Julienne with chicken and mushrooms: variations of restaurant meals in the home performance

In General, Julien – a certain kind of cut, but in Russian cuisine call such a word a dish that is made with different ingredients in small special molds – the cocotte. Mandatory ingredients Bechamel sauce and cheese, since these ingredients provide the right texture and beautiful crust.

To cook right Julien, it is necessary to follow the instructions.

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Classic julienne with chicken and mushrooms

As you know, the first such dish was made of chicken. You can use different variants of the mushrooms, starting with the more affordable and cheap mushrooms and ending with white. For the preparation and filing you must have a special small molds – ramekins.


  • for 425 g fillet of chicken and mushrooms,
  • 2 onions,
  • 250 g of sour cream,
  • 200 g of hard cheese,
  • 2 tbsp. spoon of flour and vegetable oil
  • salt.

Method of preparation:

Julienne with chicken and mushrooms: variations of restaurant meals in the home performance
  1. To start, wash the breast, put it in a saucepan and cover with water. Put on the stove and boil until tender. Peeled onions cut in small dice. Wash and clean the mushrooms and then chop them
  2. In a pan heat the oil and fry there until zolotisty onions, and then put the mushrooms and continue to cook until the liquid evaporates. Finished breast cool, cut it in small dice and add it to the mushrooms. Cook together for 5 min. In another dry pan until it will turn brown, fry the flour. This process takes about 3 minutes, Then add the sour cream, but if it is too thick, then pour in a little water. All mix well so that the flour does not come from lumps. Mix the contents of the two pans
  3. The prepared mass lay on the cocotte and sprinkle on top grated cheese. A layer must be solid to melt, and formed a beautiful crust. Send cookies in the oven that should be preheated to 180 degrees. Cooking time – 25 minutes the Dish is tasty both hot and cold.

Julienne with chicken and mushrooms in slow cooker

Today in the slow cooker, you can cook a huge number of dishes, including Julien. Of course, to submit in separate containers dish will not work, but its taste and aroma is no different from the classics. Prepared food enough for about 4-6 servings.


  • 0.5 kg of meat and porcini mushrooms,
  • 1 onion,
  • 225 g cream,
  • 125 g of hard cheese,
  • 50 g butter,
  • 1 tbsp. spoon of flour and crackers for breading,
  • vegetable oil,
  • salt and pepper.

Method of preparation:

Julienne with chicken and mushrooms: variations of restaurant meals in the home performance
  1. For starters, under running water wash the fillet, remove the film and other unnecessary parts. Put it in a pot, cover with water and boil with salt. Mushrooms wash, peel and chop in small cubes.
  2. In the bowl multivarki put the butter and select the mode "Baking"and time set to 40 min. After the butter has melted, put the mushrooms, a little salt and pepper. Cook for 20 minutes under a lid, stirring occasionally. Place them in a bowl, and cook in a slow cooker cube chopped onion until transparent and place it in a separate plate. It will take about 10 min. Ready fillet cut into cubes.
  3. In the bowl multivarki pour a little oil, put the flour and fry it, stirring, for a couple of minutes. Add sour cream, stir and warm until the consistency becomes too stiff. Adding 1 tbsp. water, bring the sauce to the consistency, as liquid cream. After everything comes to a boil, put the sauce in a jar and cover.
  4. The bowl multivarki, you must wash and wipe dry, then grease it with oil. On the bottom put the meat evenly, and the next put the onion. Then there are mushrooms and then the sauce that you can sprinkle the top with salt and pepper. Only thing left is to sprinkle with shredded cheese and crackers for breading. Select the mode "Baking" and cook under the lid for half an hour. Ready Julien divide with the spatula into pieces and serve.

Julien in tartlets with mushrooms and chicken

The original appetizer, which is prepared in edible tarts. This option can be served on a festive table or buffet. You can use a tartlet of shortcrust or puff pastry, which can be easily purchased at the store or make with your own hands. Prepared ingredients enough for 8 servings.


  • 8 tartlets,
  • 300 g chicken fillet,
  • 1 onion,
  • 300 g mushrooms,
  • 150 g cream 20% and cheese,
  • vegetable oil,
  • salt and spices.

Method of preparation:

Julienne with chicken and mushrooms: variations of restaurant meals in the home performance
  1. To start, peel the onion, cut it into small cubes and fry in hot oil. Fillet cut into small cubes, add salt and pepper, and then send it to the onion. Wash, clean and cut into thin slices mushrooms. Once the meat is Golden brown add them to the pan. When the liquid evaporates, pour a little water or broth and cook under lid for 10 minutes.
  2. After a time pour in the cream and all mix well. Put spices and bring everything to a boil.
  3. Cheese chop on a coarse grater. Take a baking sheet, line it with parchment paper and put it in tartlets, which need to be filled with stuffing, not making slides. Sprinkle cheese on top.
  4. Place baking sheet in oven preheated to 180 degrees. Cooking time Julien in tartlets – 25 min.
  5. Garnish with julienne chopped herbs and serve.

Julien in the pot with chicken and mushrooms

This dish can be considered a major because it is very satisfying. Many love it for its original flavor, unparalleled aroma and delicate structure. Prepare julienne for his family and serve on a festive table.


  • 3 breast,
  • 100 g of chanterelles and honey mushrooms,
  • 3 cloves of garlic,
  • a few sprigs of Basil,
  • 125 g of hard cheese,
  • 200 ml cream 22%,
  • butter,
  • salt, pepper and herbs.

Method of preparation:

Julienne with chicken and mushrooms: variations of restaurant meals in the home performance
  1. Prepare the brisket, remove the skin and bones and then the flesh cut into small cubes. In hot oil fry chopped onion cube, and add the mushroom pieces. Fry until Golden and place in a bowl.
  2. Put in a pan a little oil and put garlic slices to give flavor. When it becomes Golden, it can be thrown away. Oil put the meat and fry until cooked. Add mushrooms and cook together on low heat for several minutes. Then put chopped Basil, salt, pepper and pour in the cream.
  3. In a pot put the prepared mass and put them in the oven. Cook at 180 degrees for 10 minutes then sprinkle top with cheese and bake another 5 min. then turn off the oven and leave the pot for another 5 minutes in the oven. Serve with chopped greens.

The original julienne with chicken and mushrooms in rolls

Want to surprise your loved ones, then choose this recipe. Instead of the traditional cocotte used rolls.


  • 375 g mushrooms,
  • 455 grams of meat, 2 onions,
  • 300 g heavy cream,
  • 230 g of cheese
  • 2 tbsp. flour
  • 15 round loaves,
  • the oil and spices.

Method of preparation:

Julienne with chicken and mushrooms: variations of restaurant meals in the home performance
  1. Onion cut into half rings and mushrooms slices. Fillet weld, and then cut into small cubes. In frying pan, rascality oil and cook onions until transparent, and then put the mushrooms. Cook until liquid completely evaporates, and then, put the fillets, add the spices and fry for 5 min.
  2. To make the sauce, in another pan fry a little flour and pour in the cream. Put the taste of the spices and bring to a boil. Sauce mix with mushrooms and chicken.
  3. with rolls cut off the top and remove with your hands the pulp, leaving only the crust. Put the filling inside and sprinkle shredded cheese on top. Put the buns on the baking tray lined with parchment paper and cook at 180 degrees for 20 min.

All of the recipes of Julien you will be able to choose the most suitable option. Bon appetit!