Julienne with chicken and mushrooms with cream in the oven

Julienne in the oven can be prepared in various containers, ranging from the traditional cocotte (a small baking dish) for this dish to a large baking sheet. Julienne can also be prepared in edible “dishes” - tartlets or buns. The latter option is great for serving on a holiday table.

Julienne with chicken, mushrooms and cream - a classic recipe in the oven

This recipe uses products that correspond to the classic version of preparing julienne. To make the dish look more appetizing and evenly soaked in the creamy sauce, it is important to follow the cutting requirements for the main ingredients - they must be the same size.

1. 
   How to cook julienne with chicken and mushrooms with cream in the oven? Boil the chicken meat by placing it in boiling salted water. When the fillet is ready, it must be cut into small cubes.
2. 
   The onion is chopped into thin half rings and fried until the onion becomes translucent. Next add finely chopped garlic or chopped garlic in a blender to the pan.
3. 
   The skins of the champignons are removed and the mushrooms are cut into thin slices. After that, they are placed with fried onions and garlic. All together you need to salt and add black pepper and dry parsley. It is better if the pepper is freshly ground: this will make the dish more flavorful. Fry everything together for about 7 minutes.
4. 
   Next, add the chicken to the onion-mushroom mixture and cook for another couple of minutes, and then pour the cream over the mixture. The cream sauce should thicken slightly while cooking over low heat.
5. 
   The resulting mass is laid out in cocotte makers, and each portion is topped with grated cheese. The Julienne is placed in the oven, where it should simmer for 20 minutes at 180 degrees. The dish is served hot directly in portioned molds. Enjoy!

Julienne with mushrooms, chicken and cream in tartlets

Julien baked in tartlets is a good option for a hot appetizer for the holiday table. The dish looks appetizing and quickly fills you up, and edible dishes - tartlets - eliminate the need to wash dishes later and make serving more interesting.

Cooking time: 30 min.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Chicken (fillet) – 300 gr.
• Champignons – 200 gr.
• Hard cheese – 100 gr.
• Shortcrust pastry tartlet – 20 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• A mixture of Provencal herbs - to taste.
• Vegetable oil - for frying.

For the sauce:

• Milk – 1 tbsp.
• Sour cream – 1 tbsp.
• Wheat flour – 1 tbsp.
• Butter – 2 tbsp.

Cooking process:

1. Boil the chicken meat, the water should be slightly salted. Afterwards, the fillet needs to be cooled and divided into pieces.

2. Cut small champignons into thin slices. If the mushrooms are large, it is better to chop them into cubes. Fry the prepared product until golden brown.

3. When the mushrooms are browned, add the chicken to them and season, not forgetting about a sufficient amount of salt, pepper and Provençal herbs. Mix everything and cook over low heat.

4. Separately, fry the specified amount of flour in butter until it becomes creamy, and then gradually pour milk into the mixture, stirring, to form a sauce a la béchamel. Let the sauce cool and stir in sour cream.

5. Place the filling of mushrooms and meat into the tartlets and place the sauce on top. Sprinkle each portion with cheese and bake for about 15 minutes, turning on the oven at 180 degrees. It is important that the cheese not only melts, but also acquires a dense crust. You can serve julienne hot with vegetable salad.

Delicious julienne with chicken and mushrooms with cream in pots

Julienne in pots is an incredibly tender dish. It turns out especially tasty if you use wild mushrooms, and you can take not only fresh, but also dried. They give the dish a very bright aroma.

Cooking time: 35 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Chicken (fillet) – 200 gr.
• Forest mushrooms (fresh or dried) – 250 gr.
• Onions – 1 pc.
• Hard cheese – 150 gr.
• Sour cream – 150 gr.
• Butter – 2 tbsp.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Wheat flour – 1 tbsp.
• Ground black pepper - to taste.

Cooking process:

1. Boil the meat in salted water. It is better to cook it on low heat to maintain its juiciness. After cooling, it is better to tear the fillet into fibers.

2.Soak dry mushrooms in hot water, rinse fresh ones, cut them into thin strips and fry in a mixture of vegetable and butter.

3. The onion is chopped into half rings and added to the mushrooms. It is important to cook only until the onion becomes translucent. Heavily fried onions can add bitterness to the dish. Place the chicken into the mushroom mixture, add salt and pepper, based on your own preferences.

4. Separately, fry the flour in a dry frying pan until it darkens, and then add a little butter and sour cream. Everything is thoroughly mixed and cooked over low heat until it boils. The sauce is adjusted to taste with salt and pepper.

5. Place the chicken-mushroom mixture into the pots, pour in sour cream sauce, and put grated cheese on top. Bake the julienne for 25 minutes, setting the oven heat to 180 degrees. You should get juicy meat with mushrooms in a delicate sauce under a cheese crust.

How to cook julienne with chicken and mushrooms with cream in buns?

A simple way to prepare delicious julienne, which is baked in a bun. This makes an elegant and satisfying appetizer for a celebration. In addition, this dish is also suitable for a family dinner, especially if there are children in the family - they will love the idea of ​​meat with sauce and cheese in a fragrant bun.

Cooking time: 35 min.

Cooking time: 10 min.

Servings – 5.

Ingredients:

• Chicken (fillet) – 400 gr.
• Champignons – 300 gr.
• Garlic – 1 tooth.
• Bun – 5 pcs.
• Sour cream – 200 gr.
• Hard cheese – 100 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Nutmeg - to taste.
• Olive oil – for frying.

Cooking process:

1. The meat is cut into thin strips and fried in oil with garlic.

2.The mushrooms are finely chopped and cooked in a frying pan until the excess liquid is gone.

3. Hard cheese needs to be grated, half of the product mixed with sour cream.

4. Mushrooms, chicken and sour cream and cheese sauce are combined in one container. The bun filling should be salted and seasoned to taste.

5. Cut off the top of the buns and remove the crumb, and place the julienne instead.

6. Sprinkle the remaining cheese on top of each bun and cover with the previously cut “lids” of the buns. Place the preparations in the oven for 15 minutes, serve hot.

Julienne with chicken and mushrooms with cream in a large form

If you don’t have portioned cocotte makers or small baking containers at home, you can prepare julienne in a large bowl and divide it into suitable portions when serving.

Cooking time: 50 min.

Cooking time: 10 min.

Servings – 8.

Ingredients:

Boiled chicken (fillet) – 500 gr.

Champignons – 500 gr.

Onions – 3 pcs.

• Hard cheese – 300 gr.
• Cream 20% – 2 tbsp.
• Wheat flour – 2 tbsp. l.
• Salt - to taste.
• Ground black pepper - to taste.
• Nutmeg - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Divide the boiled breast into fibers. When preparing meat, you can add onions, bay leaves, carrots and celery to the broth in which it will be cooked to give the protein more flavor and aroma. The meat can be chopped or separated into fibers by hand.

2. The onions need to be chopped into thin half rings and placed in a frying pan. Keep them on the stove until they become transparent.

3. Mushrooms are cut into thin slices and added to the onion. The onion-mushroom mixture must be cooked until the liquid from the champignons has completely evaporated.

4. In another frying pan, fry the flour without adding oil until its color becomes creamy.After this, you need to add butter and stir quickly, add salt and season with nutmeg, pour in the cream and cook the sauce over very low heat for several minutes. It needs to thicken a little.

5. Place meat and mushrooms in a tall baking dish, pour in sauce and sprinkle with grated cheese. The layer of cheese should be thick enough to allow a crispy crust to form.

6. Bake the julienne for about half an hour, turning on the oven at 180 degrees. Before serving, cut and garnish with herbs.