Julienne in tartlets with chicken and mushrooms in the oven is a classic of French cuisine, which has long gained popularity in the post-Soviet countries. This is not surprising, because anyone can prepare this dish, even a novice cook, because the ingredients for cooking can be found on the shelves of any grocery store, unlike snails and frog legs. Chicken, mushrooms and cream are the key to a delicious lunch or dinner!
Julienne in tartlets with chicken and mushrooms with cream
Let's prepare a classic variation of French julienne with tender chicken meat, mushrooms and cream in shortbread tartlets that hold their shape perfectly after heat treatment. This appetizer instantly flies off the table, so it is recommended to prepare with a reserve!
- Fresh champignons 400 (grams)
- Bulb onions 1 (things)
- Chicken breast 1 PC. boiled
- Smoked brisket 150 gr. (can be smoked)
- Cream 500 ml. 20%
- Parmesan cheese (or other hard cheese) 2 (tablespoons)
- Butter 30 (grams)
- Garlic 2 (parts)
- Parmesan cheese (or other hard cheese) 200 (grams)
- Salt taste
- Ground black pepper taste
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Julienne in tartlets with chicken and mushrooms in the oven is very easy to prepare. We prepare the ingredients for the filling: grate the cheese, lightly fry the brisket, cut the fillet into cubes or separate it into fibers, and drain the excess liquid from the mushrooms.
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Let's prepare the sauce: melt the butter in a saucepan with the addition of slices of garlic, simmer for a few minutes and remove the cloves.
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Add cream to the creamy mass and bring to a boil, add Parmesan and season with salt and ground black pepper to taste, bring until thickened - remove from heat.
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Knead a tight dough from wheat flour, softened butter, salt and mineral water - form a ball and put it in the refrigerator under film for 10-15 minutes.
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Divide the chilled dough into equal parts, roll it into flat cakes and line the muffin tins with them. Dry in the oven for about 5 minutes at 180 degrees.
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Place the filling in equal proportions into shortbread tartlets, pour over the sauce and generously sprinkle with cheese on top.
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Bake until the dough is ready and the cheese is melted in the oven for about half an hour. Bon appetit!
Julienne in tartlets with chicken, mushrooms and sour cream
A simple and incredibly tasty appetizer that will surely please all your guests and diversify the festive table - julienne, prepared from chicken and mushrooms in sour cream, served in shortbread tartlets.
Cooking time – 35 min.
Cooking time - 15 minutes.
Portions – 6.
Ingredients:
- Chicken breast (boiled) – 300 gr.
- Porcini mushrooms – 250 gr.
- Sour cream – 100 gr.
- Onions – 1 pc.
- Cheese – 50 gr.
- Tartlets – 6 pcs.
- Sunflower oil – 20 ml.
- Salt - to taste.
- Ground black pepper - to taste.
Cooking process:
Step 1.Prepare the ingredients for the filling: cut the onion, chicken and mushrooms into small pieces, grate the cheese using a grater.
Step 2. Heat the oil in a frying pan and brown the meat and onions.
Step 3. When the fillet turns golden, add mushrooms to the pan, add sour cream, salt and black pepper, mix and simmer for 5-7 minutes.
Step 4. Line a baking sheet or baking dish with parchment paper and place the tartlets at a distance from each other, fill the sand baskets with filling. Sprinkle the tops with cheese.
Step 5. Bake for 10-15 minutes at 160 degrees and enjoy. Bon appetit!
Julienne in tartlets with chicken breast, mushrooms and cheese
An original appetizer in shortbread tartlets stuffed with chicken fillet and champignons – delicious, isn’t it? And thanks to the sour cream sauce, all ingredients acquire a creamy taste and unique juiciness and tenderness.
Cooking time - 30 min.
Cooking time - 15 minutes.
Portions – 7-9.
Ingredients:
- Chicken breast (boiled) – 300 gr.
- Champignons – 200 gr.
- Cheese – 100 gr.
- Sunflower oil – 2-3 tbsp.
- Tartlets – 15-20 pcs.
- Salt - to taste.
- Ground black pepper - to taste.
For the sauce:
- Sour cream – 250 gr.
- Milk – 250 ml.
