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New Year's holidays are coming, so it's time to think about making a menu. As for the snacks, everything has already been decided for many housewives. Of course, it will be julienne - a hot dish usually served in small portioned plates, also called cocotte dishes.

But when there are no special plates, and you really want to treat guests, you can find a simple way out of this situation. This article will be devoted to julienne cooked in a pan - recipes with photos.

Let's start cooking julienne in a pan with the classic mushroom-free recipe, which is also considered the most basic and simple. And the taste of the dish will be amazing even without the use of any cocotte makers and molds.

How to cook julienne with chicken in a skillet in the oven

I must say that the recipe for julienne in a pan with chicken is used by those who, for some reason, do not eat mushrooms.

• Chicken (fillet) - 600 g;
• Onions - 100 g;
• Hard cheese - 150-200 g;
• Milk (preferably homemade) - 1.5 tbsp.;
• Butter - 30 g;
• Flour - 2-3 tbsp. l .;
• Dill greens - 30 g;
• Spices - salt, pepper.

Cut poultry fillets into cubes or thin strips and send to a preheated pan, putting a piece of butter there.

Chop the onion in half rings and put it in the pan for about 7-10 minutes of frying the chicken. Fry everything until the onion becomes transparent on the floor.

In a separate bowl, combine homemade milk, flour, finely chopped fresh herbs, salt and pepper. Stir the filling, pour over the chicken and bring to a boil.

The mass should gradually acquire a thick consistency, and when this happens, you must turn off the stove.

Now attention: grate grated cheese on top and put in a preheated oven right in a frying pan and bake for 15 minutes at 180 ° C.

As you can see, cooking julienne with chicken in a pan is very simple. You can change this recipe to your taste and experiment with a set of products.

How to cook julienne with mushrooms without chicken

Julienne with mushrooms in a pan is considered no less light (recipe with photo). This method does not imply the use of any meat, since the fruit bodies are the main ingredient here. For julienne in a frying pan without chicken, you can take any mushrooms - traditional champignons, oyster mushrooms, as well as forest mushrooms.

• Mushrooms - 500-600 g;
• Onions - 1 pc.;
• Milk or cream - 150 ml;
• Butter - 20-30 g;
• Wheat flour - 2 tbsp. l .;
• Cheese (hard varieties) - 150 g;
• Spices (salt, pepper) - to taste.

If you decide to take forest mushrooms for a snack, it is very important to pre-heat them in salted water.

How to cook julienne with mushrooms in a pan according to this recipe?

Cut the prepared fruit bodies into slices and send them to the pan, in which we put butter.

We begin to fry the mushrooms over medium heat and after a few minutes add the onion, cut into half rings, to them.

Continuing to fry the filling, add flour, salt, pepper, mix, pour milk or cream. We reduce the heat and simmer the dish for a few more minutes.

Meanwhile, rub the cheese on a coarse grater, and then sprinkle with julienne.

Transfer from the stove to an oven preheated to 170 ° C and bake until golden brown.

Julienne in a pan with mushrooms and chicken: a classic recipe with a photo

The next recipe with a photo of a classic julienne in a pan is more familiar to us, since it combines both of the above products - chicken and mushrooms. This method is one of the most popular and demanded among the rest of the julienne.

• Chicken (breast) - 1 pc.;
• Fresh champignons - 500 g;
• White onions - 2 medium pieces;
• Homemade cream - 1.5 tbsp. (250 ml);
• Butter - 30 g;
• Potato starch - 1.5 tbsp. l .;
• Hard cheese - 170-200 g;
• Salt, pepper - 0.5 tsp each.

Separate the meat from the bones, rinse and cut into small pieces.

Put a skillet with butter over medium heat and fry the chicken for about 3-5 minutes.

During this time, we quickly chop the mushrooms into strips and send them to the meat.

Chop the onion finely or in half rings, throw it into the pan with the rest of the ingredients, continuing to fry the mass for about 5 minutes.

Separately, in a deep container, dilute the cream with starch and beat with a fork until smooth.

Pour in with mushrooms and chicken, salt, pepper, reduce the intensity of the fire to a minimum and simmer for about 5 minutes.

Julienne in a pan with chicken and mushrooms is almost ready, it remains only to sprinkle it with grated cheese and bake in the oven at 180 ° C until a crust forms.

Serve the appetizer hot, after placing it on plates. The classic recipe for julienne in a pan with mushrooms and chicken is unmatched. This versatile dish is loved by both adults and children.

Homemade julienne in a pan with mushrooms and smoked meats

And if you add smoked meats to the recipe for julienne with mushrooms in a pan, you get a completely different taste and aroma.

• Fresh champignons - 300 g;
• Chicken broth - 1 tbsp.;
• Smoked chicken meat - 300-400 g;
• Onion - 1 large head;
• Cheese - 200 g;
• Fat milk - 1 tbsp.;
• Flour - 2 tbsp. l .;
• Salt pepper.

Cut the onion and fresh mushrooms into strips, lightly fry in vegetable oil in a deep frying pan.

Add smoked meats, randomly torn into pieces, and continue to fry.

Season with a little salt, pepper and pour in a glass of broth.

Add flour immediately, stir and pour in milk. Simmer everything together for about 10 minutes, then remove from the stove.

