Cooking for the whole family chicken and mushroom juliens

Content of the article:

pita Mushroom Julienne is an unusually tasty dish from France. The word "julienne" in translation from French means a specific thin cutting of fresh vegetables. Now the word "julienne" means dishes baked in the oven, which consist of different varieties of mushrooms, white sauce, sour cream under a cheese coat. Often white meat is added to the juliens.

Especially good is the julienne in small portions for baking - cocottes. But if you do not have them - it does not matter, because you can replace them with ceramic pots, as well as glass baking tins for baking in the oven. A deep pan is also suitable.

Delicate, soft ingredients are most often used for cooking: mushrooms, white chicken meat, chicken ham. Dish varieties can be varieties, zucchini, broccoli, Brussels sprouts, color, and eggplant.

To make the crust covering the top of the dish particularly attractive and ruddy use hard cheeses mixed with culinary breadcrumbs.

When baking, the julienne in the cocottes of the tank is put on a baking tray into which some water is poured.

Juliens with mushrooms( classic recipe)


  • half a kilo of champignons;
  • one large onion;
  • 15 percent sour cream;
  • hard cheese 60g;
  • fiber 2 tablespoons;
  • salt;
  • a mixture of ground peppers( black and sweet);
  • chopped dill 2 teaspoons.


  1. We cut the champignons into plates, put them in a frying pan, simmer on low heat until all liquid is out of them.
  2. Cut the onion into rings, pour it into the pan for the champignons, pass over low heat.
  3. When the mushrooms and onion are fully prepared, add a mixture of ground black and allspice, fiber, greens, salt.
  4. Mix slightly heated sour cream with champignons and onions, and load them into a baking tray with high sides.
  5. Generously add grated cheese.
  6. We bake in a well heated oven for a quarter of an hour. The temperature during baking should be at least 230 degrees.

Mushroom julienne( classic recipe)


  • ceps 150 g;
  • low-fat sour cream or cream - three tablespoons;
  • 1 onion;
  • Parmesan - 200 grams;
  • Olive Oil - 20 g.
See also: 6 stunning recipes for an incomparable curd casserole in a multi-cooker


  1. Thoroughly wash the mushrooms and chop.
  2. Onion cut rings.
  3. Heat oil in a pan with high sides. Put the white mushrooms and onions in the heated butter, fry until half cooked.
  4. We fill all the components with sour cream and put them into pre-prepared cocottes. Three cheese and generously sypem mushrooms on top.
  5. Sent to a hot oven and stand there for a quarter of an hour. Fragrant, ruddy crust guaranteed.

Tartlets with porcini mushrooms and chicken


  • white poultry meat - 300 g;
  • white mushrooms - 200 g;
  • non-greasy cream - three tablespoons;
  • 1 onion;
  • Parmesan cheese - 200 grams;
  • olive oil - 20 g;
  • a mixture of ground peppers( black and sweet);
  • greens chopped( dill, parsley);
  • tartlets.

Preparing the Mushroom Filling:

  1. Pick and fill the mushrooms with boiling water, drain them in a colander after 10 minutes and wash each mushroom with running water.
  2. Cut the washed mushrooms( if there are many mushrooms, you can fry only the caps).
  3. Put white mushrooms in the pan and fry over low heat. Let it boil in its own juice. After 10 minutes add the chopped onion turnip.
  4. As soon as the juice boils away, add salt to taste( but not salt), pepper a little, and add olive oil.
  5. When the mushrooms begin, sweep add one tablespoon of flour, fry a little, adding 3 tablespoons of cream.
  6. Bring to readiness, stirring constantly.
  7. Season with herbs( dill, parsley).

Cook white poultry meat until completely softened, cool it and cut into small pieces.

Mix the meat with cooked mushrooms and put them in a frying pan with high sides, simmer until ready.

We spread the julienne in tartlets, sprinkle with grated cheese on top and put in the oven for five minutes.

Video Recipe for

Julien With Chicken Meat and Mushrooms( in a Frying Pan)

Another recipe with a few extras.

This dish due to the special white sauce has a delicate flavor, besides it is also nourishing.

Dish is very popular among children. You need to be very lazy, so as not to prepare such a julienne for a family for dinner or on a Sunday.

Even if you do not want to mess around with the oven, you can cook it in a deep frying pan with a thick bottom and a lid.

Read also: Cooking quickly a tasty snack for champagne


  • chicken breast 300 g;
  • champignon mushrooms 200 g;
  • cream 200 g;
  • a couple of tablespoons of flour;
  • grated cheese - a few spoons;
  • butter - 50g;
  • half a cup of milk for making sauce;
  • a mixture of ground peppers( black and fragrant).


