Julienne with chicken and mushrooms in a pan - 6 step by step recipes

Julienne with chicken and mushrooms is a dish that can be served as a hot appetizer or as a main one, and consists of pieces of meat and slices of mushrooms in a creamy, milk or sour cream sauce. Usually julienne is baked in the oven, but it can be successfully made in a pan.

Classic recipe for julienne with chicken and mushrooms in a pan

If you cook according to the classics, you need to take meat, mushrooms (champignons or forest mushrooms) and be sure to have medium-fat cream, and in order to give the julienne a more appetizing look and bright taste, sprinkle cheese on top of the dish - you must first grate it.

Cooking time: 35 min.

Cooking time: 10 min.

Servings - 2.

• 
  The chicken fillet is removed from the films and cut into thin slices. The meat pieces are fried with a small amount of sunflower, rapeseed or any other vegetable oil.
• 
  Grind champignons or other mushrooms in proportion to the meat and fry, but separately.
• 
  In a deep frying pan where the julienne will be cooked, you need to put chopped, very finely, onions. After it is slightly browned, add pieces of chicken and champignons there.
• 
  In a bowl, you need to mix the cream with flour, make sure that the mixture is homogeneous and does not contain lumps, salt, use freshly ground pepper and add Provencal herbs. Gently add the mixture to the grilled meat with mushrooms. Oil is added there, and everything is cooked together over low heat for 5-7 minutes, not forgetting to stir.
• 
  At the end of cooking, the julienne is sprinkled with cheese, covered with a lid and left to simmer at very low heat for 8 minutes until the cheese melts. Serve hot, sprinkled with herbs.

Julienne with chicken, mushrooms and sour cream in a pan

A quick recipe for a fragrant and satisfying julienne, which is suitable for those who do not want to spend a lot of their time cooking, and those who do not have deep knowledge of cooking, but want to surprise their household.

Cooking time: 25 min.

Cooking time: 10 min.

Servings - 2.

Ingredients:

• Butter - 25 gr.
• Bulb onions - 1 pc.
• Ground black pepper - to taste.
• Salt to taste.
• Vegetable oil - 3 tablespoons
• Wheat flour - 2 tablespoons
• Fresh mushrooms - 300 gr.
• Boiled chicken (fillet) - 250 gr.
• Hard cheese - 200 gr.
• Milk - ½ tbsp.
• Sour cream - ½ tbsp.

Cooking process:

1. Cool pre-cooked chicken after boiling and cut into small cubes.
2. Do the same for mushrooms and onions: they must be cut so that the main ingredients in the julienne are the same size. Fry the chopped ingredients. Use the right amount of vegetable oil, pepper and salt.
3. You need to hold soft butter in a deep frying pan to melt, add flour into it, mix the mass well, and then the flour should be fried for another minute. After that, half a glass of milk is gradually poured (you must constantly stir the sauce), and then sour cream is added. Season with salt and pepper and heat for a couple more minutes.
4. Pieces of champignons and meat are dipped into the sauce, grated cheese is added, and the dish is mixed well.
5. The dish is left under the lid and boiled for about 6 minutes, and then served hot, distributed on separate plates for portions and garnished with fresh chopped herbs.

A simple and quick recipe for julienne with chicken, mushrooms and cream in a pan

The recipe for a delicious dish from the minimum amount of ingredients. It is better to take the cream for such a julienne fatter: then the taste of the sauce will be more delicate, and the meat will be more juicy.

Cooking time: 25 min.

Cooking time: 10 min.

Servings - 2.

Ingredients:

• Boiled chicken (fillet) - 500 gr.
• Champignons - 300 gr.
• Bulb onions - 2 pcs.
• Hard cheese - 200 gr.
• Wheat flour - 2 tablespoons
• Cream 25-20% - 300 ml
• Vegetable oil - for frying.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. The chicken fillet is boiled, then, after it has cooled, it is cut very finely.
2. Remove the skin from the mushrooms and chop them, and then fry in a deep frying pan.
3. Pour the peeled and chopped onion as finely as possible to the fried mushrooms, bring to taste, adding salt and freshly ground pepper. Put the meat pieces to the mushrooms and onions, warm up for a couple of minutes and remove from the stove.
4. In a saucepan, fry the flour until it becomes slightly golden, pour in the cream in a thin stream and stir quickly to make the sauce homogeneous. Season with salt, add pepper and boil for a couple of minutes.
5. Pour the sauce over the chicken-mushroom mass, sprinkle with pre-grated cheese and leave on low heat for 5 minutes, so that the mass thickens and the cheese melts. Serve in separate portions. Bon Appetit!

