Julienne is a dish that came to us from France.
This is a delicate, aromatic and fairly satisfying snack, which can be served as an independent dish, or as a complement to the side dish.
Julienne with chicken and mushrooms in a pan - the basic principles of cooking
Classic julienne is prepared in special portioned forms - cocotte makers. But what if this dish is not at hand? To prepare julienne at home, clay pots, a chicken bowl or a frying pan are often used.
The main ingredients for julienne: mushrooms and chicken. They also use vegetables and other products. They are prepared and baked in Bechamel sauce, sprinkled with plenty of cheese chips.
Julienne is made from champignons or porcini mushrooms. Mostly used fresh, but if not the season, you can cook from frozen. Mushrooms are peeled, washed and cut into thin slices.
Chicken meat is taken from any part of the carcass. It’s easier, of course, to use breast or filet. The skin is necessarily removed from the meat and the films are cut off. Then the chicken is chopped into strips.
Onions are peeled and chopped into thin half rings. Chicken meat is fried until half cooked in vegetable oil. Then add onions, mushrooms and continue to fry until the mushrooms are ready.
The contents are poured with sauce and simmer over low heat for about five minutes. The dish is sprinkled with cheese chips, covered with a lid and kept on fire until the cheese melts.
Recipe 1. Julienne in a pan in the oven
Ingredients
600 g chicken fillet;
spices;
100 g of onions;
30 g of dill;
salt;
90 g of flour;
200 g of hard cheese;
30 g plums. oils;
one and a half stack. homemade milk.
Cooking method
1. Wash, dry, poultry fillet, cut skin and films. Slice the meat into thin strips. Put a piece of butter in the pan. Wait until it melts and fry the chicken in it.
2. Chopped peeled onions into thin half rings. After seven minutes from the start of cooking the meat, put the onions in the pan. Fry, stirring constantly, until the onion becomes translucent.
3. In a saucepan, combine the milk with flour, constantly whipping, so that no lumps form. Rinse greens, shake and chop finely. Add it to the milk mixture. Pepper and salt. Stir and add chicken to the mixture. Bring to a boil.
4. Stir constantly until the dish has a thick consistency. Remove the pan from the stove. Sprinkle everything on top with large chips of cheese and send to the oven preheated to 180 C for a quarter of an hour.
Recipe 2. Julienne with chicken and mushrooms in a pan in kefir sauce
Ingredients
100 g of hard cheese;
400 g of champignons;
30 g of drain oil .;
chicken breast;
refined vegetable oil;
stack kefir;
salt;
bulb;
grated nutmeg;
60 g of flour;
freshly ground pepper.
Cooking method
1. Wash the chicken fillet, dry with a towel and cut off the skin, excess fat and film. Cut the meat into small pieces.
2. Rinse and dry the mushrooms on a napkin. Do not keep champignons in water for too long, as they quickly absorb water. Remove the thin peel from the hats and cut the mushrooms into thin slices.
3. In a frying pan, heat the refined vegetable oil and fry the chicken in it until half cooked. Peel the onion, rinse and chop thin quarter rings. Add it to the chicken pan. Send mushrooms here and fry, constantly stirring, until the latter is ready.
4. Pour kefir into a deep bowl, add flour, nutmeg and freshly ground pepper. Whisk thoroughly until smooth so that there are no lumps.
5. When all the moisture from the mushrooms has evaporated, salt the contents of the pan and pour in kefir sauce. Simmer for about ten minutes over low heat.
6. Grind the cheese into large chips, and fill it with a dish. Put a slice of butter. Cover and darken until the cheese is completely melted.
Recipe 3. Julienne in a pan without chicken
Ingredients
600 g of mushrooms;
salt;
bulb;
pepper;
150 ml of cream or homemade milk;
150 g of hard cheese;
30 g of drain oil .;
flour - 60 g.
Cooking method
1. Rinse the mushrooms by changing the water several times. Then clean them and trim the legs. Grind the mushrooms into small pieces.
2. Melt the butter in a pan. Put mushrooms in it and fry until all the moisture has gone.
3. Peel the onion and chop with thin feathers. Add to the pan with mushrooms and continue to fry, periodically stirring with a wooden spatula. Cook until onion is clear.
4. Pour in the flour, pepper, salt and mix so that the flour is evenly distributed over all the ingredients. Pour in a thin stream of milk or cream without interrupting the stirring process. Make the fire smaller and simmer the dish for several minutes.
