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Recipe:

Recipe ingredients
500 g chicken fillet 500 g champignons 2 onions (medium) 200 g cheese (hard) 300-350 g sour cream (15-25%) or cream 2 tablespoons flour salt pepper

How to cook a dish

Boil the chicken fillet until tender (cook for about 20 minutes after boiling). Peel the mushrooms and chop finely. Finely chop the onion. Cool the fillet and chop finely. Grate the cheese on a coarse grater. Fry the onion in vegetable oil. Add mushrooms. Fry until all the liquid has evaporated. Add fillet, salt, stir, remove from heat. Lightly fry the flour in a dry frying pan. Add sour cream, salt and pepper, bring to a boil. Mix sour cream with mushrooms and chicken fillet. Place this mixture in cocotte tins (small heat-resistant molds with a handle. They come in ceramic and metal). Sprinkle with cheese (do not cover with lid). Place in the oven, bake at 180 degrees until golden brown (about 30 minutes). Bon appetit!

recipe added: Tasty and healthy
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Brief composition of the finished dish: “Julienne with chicken and mushrooms”

Compatibility of products with separate power supply:
Acceptable:

cream is hard cheese, flour is hard cheese.

Well compatible:

hard cheese - onions, cream - onions, flour - onions, flour - cream.

Sauce

The classic recipe involves using Bechamel sauce. Any housewife can prepare it.

First, add seasonings (rosemary, thyme, garlic, onion, parsley root, etc.) to cold milk or cream (750g). Then everything needs to be heated over low heat. Do not boil; the mixture should be at room temperature. 50 gr. Melt butter on fire and fry about 50 grams in it. flour. It should turn golden.

Then milk is poured into the flour in a thin stream. The mixture must be stirred all the time to avoid the appearance of lumps. Cook the sauce over low heat until smooth.

If lumps form, you can use a blender or strain the sauce through a sieve.

Recipes

Simple

We are accustomed to the fact that this dish must include mushrooms. But there is also a simple recipe.

Compound:

• Chicken (fillet) – 500g;
• Cheese – 150 gr;
• Milk – 250 gr;
• Flour – 3 tbsp;
• Spices (salt, pepper, dill) and butter - to taste.

Preparation:

Fry the chicken cut into strips in melted butter (10-15 minutes). Mix milk with flour, avoiding the appearance of lumps, add spices. You can add dried or fresh herbs (dill or parsley). Pour the mixture into the chicken and simmer for about 3 minutes. Then the chicken is placed in cocotte bowls or other heat-resistant dishes, and grated cheese is sprinkled on top. Bake the dish for about 10 minutes. in the oven preheated to 180°. Some people make julienne in pots.

You can also add fried onions or other vegetables to the chicken julienne.

With mushrooms

A more familiar dish is chicken julienne with mushrooms.

Compound:

• Chicken fillet – 300 gr;
• Mushrooms – 300 gr;
• Cheese – 100 gr;
• Onion – 100-150 gr;
• Cream (20%) – 200 g;
• Flour – 1 tbsp;
• Spices (salt, pepper, nutmeg).

Preparation:

Cut the poultry into large strips, mushrooms and onions into strips. In a frying pan, fry the chicken in vegetable oil until golden brown. After it cools, it needs to be cut into smaller pieces. Onions and mushrooms are fried separately. Mushrooms are usually taken from champignons or porcini mushrooms, but oyster mushrooms, chanterelles, saffron milk caps, honey mushrooms, etc. are also perfect.

Prepare the sauce. Fry the flour in a frying pan until golden brown. The dishes must be clean and dry. Then, stirring, add butter to it until smooth. Next, also stirring, add cream. Season the mixture with salt, pepper and spices. Simmer the sauce over low heat until thickened.

Mix all the ingredients with the sauce and place in a mold or frying pan, sprinkle with grated cheese. Preheat the oven to 180°, bake for 10-15 minutes.

Other options

In addition to the classic ones, many different filling options for julienne have also been invented. It could be:

1. potato;
2. seafood (fish, squid, shrimp, mussels);
3. pork;
4. ham;
5. liver;
6. duck;
7. rabbit;
8. olives;
9. vegetables (pumpkin, Brussels sprouts, etc.).

They are used individually or in various combinations.

The cheese can be hard (“Gouda”, “Dutch”, “Russian”), semi-hard (“Tilsitter”), or soft curd cheese.

In the microwave or in a slow cooker

If you don't have a stove or oven, you can use the microwave. To do this, you can take any recipe you like.

The fillet will need to be cut and cooked for about 10 minutes at maximum power. Then add mushrooms to the meat and bake for the same time in the microwave. Excess liquid must be drained. Since preparing the sauce will be quite problematic, it is better to take mayonnaise or mix it with cream. Pour the mixture over the chicken and mushrooms, sprinkle with cheese and bake at maximum power for about 15-20 minutes.