Delicious julienne with chicken, mushrooms, milk and cheese in a pan

Creamy sauce for julienne with chicken and mushrooms can also be prepared in milk: it turns out to be not so greasy and is suitable for those who monitor their weight and do not want to overeat, but are waiting for a tasty and healthy dish for dinner.

Cooking time: 25 min.

Cooking time: 10 min.

Servings - 2.

Ingredients:

• Chicken fillet - 500 gr.
• Sour cream 20% - 150 gr.
• Milk - 1 tbsp.
• Hard cheese - 300 gr.
• Salt to taste.
• Champignons - 5 pcs.
• Vegetable oil - for frying.
• Butter - for frying.
• Wheat flour - 1 tablespoon
• Chopped greens - for decoration.

Cooking process:

1. Remove the skin from the mushrooms and cut into slices a few millimeters thick.
2. Peel the onion and chop finely.
3. Fry the mushrooms with a little vegetable oil, then add the onion there. There is no need to salt the product during cooking, otherwise it will release too much liquid, and the mushrooms and onions should acquire a golden crust and a slightly dried look.
4. Cut the chicken into small cubes, fry with the addition of butter, add flour and mix well. Wait until the flour turns light golden.
5. In one deep frying pan, combine meat with flour, mushrooms and onions, add milk and sour cream, mix quickly and cook at low heat for 15 minutes.
6. Sprinkle with grated cheese on top, cover and let stand for another 5 minutes to melt the cheese. Serve in portions with chopped herbs.

How to cook julienne with chicken, mushrooms and potatoes in a pan?

Julienne can also be cooked with boiled potatoes, so the dish will be more satisfying and more suitable for the main serving. It can be prepared both for dinner and as a treat for a family celebration.

Cooking time: 30 min.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Boiled potatoes - 6 pcs.
• Bulb onions - 1 pc.
• Chicken (fillet) - 200 gr.
• Canned champignons - 400 gr.
• Wheat flour - 1 tablespoon
• Milk - 100 ml
• Cream 20% - 200 ml
• Hard cheese - 200 gr.
• Fresh greens - to taste.
• Salt to taste.
• Ground black pepper - to taste.
• Granulated garlic - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Cut the potatoes into cubes, the chicken fillet into strips.
2. In a deep frying pan, fry the chopped onion with a little oil, then add the chicken slices there.
3. Drain the champignons, put them with meat and onions, cook for several minutes until excess moisture evaporates.
4. Heat the flour separately in a dry skillet until it becomes creamy. Pour milk into the flour in a thin stream, stirring quickly, and cook for a couple of minutes.
5. Pour the sauce over the meat and mushrooms, add cream, herbs, granulated garlic, salt and pepper. Pour in the boiled potato cubes. Cook everything together for 5 minutes.
6. Sprinkle the julienne with grated cheese and hold it covered for a few minutes. Serve hot.

Julienne with chicken, mushrooms and mayonnaise in a pan

In this recipe, mayonnaise and sour cream are used instead of béchamel cream sauce. It is important to remember that mayonnaise already contains salt, so you need to carefully bring the dish to taste and not be afraid to taste it during the cooking process.

Cooking time: 35 min.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Chicken (fillet) - 300 gr.
• Champignons - 250 gr.
• Bulb onions - 1 pc.
• Hard cheese - 100 gr.
• Mayonnaise - 75 gr.
• Sour cream - 75 gr.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Finely chop the peeled mushrooms and onion.
2. Boil the meat in lightly salted water for 10 minutes, then cool and cut into cubes or cubes.
3. Fry onions and mushrooms with a small amount of oil, evaporate the liquid escaping from the mushrooms and dry them.
4. Add chopped chicken to the onions and mushrooms, cook everything together for another 2 minutes, and then pour in mayonnaise and sour cream. Mix well, bring to taste, adding salt and black pepper.
5. Spread the grated cheese evenly on top in a thick layer, cover and cook the julienne for another 5 minutes. Then serve in portions, garnished with chopped herbs.