Sprinkle with grated cheese and bake directly in the pan for about 15 minutes (150-170 ° C)

Homemade julienne in a pan with mushrooms and smoked meats will certainly find a positive response among homemade ones.

Julienne recipe with mushrooms and cream in a pan

You can deviate a little from the traditional recipe for this French appetizer and change its composition. I must say that from such an experiment the taste of the dish will not become worse.

So, julienne in a pan with mushrooms and cream will go with a bang, if you add to it not only chicken, but also various vegetables.

• White chicken meat (boiled) - 500 g;
• Mushrooms - 350 g;
• Leeks - 150 g;
• Zucchini or young zucchini - 200 g;
• Red bell pepper - 1 pc.;
• Cream - 250 ml;
• Hard cheese - 250 g;
• Flour - 1 tbsp. l .;
• Fresh parsley - 30 g;
• Olive oil - for frying;
• Salt and pepper.

Satisfied guests will quickly empty the pan of julienne under cream, praising its exquisite taste. And the pets will gobble up on both cheeks and ask for more.

So, cut the meat with mushrooms into small strips or cubes.

Grind the bell pepper and zucchini in the same way.

We heat a frying pan with oil over a fire and send mushrooms and leeks there, cut into half rings.

Slightly fry the mass, add bell pepper and zucchini, fry for 7 minutes.

Then we spread the chicken, cream, flour, stir thoroughly and season with spices - salt and pepper.

Simmer for a few minutes, transfer from the stove to the oven, not forgetting to sprinkle the dish with grated cheese and chopped herbs.

We bake for 10 minutes at a temperature of at least 190 ° C.

Mushroom julienne with sour cream and fish in a pan

A great alternative to mushroom julienne in a skillet with cream would be a recipe with a different set of ingredients. For those who love the gifts of the seas, we suggest cooking mushroom julienne in a pan with sour cream and fish.

• Champignons - 400 g;
• Pilengas - 1 kg;
• Sour cream - 2 tbsp.;
• Bow - 1 head;
• Butter - 20 g;
• Lemon juice - 2 tbsp. l .;
• Flour - 1 tsp;
• Salt pepper.

Divide the pilengas into fillets, season with salt and pepper, coat with 0.5 tbsp. sour cream, put in a frying pan with butter and bake halfway through.

Remove fish from oven, let cool, cut into small strips and sprinkle with lemon juice.

Put the sliced ​​mushrooms in the pilengas pan.

Then add half rings of onion and fry all together for 5 minutes.

Put the fish, stir gently, season with salt and pepper.

Pour in sour cream, add flour, stir, sprinkle with grated cheese on top and turn off the heat.

Bake the julienne directly in the pan in the oven at 180 ° C for about 20 minutes.

I must say that a glass of white wine will not hurt to accompany this dish.

How to cook julienne with mushrooms and crab sticks in a skillet

Recently, the recipe for julienne in a pan with mushrooms and crab sticks has also become popular. This original appetizer will definitely become your culinary "calling card".

• Champignons - 500 g;
• Crab sticks - 300 g;
• Bow - 1 head;
• Butter 60 g;
• Wheat flour - 3 tsp;
• Hard or processed cheese - 150 g;
• Milk - 1.5 tbsp.;
• Salt, pepper - ¼ tsp each.

After reading the list of products, you need to figure out how to cook julienne in a pan according to this recipe.

Cut the onion as small as possible, chop the mushrooms into slices.

Fry everything together in 20 g of butter until half cooked.

Then add the crab sticks and fry for about 5 minutes.

In the meantime, we are engaged in the sauce: in a separate bowl we combine melted butter, flour and milk. Salt, pepper and beat the mass well until a homogeneous consistency is obtained.

Fill the filling with the resulting filling and bring the dish to a boil.

Remove from heat, spread the grated cheese on top with a layer and send to the oven to cook at 180 ° C.

When the cheese is melted and has a brown crust, it means you can already take it out.

Julienne in a pan with mushrooms and crab sticks is ready, bon appetit!

How to cook julienne in a skillet without an oven

We also want to draw your attention to how else you can cook mushroom julienne with chicken in a pan. Note that in this case you do not have to bother with the oven, since the appetizer will be cooked right on the stove. In addition, this method will significantly save your time on the eve of the holiday, because you can cook 2 dishes at once - 1 in the oven, 1 on the stove.

• Fresh champignons - 400-500 g;
• Chicken fillet - 500 g;
• Milk - 1.5 tbsp.;
• Cheese - 200 g;
• Flour or potato starch - 1 tbsp l .;
• Butter - 50 g;
• Salt pepper.

To cook julienne in a frying pan without an oven, you must follow these guidelines:

Heat a dry frying pan over a fire and add flour to dry slightly, remove from the stove and set aside.

Add butter and put on fire again. Stir well so that there are no lumps, and pour in the milk. Bring the mixture to a boil, season with salt, pepper, stir and remove from heat.

Cut the chicken fillet with mushrooms into strips and fry for 2 tbsp. l. vegetable oil - first meat, and then mushrooms.

When the filling is almost ready, pour in the prepared sauce, beautifully distribute the chopped cheese, cover and simmer for about 15 minutes over low heat.

As you can see, cooking julienne in a pan without using an oven is even easier than using it.