Julienne with chicken and mushrooms with cream in the oven - 5 step-by-step recipes

Oven julienne can be cooked in a variety of containers, ranging from the traditional cocotte (small baking dish) to a large baking sheet. Also, julienne can be cooked in an edible "dish" - tartlets or buns. The latter option is great for serving on a festive table.

Julienne with chicken, mushrooms and cream - a classic recipe in the oven

This recipe uses products that match the classic julienne. To make the dish look more appetizing, and evenly soaked in the creamy sauce, it is important to comply with the requirements for cutting the main ingredients - they must be the same size.

Cooking time: 50 min.

Cooking time: 10 min.

Servings - 3.

• 
  Boil chicken meat by placing it in boiling salted water. When the fillet is ready, it must be cut into small cubes.
• 
  The onion is chopped into thin half rings and fried to make the onion translucent. Next, add finely chopped or chopped garlic in a blender to the pan.
• 
  The peel is removed from the champignons, and the mushrooms are cut into thin slices. After that, they are placed with fried onions and garlic. All together you need to salt and add black pepper with dry parsley. It is better if the pepper is freshly ground: this will make the dish more aromatic. Fry all together for about 7 minutes.
• 
  Next, chicken is placed in the onion-mushroom mixture and cooked for a couple of minutes, and then the mass is poured with cream. The creamy sauce should thicken slightly when cooked over low heat.
• 
  The resulting mass is laid out in cocotte makers, and on top each portion is covered with grated cheese. Julien is placed in the oven, where it should sweat for 20 minutes at 180 degrees. The dish is served hot directly in portioned tins. Enjoy!

Julienne with mushrooms, chicken and cream in tartlets

Julienne baked in tartlets is a good option for a hot appetizer for a festive table. The dish looks appetizing and quickly saturates, and edible dishes - tartlets - eliminate the need to wash the dishes and make the serving more interesting.

Cooking time: 30 min.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Chicken (fillet) - 300 gr.
• Champignons - 200 gr.
• Hard cheese - 100 gr.
• Shortcrust pastry tart - 20 pcs.
• Salt to taste.
• Ground black pepper - to taste.
• A mixture of Provencal herbs to taste.
• Vegetable oil - for frying.

For the sauce:

• Milk - 1 tbsp.
• Sour cream - 1 tbsp.
• Wheat flour - 1 tablespoon
• Butter - 2 tablespoons

Cooking process:

1. Boil the chicken meat, the water should be slightly salted. After, the fillet must be cooled and divided into pieces.
2. Cut small mushrooms into thin slices. If the mushrooms are large, it is better to chop them into cubes. Fry the prepared product until golden brown.
3. When the mushrooms are browned, put the chicken to them and season, not forgetting about a sufficient amount of salt, pepper and Provencal herbs. Mix everything and cook over low heat.
4. Separately, fry the specified amount of flour in butter until it acquires a creamy hue, and then gradually pour milk into the mass, stirring occasionally, to form a sauce a la béchamel.Let the sauce cool and stir in the sour cream.
5. Put the filling of mushrooms and meat into the tartlets, put the sauce on top. Sprinkle each serving with cheese and bake for about 15 minutes, turning the oven 180 degrees. It is important that the cheese not only melts, but also gets a firm crust. You can serve julienne hot with a vegetable salad.

Delicious julienne with chicken and mushrooms with cream in pots

Julienne in pots is an incredibly tender dish. It turns out to be especially tasty if you use forest mushrooms, and you can take not only fresh, but also dried ones. They give the dish a very bright aroma.

Cooking time: 35 min.

Cooking time: 10 min.

Servings - 2.

Ingredients:

• Chicken (fillet) - 200 gr.
• Forest mushrooms (fresh or dried) - 250 gr.
• Bulb onions - 1 pc.
• Hard cheese - 150 gr.
• Sour cream - 150 gr.
• Butter - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Salt to taste.
• Wheat flour - 1 tablespoon
• Ground black pepper - to taste.

