What could adorn a dining table better than hot and aromatic julienne? And what other dish would be so appropriate for both an everyday family dinner and a festive table? We're sharing 8 step-by-step recipes with photos on how to make delicious chicken and mushroom julienne!
1. Chicken, Mushroom, and Cream Julienne
Cream is great because it doesn't overpower the taste of mushrooms, unlike sour cream.
You will need: 400 g mushrooms, 1 chicken fillet, 1 onion, 1 tbsp flour, 100 g cheese, 400 ml 20% cream, 0.5 tsp salt, 5 allspice peppercorns, black pepper.
Preparation:
1. Boil the chicken fillet over medium heat for about 20 minutes. Halfway through the process, add allspice to the pot.
2. Rinse and clean the mushrooms, cut them into large pieces. Finely dice the onion.
3. Fry the onion for 2-3 minutes, add the mushrooms and fry until the moisture evaporates. Season with salt at the very end. Then add the flour, mix well, and simmer for another 1.5 minutes.
4. Pour the cream into the pan and simmer over medium heat until it begins to thicken. Add the shredded chicken, mix, and divide the julienne into ramekins.
5. Sprinkle the chicken and mushrooms with grated cheese and bake in the oven at 200 degrees until golden brown.
2. Chicken, Mushroom, and Sour Cream Julienne
If you love the slightly tart aftertaste of sour cream – be sure to try this julienne recipe!
You will need: 500 g chicken fillet, 100 g cheese, 500 g mushrooms, 1 onion, 200 ml sour cream, 2 tbsp flour, salt, pepper, spices.
Preparation:
1. Boil the chicken and cut it into small pieces or shred it.
2. Mince the onion, fry until golden, and add the sliced mushrooms. Continue frying until the liquid evaporates, then add the chicken.
3. Separately fry the flour in a dry pan, add sour cream and spices, and mix to avoid lumps.
4. Combine the sauce with the chicken and mushrooms, divide into ramekins or pots, sprinkle with grated cheese, and bake until golden at 180 degrees.
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3. Chicken, Mushroom, Basil, and Sea Salt Julienne
A simple change of spices – and the aromatic julienne takes on new flavors.
You will need: 200 g chicken fillet, 200 g champignons, 250 ml 35% cream, 150 g cheese, 40 g butter, 1 tbsp flour, 2 tsp basil, sea salt.
Preparation:
1. Boil the chicken and shred it or finely chop and fry until cooked.
2. Melt the butter, add basil to it, and fry the mushrooms in it.
3. Pour in the cream, simmer for 4 minutes with the lid on, and add the flour. Simmer the julienne a little longer until it thickens and mix with the chicken.
4. Place the julienne in ramekins, sprinkle with grated cheese, and bake at 180 degrees until the cheese melts.
4. Chicken, Mushroom, and Herb Julienne
Take any of your favorite aromatic herbs – parsley, dill, or cilantro.
You will need: 250 g chicken fillet, 200 g mushrooms, 3 tbsp chicken broth, 3 tbsp sour cream, 50 ml cream, 100 g cheese, a bunch of herbs, 1 tbsp flour, salt and pepper.
Preparation:
1. Boil the fillet, finely chop it, save a little broth, and fry the mushrooms in butter.
2. Fry the flour in butter, add the broth with sour cream, cream, and spices, and mix until smooth.
3. Combine the sauce, chicken, mushrooms, and finely chopped herbs, divide into ramekins, and sprinkle with grated cheese. Bake the julienne for 10-15 minutes at 180 degrees.
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5. Chicken and Mushroom Julienne in Tartlets
The secret to beautiful appetizer tartlets is finely dicing all ingredients.
You will need: 5-8 tartlets, 180 g chicken fillet, 120 g mushrooms, 100 g cheese, 150 ml sour cream, 150 ml milk, 40 g butter, 0.5 tbsp flour, coriander, bay leaf, salt and pepper.
Preparation:
1. Boil the chicken with bay leaves, coriander, and spices, cool, and finely chop.
2. Rinse and finely slice the champignons, fry for 3 minutes, add the chicken to them and fry everything together.
3. Separately melt the butter and mix it with flour, slowly pour in the milk and cook the sauce until it thickens. Add the sour cream to it, mix, and cook for another minute.
4. Divide the chicken and mushrooms into tartlets, pour over the sauce, top with grated cheese, and bake for 15 minutes at 180 degrees.
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6. Chicken and Chanterelle Julienne
If you're tired of just champignons, try making julienne with this recipe!
You will need: 150 g chicken, 300 g chanterelles, 1 tsp flour, 1 onion, 120 g cheese, 4 tbsp cream, salt.
Preparation:
1. Boil and slice the chicken or fry small pieces until cooked.
2. Finely and thinly slice the onion and chanterelles, fry them together until beautifully golden.
3. Mix the mushrooms with the chicken, season with salt, add flour with cream, and simmer for about 5 more minutes.
4. Divide the julienne into pots, sprinkle with cheese, and bake in the oven for 15 minutes at 180 degrees.
7. Chicken and Mushroom Julienne in the Microwave
You won't find an easier and faster recipe for making julienne!
You will need: 200 g mushrooms, 100 g chicken fillet, 150 g cheese, 100 ml cream, 1 egg, 50 g butter, salt and pepper.
Preparation:
1. Fry the mushrooms in butter and add the sliced boiled chicken.
2. Add spices, cool slightly, and mix the mushrooms with a quarter of the grated cheese.
3. Divide the mixture into bowls, pour over the beaten egg with cream, and sprinkle with the remaining cheese. Microwave the julienne for 10 minutes.
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8. Chicken and Mushroom Julienne in Buns
It turns out very interesting if you serve julienne not in ramekins, but in plump round buns.
You will need: 200 g chicken, 250 g champignons, 200 g cheese, 1 tsp flour, 1 onion, 2 tbsp sour cream, 4 buns, salt and pepper.
Preparation:
1. Cut the fillet into small pieces and fry until cooked.
2. Fry the minced onion until golden, add the sliced mushrooms and cook until the liquid evaporates.
3. Add the chicken to the mushrooms, mix, add flour with sour cream, and mix again. Simmer for 2-3 minutes over low heat until thickened.
4. Cut off the tops of the buns, remove the soft interior, and fill with julienne. Sprinkle with grated cheese and bake until a beautiful crust forms at 180 degrees.