Recipe julienne with chicken and mushrooms

2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50

In French cuisine, julienne is not the name of a single dish. So called salads and soups, which are made from vegetables, cut according to a special method, which in French is called julienne. Thus, this term refers to a special way of cutting fresh vegetables for use in some salads, sauces and soups. We have a similar way of chopping fruits

is called a straw. The essence of such cutting is that vegetables are cooked several times faster and do not lose their useful qualities. In modern Russian restaurants, julienne is a hot second course made from mushrooms, poultry or seafood using Bechamel sauce or cream, and baked in the oven under a cheese crust. The julienne recipe for different chefs has its own characteristics and nuances, but the original version is always the same in consistency. Thanks to finely chopped ingredients and a rich, thick sauce, the dish has a mushy texture. In addition, no matter which julienne recipe is used, it is always served insmall ceramic or metal cocottes, in which it is convenient to bake this dish in the oven. Our housewives in most cases prefer to cook this dish from chicken and the most delicious and safe mushrooms - champignons. In this article, you can read about how to cook julienne from these products (recipe, photo and instructions are given below). All of the following components can be easily bought at any supermarket. In addition, they are more familiar to our taste buds than overseas seafood.

Chicken and mushroom julienne recipe (for 6 people)

Ingredients:

• Chicken breasts - 2 pieces
• Champignons - half a kilo.
• Onions - 1-2 heads.
• Sour cream or mayonnaise - 150g
• Yellow cheese (hard) - 150g
• Flour - half a cup.
• Butter - 50-70g
• Rast. frying oil.
• S alt, ground pepper (black), grated nutmeg.
• 1 chicken bouillon cube.

Julienne recipe

1. Boil the breasts in s alted water with the addition of a bouillon cube. This will add flavor and piquancy to the broth.

2. After the meat has cooled, disassemble it into fibers or cut into small pieces.

3. Chop onion, fry. butter until golden brown.

4. Peel the mushrooms and also cut into strips, stew with butter.

5. We're preparing the sauce. This Julien recipe suggests using not Bechamel, but another, but also very tastysauce. To do this, melt the butter in a frying pan and gradually add the flour. Stir so that no lumps form. Dilute sour cream (mayonnaise) with a small amount of broth and carefully pour into a pan with flour and butter. Continue stirring with a wooden spatula. When the mixture thickens, add the spices.

6. In a saucepan, mix the chicken with onions and mushrooms, add the sauce. Mix everything well until smooth and arrange in cocotte makers.

7. Top with a thick layer of grated cheese.

8. Bake in an oven heated to 200-210 degrees until the cheese turns golden brown.

Feed

Julienne is usually served on special round wooden boards or refractory plates. One portion consists of two cocottes. They eat it with small spoons and wash it down with good wine.