Many modern housewives make julienne in a slow cooker. The process is also simple. The meat needs to be cooked for 40-50 minutes in the “BAKING” mode. The “ROAST” mode is suitable for frying mushrooms and onions. Those who wish can prepare sauce in this mode or use mayonnaise. Mix all the ingredients in a bowl, sprinkle with grated cheese, select the “BAKING” mode and bake for about 20 minutes.

In cocotte makers (with milk)

The elegant serving of julienne in cocotte makers is very impressive. The portions are small, but thanks to the large amount of protein (mushrooms and chicken) they are filling. Let's make a dietary version of the recipe - with milk and without flour. This way the julienne will turn out juicier than the classic recipe and has less calories. If desired, you can use low-fat sour cream or cream.

Calorie content of julienne with BJU per 100 g:

Ingredients:

• 350 g champignons;
• 200 g chicken fillet (thigh fillet can also be used);
• 125 ml milk;
• 2 tablespoons sour cream;
• 100 g cheese;
• 1 medium onion;
• Salt, pepper mixture to taste.

Step by step recipe:

1. Boil the fillet. I cooked it with the addition of peppers - allspice and peas, bay leaves. Then cool the meat and cut into cubes.
2. Finely chop the onion.
3. Wash, peel and cut the mushrooms as you like - slices, cubes (I cut them into small segments).

4. Place onion in a heated frying pan. Fry for 2-3 minutes.
5. Add the champignons and fry over high heat until golden (10-12 minutes). At the very end, add salt and pepper.

6. Add chicken pieces. Mix. The filling is ready.
7. Mix milk with sour cream. I like liquid filling in julienne, so I use milk, but it can be replaced with low-fat sour cream or yogurt.
8. Grate the cheese.
9. Place chicken and mushrooms in cocotte makers.

10. Pour in the milk mixture and generously sprinkle with cheese on top.

11. Place the cocotte makers in the oven to bake at 200 degrees until the cheese appears golden brown.

Julienne in cocotte makers is ready. Serve immediately, hot. Bon appetit!

This amount of ingredients makes about 6 servings.

The big plus of the appetizer is that the preparations for the julienne can be made the day before, and in the evening you can boil the chicken and fry the mushrooms and onions. And the next day, collect everything, pour in the sauce and bake the julienne with milk and cheese in the oven.

The dish can be made not only in classic cocotte makers, but also in:

• small pots or baking dishes.
• You can also use edible ingredients for serving portions. For example, make julienne in tartlets, buns or puff pastry (the calorie content is not very high, since the portions are small).

Calorie content

Women who adhere to proper nutrition or are on a diet are wondering what the calorie content of this dish is. Naturally, it will fluctuate depending on the products included. In general, calorie content is 140-400 kcal. However, those who watch their weight have no reason to deny themselves pleasure.

You can prepare dietary julienne with a minimum calorie content (89-90 kcal). To do this, you need to take chicken breast (fillet), onions, mushrooms, and a little cheese. Instead of a rich cream sauce, it is better to use 1% fermented baked milk and low-fat cottage cheese.

Bon appetit!

Julien has firmly entered our kitchen. It is usually prepared in the oven, but not all stoves have an oven. For this purpose, recipes for julienne in a frying pan were invented - quite simple and quick dishes.

Classic recipe

The process of preparing classic julienne with mushrooms in a frying pan:

1. Free the mushrooms from debris and rinse. Large honey mushrooms need to be cut into smaller pieces. Instead of honey mushrooms, you can take champignons, but you will need twice as many of them;
2. Transfer the mushrooms to a dry frying pan and fry them until the moisture evaporates;
3. After this, you can pour oil into the pan and add chopped onion;
4. Add salt, fry for several minutes, stirring occasionally;
5. When the onion has acquired a golden color, you need to add flour to the pan, scattering it evenly and stirring;
6. Constantly stirring the ingredients, fry them for a minute, then pour cream into the pan, add sour cream, stir;
7. Grate the cheese on top, distributing it evenly over all products;
8. Cover with a lid and bake the dish over low heat for about twenty minutes. A crust should appear on the cheese. No need to stir.

Dietary properties:

What calorie content does julienne with chicken and mushrooms have, what dietary properties does it have? All this is of interest to those who lead a healthy lifestyle and monitor their health and figure. So we will try to answer these questions in the next article.

So here it is:

Everyone knows about the benefits of chicken meat. In the East, and in Korea in particular, since ancient times, chicken has been considered a medicinal food product and an effective means for the prevention of age-related diseases. In fact, chicken meat contains much less fat than, for example, beef or pork, and is well absorbed by the body.