5. Grind the hard cheese into large chips and sprinkle it abundantly with julienne. Remove the pan from the stove and place in the oven. Bake at 170 degrees until a delicious crust forms.
Recipe 4. Julienne with chicken and mushrooms in a pan in sour cream
Ingredients
onion - two heads;
400 g chicken;
150 g of cheese;
400 g of champignons;
ground pepper;
200 ml of sour cream 20%.
Cooking method
1. Rinse the bird fillet, soak it with napkins and chop it into small cubes. Heat a pan with oil. Put the meat in it, pepper and pass until half ready.
2. In a separate pan, sauté the onion sliced in half rings, adding a piece of butter.
3. Rinse, dry, peel and chop the mushrooms with a thin straw. Add to the pan with onions and cook, stirring with a spatula, until all the liquid has gone. Add salt and chicken. Fry for about five minutes.
4. Enter the sour cream, simmer for about ten minutes, cover.
5. Grind the cheese into large chips. Put half in a pan and mix. Distribute the remaining cheese chips on top.
6. Stew on low heat until the cheese melts. Remove from the stove.
Recipe 5. Julienne in a pan with smoked meats
Ingredients
300 g of fresh champignons;
table salt;
stack chicken broth;
pepper;
400 g smoked chicken breast;
60 g of flour;
large onion head;
stack skim milk;
200 g of Dutch cheese.
Cooking method
1. Shred the onion head with fine feathers. Rinse fresh mushrooms and remove the thin peel from the hats. Grind the mushrooms into thin slices.
2. Heat the vegetable oil in a deep frying pan. We spread the mushrooms in it and fry, periodically mixing, until all the liquid has gone. Then add the onion and continue cooking until it is transparent.
3. Smoked breast torn in chaotic pieces. Put in a pan and continue cooking for several minutes. Lightly pepper, salt, add flour and stir well. Pour chicken broth.
4. Pour in homemade milk, mix and simmer for about ten minutes. Then remove from the stove and fill the contents with cheese chips. Bake for about 15 minutes right in the pan at 170 degrees.
Recipe 6. Julienne with chicken and mushrooms in a pan with cream vegetables
Ingredients
500 g of boiled chicken;
salt;
350 g of mushrooms;
pepper;
150 g leeks;
olive oil;
200 g of young zucchini;
30 g of fresh parsley;
pod of red bell pepper;
30 g flour;
250 ml cream;
250 g of Russian cheese.
Cooking method
1. Rinse the chicken meat, dampen with napkins, cut off the skin and films. Boil until tender, cool and cut into small pieces.
2. Peel, rinse and crumble the mushrooms with thin slices. Pod of bell pepper clean from seeds by cutting the stem. Wash the young zucchini, wipe with a towel. Grind vegetables as well as mushrooms and meat. Grind leek in half rings.
3. Place the leeks and mushrooms in a pan of heated oil. Fry lightly. Then add zucchini and pepper. Fry, stirring constantly, for about seven minutes.
4. Now add boiled chicken and flour. Stir so that the flour is evenly distributed over all products. Pour in the cream, season with pepper, spices and salt. Stew for a few minutes.
5. Remove from the stove. Sprinkle generously with cheese chips and chopped greens. Bake at 190 degrees for ten minutes.
Recipe 7. Julienne in a pan with fish in sour cream
Ingredients
30 g flour;
salt;
400 g of champignons;
pepper;
kg of bearing;
10 g flour;
60 ml of sour cream;
60 ml of lemon juice;
bow - head;
20 g of oil drain.
Cooking method
1. Gut the pelengas and separate the fillet from the bones. Season the fillet with pepper and salt. Spread with sour cream and put in a pan with melted butter. Bake until cooked. Remove from the oven, cool, cut into small strips and sprinkle with lemon juice.
2. In the pan where the fish was baked, put the sliced champignons. Add the onion sliced in half rings and fry for five minutes.
3. Put pieces of bearing, mix gently, season with pepper and salt.
4. Pour the flour, stir and pour sour cream. Stir again. Top with grated cheese. Remove from stove and send to oven for 20 minutes. Bake at 180 degrees.
Julienne with chicken and mushrooms in a pan - tips and tricks
- If you use wild mushrooms, boil them first.
- The sauce can be made on the basis of sour cream, cream or broth.
- Especially spectacular looks julienne in cocotte makers.
- You can serve julienne hot or cold.