First of all, prepare the sauce. To do this, put butter on a hot frying pan, after it has melted, add flour and fry with constant stirring.

Pour in half a glass of milk.

After boiling do not stop constantly stirring the sauce, as it tends to stick.

Cut the mushrooms into plates, cut the poultry meat into small pieces in the form of cubes.

Fry the meat in a small amount of oil, add the champignons, and stew until fully cooked, cover with sauce, sprinkle generously with grated cheese.

Close the lid and simmer on slow fire.

If you want to form an appetizing ruddy-colored cheese crust on top, it is necessary at the very end to place the cooking container in the preheated oven for several minutes.

Julienne in baguette


  • mushrooms( white or champignons) - 300 g;
  • white poultry meat - 300 g;
  • onion - 1 pc;
  • low-fat sour cream - 3 tbsp.spoons;
  • cream - 1 tbsp.spoon;
  • spoonful of flour;
  • salt to taste;
  • two baguette.

I love experimenting in the kitchen, so when I heard about this dish, I immediately decided to cook. My children are very fond of juliens. I cook it, as a rule, in a deep ceramic pan. And then decided to make a julien portion. I am very pleased with the result. I want to share with you the recipe of this dish:

  1. I make this dish using champignons, but I think porcini mushrooms or any other mushrooms will also work fine.
  2. Mushrooms boil for 20 minutes in lightly salty water.
  3. Fry until half cooked onion cut into half rings. Add onion finely chopped mushrooms, fry this mass until the water evaporates completely. Boiled chicken meat cut into cubes, and sprinkle to the onions and mushrooms, all carcass for 5 minutes.
  4. Separately prepare the sauce. For the sauce I take cream, sour cream and a spoonful of flour.
  5. Add the white sauce to the mushrooms and carcass for 10 minutes.
  6. Starting the preparation of "cocottes" of baguettes. I cut the baguette into equal parts, remove the bread crumb, leaving only a few centimeters as a bottom.
  7. In the obtained improvised “cocottes” from a baguette I put fried mushrooms, meat, I fall asleep with grated cheese on top.
  8. Loading in the oven for 25 minutes to form a ruddy crust.
  9. After 25 minutes, portion baguettes stuffed with julienne are ready for serving.

For making baguettes, you can take any other stuffing, the main thing is that there is not a lot of liquid in it, otherwise improvised “kokotnytsy” will soften and disintegrate.

Gourmet dish will delight your loved ones, and especially children.

Read also: How to make a delicious plum wine: stages, description, photo

Julien with lines and cheese in pots

For the preparation of this dish will need mushrooms stitch or more.


  • mushrooms lines or morels - 300 g;
  • hard cheese - 50 g;
  • flour - 1 tablespoon;
  • sour cream 20% - 3 spoons;
  • bulb onion - 2 pcs;
  • salt.

Spices in this dish should not be put, so as not to "kill" the flavor of mushrooms


  1. You can wash the smokes morels, pour boiling water, boil for a quarter of an hour, drain in a colander and rinse with running water.
  2. Cut the smoked morels and put them in the pan. Stew over low heat until all the juice has boiled out.
  3. When there is almost no juice, add the chopped turnip, put the butter and continue the frying process, stirring occasionally.
  4. When the mushrooms begin to "shoot", add a couple of tablespoons of flour, fry and put sour cream - 2 tablespoons.
  5. Ready-made mushrooms spread out in clay pots for baking.
  6. Grate the grated cheese and cover it with the top of the dish.
  7. Send to oven for baking for a quarter of an hour at a temperature of 230 degrees.

Julienne with slices of cheese in the oven


  • champignon mushrooms 200 g;
  • low fat sour cream - two tablespoons;
  • two bulbs;
  • Bulgarian pepper - 1 pc;
  • Russian cheese - 250 g;
  • butter( or heavy cream) - 20 g;
  • Egg - 1 pc.


  1. Wash mushrooms, cut into plates.
  2. Onion cut half-molded.
  3. Pepper cut into slices.
  4. Preheat butter in a deep frying pan. Put the mushrooms and onions in the heated butter, fry until half cooked.
  5. Fill the mushrooms with cream and sour cream and put them in a ceramic baking dish, put the slices of cheese dipped in a beaten egg on top.
  6. Sent in the oven for a quarter of an hour.

Video recipe for Julien in pita baskets from

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