As a result of research, it has been established that skinless chicken is a rich source of complete animal protein. Moreover, this meat is lean and contains a very small percentage of fat, so its calorie content is also low.

But that's not all. It contains very little saturated fat and cholesterol, which is associated with metabolic disorders and heart disease. Chicken is not only an easily digestible protein, but also contains B vitamins, especially thiamine or vitamin B1, as well as pyridoxine (vitamin B6) and pantothenic acid (vitamin B5). Chicken meat contains a number of minerals - iron, copper, zinc.

Julienne with mushrooms and chicken in sour cream in a frying pan in the oven

• 2 chicken fillets;
• 260 ml milk;
• 260 ml sour cream;
• 340 g champignons;
• 10 g flour;
• 20 g hard cheese;
• 70 g butter.

Time – 1 hour.

Calorie content – ​​118 kcal/100 g.

How to cook:

1. First you need to fry the flour a little, and then add butter to it, so far only half of the total mass is needed. You need to stir constantly;
2. Pour in the milk and wait until it boils. As soon as this happens, sour cream should be added;
3. Mix everything and set aside. This will be the sauce;
4. Wash the mushrooms and remove debris. Next, cut them into pieces, ideally into thin slices;
5. Wash the chicken, remove the film, cut the meat into equal pieces, not too small;
6. In the second half of the oil in another frying pan, fry the chicken, and when a crust appears, you need to add the mushrooms. Fry both products until the chicken is completely cooked;
7. After this, the chicken and mushrooms need to be poured with sour cream sauce, and cheese should be grated on top;
8. To create an appetizing crust, you need to transfer the pan to the oven. Sufficient temperature is 180 Celsius, leave for half an hour.

Lazy julienne with sour cream/yogurt

But if portion serving is not important, then you can make julienne with chicken and mushrooms in one large form. The so-called lazy julienne. The recipe is quick and simple. We use low-fat sour cream as a sauce or replace it with yogurt. This recipe produces julienne with a rich, creamy taste.

Ingredients:

• 400 g champignons;
• 350 g chicken breast;
• 2 tablespoons soft cheese (optional);
• 200 g low-fat sour cream or yogurt;
• 2 onions;
• 150-200 g cheese;
• Salt, pepper mixture to taste.

Preparation:

1. Wash the champignons, peel and cut into thin slices.
2. Finely chop the onion.
3. Cut the chicken fillet into cubes or strips.

4. Fry the onion in a frying pan until transparent. Add the chicken; when the meat releases its juices, add the mushrooms. Fry until the juice evaporates. Keep in the pan for a few more minutes (until the mushrooms are golden).

5. Transfer the mushrooms and chicken into a baking dish.
6. Mix sour cream with soft cheese and pour over mushrooms. We also add 50 g of grated cheese to the filling. Mix. Generously sprinkle the remaining grated cheese on top.

7. Place the lazy julienne in the oven to brown for 20-25 minutes at 200 degrees.

Lazy julienne in large form is ready. Before serving, you can garnish it with fried slices of champignons and fresh herbs. Bon appetit. This hot appetizer is perfect for a holiday table (New Year, Birthday). At the same time, it is enough for a large company. And a minimum of time is spent on cooking.

Here are similar but different recipes for low-calorie julienne with chicken and mushrooms. They can be served in very different dishes.

If you're looking for more hearty PP snacks, check out liver cake. The cake turns out tall and impressive while being very tasty. Also check out the lavash rolls with minced meat and cheese. They cook quickly and can also be served in portions.

Julienne with mushrooms and smoked chicken breast in a frying pan

• 220 ml chicken broth;
• 60 g flour;
• 380 g smoked chicken breast;
• 1 large onion;
• 240 g Dutch cheese;
• 320 g champignons;
• 220 ml fat milk.

Time – 1 hour 10 minutes.

Calorie content – ​​117 kcal/100 g.

Cooking method:

1. The onion should be chopped into thin feathers;
2. Wash the champignons, remove the skin from the caps, cut them into slices, as thin as possible;
3. In a deep frying pan you need to heat a small amount of vegetable oil;
4. Place mushrooms in it and fry them. All liquid should be gone from the mushrooms;
5. Next, add the onion to the mushrooms and fry it until it becomes transparent;
6. Tear the breast into random pieces with your hands. Fibers that are too long should be cut;
7. Place them in a frying pan and fry all ingredients for a few minutes;
8. Add seasonings and flour, stir everything vigorously, pour in chicken broth;
9. Next, pour in the milk, stir again and simmer the dish for about ten minutes;
10. Grate the cheese and sprinkle it on top of all the products;
11. Cover with a lid and cook for another twenty minutes over low heat until an appetizing crust appears.

so that it remains just as juicy and tasty.

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