Cooking process:

1. The meat is boiled in salted water. It is best to cook it over low heat to keep it juicy. After cooling, the fillet is best torn into fibers.
2. Soak dry mushrooms in hot water, rinse fresh ones, cut them into thin strips and fry in a mixture of vegetable and butter.
3. The onion is crushed in half rings and added to the mushrooms. It is important to only cook until the onions are translucent. Heavily fried onions can add bitterness to the dish. Put chicken in the mushroom mass, salt and add pepper, based on your own preferences.
4. Fry the flour separately in a dry frying pan until it darkens, and then add a little butter and sour cream there. Everything is thoroughly mixed and cooked over low heat until it boils. The sauce is made to taste with salt and pepper.
5. Put the chicken-mushroom mixture in pots, pour sour cream sauce, and put grated cheese on top. Julienne is baked for 25 minutes, setting the oven heating to 180 degrees. You should get juicy meat with mushrooms in a tender sauce under a cheese crust.

How to cook julienne with chicken and mushrooms with cream in buns?

A simple way to prepare delicious julienne, which is baked in a bun. It turns out to be an elegant and satisfying snack for a celebration. In addition, such a dish is also suitable for a family dinner, especially if the family has children - they will love the idea of ​​meat with sauce and cheese in a fragrant bun.

Cooking time: 35 min.

Cooking time: 10 min.

Servings - 5.

Ingredients:

• Chicken (fillet) - 400 gr.
• Champignons - 300 gr.
• Garlic - 1 tooth
• Bun - 5 pcs.
• Sour cream - 200 gr.
• Hard cheese - 100 gr.
• Salt to taste.
• Ground black pepper - to taste.
• Nutmeg - to taste.
• Olive oil - for frying.

Cooking process:

1. The meat is cut into thin strips and fried in oil with garlic.
2. The mushrooms are finely chopped and cooked in a pan until the excess liquid is gone.
3. Grate hard cheese, mix half of the product with sour cream.
4. Mushrooms, chicken and sour cream cheese sauce are combined in one container. The filling for the buns needs to be seasoned and salted to taste.
5. Cut off the top from the buns and take out the crumb, and place julienne instead.
6. Sprinkle the remaining cheese on top of each bun and cover with the previously cut "lids" of the buns. Place the pieces in the oven for 15 minutes, serve hot.

Chicken and mushroom julienne with cream in a large mold

If the house does not have portioned cocotte makers or small baking containers, you can prepare julienne in a large bowl and divide it into suitable portions when serving.

Cooking time: 50 min.

Cooking time: 10 min.

Servings - 8.

Ingredients:

Boiled chicken (fillet) - 500 gr.

Champignons - 500 gr.

Bulb onions - 3 pcs.

• Hard cheese - 300 gr.
• Cream 20% - 2 tbsp.
• Wheat flour - 2 tbsp. l.
• Salt to taste.
• Ground black pepper - to taste.
• Nutmeg - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Divide the boiled breast into fibers.When preparing meat, onions, bay leaves, carrots and celery can be added to the broth in which it will be cooked to add more flavor and aroma to the protein. Meat can be sliced ​​or fiberized by hand.
2. The onions need to be chopped into thin half rings and placed in a pan. Keep them on the stove until they are transparent.
3. The mushrooms are cut into thin slices and added to the onion. The onion-mushroom mixture must be cooked until the mushroom liquid has evaporated completely.
4. In another pan, fry the flour without adding oil until its color turns creamy. After that, add butter there and stir quickly, salt and season with nutmeg, pour in cream and cook the sauce over very low heat for several minutes. It needs to thicken a little.
5. Meat and mushrooms are laid out in a high baking dish, poured with sauce and sprinkled with cheese, grated on a coarse grater. The layer of cheese must be thick enough to form a crispy crust.
6. Bake the julienne for about half an hour, turning on the oven 180 degrees. Chop and garnish with herbs before serving.