Julien - a hot appetizer, which is traditionally served in a small pot - kokotnitsa. Juicy chicken fillet, fragrant mushrooms and tender cheese are able to conquer any gourmet.
Julienne with chicken and mushrooms in the oven
Ingredients:
- fresh champignons - 720 g;
- cream 20% - 355 ml;
- chicken fillet - 325 g;
- Hard cheese - 210 g;
- onion - 35 g;
- salt and white ground pepper - the taste.
For sauce:
- butter - 55 g;
- flour - 30 g;
- sour cream low-fat - 255 ml;
- milk - 255 ml.
Preparation
For cooking julien with chicken and mushrooms, the meat is washed and boiled in water for about 40 minutes, pouring to taste. Then the meat is cooled, we disassemble into fibers or cut into thin straws. Champignons and onions are processed and chopped with a knife. Brush the vegetables on the warmed oil for 3 minutes, and then sprinkle with salt.
In the meantime, cook sauce for julien with chicken and mushrooms. For this, pour out the flour on a dry frying pan and brown it on low heat, stirring. After 1 minute, add the butter and fry the mixture for 2 more minutes, and then remove the dishes. In the scoop we warm the milk, lightly cool it and spread the oil mixture. Quickly mix everything, boil the mass and immediately remove it from the fire. After 15 minutes, add low-fat sour cream and lightly beat the finished sauce.
Chilled mushrooms with onions are combined with chicken meat, salt and pepper to taste. Next, lay out the filling for coconut butter, oiled, and fill the base with a dairy sauce.
From above, sprinkle abundantly with grated cheese and put the billets in a preheated oven for about 20 minutes, setting the temperature to 185 degrees.
We serve classic julienne with chicken and mushrooms in a warm form, sprinkling with chopped fresh herbs.
The classic recipe for julienne with chicken and mushrooms
Ingredients:
- fresh champignons - 420 g;
- chicken fillet - 220 g;
- onion - 145 g;
- cheese hard - 155 g;
- vegetable oil - 45 ml;
- spices - to the taste.
For sauce:
- home-made butter - 25 g;
- flour -10 g;
- milk - 205 ml;
- nutmeg ground nut - pinch.
Preparation
First, let's prepare the sauce: in the cup of the multivarker, melt the butter, choosing the "Hot" mode. Then pour in the flour and gently mix everything. Without turning off the device, pour in the milk and cook the mass, stirring, until thick. At the very end, throw a pinch of nutmeg. Ready sauce put in a clean pialok and cool.
We wash the cup of the multivark, wipe it dry and pour the vegetable oil. Champignons are processed, cut into thin plates, and chop the onions. The fillet is boiled and broken down into fibers. Now fry the mushrooms on the "Zharke" 10 minutes, and then add the onion and brown to softness. After that, throw the chicken fillet and cook until the sound signal. Add salt to taste, pour the sauce, spread it with a spoon on the surface and sprinkle with grated cheese. We set the "Baking" for 20 minutes and serve the ready julienne to the table in a hot form.
How to make a julien with chicken and mushrooms in buns?
Ingredients:
- ready-made buns - 5 pcs .;
- onion - 45 g;
- oyster mushrooms - 125 g;
- chicken meat - 110 g;
- cream - 105 ml;
- flour - 25 g;
- cheese - 155 g;
- milk - 2 tbsp. spoons;
- sesame seeds - 1 tbsp. a spoon;
- dill fresh - for decoration;
- salt iodized - to taste.
Preparation
At the buns, carefully cut the vertex and take out the crumb. Onion is cleaned and melenko cut, and mushrooms are processed and chopped plates. Chicken meat pre-boil, and then cool and disassemble the fiber. Prepared vegetables browned in a frying pan over hot vegetable oil until soft. Then add the meat and fry for a few more minutes, pouring to taste. Next, gently pour in the cream, pour in the flour and mix. Fill the buns with cooked stuffing and sprinkle with grated cheese. Lubricate the sides with milk and sprinkle with sesame seeds. Bake the dish at a temperature of 180 degrees minutes 5.