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When it comes to French cuisine, most of us immediately think of a traditional snack called Julienne. And although the history of the origin of this dish is not known for certain, everyone is still familiar with its wonderful taste.

Of course, the recipe for julienne with chicken and mushrooms remains the most popular today, despite such a large number of its variations.

Classic julienne with chicken and mushrooms in the oven

For those who do not like to experiment, we suggest preparing a classic recipe for mushroom julienne with chicken.

• Chicken breast - 700 g;
• Champignons - 350-400 g;
• Onion - 2 medium heads;
• Cheese - 200 g;
• Butter - 50 g;
• Sour cream - 200-250 ml;
• Vegetable oil - for frying;
• Flour - 3-4 tsp;
• Salt.

To prepare a delicious appetizer, you need to separate the fillet from the breast in advance, rinse it and cook until tender in water with salt, pepper and bay leaf.

Cut the meat into small pieces or just tear it finely with your hands.

Rinse the mushrooms from the rest of the soil and cut into slices about 5 mm thick.

Chop the onion into cubes or half rings, as you like.

Put the onion in the first pan with hot vegetable oil, and after 2 minutes add the mushrooms.

During the frying process, the mushrooms will begin to secrete juice, which must be evaporated with the lid open.

Add pieces of meat to the pan a few minutes until ready. Season with salt, pepper, stir and remove from heat.

In a second frying pan, fry the flour separately until a light blush is obtained.

Add butter and stir to break up the lumps.

Pour in sour cream and simmer over low heat for 7 minutes.

Meanwhile, spread the contents of the first pan into the cocotte makers.

Pour the filling with the resulting hot sauce and sprinkle with grated cheese.

Julienne with chicken and mushrooms is baked in an oven heated to 180 ° C for about 20-25 minutes.

The classic recipe for champignon julienne with cream or sour cream

The next classic champignon julienne recipe does not involve the addition of chicken meat, but it is eaten as quickly as all other snacks.

• Mushrooms (champignons) - 600 g;
• Onions - 2 pcs.;
• Cheese - 200 g;
• Cream or fatty sour cream - 200 g;
• Flour - 1 tbsp. l .;
• Butter - 40 g;
• Fresh greens;
• Salt pepper.

It is better to start cooking classic champignon julienne with sauce.

To do this, fry the flour sifted through a sieve in a pan until golden brown.

Add butter and cream, stir thoroughly with a fork or whisk so that there are no flour clots in the filling. Bring to a boil and simmer over low heat for about 5-7 minutes.

Cut the washed mushrooms into strips, onions into thin half rings.

Fry separately in olive oil until tender, season with salt and pepper, turn off the heat.

We distribute our classic champignon julienne among the cocotte makers, pour over the sauce, sprinkle with grated cheese and herbs.

We bake the dish for 15 minutes in the oven at 180 ° C.

Champignon and chicken julienne with classic Béchamel sauce

The julienne made from champignons and chicken with the classic Béchamel sauce is also very popular.

• Chicken (fillet) - 300 g;
• Champignons - 300 g;
• Cheese - 150 g;
• Olive oil (vegetable) - for frying;
• Salt.

Sauce

• Homemade fatty milk - 400 ml;
• Onions - 2 small pieces;
• Flour - 4 tsp;
• Butter - 40-50 g;
• Pepper, salt.

Boil the poultry fillet in salted water, cut into small cubes or strips.

Cut the mushrooms into thin slices and fry in olive oil. A couple of minutes until ready to add meat, salt, stir and remove from heat.

Now we are preparing the sauce: put a saucepan with milk on the stove, throw finely chopped onion into it and let it boil.

Then turn off the stove and put the milk aside.

Meanwhile, heat the butter in a separate bowl (frying pan or saucepan) and add the sifted flour in small portions. The mixture must be constantly stirred to make it homogeneous and break up the resulting lumps.

Separate the milk from the onion with cheesecloth or a colander and gradually pour it in a thin stream into a container with the future sauce. Stir the mixture until it acquires a thick consistency.

Season with salt and pepper, remove from the stove and mix with the filling.

Fill the cocotte makers 2/3 full with julienne with chicken and mushrooms, rub the cheese on top, put in the oven and cook for 15-20 minutes at 180 ° C.

The recipe for champignon julienne with Béchamel sauce will surely help you out on any occasion. It can be served with fresh vegetables and boiled or baked potatoes. This dish will perfectly decorate a romantic dinner, making it special.

Cooking julienne with chicken and mushrooms in pots

Interestingly, many experienced housewives managed to customize the recipe for julienne with mushrooms, champignons and chicken for themselves and cook it in ordinary ceramic pots. From this, the taste of the appetizer does not change at all, remaining the same spicy and aromatic.

So, how to cook julienne from champignons and chicken without having small portioned scoops (cocotte makers) at hand?

• White chicken meat - 700 g;
• Champignons - 350 g;
• Sour cream 36% fat - 200 g;
• Onion - 1 large head;
• Cheese - 150-200 g;
• Flour - 1.5 tbsp. l .;
• Butter - 40 g;
• Spices - salt, pepper mixture.

Cooking julienne with chicken and mushrooms in pots is no different from the usual, classic recipe.

Chicken meat must first be boiled in water with the addition of 1.5 tsp. salt, cool and cut into thin cubes. Instead of chicken fillet, you can take two hams, remove the skin from it, separate from the bone and boil in the same way until tender.

Chop the mushrooms into small pieces and put in a deep frying pan over the fire with 1/3 of the melted butter.

When the mushrooms begin to settle and release juice, you need to add finely chopped onions, and then season with spices.

Combine the mushrooms and meat in a skillet and sprinkle evenly with flour and remaining butter.

Pour the future julienne with sour cream, stir well and simmer for another 5-7 minutes.

Arrange the julienne with chicken and mushrooms in pots, sprinkle with cheese and send to bake in the oven for 15 minutes (180-190 ° C).