- Flour – 1 tbsp.
- Butter – 40 gr.
Cooking process:
Step 1. Wash the mushrooms under running water, dry them with paper towels and cut into thin slices - fry in vegetable oil until lightly browned.
Step 2. By the time the excess moisture has evaporated, remove the frying pan from the heat and mix the champignons with the boiled chicken fillet, separated into fibers. Sprinkle the ingredients with salt and black pepper and mix well.
Step 3. Let's make the sauce.In a saucepan or thick-bottomed saucepan, melt the butter and combine with the flour, stirring constantly.
Step 4. Let the creamy mass boil and pour in 250 milliliters of chilled milk, constantly stirring the mass. Remove the sauce from the heat and let it cool a little.
Step 5. Lastly, add sour cream to the almost finished sauce and stir until smooth.
Step 6. Let's start assembling the snack. We fill the tartlets with mushrooms and chicken.
Step 7. Generously pour white sauce over the filling.
Step 8. Grate the cheese on a grater with small holes and sprinkle on the workpieces. Place in the oven for 15 minutes at 180 degrees.
Step 9. Serve the aromatic tartlets hot, with fresh vegetables. Bon appetit!
Julienne in shortcrust pastry tartlets with mushrooms and chicken
Julienne is a fairly simple dish that can be served as a main dish or as a hot appetizer, it all depends on the presentation, and today we will focus on the latter option. Fried mushrooms with chicken, baked in thin puff pastry tartlets - quick and very tasty!
Cooking time – 35 min.
Cooking time - 10 min.
Portions – 8 pcs.
Ingredients:
- Chicken fillet (boiled) – 2 pcs.
- Champignons – 200 gr.
- Onions – 1 pc.
- White wine – 1/3 tbsp.
- Sour cream – 200 gr.
- Cheese – 70-80 gr.
- Puff pastry – 500 gr.
- Sunflower oil – 20 ml.
- Salt - to taste.
- Ground black pepper - to taste.
Cooking process:
Step 1. We start cooking with the filling: fry finely chopped onion in oil until translucent, then add slices or quarters of washed and dried mushrooms into the pan, pour in wine and evaporate it completely.Lastly, add sour cream, mix and simmer for 5 minutes. Afterwards, combine the mushroom mixture with chicken cubes and sprinkle with salt and pepper to your taste.
Step 2. To prepare tartlets, first defrost the dough at room temperature and then roll it into a thin layer and cut it into squares of the same size.Step 3. Place portioned pieces of dough into muffin tins.
Step 4. Pull the edges and cut off the excess with a sharp knife.
Step 5. Fill the flour molds with filling and sprinkle generously with shredded cheese on top. Bake for 25 minutes at 180 degrees. Bon appetit!
Julienne in lavash tartlets with chicken and mushrooms
Let's prepare julienne in original lavash tartlets; when served this way, the dish looks very impressive and holds its shape perfectly. This dish is perfect for a holiday table, a change in your usual diet, or a hearty snack that is convenient to take with you to work or school.
Cooking time – 35 min.
Cooking time - 20 minutes.
Portions – 3.
Ingredients:
- Chicken fillet (boiled) – 100 gr.
- Champignons – 100 gr.
- Lavash – 1 layer.
- Eggs – 2 pcs.
- Sour cream – 2 tbsp.
- Hard cheese – 50 gr.
- Salt - to taste.
- Ground black pepper - to taste.
Cooking process:
Step 1. Finely chop the onions and champignons and fry until golden brown in a small amount of vegetable oil.Step 2. Cut the boiled breast into small pieces.
Step 3. Mix the meat with fried mushrooms and onions.
Step 4. To prepare the filling, in a separate bowl, combine chicken eggs, sour cream, salt and ground black pepper.
Step 5. Cut the lavash sheet into squares of the same size and place it in a muffin tin so that the edges remain outside.Fill the free cavity with chicken and mushroom filling.Step 6. Pour several tablespoons of filling into each blank.
Step 7. Sprinkle each tartlet with grated cheese and bake for 15-20 minutes at 180 degrees.
Step 8. Serve the julienne hot, garnishing with fresh herbs if desired. Bon appetit!
Delicious recipe!