dried appearance.

4.Cut the chicken into small cubes, fry with butter, add flour and mix well. Wait until the flour turns light golden brown.

5. In one deep frying pan, combine meat with flour, mushrooms and onions, add milk and sour cream, stir quickly and cook on low heat for 15 minutes.

6. Sprinkle grated cheese on top, cover with a lid and let stand for another 5 minutes until the cheese begins to melt. Serve in portions with chopped herbs.

How to cook julienne with chicken, mushrooms and potatoes in a frying pan?

Julienne can also be prepared with boiled potatoes, so the dish will be more satisfying and more suitable for main serving. It can be prepared both for dinner and as a treat for a family celebration.

Cooking time: 30 min.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Boiled potatoes – 6 pcs.
• Onions – 1 pc.
• Chicken (fillet) – 200 gr.
• Canned champignons – 400 gr.
• Wheat flour – 1 tbsp.
• Milk – 100 ml
• Cream 20% – 200 ml
• Hard cheese – 200 gr.
• Fresh greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Granulated garlic - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Cut potatoes into cubes, chicken fillet into strips.

2. In a deep frying pan, fry the chopped onion with a little oil, then add the chicken slices.

3. Drain the liquid from the champignons, add them to the meat and onions, cook for several minutes until the excess moisture has evaporated.

4. Separately, heat the flour in a dry frying pan until it becomes creamy. Pour milk into the flour in a thin stream, stirring quickly, and cook for a couple of minutes.

5. Pour the sauce over the meat and mushrooms, add cream, herbs, granulated garlic, salt and pepper.Add boiled potato cubes. Cook everything together for 5 minutes.

6. Sprinkle the julienne with grated cheese and keep covered for a few minutes. Serve hot.

Julienne with chicken, mushrooms and mayonnaise in a frying pan

This recipe uses mayonnaise and sour cream instead of creamy béchamel sauce. It is important to remember that mayonnaise already contains salt, so you need to carefully bring the dish to taste and not be afraid to taste it during the cooking process.

Cooking time: 35 min.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Chicken (fillet) – 300 gr.
• Champignons – 250 gr.
• Onions – 1 pc.
• Hard cheese – 100 gr.
• Mayonnaise – 75 gr.
• Sour cream – 75 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Finely chop the peeled mushrooms and onion.

2. Boil the meat in lightly salted water for 10 minutes, then cool and cut into cubes or cubes.

3. Fry the onions and mushrooms with the addition of a small amount of oil, evaporate the liquid released from the champignons and dry them.

4. Add chopped chicken to the onions and mushrooms, cook everything together for another 2 minutes, and then pour in mayonnaise and sour cream. Mix well, adjust to taste by adding salt and black pepper.

5. Evenly distribute the grated cheese on top in a thick layer, cover with a lid and cook the julienne for another 5 minutes. Then serve in portions, garnished with chopped herbs.